There are some recipes that just feel like home, and ham and bean soup is definitely one of them.

I usually make this soup when I have a leftover ham bone tucked away in the freezer after a holiday meal. Honestly, it’s one of my favorite ways to use it because the bone adds so much rich, smoky flavor to the broth. You end up with a big pot of soup that tastes like you spent all day cooking—even though most of the work is simply letting it simmer.

The beans become wonderfully tender, the vegetables add a little sweetness, and those pieces of ham scattered throughout make every spoonful satisfying.

And if you don’t have a ham bone, don’t worry. Diced cooked ham works beautifully, too.

This is the kind of easy ham and bean soup recipe I love making on a chilly afternoon, especially with a warm piece of crusty bread on the side.

Ingredients

For the Soup

1 lb dried navy beans or Great Northern beans
8 cups water or chicken broth
1 ham bone or about 2 cups diced cooked ham
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
½ teaspoon black pepper
½ teaspoon smoked paprika, optional
Salt, to taste
2 tablespoons olive oil or butter
2–3 cups additional water or broth, as needed

Optional Garnish

Fresh parsley
Fresh thyme
Cracked black pepper
A little shredded ham
Lemon wedges, if you like a brighter flavor

I don’t usually add a lot of salt at the beginning. Ham can be quite salty on its own, so I prefer to taste the soup near the end and season it then.

How to Make Ham and Bean Soup

1. Sort and rinse the beans

Spread the dried beans out on a baking sheet or plate and quickly check for any tiny stones or damaged beans.

Give them a good rinse under cold water.

Do you need to soak the beans?

You have two options.

Traditional soak: Place the beans in a large bowl, cover them with plenty of water, and let them soak overnight. Drain and rinse before cooking.

Quick soak: Put the beans in a large pot and cover with water. Bring them to a boil and cook for about 2 minutes. Remove from the heat, cover, and let them sit for about 1 hour. Drain and rinse.

I usually soak them overnight if I remember. If I forget, the quick-soak method saves the day.

2. Sauté the vegetables

Heat the olive oil or butter in a large soup pot or Dutch oven over medium heat.

Add the diced onion, carrots, and celery.

Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds.

Don’t rush this step. Those few minutes of sautéing give the vegetables a deeper flavor and make the finished soup taste much more developed.

3. Add the beans and ham

Add the soaked and drained beans to the pot.

Place the ham bone in the center.

If you’re using diced cooked ham instead, add about half of it now and save the rest for later.

Pour in the 8 cups of water or chicken broth.

Add the thyme, parsley, bay leaf, black pepper, and smoked paprika if using.

Give everything a gentle stir.

4. Bring the soup to a boil

Bring the soup to a gentle boil over medium-high heat.

Once it starts boiling, reduce the heat to low.

You want a gentle simmer rather than a vigorous boil. Cover the pot partially with a lid and let it cook.

5. Simmer until the beans are tender

Cook for approximately 1½–2½ hours, depending on the age and variety of your beans.

Give the soup a stir every so often and check the liquid level.

If it starts getting too thick before the beans are tender, add another cup or two of water or broth.

The soup is ready when the beans are soft and creamy inside.

I honestly don’t worry about making the beans perfectly uniform. Some breaking apart into the broth is actually a good thing—it naturally thickens the soup.

6. Remove the ham bone

Carefully remove the ham bone and bay leaf from the pot.

If you’re using a ham bone with meat attached, let it cool enough to handle. Pull the meat from the bone, discard any excess fat or bone, and chop or shred the ham into bite-sized pieces.

Return the ham to the soup.

If you’re using diced ham, add the remaining ham now and simmer for another 10–15 minutes.

7. Taste and season

This is the part where I recommend slowing down.

Taste the broth before adding salt.

Depending on your ham and whether you used chicken broth, you may need very little additional salt—or none at all.

Add salt and extra black pepper to taste.

If the soup seems too thick, add a little more broth. If it’s too thin, let it simmer uncovered for a few extra minutes.

Cooking Tips for the Best Ham and Bean Soup

Don’t add too much salt early

Ham and ham bones can bring quite a bit of salt to the soup. I usually wait until the beans are cooked before deciding whether the soup needs more.

Use a ham bone if you have one

A leftover ham bone is fantastic here. It gives the broth a rich, savory flavor that you just don’t get from diced ham alone.

That said, diced cooked ham is a perfectly good shortcut and makes this recipe easy to prepare any time of year.

Keep the soup at a gentle simmer

A hard boil can cause the beans to break apart unevenly and can make the broth cloudy. A gentle simmer gives you tender beans and a better texture.

Add liquid as needed

Beans absorb a surprising amount of liquid. Keep an eye on your pot and add more water or broth if necessary.

Don’t worry if some beans fall apart

That’s actually one of my favorite things about this soup. The broken beans create a naturally creamy, hearty broth without needing cream.

Let it rest

If you have the patience, let the finished soup sit for about 10–15 minutes before serving. The flavors seem to come together even more.

And honestly, this soup may taste even better the next day.

Serving Suggestions

A steaming bowl of ham and bean soup is practically begging for something good to dip into it.

I usually serve mine with:

Crusty French bread
Homemade biscuits
Cornbread
Garlic bread
Dinner rolls
A simple green salad
Roasted vegetables

A sprinkle of fresh parsley on top adds a nice pop of color.

For an extra cozy meal, serve the soup alongside warm, buttered cornbread. The slightly sweet cornbread with the smoky, savory soup is such a good combination.

How to Store Leftover Ham and Bean Soup

Let the soup cool before transferring it to airtight containers.

It will keep in the refrigerator for about 3–4 days.

The beans will continue absorbing liquid as the soup sits, so don’t be surprised if your leftovers are much thicker the next day. Simply add a splash of water or broth when reheating.

Can you freeze ham and bean soup?

Absolutely.

Let the soup cool completely, then transfer it to freezer-safe containers, leaving some room for expansion.

Freeze for up to 2–3 months for the best quality.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Approximate Nutrition Information

Per serving, based on 8 servings:

Calories: ~390
Protein: ~25 g
Carbohydrates: ~43 g
Fat: ~13 g
Fiber: ~10 g
Sugar: ~5 g
Sodium: ~850 mg

Nutrition is an estimate and will vary depending on the type and amount of ham, broth, and seasonings used.

Frequently Asked Questions

1. Do I have to soak the beans for ham and bean soup?

No. Soaking can help reduce the cooking time, but you can cook dried beans without soaking them. If you skip soaking, simply allow extra cooking time and make sure there is enough liquid in the pot.

2. Can I make ham and bean soup without a ham bone?

Yes! Use about 2 cups of diced cooked ham instead. You can also add a little smoked paprika to give the broth some extra smoky flavor.

3. Why are my beans still hard after cooking?

Older dried beans can take much longer to soften. Hard water can also affect cooking time. Continue simmering and add additional hot water or broth if the liquid level gets too low.

4. Can I make this soup in a slow cooker?

Yes. Add the soaked beans, vegetables, ham, broth, and seasonings to the slow cooker. Cook on LOW for about 7–9 hours, or until the beans are tender. Remove the ham bone, pull off the meat, and return the meat to the soup before serving.

For food safety, don’t put dried beans into a slow cooker without first properly boiling them; soaking and/or boiling them beforehand is the safer approach.

5. How can I make ham and bean soup thicker?

The easiest method is simply to simmer the soup uncovered for a little longer. You can also mash some of the cooked beans against the side of the pot with a spoon. They will naturally thicken the broth without needing flour or cream.

Final Thoughts

There really isn’t much better on a cold day than a big bowl of homemade ham and bean soup.

I love that this recipe takes humble ingredients—dried beans, leftover ham, carrots, celery, onion, and a few seasonings—and turns them into something incredibly comforting. It’s inexpensive, filling, and the leftovers are arguably even better.

I usually make a big pot because someone in the family inevitably goes back for seconds. Honestly, that’s one of the best signs that a recipe is a keeper.