There’s something about ham and bean soup that feels like a hug in a bowl. I still remember winter evenings at my grandmother’s house, when the windows would fog up from the warmth of her kitchen. She always had a big pot simmering away, the savory scent of smoked ham mingling with the earthy aroma of beans and the sweet comfort of carrots and onions. We’d gather around the table, cheeks rosy from the cold, and she’d ladle out steaming bowls that warmed us from the inside out. To this day, one spoonful of ham and bean soup takes me right back there.
The flavors are rich and layered—smoky ham that lingers on the tongue, creamy beans that soak up every bit of the broth, and tender vegetables that bring subtle sweetness and balance. The texture is hearty and rustic, the kind of soup that doesn’t just feed you but comforts you. And when it’s paired with a hunk of crusty bread? Pure perfection.
This soup is made for chilly evenings, when the air nips at your skin and you crave something filling yet soulful. It’s also the perfect dish to share with family, because it stretches easily and tastes even better the next day, making it ideal for gatherings.
Ingredients You’ll Need
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 pound dried navy beans (or Great Northern beans), soaked overnight
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- Salt and pepper to taste
Easy Step-by-Step Recipe
Step 1: Prepare your beans
If you’re using dried beans, start by soaking them overnight. This softens them up, shortens cooking time, and makes them easier to digest. Don’t stress if you forgot to soak—just do a quick soak by boiling the beans for a couple of minutes, then letting them rest for an hour. Of course, canned beans work in a pinch if you want dinner on the table faster.
Step 2: Build your flavor base
Grab your favorite heavy-bottomed pot or Dutch oven and drizzle in a little oil. Toss in your chopped onion, carrot, and celery (this trio is called a mirepoix, and it’s the backbone of many soups). Let them soften and release their natural sweetness—it should smell like cozy kitchen magic. Add garlic at the end so it doesn’t burn.
Step 3: Add the ham
Now comes the star! Nestle your ham bone right into the pot, or stir in diced ham if that’s what you have. The bone adds a smoky richness that slowly melts into the broth as it cooks, but diced ham still brings plenty of savory flavor.
Step 4: Pour in the broth & seasonings
Cover everything with chicken (or vegetable) broth until the beans and ham are fully submerged. Drop in bay leaves for a subtle herbal note. At this point, the pot looks simple—but just wait, it’s about to transform into something incredible.
Step 5: Simmer low and slow
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer away for 1.5 to 2 hours. This is where the magic happens—the beans soften, the ham deepens the broth, and all the flavors mingle into one big hug-in-a-bowl. Stir now and then to check on the beans and make sure nothing sticks to the bottom.
Step 6: Shred and finish
If you used a ham bone, carefully remove it once the beans are tender. Pull off any remaining meat, shred it, and add it back to the soup. Stir everything together and taste-test—add salt, pepper, or even a dash of hot sauce to make it sing.
Step 7: Serve and enjoy
Ladle the soup into bowls while it’s hot and steamy. Garnish with fresh parsley if you like, and don’t forget some bread for dipping—it soaks up the broth beautifully.
Serving Suggestions
Serve with warm cornbread, crusty baguette, or even a simple green salad for a balanced meal. A sprinkle of fresh parsley or a dash of hot sauce can brighten the bowl.
How can I thicken the soup?
Mash a few of the beans against the side of the pot, or use an immersion blender to puree a small portion before stirring it back in. This gives the soup a creamy, hearty texture.
Can I make this in a slow cooker or Instant Pot?
Yes! In a slow cooker, combine everything and cook on low for 8 hours or high for 4–5 hours. In an Instant Pot, cook on high pressure for 35 minutes (with soaked beans) and let it naturally release.
Storage Tips
This soup keeps wonderfully. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. The flavors deepen over time, so don’t be surprised if it tastes even better the next day.
So next time the air feels crisp and you need a little cozy comfort, make yourself a pot of ham and bean soup. Trust me, your kitchen will smell like a warm embrace, and your heart will thank you.
Until next time, friends—happy cooking and may your bowls always be full of comfort. 🍲💛