Bean and Ham Soup Recipe: Easy Hearty Comfort Food

Introduction

Few soups are as satisfying and economical as bean and ham soup. This bean and ham soup recipe has warmed families for generations, turning simple ingredients into a delicious, filling meal. Making easy bean and ham soup is one of the best ways to use leftover ham, and this homemade bean and ham soup tastes so much better than anything from a can.

What Makes Bean and Ham Soup Special?

This filling soup represents resourceful, practical cooking at its finest. In the past, families would enjoy a nice ham for Sunday dinner, then use the leftover bone and meat to make Monday’s soup. The ham bone contains incredible flavor, and the meat clinging to it adds richness to every spoonful.

Recipe Quick Stats

Ingredients You’ll Need

Main Ingredients:

• 1 pound dried navy beans or great northern beans
• 1 ham bone with some meat attached
• 2 cups diced ham
• 8 cups water

Vegetables:

• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced

Seasonings:

• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste (depending on ham’s saltiness)

How to Make Bean and Ham Soup Recipe

This healthy bean and ham soup comes together with simple steps and long, gentle simmering!

Step 1: Soak the Beans

Rinse the dried beans in a colander and pick out any stones or damaged beans you find. Place the beans in a large bowl and cover them with water by about 2 inches. Let them soak overnight (8-12 hours) at room temperature. The beans will absorb water and double in size. This soaking softens them and reduces cooking time.

Step 2: Drain and Rinse

In the morning (or after soaking), drain the soaked beans and rinse them under cold water. Discard the soaking water.

Step 3: Combine Ingredients

In a large pot or Dutch oven, add the drained beans, ham bone, diced onion, diced carrots, diced celery, minced garlic, water, bay leaves, and dried thyme. Stir everything together.

Step 4: Bring to a Boil and Simmer

Place the pot over high heat and bring everything to a boil. Once boiling, reduce the heat to low so the soup gently simmers. Cover the pot with a lid and let it cook for 1½ to 2 hours, stirring occasionally. The beans should become tender and creamy.

Step 5: Remove the Ham Bone

Carefully remove the ham bone from the soup using tongs or a large spoon. Place it in a bowl and let it cool for about 10 minutes until you can handle it comfortably.

Step 6: Add the Ham

Pick off any meat still clinging to the bone, chop it into small pieces, and add it back to the soup. Also add the 2 cups of diced ham. Discard the bone. Stir everything together.

Step 7: Continue Cooking

Let the soup simmer uncovered for another 30 minutes. This allows all the flavors to blend together beautifully and the soup to thicken slightly.

Step 8: Season and Serve

Add the black pepper and taste the soup. Add salt only if needed—the ham is often salty enough on its own! Remove the bay leaves before serving (don’t eat them!). Ladle the hot soup into bowls and enjoy!

Pro Tips for Perfect Bean and Ham Soup

1: If you don’t have time for overnight soaking, try the quick-soak method: Cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let sit for 1 hour. Drain and proceed with the recipe.

2: For extra depth of flavor, sauté the onion, carrots, and celery in a tablespoon of butter for 5 minutes before adding the other ingredients.

3: If your soup gets too thick as it cooks, simply add more water or chicken broth until it reaches your desired consistency.

Slow Cooker Bean and Ham Soup

Want to make slow cooker bean and ham soup recipe? After soaking and draining the beans, add all ingredients to your slow cooker. Cook on LOW for 8-10 hours or HIGH for 4-5 hours. Remove the ham bone, pull off the meat, return it to the pot, and let it cook for another 30 minutes. This method is perfect for busy days—start it in the morning and come home to a ready meal!

Quick Bean and Ham Soup

For a quick bean and ham soup version, use canned beans instead of dried. You’ll need about 3-4 cans (15 oz each) of navy or great northern beans, drained and rinsed. Skip the soaking, add everything to the pot, and simmer for just 45 minutes to 1 hour. While not quite as rich as the traditional method, it’s still delicious and much faster!

Bean and Ham Soup with Vegetables

This bean and ham soup with vegetables includes carrots, celery, and onions, but you can add more! Try including:

• Diced potatoes for extra heartiness
• Chopped kale or spinach (add during last 10 minutes)
• Diced tomatoes for brightness
• Corn for sweetness
• Green beans for color and nutrition

Southern Style Bean and Ham Soup

This southern style bean and ham soup recipe is authentic and traditional. In the South, this soup is often served with cornbread for dipping and hot sauce on the side for those who like extra kick. Some Southern cooks add a ham hock in addition to the ham bone for even richer flavor. The long, slow cooking method is typical of Southern cooking—taking time to develop deep, satisfying flavors.

Healthy Bean and Ham Soup

This is already a healthy bean and ham soup! Beans are packed with protein, fiber, vitamins, and minerals. They’re filling and nutritious, making this soup a complete meal. To make it even healthier:

• Use a lean ham or reduce the amount of added diced ham
• Add extra vegetables
• Use low-sodium chicken broth instead of some of the water
• Serve with whole grain bread instead of white bread

Old Fashioned Bean and Ham Soup Recipe

This old fashioned bean and ham soup recipe hasn’t changed much over the decades because it doesn’t need to. Grandmothers knew that dried beans, a ham bone, some vegetables, and time were all you needed to create something wonderful. The method of saving Sunday’s ham bone for Monday’s soup was practical wisdom—nothing was wasted, and every ingredient was valued. This traditional bean and ham soup recipe keeps that spirit alive.

Serving Suggestions

Serve this comforting bean and ham soup hot in deep bowls with:

• Cornbread or cornbread muffins
• Buttermilk biscuits
• Crusty bread for dipping
• Crackers
• A simple side salad
• Hot sauce or vinegar for those who like tang

Storage and Leftover Advice

One of the best things about this soup is that it actually improves with time! The flavors continue to develop as it sits. This soup thickens considerably as it cools, which is completely normal. Store leftovers in airtight containers in the refrigerator for up to 5 days. When reheating, you’ll need to add water or broth to thin it back to soup consistency—start with 1/2 cup and add more as needed.

You can also freeze this soup for up to 3 months. Let it cool completely, then transfer to freezer-safe containers, leaving some room at the top for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding liquid as needed.

Frequently Asked Questions (FAQs)

1. Do I have to soak the beans?

Soaking is highly recommended—it reduces cooking time and makes beans more digestible, but you can use the quick-soak method if needed.

2. Can I use a ham hock instead of a ham bone?

Yes! Ham hocks work wonderfully and add rich, smoky flavor—use 1-2 ham hocks.

3. What if I don’t have a ham bone?

Use 3-4 cups of diced ham and add a teaspoon of liquid smoke for that ham bone flavor.

4. Why are my beans still hard after cooking?

Old beans take longer to soften—make sure your beans are fresh (within a year), and add acidic ingredients like tomatoes only after beans are tender.

5. Can I make this soup vegetarian?

Yes, omit the ham and bone, use vegetable broth, and add smoked paprika or liquid smoke for depth.

A Note from Author

This bean and ham soup recipe embodies the resourcefulness and wisdom of home cooks from generations past. I imagine grandmothers on Monday mornings, pulling out Sunday’s ham bone and beginning the process of transforming it into another nourishing meal. Nothing was wasted—every scrap of meat, every flavorful bone, every vegetable end had value and purpose.

This soup fed families during hard times because it made expensive ham stretch across multiple meals while filling bellies with nutritious beans and vegetables. It taught valuable lessons about resourcefulness, patience, and making the most of what you have. At NostalgicEats.com, we preserve these recipes not just for their delicious flavors, but for the wisdom and values they represent.

Conclusion

This easy bean and ham soup recipe proves that homemade bean and ham soup is simple and satisfying. This classic bean and ham soup creates a hearty bean and ham soup that’s pure old fashioned bean and ham soup comfort. Whether you need a simple bean and ham soup recipe for beginners or want to make authentic southern style bean and ham soup, this comforting bean and ham soup delivers. Try the slow cooker bean and ham soup method or make quick bean and ham soup with canned beans. This healthy bean and ham soup is perfect bean and ham soup with vegetables, and this traditional bean and ham soup feeds a crowd!

Ready for a bowl of comfort? Make this bean and ham soup recipe and enjoy a tradition that has warmed families for generations! Visit NostalgicEats.com for more classic recipes!