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Ham and Bean Soup Recipe
Marigold Voss

Ham and Bean Soup Recipe

A hearty and comforting ham and bean soup made with tender beans, smoky ham, vegetables, and savory seasonings. This classic soup is filling, flavorful, and perfect for cold days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb Dried navy beans soaked overnight, drained
  • 2 tbsp Olive oil or butter
  • 1 cup Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots diced
  • 1 cup Celery chopped
  • 2 cups Cooked ham diced
  • 1 Ham bone or ham hock optional, for flavor
  • 6 cups Chicken broth low sodium
  • 1 tsp Dried thyme or bay leaf
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust after cooking
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large soup pot or Dutch oven Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board For prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Rinse soaked beans and set aside.
  2. Heat olive oil in a large soup pot over medium heat.
  3. Add chopped onion, carrots, and celery and sauté until softened.
  4. Stir in minced garlic and cook until fragrant.
  5. Add soaked beans, diced ham, and ham bone to the pot.
  6. Pour in chicken broth and add dried thyme and black pepper.
  7. Bring the soup to a boil, then reduce heat to low.
  8. Simmer partially covered for 1½ hours, stirring occasionally.
  9. Remove ham bone, shred any meat, and return it to the soup.
  10. Season with salt as needed and discard the bone.
  11. Garnish with fresh parsley and serve hot.

Video

Notes

  • Canned beans can be used to reduce cooking time.
  • Adjust thickness by adding more broth if needed.
  • This soup freezes well for up to 3 months.
  • Flavor improves after resting overnight.