Is Ham and Bean Soup the comforting weeknight classic you have been missing? Ham and Bean Soup delivers rich, savory broth, tender beans, and leftover ham in one bowl, perfect for family meals and social shares. This guide is cleaner than most, with tested steps, smart swaps, and pantry-first tactics that save time and boost flavor. In this guide, you’ll learn how to make a reliable pot of ham and bean soup, variations for different diets, storage tips, and common mistakes to avoid.
For recipe inspiration and meal ideas that pair well with this soup, try our best vegan sandwich ideas for simple weeknight pairings, they make great side options for a soup night.
What Is Ham and Bean Soup?
Ham and Bean Soup is a hearty stew that combines dried or canned beans with slow-simmered ham, aromatic vegetables, herbs, and stock. The recipe varies by region, from New England versions with white beans and salt pork, to Southern bowls with navy beans and collards.
It is a budget-friendly meal, high in protein and fiber, and it leverages leftover ham or a ham bone to build depth without expensive cuts. Cooking low and slow helps beans absorb flavor and creates a silky texture when a portion of the soup is pureed back into the pot.
Quick Facts about Ham and Bean Soup
- Prep time, 15 minutes active, plus 8-10 hours soaking if using dried beans
- Cook time, 2-3 hours simmering for tenderness
- Nutritional highlights, per serving: protein 20 g, fiber 12 g, calories 350 kcal (approx)
- Bean nutrition resource, see USDA bean nutrient data for exact values
Ham and Bean Soup
Ingredients
For the Soup
- 1 cup dried beans (variety of choice) Soaked for 8-10 hours or overnight
- 2 tablespoons olive oil
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken stock
- 1 bone ham bone Adds depth of flavor
- 2 cups diced ham Leftover ham
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon thyme
- 1 teaspoon black pepper
Instructions
Preparation
- Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discolored beans.
- In a large Dutch oven, heat olive oil and sauté celery, carrots, onions, and garlic until tender, about 6-8 minutes.
Cooking
- Stir in the chicken stock, ham bone, and diced ham.
- Add the soaked beans, parsley, thyme, and black pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
- Chop up any large pieces of ham before serving.
- Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Notes
Nutrition
Step-by-Step Instructions
Follow these tested steps for reliable results, each step lists the action and the expected result so you know what to look for at every stage.
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Action: Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.
Expected result: Beans rehydrated, smaller cooking time, even texture. -
Action: In a large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender, about 6-8 minutes.
Expected result: Vegetables softened, aromatics released, base flavor developed. -
Action: Stir in the chicken stock, ham bone and ham.
Expected result: Liquid covers aromatics, ham begins flavoring the broth. -
Action: Add the beans, parsley, thyme and pepper.
Expected result: Ingredients combined, herbs infusing during simmer. -
Action: Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.
Expected result: Beans soft but intact, broth concentrated and savory. -
Action: Chop up large pieces of ham before serving.
Expected result: Bite-sized meat distributed through the soup. -
Action: Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.
Expected result: Thicker body, silkier mouthfeel without losing whole-bean texture.
Variations & Substitutes
Adapt ham and bean soup to dietary needs or regional taste easily. Swaps change flavor, cooking time, and nutrition, so pick based on what you want from the bowl.
- Vegetarian, replace ham with smoked paprika and roasted mushrooms, results in similar smoky notes, lower sodium, higher fiber
- Quick weeknight, use canned beans, reduces cook time to 30-40 minutes, slightly thinner broth
- Greens added, stir in 100 g chopped kale or collard greens in the last 10 minutes, adds 20 kcal and extra vitamin K
Mistakes to Avoid
Beginner cooks often mishandle beans or rush simmering, which affects texture and flavor. Fix these common issues by following the checks below.
- Not soaking dried beans – fix, soak overnight or use hot soak method and extend simmer time
- Adding salt too early – fix, add salt after beans are nearly tender to avoid tough skins
- Boiling aggressively – fix, maintain a gentle simmer to prevent splitting beans
- Discarding the ham bone – fix, simmer with bone to extract gelatin and flavor
- Over-thinning the broth when adding canned beans – fix, puree a cup to thicken or reduce by simmering 10-15 minutes
Storage and Reuse
Proper storage keeps texture and flavor. Cooled soup lasts 3-4 days in the refrigerator, and freezes well for up to 3 months.
- Refrigerate, store in airtight container, 4 C, up to 4 days
- Freeze, portion into 500 g containers, freeze up to 3 months, thaw overnight in fridge before reheating
- Revive, add 100-200 mL stock when reheating if soup is too thick after refrigeration
Related Recipes / See Also
If you love this, try our high protein sandwich recipes for hearty pairings that complement soup nights without extra fuss.
Serve bread from these favorites for dipping and dessert: banana loaf made in a bread maker and bread and banana pudding for a protein-rich sweet finish.
Want a baking side with unique spice notes? See our complete guide to chocolate and zucchini bread for a crowd-pleasing loaf that pairs surprisingly well with savory soups.
Conclusion
Ham and Bean Soup is economical, flexible, and deeply satisfying. With a simple soak, patient simmering, and smart finishing touches, you can make a bowl that feeds the family and tastes even better the next day. Use the tips and variations above to adapt the recipe to your pantry and preferences.
