This ham and bean soup recipe is all about big flavors that come together in a hearty, broth-based soup. Using canned pinto beans and leftover ham, you can have this soup on the table in just 30 minutes.
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This classic ham and bean soup is a family favorite for good reason. It’s hearty, full of flavor, and packed with protein and fiber. Plus, it’s a great way to use up that leftover holiday ham, so you can enjoy its delicious, smoky flavor in a whole new dish.
Love this soup? Then you’ll definitely want to try my other chicken broth-based soups like creamy chicken soup, crockpot potato soup, and white bean chicken chili. They’re all packed with flavor and are sure to become new favorites in your home.
This is one of those recipes where you take what you have it throw it together. It’s a comfort fill soup that’s hearty and protein-packed, so I love making it for my family on chilly evenings!
Why I Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it a super simple, time-saving option for a hearty meal.
- Flavor-Packed: This soup is loaded with flavor, thanks to the combination of ham, beans, and a well-balanced mix of dried herbs.
- Hearty and Filling: The combination of ham and beans in this soup makes it incredibly filling, perfect for a cozy dinner on a chilly evening.
- Budget-Friendly: It’s a great way to use up leftover ham, so you can enjoy a delicious, satisfying meal while reducing food waste.
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Key Ingredients
- Olive Oil: This will be used to sauté the vegetables and ham, adding a rich, savory flavor to the soup.
- Onion, Carrots, Celery: These classic soup vegetables will add a sweet and savory depth to the soup, and their aromatic flavors will make your kitchen smell amazing.
- Garlic: It will give the soup a nice, robust flavor.
- Ham: Whether it’s leftover from a holiday meal or a store-bought ham hock, this is the star of the show, adding a smoky, savory flavor to the soup.
- Chicken Broth: It’s the base of the soup, adding a rich, savory flavor and a good amount of salt, so be sure to adjust the seasoning accordingly.
- Bay Leaf, Parsley, Thyme: These herbs will add a subtle, earthy flavor that complements the other ingredients in the soup.
- Great Northern Beans: These beans will add a creamy texture and a mild, nutty flavor to the soup. If you don’t have great northern beans, you can also use white kidney beans or pinto beans.
Equipment
- Large Stockpot – You’ll need this to sauté the onions and celery and then to simmer the ham, vegetables, and broth. This is the main piece of equipment for making the soup.
How to Make Ham and Bean Soup
Preparation
Start by chopping the onions, celery, and garlic. Cut the ham into small pieces. Rinse the beans under cold water and set them aside.
Step 1 – Sauté
Cook the onions and celery in a large pot over medium-high heat. When they are soft, add the garlic and cook for another minute.
Step 2 – Add Ham and Stock
Next, add the ham and chicken stock to the pot. Throw in the bay leaves, parsley, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 3 – Stir in the Beans and Serve
After the soup has simmer for 15 minutes, add the beans. Let the soup continue to simmer for 10 more minutes. Your soup is ready to serve. Don’t forget to remove the bay leaf before serving. Enjoy your hot, hearty ham and bean soup!
Expert Tip
To make the best ham and bean soup, be sure to use your favorite type of beans. Whether it’s great northern, pinto, or white kidney beans, the choice is yours. You can even use dried beans, just remember to soak them for at least 8 hours before cooking to ensure they soften properly.
Recipe Variations
- Different Beans: While this recipe calls for great northern beans, feel free to use any other type of white beans, like navy beans or cannellini beans.
- Add Bacon: For a smokier flavor, add some chopped bacon along with the ham. This will add an extra layer of richness to your soup.
- Spices: Don’t be afraid to play around with the spices. Add a pinch of cayenne for some heat, or a teaspoon of smoked paprika for a smoky flavor. This is your soup, so make it your own!
What to Serve With
- For a hearty, classic combination, serve this delicious soup alongside homemade cornbread. The slightly sweet cornbread is the perfect complement to the savory ham and bean soup.
- If you’re a fan of homemade bread, try serving this soup with homemade bread rolls. The soft, fluffy rolls are great for soaking up the flavorful broth.
- If you’re looking for a lighter option, you can serve this soup with a side of steamed vegetables, a crisp green salad, or a slice of crusty bread.
Make Ahead Instructions
To make this recipe ahead of time, just let the soup cool and then store the leftovers in the refrigerator for up to 3 days. Reheat on the stove at a simmer until ready to enjoy.
Recipe FAQs
You can use any type of ham for this recipe. It’s a great way to use up leftover ham from a holiday dinner. You can also use ham hock or ham steak.
The soup is already flavorful from the ham and the sauté. If you want to add a little extra, you can use flavored ham, such as honey or smoked ham. You can also add a parmesan rind while the soup is simmering.
Storing and Reheating
- Storing: If you have leftover ham and bean soup, you can easily store it. Just let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.
- Freezing: This soup also freezes beautifully. Once it has cooled completely, transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
- Thaw: When you’re ready to enjoy your frozen soup, simply move it from the freezer to the refrigerator. Let it thaw for at least 24 hours.
- Reheating: You can reheat this soup on the stovetop over medium heat, stirring occasionally, until it’s warmed through.
More Soup Recipes You’ll Enjoy
Serving Size
- What to Expect: This ham and bean soup recipe yields a hearty soup that can serve 6 to 8 people.
- How to Scale: If you’re expecting more than 8 servings, you can easily double the recipe as long as your pot is large enough to accommodate the increased volume. Follow the rest of the instructions as directed, and you’ll have enough delicious soup to feed a larger crowd.
Ham and Bean Soup
Ingredients
- 1 Tablespoon olive oil extra virgin
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 1 cup ham chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 48 oz great northern beans rinsed and drained
Instructions
- Using a large stockpot (at least 5 quarts), saute the onions and celery over medium-high heat until the onions are softened and translucent. Add the garlic and saute for 1 minute.
- Add the ham and the chicken stock to the stockpot. Combine with bay leaves, parsley, and thyme. Bring to a boil and then turn down the heat to simmer for 15 minutes.
- Stir in the beans and let simmer for an additional 10 minutes or until you're ready to serve. Remove the bay leaf. Serve hot.
