Ham and Bean Soup Recipe – Classic Comfort Food Dinner Idea
This ham and bean soup recipe is the ultimate comfort food. Smoky ham, tender beans, and savory vegetables come together in a rich broth for a hearty and flavorful dish. Perfect for using holiday ham leftovers, warming up on cold nights, or serving as a filling family dinner.
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board & knife
- Measuring cups & spoons
Ingredients
- 1 lb dried navy beans (or cannellini/Great Northern)
- 1 ham hock, ham bone, or 2 cups diced leftover ham
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 8 cups water or chicken broth
- Salt & black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare beans: Soak overnight or use quick boil method (boil 2 minutes, rest 1 hour). Drain and rinse.
- Build flavor base: In stockpot, sauté onion, carrots, celery, and garlic until softened.
- Add ham: Place ham hock, bone, or diced ham into pot. Stir to combine.
- Simmer: Add beans and cover with broth or water. Bring to boil, then reduce to simmer. Cook 1½–2 hours until beans are tender.
- Season: Add bay leaves, thyme, salt, and pepper. Adjust seasoning to taste.
- Finish: Remove ham hock or bone, shred meat, and return to soup. Adjust thickness with extra broth if needed.
- Serve: Ladle into bowls, garnish with parsley, and serve with bread.
Notes
- Beans: Navy beans are traditional, but cannellini or Great Northern beans work well.
- Ham: A ham bone adds depth; leftover holiday ham is perfect.
- Seasoning: Taste before adding salt—ham is naturally salty.
- Make-ahead: Soup tastes even better the next day as flavors meld.
- Variations: Add tomatoes for acidity, chili flakes for spice, or blend beans for creaminess.