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Homemade ham and bean soup in a Dutch oven with carrots, celery, and tender ham pieces
Jana Rae

Homemade Ham and Bean Soup

This hearty ham and bean soup is made with leftover ham, tender beans, and vegetables in a savory broth. A budget-friendly comfort food classic perfect for chilly nights or holiday leftovers.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil or butter
  • 1 medium onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 leftover ham bone or 2 cups diced ham
  • 8 cups chicken or vegetable broth
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Sauté aromatics – In a large pot, heat olive oil. Add onion, carrots, celery, and garlic. Cook 5 minutes until softened.
  2. Add ham & broth – Stir in ham bone (or diced ham) and pour in broth. Add thyme, bay leaves, salt, and pepper.
  3. Simmer – Bring to a boil, then reduce heat and simmer uncovered for 1 to 1 ½ hours, until flavors develop and ham is tender.
  4. 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.
  5. 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.