There’s nothing cozier than a pot of Homemade Ham and Bean Soup simmering on the stove. Made with tender ham, hearty beans, and flavorful vegetables, this old-fashioned soup is the perfect way to use up leftover ham bones or diced ham. It’s budget-friendly, filling, and warms you from the inside out. Whether you’re cooking after the holidays, meal-prepping for the week, or just craving comfort food, this ham and bean soup delivers big flavor with simple ingredients.
Why You’ll Love This Ham and Bean Soup
This soup is comfort food at its finest — thick, hearty, and full of smoky ham flavor. It’s a one-pot meal that stretches simple, affordable ingredients into something satisfying and delicious. Plus, it reheats beautifully, making it a great option for meal prep.
Tips for Success
- Ham bone = flavor: If you have one, simmer it for rich depth. No bone? Diced ham works too.
- Skim foam: As the soup simmers, skim off any foam from the top for a clearer broth.
- Adjust thickness: Mash some beans into the soup if you prefer a creamier texture.
- Don’t over-salt: Ham is naturally salty, so taste before adding extra.
Variations & Add-Ins
- Smoky twist: Add a dash of smoked paprika or liquid smoke.
- Veggie boost: Add chopped kale or spinach at the end for extra nutrients.
- Bean swap: Use navy beans, great northern beans, or black beans instead.
- Spicy version: Stir in a pinch of cayenne pepper or red pepper flakes.
Serving Ideas & Pairings
- Serve with cornbread for a classic pairing.
- Add garlic bread or a crusty baguette for dipping.
- Pair with a green salad for balance.
- Sprinkle with Parmesan or cheddar for extra richness.
Frequently Asked Questions
1. Can I make ham and bean soup without a ham bone?
Yes! Just use diced ham. A ham bone adds flavor, but it’s not required.
2. Can I use dried beans instead of canned?
Absolutely. Just soak them overnight and simmer longer until tender.
3. How do I thicken ham and bean soup?
Mash some of the beans with a spoon or blend a small portion of the soup, then stir back in.
4. How long does ham and bean soup last in the fridge?
It will keep 3–4 days in an airtight container.
5. Can I freeze ham and bean soup?
Yes, it freezes very well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Homemade Ham and Bean Soup
Ingredients
Method
- Sauté aromatics – In a large pot, heat olive oil. Add onion, carrots, celery, and garlic. Cook 5 minutes until softened.
- Add ham & broth – Stir in ham bone (or diced ham) and pour in broth. Add thyme, bay leaves, salt, and pepper.
- Simmer – Bring to a boil, then reduce heat and simmer uncovered for 1 to 1 ½ hours, until flavors develop and ham is tender.
- Add beans – Stir in cannellini and kidney beans. Simmer another 15 minutes. Remove bay leaves and ham bone, shredding any extra meat back into the soup.
- Serve – Ladle into bowls, garnish with parsley, and serve with crusty bread.
Notes
- Using dried beans: Soak 2 cups dried beans overnight, then cook longer (about 2–2 ½ hours total).
- Leftover ham tip: This soup is a great way to use up holiday ham — bone-in or diced.
- Freezer-friendly: Cool completely, portion into containers, and freeze up to 3 months.
- Slow cooker version: Cook on low 7–8 hours or high 4–5 hours, adding beans in the last hour.
