Easy Ham and Bean Soup

There’s nothing quite like a bowl of warm, hearty soup on a chilly evening, and this Easy Ham and Bean Soup is one of my all-time favorites. I love how simple it is to make, especially with leftover ham, and how it fills the kitchen with savory, comforting aromas. Every spoonful is packed with tender beans, chunks of salty ham, and perfectly simmered vegetables—making it a full meal in itself.

What really wins me over about this recipe is how flexible and fuss-free it is. Whether I’m using canned beans or ones I’ve soaked overnight, it always comes out rich, flavorful, and satisfying. Plus, it’s an ideal make-ahead dish—tastes even better the next day!

---

Why You’ll Love This Easy Ham and Bean Soup

This soup hits the sweet spot between rustic and nourishing. You’ll love how the creamy beans pair with the smoky ham, and how the broth soaks up every ounce of flavor. It’s a cozy dish perfect for weeknights, meal prep, or when you need to feed a hungry crowd without much effort. Bonus? It’s budget-friendly and freezer-friendly too.

---

What Kind of Ham Should I Use?

Leftover holiday ham is a classic choice for this recipe, especially if it’s bone-in—it adds extra depth to the broth. But you can also use diced ham steaks, thick-cut deli ham, or even smoked ham hocks if you want that ultra-slow-cooked flavor. The key is to choose a ham with a smoky, salty flavor that will infuse the soup as it simmers.

---

Options for Substitutions

You can absolutely tailor this soup to suit your pantry or preferences. No white beans? Use pinto or kidney beans. Want to go meatless? Skip the ham and add smoked paprika and a splash of soy sauce for umami. Celery and carrots can be swapped for other root vegetables like parsnips or turnips, and if you’re gluten-free, just double-check that your ham is too.

---

Ingredients for This Easy Ham and Bean Soup

• Cooked ham (diced): This is the star of the soup—salty, smoky, and full of meaty flavor. Leftover ham works best.
• White beans (cannellini or great northern): These creamy beans soak up all the delicious broth and add protein and texture.
• Carrots: They bring a natural sweetness and a bit of bite, balancing the savory ham.
• Celery: Adds a layer of aromatic flavor and crunch to the base of the soup.
• Onion: Essential for building flavor right at the start of the cooking process.
• Garlic: Infuses the soup with a subtle depth and warmth.
• Chicken broth (or ham stock): Forms the savory base that ties everything together.
• Bay leaf & thyme: These herbs add a hint of earthiness that complements the beans and ham perfectly.
• Olive oil or butter: Used to sauté the vegetables and enhance richness.
• Salt and black pepper: For seasoning and bringing out all the flavors.

---

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft and the onions are translucent. Stir in the garlic and cook for another minute until fragrant.

---

Step 2: Add the Ham and Herbs

Add the diced ham to the pot and stir to combine. Let it cook for 2-3 minutes so it can start releasing its flavor into the vegetables. Add a bay leaf and a few sprigs of thyme (or a teaspoon of dried thyme).

---

Step 3: Pour in the Broth and Beans

Pour in the chicken broth or ham stock, followed by the drained and rinsed beans. Stir everything together, making sure the ingredients are well combined. Bring the soup to a gentle boil over medium-high heat.

---

Step 4: Simmer the Soup

Reduce the heat to low and let the soup simmer gently for 30–40 minutes. This allows the flavors to meld and the broth to thicken slightly. If you're using a ham bone, this is when its magic really happens—just remove it before serving and shred any extra meat back into the pot.

---

Step 5: Season and Serve

Taste the soup and season with salt and freshly ground black pepper. Keep in mind that ham can be quite salty, so adjust gradually. Remove the bay leaf and thyme sprigs. Serve hot, ideally with a slice of crusty bread or cornbread on the side.

---

How Long to Prepare the Easy Ham and Bean Soup

Prep Time: Most of the prep time will be spent chopping vegetables and ham. This typically takes about 15-20 minutes if you’re working at a steady pace. Using pre-chopped veggies or leftover diced ham can shave off several minutes.

Cooking Time: Once everything’s in the pot, the soup simmers for about 30 to 40 minutes. This allows the flavors to meld beautifully and the broth to thicken slightly. If using a ham bone, giving it a full 40 minutes helps extract maximum flavor.

---

Tips for Perfect Easy Ham and Bean Soup

• Use quality broth or stock. Homemade or low-sodium store-bought broth can make a huge difference in taste.
• Don’t skip the sauté. Sautéing the aromatics before adding liquid builds a solid flavor base.
• Taste before salting. Ham and broth can both be salty—season carefully.
• Let it rest. This soup tastes even better the next day once the flavors deepen.
• Make it creamy. For a thicker soup, mash some beans against the pot or blend a portion and stir it back in.

---

Watch Out for These Mistakes While Cooking

• Over-salting early on: Always season near the end since ham and broth may already be salty.
• Not rinsing canned beans: This can add unwanted starchy liquid and excess sodium.
• Undercooked veggies: Chop carrots and celery into small, even pieces to ensure they cook through.
• Boiling too vigorously: A rapid boil can make the beans mushy and cloudy the broth.
• Skipping the herb removal: Always fish out bay leaves and thyme stems before serving.

---

What to Serve With Easy Ham and Bean Soup?

1. Crusty Bread

A rustic baguette or sourdough loaf is perfect for soaking up that flavorful broth.

2. Cornbread

A sweet and savory Southern classic that pairs wonderfully with smoky ham.

3. Simple Side Salad

A fresh green salad with a zesty vinaigrette balances the richness of the soup.

4. Roasted Vegetables

Oven-roasted Brussels sprouts, cauliflower, or carrots add a wholesome side.

5. Baked Potatoes

Stuffed or plain, they’re hearty enough to serve as a complementary side.

---

Storage Instructions

Refrigerator: Let the soup cool completely before storing it in an airtight container. It will keep well in the fridge for 4 to 5 days. The flavors deepen beautifully, making it ideal for leftovers.

Freezer: This soup freezes very well. Ladle into freezer-safe containers or zip bags, leaving a bit of space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Reheating: Reheat over low to medium heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 290
• Protein: 22g
• Fat: 9g
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 7g
• Sugar: 3g
• Sodium: 870mg

---

Frequently Asked Questions

Can I make this in a slow cooker?

Yes! Just sauté the veggies first, then add everything to your slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

What beans work best in this soup?

Great northern, cannellini, or navy beans all work beautifully. You can also use a mix!

Can I use dry beans instead of canned?

Absolutely—just soak and cook them ahead of time. You’ll need about 1.5 cups of dried beans to match the volume of canned.

Is this soup gluten-free?

Yes, as long as your broth and ham are gluten-free. Always check labels.

How can I make it vegetarian?

Skip the ham, use veggie broth, and add smoked paprika and a splash of tamari for depth.

---

Conclusion

This Easy Ham and Bean Soup is the ultimate comfort food—simple, hearty, and endlessly satisfying. Whether you’re making it with leftovers or planning it from scratch, it’s a budget-friendly meal that doesn’t skimp on flavor. With its rich broth, tender beans, and smoky ham, it's sure to become a family favorite. Ideal for make-ahead meals, it stores and reheats like a dream, making your weeknight dinners a breeze.

---

Print