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Ham and Bean Soup

Hearty ham and bean soup recipe in a rustic bowl with fresh bread.
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This is a classic, comforting soup where humble dried navy beans simmer low and slow with a smoky ham bone and vegetables to create a deeply flavorful and satisfying meal. It's a frugal, pantry-friendly recipe perfect for using leftovers and delivering pure, uncomplicated comfort in a bowl.

Ingredients

Scale
  • 1 pound dried navy beans
  • 1 large meaty ham bone or 2 cups diced leftover ham
  • 2 tablespoons olive oil
  • 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. Rinse the dried beans and pick out any debris. For best results, soak them overnight in a large bowl of cold water. Alternatively, use 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 rinse.
  2. In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Add the drained beans, ham bone (or diced ham), chicken broth, bay leaves, thyme, and black pepper to the pot. Stir to combine.
  4. Bring the pot to a boil, then immediately reduce the heat to low. Cover and simmer gently for 2 to 2.5 hours, or until the beans are completely tender and creamy. Stir occasionally and add more broth or water if the soup becomes too thick.
  5. Once the beans are tender, remove the ham bone and bay leaves. Let the bone cool slightly, then pick off any meat and return it to the pot. Discard the bone and bay leaves.
  6. Taste the soup carefully before adding any salt, as the ham is salty. Add salt only if needed. For a thicker soup, you can lightly mash some of the beans with a potato masher.

Notes

Always taste before adding extra salt due to the ham's saltiness. For a creamy version, stir in 1/2 cup of heavy cream at the end. This soup freezes beautifully for up to 3 months. No time to soak beans? Use 3 (15 oz) cans of drained and rinsed navy beans, adding them in the last 30 minutes of cooking.

Nutrition

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