Ham and Bean Soup

Let Me Tell You About Ham and Bean Soup…

You ever start making something just because you want your kitchen to smell like a little hug? That’s exactly why I throw together Ham and Bean Soup. First tasted it at my uncle’s house in Yorkshire (his kitchen was tiny, but he still managed to feed like, an army). He claimed the soup was pure magic against drizzly days, and I believed him because, well, after a bowl I could actually feel my toes again. And I guess I’ve been chasing that coziness ever since. Oh, and once my kid called it “Bean and Ham Soup” by accident—now it’s a running joke because, you know, kids are goofballs.

Why You’ll Probably Get Addicted to This

I mostly make this when the weather can’t make up its mind or my fridge is only offering leftovers and eternal hope. My family goes nuts for this soup, partly because it uses up that ham bone form the holidays (you know, the one lurking in your freezer that you forgot about?). And it’s the sort of meal people keep sneaking a spoonful of from the pot. (I see you, Greg.) I’ll be straight: sometimes I curse the beans for taking so dang long, but it’s always somehow worth it. And if you’re not into precise measurements—good news—this is one of those “toss it all in and see what happens” sort of things. Kinda forgiving, and so am I, apparently.

Right, Now for the Ingredients

• About 1 leftover ham bone (with a bit of meat still clinging—don’t worry if it looks sad)
• 2 cups cooked ham, diced (sometimes I just use whatever I fished out with the bone)
• 2–3 cups dried white beans (like Great Northern or cannellini, but even lima beans work if that’s what’s in the cupboard)
• 1 large onion, chopped (Red, yellow, whatever. I’ve even used shallots in a pinch.)
• 3 carrots, sliced (sometimes I forget and add only 2—it’s still fine)
• 2 celery stalks, diced (optional, says my grandma; but I like the crunch)
• 3–4 garlic cloves, minced (Or just a spoonful of that pre-minced jar stuff. I won’t tell.)
• 7–8 cups low-sodium chicken broth (or water, if you’re out; it’s a bit less rich, but it’ll still do the job)
• 1 bay leaf, or just skip if you don’t have any—no soup police here
• A handful of chopped parsley, for color
• Salt and pepper, to taste (easy on the salt at first—that ham packs a punch)

How I Throw This Together (Usually With Some Chaos)

1. If using dried beans, soak them overnight unless you enjoy waiting: just toss the beans in a large bowl, cover with water, pop a plate on top, and let them hang out. Or do the quick-soak method (boil for a few, then sit 1 hour). Or, in a hurry? Canned beans are your friend (just rinse them, or you’ll get all that weird can gunk).
2. In a big ol’ pot, swirl in a bit of oil (or honestly just skip if the ham’s fatty). Toss in the onion, carrots, and celery, and let them get a bit soft—like 5-7 min. Garlic goes in for one more minute… unless you forget, which I do about 25 percent of the time.
3. Add the ham bone, diced ham, soaked (or canned) beans, bay leaf, and pour in that broth (or water). Stir it roughly—this is where I usually sneak a taste, just to see if I can outsmart my own impatience. Sometimes I can’t. Bring it up to a simmer.
4. Lower the heat, cover (kinda loosely, unless you want a soupy volcano), and let the whole thing gurgle away for at least 1.5 to 2 hours (for dried beans—it’s less if you used canned). You’re aiming for tender beans and tender meat, and honestly don’t stress; it always looks dodgy in the first 30 minutes.
5. Fish out the ham bone, let it cool until you can handle it without saying questionable words, then pull off any extra meat and chuck it right back in. Bin the bone (unless your dog’s giving you those eyes—but seriously, cooked bones are a no-go for dogs).
6. Add parsley, taste and season with salt and pepper (cautiously; ham is salty business). Take out that bay leaf (I once left it in and someone got a surprise in their bowl—not a moment I’d like to relive).

Little Things I Smartened Up On (Eventually)

• If you forget to soak the beans, don’t panic, just simmer longer—your patience will be tested but the reward’s greater.
• Actually, I find it works better if you start with less salt, then adjust at the very end. Ham is a sneaky salt bomb.
• This soup gets even ~creamier~ if you mash a few beans against the side of the pot before serving. I didn’t realize this for years, but it’s a game-changer.
• For a thicker soup, I sometimes let it boil uncovered near the end; or if you like thinner, add a splash more water.

Stuff I’ve Tried (Some More Successful Than Others)

• Add a diced potato or two—so filling, but they sorta disappear if you simmer too long.
• I’ve snuck in a handful of kale or spinach; once nobody noticed, once my kid refused to eat dinner (oops).
• Pepper flakes—great for a tiny kick, but honestly, once I dumped in too much and it was like biting a volcano.
• Your call, but I once tried adding a tablespoon of brown sugar. It turned out weird, so…eh, live and learn.

Do You Need Any Fancy Gadgets?

Mostly just a big soup pot. But, when mine disappeared (still a household mystery), I just used a Dutch oven. Even tried it in a slow cooker—just dump everything in, set to low, and come back in 8 hours. If you don’t have a ladle, use a mug. No shame; soup tastes the same.

Where Does It All Go? Storing and Leftovers

Tuck leftovers in a covered container in the fridge for up to three days. You can freeze it too (cool first), and it makes a great emergency meal later. But, honestly, in my house it never lasts more than a day—maybe two if I’m lucky and sneak a bowl for breakfast. It thickens as it sits, which I kinda like.

How Do I Serve Ham and Bean Soup? Here’s What We Do

Big bowls, maybe a swirl of extra virgin olive oil on top, and always with a crusty chunk of bread (sourdough if I’m feeling posh, white sandwich bread if not). When my friends come over, we sometimes serve it with sharp cheddar on the side just to be extra. Occasionally, I’ll plop a pickle on the plate—no idea why, it just works.

Some “Tips” (Lessons Learnt the Hard Way)

• Trust me, don’t rush the bean-cooking part. I got impatient once and chewed on half-cooked beans for ages. Not the best memory.
• If you forget the bay leaf, nobody will notice except (weirdly) my aunt, who can apparently sniff out missing herbs.
• On second thought—maybe cool the soup a little before tasting. Burnt tongues are no good.

FAQ (Yep, People Have Actually Asked These)

Q: Can I make this with canned beans?
Oh, totally. Just rinse well, skip the long simmer, and it turns out pretty darn similar. Faster—but don’t tell my uncle.

Q: What if I don’t have a ham bone?
No biggie; just use extra diced ham or, heck, smoked turkey leg if you’re feeling fancy. You miss a touch of that deep ham flavor, but it’s honestly fine.

Q: My soup is too thick. What gives?
Probably just boiled it a smidge too long, or the beans drank up all the broth. Stir in more liquid—water even works. Fixed.

Q: Can I add other veggies?
Why not? Throw in whatever you’ve got. Just don’t go wild with broccoli; I tried that once, and…let’s just say, never again.

Q: Do you really eat this for breakfast?
Embarrassingly enough, sometimes yes. Cold Yorkshire mornings required drastic measures. Try it, you’ll see.

And okay, I know this isn’t really a question, but once someone asked if you have to serve it with bread. The answer is: no, but why would you want to miss out?

Anyway, even with all my distractions and occasional kitchen chaos, Ham and Bean Soup always comes out tasting like home. Give it a go—and let me know if you come up with a better accidental name than “Bean and Ham Soup”. Might have to adopt it myself.

★★★★★ 4.30 from 39 ratings

Ham and Bean Soup

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A hearty and comforting Ham and Bean Soup made with tender ham, white beans, and flavorful vegetables simmered to perfection. Perfect for a chilly evening meal.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked ham, diced
• 1 pound dried white beans (such as Great Northern or navy beans)
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. 1
   Rinse the dried beans and soak them overnight in plenty of cold water, or use the quick-soak method according to package instructions. Drain and set aside.
2. 2
   In a large pot, heat a splash of oil over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes until vegetables begin to soften.
3. 3
   Stir in the garlic and cook for 1 more minute until fragrant.
4. 4
   Add the soaked beans, diced ham, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat to low.
5. 5
   Cover and simmer for about 1 hour 20 minutes, stirring occasionally, until beans are tender. Remove bay leaf.
6. 6
   Season soup with salt and pepper to taste. Serve hot, and enjoy.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 325 caloriescal

Protein: 22gg

Fat: 6gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!