Ham and Bean Soup is one of my best recipes for leftover ham! The soup is wonderfully smoky and hearty, with tender bites of beans, ham, and veggies – a comfort food meal that will get you through the chilliest fall and winter days!
Leftover ham is truly the gift that keeps on giving. Once you’ve used the meat for sandwiches and casseroles, and you’re getting down to the bone, it’s time to take back your fridge space and make my delicious Ham and Bean Soup recipe! The smoky ham — I use my super easy Crockpot Ham — does the heavy lifting here, with the ham bone and ham meat infusing the soup with rich, savory flavor. Be sure to serve some bread (or soft homemade Rhodes Rolls) on the side, because you’re going to want to sop up every last bit of that tasty broth from the bowl!
Why This Recipe Is the Perfect Cold Weather Meal
My husband could eat my ham & bean soup all winter long, every single week; I’m absolutely sure of this. He never tires of a hearty, warm-you-up soup. And I completely agree – this soup has what it takes to be made on the regular!
- Budget-friendly. With the main ingredients being ham leftovers and canned beans, this recipe is a great way to stretch your grocery budget, especially if you’ve also got spare herbs and veggies after your holiday cooking.
- Comforting and cozy. This old-fashioned ham and bean soup is the kind of hearty, flavorful soup that warms you from the inside out on a chilly day. Its silky, lightly creamy texture is perfection.
- Easy to make. While some recipes call for first cooking dried beans long and slow, this easy ham and bean soup recipe with canned beans takes a big shortcut (without sacrificing goodness!). This soup is ready fast, with just 25 minutes of simmering on the stovetop. Plus, everything cooks in one pot!
- Great for freezing. Like I said: the gift that keeps on giving! Make a batch of this soup with your holiday leftovers and enjoy easy meals all winter long!
If you have even more ham leftovers after making this soup, also check out my Ham Salad recipe and my mom’s Macaroni Salad with Ham & Cheese. BOTH, so good!
Enjoy!
What You’ll Need
Here’s the simple list of ingredients you’ll need for this ham and bean soup. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Butter – This adds beautiful rich flavor and texture to the soup. It’s used to saute the vegetables.
- Carrots, onion, and celery – Also known as a mirepoix, this classic trio builds a flavorful soup base.
- Garlic – I add 4 cloves to this recipe to give the soup fabulous flavor.
- Chicken stock – Use low-sodium stock, as ham is usually plenty salty. You can always add more salt if needed.
- Ham – You’ll need diced ham meat and the bone. The ham bone not only adds flavor to the soup, but it also thickens it.
- Great Northern white beans – Creamy and mild, this variety soaks up all the flavors of the ham, veggies, herbs, and broth, making them DELICIOUS!
- Thyme and rosemary – These fresh herbs infuse the soup with a delightful herby flavor.
- Bay leaves – This is a traditional herb used to flavor soup broth, and definitely goes well with the flavors here.
- Salt & black pepper – I use kosher salt, plus freshly ground black pepper for a little pop of warmth.
How to Make Ham and Bean Soup
This visual guide will show you how to make this recipe step-by-step.
- Sauté the veggies. Melt the butter in a large soup pot, then add the carrots, onion, and celery. Cook for about 5 minutes, then stir in the garlic for one minute more.
- Add the ham and broth. Pour in the chicken stock, then add the diced ham and ham bone. Stir everything together.
- Simmer with the seasonings and beans. Bring the soup to a light boil over medium-high heat, then reduce the heat and add the beans, fresh herbs, and bay leaves. Simmer gently for 25 to 30 minutes.
- Adjust and serve. Remove the bay leaves, then season the soup to taste and serve.
Ham Soup Tips & Variations
I have a few more pointers for you, along with some variation ideas.
- No leftover ham? You can use one or two bone-in ham steaks in this ham and bean soup recipe — just dice the meat and add the bones to the pot for that same rich, smoky flavor.
- Use a ham bone, if possible. Whenever I make ham, I like to use a bone-in ham. Because then I can use the bone to make this soup! The ham bone, when left to simmer in the broth, breaks down collagen into gelatin. This not only thickens the broth, but also adds flavor.
- Make it thicker. If you like a thicker soup, remove a small portion of the beans and some of the broth to a bowl. Mash or purée them together, until very smooth. Then stir the mixture back into the pot to thicken the soup. Repeat as needed, until you reach the desired consistency. Alternatively, you can thicken the soup by simmering for a longer time, with the lid off, until the broth reduces to your desired thickness.
- Use other beans. Navy and cannellini beans are good substitutes for the Great Northern variety.
- Add potatoes. Diced potatoes will make the soup even heartier, plus add a creamy texture. You can also add them instead of the beans. Cut them into 3/4-inch cubes and add them just after you turn down the heat to simmer the soup. Simmer for 25 minutes, or until the potatoes are tender.
Serving Suggestions
Ham and bean soup is so hearty, you really don’t need to serve anything with it, but I highly recommend some bread for dunking. Warm, crusty baguette slices are a classic dipper. Honey Cornbread Muffins would be great too, for a touch of sweetness.
If you like pairing soups with salads, choose a fall or winter salad like my Harvest Salad with Butternut Squash or Arugula Beet Salad. My Winter Apple Salad is a favorite with my family, for sure.
Storage and Reheating
- Refrigerator: Once the soup has cooled, refrigerate this ham and bean soup recipe in an airtight container for up to 5 days.
- Freezer: Transfer the soup to an airtight container or freezer bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. The microwave also works for individual bowls.
More Hearty Soup Recipes
Ham and Bean Soup
Ingredients
- ¼ cup unsalted butter
- 2 cups ½"-diced carrots
- 1½ cups ½"-diced yellow onion
- 1 cup ½"-diced celery
- 4 large cloves garlic, minced
- 8 cups low-sodium chicken stock
- 4 cups ½"-diced smoked ham (about 20-22 ounces total)
- 1 each smoked ham bone
- 3 cans (15.8 ounces each) Great Northern white beans, drained and rinsed very well
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped rosemary
- 2 dried bay leaves
- ½ teaspoon Morton kosher salt, more or less, to taste
- ½ teaspoon black pepper
Instructions
- Set a 6-quart soup pot over medium/medium-low heat. Add butter; let melt.
- Stir carrots, onion, and celery into melted butter. Cook for 5 minutes, stirring occasionally. Then stir in garlic and cook for 1 more minute.
- Add chicken stock, diced ham, and ham bone. Stir to combine.
- Turn heat up to medium-high and bring just to a light boil, stirring regularly. Once lightly boiling, immediately turn heat down to medium-low/low and stir in the beans, thyme, rosemary, and bay leaves.
- Let soup simmer for 25-30 minutes. A longer simmer adds flavor to the broth and some thickening power from the collagen in the ham bone.
- Taste test and season with salt and pepper as desired. Serve hot.
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