If you’re craving a comforting bowl that feels like a warm hug, you’re in the right place. This Hearty Ham and Bean Soup Recipe is one of my all-time favorites to make when I want something filling, flavorful, and totally satisfying. From the tender beans soaking up the smoky ham goodness to the fresh veggies simmered to perfection, you’ll find this recipe easy to love and even easier to make. Trust me, it’s a game changer for cozy dinners and meal prep alike!
Why You’ll Love This Recipe
- Rich, Smoky Flavor: The ham bone or ham hock infuses the beans with a delicious depth that’s better than any broth alone.
- Simple Ingredients: No fancy stuff needed here—just pantry staples and a few fresh veggies.
- Flexible Cooking: Whether you slow cook it low and slow or simmer on the stove, it’s hard to mess up.
- Perfect for Leftovers: This soup only gets better the next day, making it great for meal prep or batch cooking.
Ingredients You’ll Need
The magic of this Hearty Ham and Bean Soup Recipe is in the balance—the beans provide creaminess and protein, while the ham brings smoky richness without overpowering the gentle flavors of thyme, celery, and carrot. Fresh aromatics keep it vibrant, and if you’re shopping, picking a quality ham bone or hock will really pay off.
- Dried Navy Beans (or other white beans): Navy beans cook nicely to a creamy texture and hold their shape well, but feel free to swap cannellini or great northern beans.
- Ham Bone (or ham hock/ham steak/leftover ham): This is the flavor powerhouse, adding that satisfyingly smoky, meaty depth.
- Onion: Adds sweetness and body—diced finely to melt into the soup as it simmers.
- Celery: Gives a subtle crunch and classic soup flavor.
- Garlic: For that savory kick that rounds everything out.
- Fresh Thyme (or dried): Herbaceous notes really brighten the broth; fresh if you have it, dried works just fine too.
- Sea Salt: I usually start with just a teaspoon and adjust later, especially if your broth is already salted.
- Black Pepper: Adds just enough heat and interest.
- Water or Broth: Water works great with the ham bone; if you don’t have one, use broth for extra flavor.
- Carrot: Sweetness and color boost that lovely autumn/winter vibe.
Variations
I love making this soup my own depending on what’s in my fridge or pantry. Don’t be afraid to tweak and experiment—you’ll find it forgiving and delicious no matter what.
- Using Canned Beans: When I’m short on time, canned white beans work perfectly—just add them in the last 30 minutes to keep their texture intact.
- Make It Vegetarian: Skip the ham and use vegetable broth with smoked paprika for a smoky twist without meat.
- Adding Greens: For a splash of color and nutrients, throw in some chopped kale or spinach during the last 10 minutes.
- Spicy Kick: I sometimes add a pinch of red pepper flakes or a dash of hot sauce when I’m craving something with heat.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare Your Beans (Optional Soak)
I usually soak my beans overnight—it cuts down the cooking time and helps ensure even tenderness. Simply cover the sorted and rinsed navy beans with water, let them sit, then drain before cooking. If you’re rushing, unsoaked beans work fine; just expect longer cooking times. That’s what I love about this recipe—flexibility!
Step 2: Assemble Ingredients in the Slow Cooker
Into a 5-quart slow cooker, toss the beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper. Add enough water or broth to cover the beans by about an inch. I always keep an eye on the liquid level during cooking and top up with hot water if it starts to get low. This helps keep everything tender and soup-perfect.
Step 3: Slow Cook to Perfection
Set your slow cooker on LOW for about 6 hours if you soaked the beans, or 9 hours if you didn’t. During the last hour, stir in the diced carrots—this keeps them from overcooking and turning mushy. The slow cooker works its magic gently breaking down the beans and melding the flavors. You’ll know it’s ready when the beans are tender and the broth smells incredible.
Step 4: Finish and Add Ham
Once the beans are tender, fish out the ham bone along with any gristle or bones to avoid surprises. If you want a creamier broth, mash some beans against the side of the pot—this trick thickens the soup beautifully without extra flour or cream. Shred or dice your leftover ham and add it back in, warming it through just before serving. This way, the ham stays tender and juicy.
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Don’t Rush the Soak: If you have time, soaking really helps beans cook evenly and reduces the chance of split skins.
- Keep Liquid on Hand: Beans soak up liquid as they cook—have extra broth or water close by to avoid drying out or scorching.
- Timing the Ham Addition: Adding leftover ham at the end keeps it tender and prevents toughening from long simmering.
- Mash for Creaminess: Mashing some beans gives a thicker broth without having to rely on heavy creams or flour. It’s such a simple trick that really elevates the soup.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
When I serve this soup, I love adding a sprinkle of fresh parsley or thyme on top—just enough to add freshness and a pop of color. A swirl of creamy sour cream or a dollop of Greek yogurt works wonders if you want a tangy contrast. Sometimes, just cracked black pepper and a drizzle of good olive oil is all it needs!
Side Dishes
My go-to sides for this hearty soup are crusty bread like a baguette or cornbread to soak up every last bit. A simple green salad with vinaigrette balances out the richness, and roasted Brussels sprouts or green beans bring a nice vegetable counterpoint.
Creative Ways to Present
For special occasions, I’ve ladled this soup into mini Dutch ovens or rustic bread bowls. It’s such a cozy presentation that feels extra homey, perfect for family gatherings or chilly evenings by the fire.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool to room temperature before transferring it to airtight containers. In the fridge, it keeps beautifully for up to 5 days, which means several easy meals with minimal effort. Just reheat gently on the stove and give it a good stir.
Freezing
This Hearty Ham and Bean Soup Recipe freezes like a dream. I portion it into freezer-safe containers or heavy-duty zip bags and freeze up to 3 months. When you’re ready, thaw overnight in the fridge and reheat either on the stove or microwave. It saves so much time on busy nights or when you just want comfort food fast.
Reheating
I always reheat soup slowly on the stovetop over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it. This prevents scorching and helps maintain that silky texture I adore.
FAQs
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Can I use canned beans instead of dried for this soup?
Absolutely! If you’re using canned beans, rinse and drain them well, then add them in during the last 30 minutes of cooking to warm through without breaking apart. This shortcut is great when you’re short on time without sacrificing flavor.
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Do I have to soak the beans overnight?
Not necessarily. Soaking helps beans cook more evenly and faster, but if you skip it, just expect a longer cook time and keep an eye on the liquid level. Either way works thanks to the slow cooker’s gentle, consistent heat.
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What’s the difference between using a ham bone and leftover ham?
The ham bone adds smoky, meaty flavor throughout the soup as it cooks. Leftover ham has less connective tissue and flavor release, so it’s best added late to keep it tender. If you don’t have a ham bone, use broth instead of water to boost flavor.
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Can I make this recipe on the stovetop?
Yes! Simmer soaked beans with ham bone and veggies in a large pot, adding liquid as needed, then finish with carrots and ham near the end. Expect about 1.5 to 2 hours cooking time depending on bean freshness.
Final Thoughts
I absolutely love how this Hearty Ham and Bean Soup Recipe brings together simplicity and rich, soulful flavor in one pot. It’s a recipe that’s stood the test of time in my kitchen, especially on chilly nights when you want something that feels like nourishment and love. Give it a try—you might find it becomes your go-to comfort meal too, like it did for me and my family. Grab that ham bone, pour a cup of broth, and let the slow cooker work its magic while you relax. You deserve it!
Print
Hearty Ham and Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Ham and Bean Soup is a comforting slow cooker recipe featuring creamy white beans simmered with a flavorful ham bone, aromatic vegetables, and herbs. The soup is thickened by mashing some beans for a luscious texture and finished by adding tender pieces of leftover ham. Perfect for a warming meal that brings rich, smoky depth and satisfying wholesomeness.
Ingredients
Beans and Meat
- 1 (16-oz) bag Dried Navy Beans (about 2 ½ cups), sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- Leftover Ham, shredded or diced (quantity as desired)
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried thyme
- 1 teaspoon Sea Salt (adjust if using salted broth)
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water or broth (chicken or turkey stock if no ham bone)
Instructions
- Prepare Beans: (Optional) Soak the dried navy beans overnight in 8 cups of water, then drain and discard the liquid. This reduces cooking time but beans can be used unsoaked with longer cooking.
- Combine Ingredients in Slow Cooker: Add the sorted beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper to a 5-quart slow cooker. Pour in enough water or broth to cover the beans by about 1 inch. You may need to add more liquid during cooking to keep beans submerged.
- Set Slow Cooker: Cook on LOW for 6 hours if using soaked beans, or 9 hours if unsoaked. The goal is to tenderize the beans thoroughly. Cooking times can vary based on bean age and soaking.
- Add Carrots: About 1 hour before the end of cooking, stir in the diced carrots and continue cooking until the carrots and beans are tender.
- Remove Ham Bone: Once beans are fully cooked, take out the ham bone and discard any bones or gristle attached to it.
- Thicken Soup: For a creamier texture, use a potato masher to mash some of the beans directly in the pot, which thickens the broth naturally. Alternatively, an immersion blender can be used for a few quick pulses.
- Add Leftover Ham: Shred or dice any leftover ham and stir it into the soup. Heat through, ensuring the ham is warmed but not overcooked to keep tenderness.
- Serve and Store: Serve hot and enjoy. To store leftovers, cool the soup to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Notes
- White bean variety: Use any white bean like navy, cannellini, or great northern. Smaller beans cook faster but timing is affected by bean age and soaking.
- Water vs. broth: Use water if cooking with a ham bone as it imparts flavor. If no ham bone is available, substitute broth and reduce added salt accordingly.
- No ham bone? Use broth and add leftover ham in the last 30 minutes of cooking to maintain tenderness.
- Final cook time may vary due to bean size, age, and soaking; adjust cooking time accordingly and test bean tenderness.
- For thicker soup, mash some beans or use an immersion blender to your desired consistency.
- If using canned beans, add 4 (15-ounce) cans of rinsed beans during the last hour of slow cooker time or last 30 minutes on stovetop to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 18 g
- Cholesterol: 45 mg
