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Ham and Bean Soup Recipe

What makes this ham and bean soup truly special is its incredible versatility. You can start it in the morning before work and come home to a house filled with the most incredible aroma. The beans become creamy and tender, the ham falls apart at the touch of a spoon, and the broth develops a rich, complex flavor that only comes from slow, gentle cooking. Whether you’re feeding a hungry family or meal-prepping for the week ahead, this recipe delivers maximum comfort with minimal effort.
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Total Time 3 hours 45 minutes
Servings 4

Ingredients
  

  • Base Ingredients:
  • 1 pound dried navy beans or Great Northern beans, soaked overnight
  • 1 ham bone with meat or 2 cups diced cooked ham
  • 8 cups water
  • 1 large onion diced
  • 3 carrots sliced into rounds
  • 3 celery stalks chopped
  • Aromatics and Seasonings:
  • 4 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Salt to taste add after cooking to control sodium
  • Optional Enhancements:
  • 2 tablespoons olive oil
  • 1 diced potato for extra heartiness
  • Fresh parsley for garnish
  • Smart Substitutions:
  • No ham bone? Use a smoked turkey leg or 2 cups of diced ham with 1 teaspoon liquid smoke
  • Dietary restrictions? Swap ham for smoked paprika and vegetable broth for a vegetarian version
  • Canned beans shortcut: Use 3 cans 15 oz each of navy beans, drained and rinsed

Instructions
 

  • Prepare Your Base
  • Drain and rinse your soaked beans, then add them to a large pot with the ham bone and 8 cups of water. Bring to a gentle boil over medium-high heat, then reduce to low heat for a steady simmer. Skim off any foam that rises to the surface during the first 30 minutes – this ensures a cleaner-tasting broth.
  • Add the Aromatics
  • After the soup has been simmering for about an hour, add your diced onion, carrots, celery, minced garlic, bay leaves, and thyme. The vegetables will infuse the broth with incredible depth while the beans continue to soften. At this point, your kitchen should start smelling absolutely amazing.
  • Monitor and Maintain
  • Continue simmering for another 1.5 to 2 hours, stirring occasionally and adding water if needed to maintain the liquid level. The beans should be tender enough to mash easily with a fork, and any meat should be falling off the bone. This is where the magic happens – patience creates that perfect, creamy texture.
  • Remove and Shred the Ham
  • Carefully remove the ham bone and let it cool slightly. Remove any meat from the bone, shred it into bite-sized pieces, and return it to the pot. Discard the bone and any fatty pieces. If using diced ham instead, simply let it continue cooking in the soup.
  • Perfect the Texture
  • For a heartier, thicker soup, mash about half the beans against the side of the pot with a wooden spoon, or use an immersion blender for just a few pulses. This creates a naturally creamy base while leaving plenty of whole beans for texture.
  • Season to Perfection
  • Remove the bay leaves and taste your soup. Add salt gradually – remember, ham can be quite salty, so start with small amounts. Adjust pepper and add fresh herbs if desired. The soup should taste rich, savory, and perfectly balanced.
  • If your glaze softens after storage, give the donuts a quick re-glaze before serving. Fresh shine, no problem.

Notes

Nutrition
Calories: 280-320Fiber: 12-15 gramsProtein: 18-22 grams