Print

Ham Bean Soup

Hearty ham and bean soup recipe in a rustic ceramic bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is a budget-friendly and deeply comforting soup that transforms a leftover ham bone into a nourishing, flavorful meal. It features creamy white beans, tender vegetables, and a rich, smoky broth, perfect for a cozy family dinner.

Ingredients

Scale
  • 1 meaty ham bone (or 2 cups diced leftover ham)
  • 1 pound dried Great Northern beans, rinsed and picked over
  • 2 tablespoons olive oil or butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt, to taste

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Place the rinsed beans and ham bone into the pot. Pour in the chicken broth. Add bay leaves, thyme, and black pepper. Do not add salt yet.
  4. Bring to a boil, then reduce heat to low. Cover with lid slightly ajar and simmer gently for 2 to 2.5 hours, until beans are tender and creamy.
  5. Remove the ham bone. Once cool, shred any meat and return it to the pot. Discard the bone and bay leaves.
  6. Taste the soup and add salt only if needed. For a creamier texture, lightly mash some beans with a potato masher or immersion blender.

Notes

Wait to add salt until the end, as the ham bone releases salt while cooking. For a quicker version, use 3 cans of drained white beans added in the last 30 minutes. Soup thickens upon standing; thin with broth if needed.

Nutrition

Find it online: https://www.stacksipsnack.com/ham-bean-soup-2/