Here’s a comforting, hearty Ham and Bean Soup — smoky ham, tender beans, and vegetables in a flavorful broth.
🍲 Ham and Bean Soup
Ingredients
- 1–2 cups cooked ham, diced (or leftover ham bone for extra flavor)
- 1 cup dried white beans (navy, great northern, or cannellini), soaked overnight or 2 cans drained and rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- Optional: ½ tsp smoked paprika or a pinch of red pepper flakes
Instructions
1️⃣ Prepare the beans
- If using dried beans: drain soaked beans and place in a large pot. Cover with water and boil 5–10 minutes. Drain.
2️⃣ Cook the vegetables
- In a large pot, sauté onion, carrots, and celery in a bit of oil until softened (5–7 minutes).
- Add garlic and cook 1 minute more.
3️⃣ Add ham and beans
- Stir in diced ham and drained beans.
4️⃣ Add broth and seasonings
- Pour in broth, thyme, bay leaf, and optional spices.
- Bring to a boil, then reduce heat to simmer.
5️⃣ Simmer
- Simmer 45–60 minutes (or until beans are tender).
- If using canned beans, simmer 20–25 minutes to let flavors meld.
6️⃣ Finish and serve
- Remove bay leaf.
- Adjust seasoning with salt and pepper.
- Serve hot with crusty bread or cornbread.
🔥 Tips & Variations
- Use a ham hock or smoked ham bone for a deeper, smoky flavor.
- Add chopped potatoes or kale for extra heartiness.
- Puree part of the soup for a creamier texture while keeping some beans whole.
- Make ahead: soup tastes even better the next day as flavors meld.
I can also give you:
- Slow cooker ham and bean soup
- Instant Pot/pressure cooker version
- Spicy southwestern-style ham and bean soup
Do you want the classic stovetop version or a slow-cooker version?
