Wholesome, nourishing, and full-flavored, this Ham and Bean Soup recipe is just the thing you need for a wintry lunch or dinner. Cooked ham and great northern beans come together in a delicious broth with tender vegetables and savory herbs to create a delicious and cozy soup!

Serve it alongside my no-knead skillet bread and shrimp Caesar salad for a comforting spread that’s perfect for any chilly evening.

 

Easy Ham Bean Soup Recipe

There’s nothing quite like a good bowl of hearty soup, especially when it’s a great recipe the whole family can enjoy. This ham and bean soup recipe is incredibly warm and filling, thanks to tender white beans that cook up with a firm texture and mild, nutty flavor—the perfect partner to smoky bacon, savory ham, carrots, and onions, all simmered in classic chicken broth. It’s a comforting dish that’s as easy to make as it is satisfying.

This delicious soup is similar to my original Tuscan white bean soup but with some extra hearty ingredients that make it even more irresistible. It’s a great way to use up leftover holiday ham or that leftover ham bone, and the best part? It’s ready in just about 30 minutes, making it a quick recipe you’ll want to add to your regular rotation.

Soup Ingredients

For this hearty ham and bean soup recipe, you’ll need a few simple ingredients that you can easily pick up at the grocery store. I’ve included some notes below with substitutions, but for the full list and directions, please scroll down to the recipe card.

• Bacon: Adds a smoky, savory flavor and crispy texture to the soup. The rendered bacon fat also helps to sauté the vegetables.
• Butter: Used to sauté the vegetables. You can also use olive oil or vegetable oil.
• Celery: Adds a subtle, savory flavor and crunch to the soup.
• Carrots: They add sweetness and a tender texture to the bean soup.
• Yellow Onion: You can substitute with white onion if needed.
• Garlic: I like to use fresh garlic to enhance the overall taste of the soup. If you only have garlic powder, use about 1/4 teaspoon per clove.
• Salt and Black pepper: For seasoning and bringing out the flavors of the soup.
• Fresh Thyme: If you don’t have fresh thyme, you can use 1/3 teaspoon dried thyme or substitute with dried oregano.
• Chili Powder: Adds a warm, slightly spicy flavor to the soup. Paprika is okay to use.
• Fully Cooked Ham: If you don’t have cooked ham, you can use a ham shank or ham bone instead for extra flavor. After sauteing the vegetables, add the ham bone along with the beans and broth. You’ll need to simmer the soup a bit longer—about 30 to 45 minutes—to allow the ham to cook through and impart its flavor. Once the soup is done, you can remove the ham bone, shred any remaining meat, and return it to the pot before serving.
• Great Northern Beans: These beans add creaminess and a mild, nutty flavor to the soup. If you prefer, you can substitute with cannellini beans or navy beans.
• Chicken Broth: Homemade broth, chicken stock, or vegetable broth are good alternatives.
• Bay Leaf: Contributes an earthy flavor and aroma to the soup during cooking. Be sure to remove it before serving.
• Chopped Fresh Parsley (for garnish): Adds a fresh, bright finish to the soup.

How to Make Ham and Bean Soup

You might think a full-bodied soup like this would need to simmer on the stove for hours, especially if you’re used to making something like red beans and rice. But not so! This easy ham soup recipe comes together quickly, giving you all the flavor without the long wait. Here’s how to make it:

1. Cook the bacon bits. Cook the diced bacon in a Dutch oven or large soup pot over medium-high heat. Remove the cooked bacon from the pot with a slotted spoon and set aside.
2. Cook the vegetables. To the bacon grease, add 1 tablespoon butter. Then add celery, carrots, and onion; cook for 4 minutes or until the veggies are crisp-tender. Stir in the garlic and season with salt, pepper, and chili powder.
3. Add the ham, beans, and broth. Stir in the ham and cook for 1 to 2 minutes or until just heated through. Add the beans; stir and cook for 1 minute. Stir in chicken broth and the bay leaf, bring to a boil, reduce heat, and simmer for 15 minutes.
4. Finish the soup. Discard the bay leaf, and stir in the cooked bacon. Adjust the salt and pepper, garnish with parsley, and serve.

Serving Suggestions

When serving ham and bean soup, I love pairing it with a fresh salad—the contrast in texture, color, and even temperature is a treat! A Mediterranean cobb salad is an excellent choice alongside this hearty soup. For a classic combination, you can’t go wrong with my skillet cornbread or cranberry orange cornbread muffins, which are perfect for soaking up all that flavorful broth.

And if you’re in the mood for something different, consider a soup trio! Offer this ham and bean soup along with a creamy asparagus soup and a veggie-packed instant pot chicken zoodle soup, accompanied by zucchini breadsticks and a salad. For an added touch, serve roasted sweet potatoes on the side to complement the savory flavors of the soup.

How to Store and Reheat Leftovers

• To refrigerate leftovers, cover the soup tightly or store it in airtight food storage containers and refrigerate for 3 to 4 days.
• To freeze, place portions of the cooled soup in freezer bags or an airtight container and freeze for up to two months.
• To reheat, place portion(s) of soup in a saucepan over medium heat and cook until heated through, stirring occasionally.

More Beans Recipes

• Chorizo Rice and Bean Soup
• Italian Sausage Soup with Kale and Beans
• Minestrone Soup
• Baked Beans