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Hearty ham and bean soup with vegetables and smoky flavor in a bowl.

Ham and Bean Soup

A cozy, hearty soup made with leftover ham and dried beans, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried beans (navy or great northern) Use about 2 to 3 cups of ham hock or diced ham.
  • 1 large onion, chopped
  • 2 cups carrots, chopped
  • 2 stalks celery, chopped
  • 3-4 cloves garlic, minced Add for flavor.
Broth and Seasoning
  • 6-8 cups chicken broth or water Half broth, half water works well.
  • 1 leaf bay leaf
  • 0.5 teaspoon black pepper Adjust to taste later.
  • 0.5 teaspoon thyme or Italian seasoning Optional.
  • salt Add at the end to taste.

Method
 

Preparation
  1. Sort and rinse the beans to remove any debris.
  2. Optional: Soak the beans overnight in water for faster cooking.
Cooking
  1. In a large pot, add a splash of oil and sauté the onion, carrots, and celery for about 5 to 7 minutes. Add garlic during the last minute.
  2. Add the rinsed beans, ham hock or diced ham, broth or water, bay leaf, and black pepper. Bring to a gentle boil, then reduce to a simmer.
  3. Simmer until the beans are tender: about 60-90 minutes if soaked, or 2-3 hours if not soaked. Stir occasionally and add more liquid if needed.
  4. If using ham hock or bone, remove it, shred the meat, and return it to the pot. Taste the broth and adjust salt if necessary.

Notes

This soup can be made in a slow cooker or an Instant Pot. Adjust based on time and preference. Great options for adding include greens, potatoes, or spices for heat.