If you’re craving comfort in a bowl, I’ve got just the thing for you—a **Hearty Ham and Bean Soup Recipe** that’s insanely satisfying and surprisingly simple. This soup has been my go-to on chilly days when I want something nourishing, cozy, and packed with flavor. I absolutely love how it turns out creamy and full of that smoky ham goodness. Trust me, once you try this recipe, it’ll be a staple in your kitchen too.
Why You’ll Love This Recipe
- Rich, Smoky Flavor: Using a ham bone or hock infuses the broth with incredible depth that you just can’t get from broth alone.
- Tender Beans Every Time: Whether you soak your beans overnight or start from dry, this method ensures creamy, melt-in-your-mouth beans.
- Flexible & Customizable: Got leftover ham or want to swap beans? This recipe adapts easily to what you have on hand.
- Hands-Off Cooking: Slow cooker magic means you can come home to a kitchen smelling like heaven and soup that’s perfectly cooked.
Ingredients You’ll Need
Each ingredient in this Hearty Ham and Bean Soup Recipe plays its part in building this comforting dish. The star is definitely the ham bone, which releases all that smoky goodness during the long simmer, while the beans soak up flavor and create the body of the soup. Here are the essentials and why I love them:
- Dried Navy Beans: These small white beans cook up tender and creamy; I always sort and rinse them to remove any debris before cooking.
- Ham Bone or Ham Hock: Key for that deep, smoky flavor that makes this soup sing—if you don’t have one, leftover ham works too!
- Onion: Adds sweetness and depth; dicing finely helps it melt into the soup.
- Celery: Offers a subtle fresh crunch and balances out the richness of ham and beans.
- Garlic: Five cloves bring a nice punch without overpowering other flavors.
- Fresh Thyme: A small herb boost that pairs beautifully with pork and beans.
- Sea Salt & Black Pepper: Essential for seasoning; adjust salt carefully if you’re using broth, which can be salty already.
- Water or Broth: Water works perfectly if you have a ham bone, but broth adds extra umami if you’re skipping the bone.
- Carrot: Adds a natural sweetness and color contrast; I like to add it later to keep it tender but not mushy.
Variations
I’m all about making recipes your own, so I often tweak this Hearty Ham and Bean Soup Recipe depending on what I have handy or who’s coming over. Adding your personal touch will make it even more special—and you’ll enjoy the process just as much as the result!
- If You’re Short on Time: I’ve used canned white beans before and added them during the last stage of cooking. It shortens the cook time without sacrificing texture.
- Spicing It Up: Sometimes I throw in a pinch of smoked paprika or cayenne to give it a little heat and extra smoky dimension.
- Vegetarian Twist: Skip the ham and use vegetable broth with smoked paprika and liquid smoke to replicate some of the smoky flavor.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare and Layer Your Ingredients
First, if you have the time, soak your dried navy beans overnight in plenty of water—it really helps speed up cooking and gets beans nice and tender. If you’re short on time, skip soaking but expect a longer cook. In your slow cooker, layer the rinsed beans, diced onion, celery, crushed garlic, fresh thyme, salt, and pepper. Pop in your ham bone or hock right on top, then cover everything with water or broth so the beans are submerged by about an inch. This layering helps flavor soak into every bite as it simmers.
Step 2: Let It Slow Cook to Perfection
Set your slow cooker to LOW and let this mix cook for about 6 hours if you soaked your beans, or up to 9 hours if you didn’t. The key here is patience—it’s worth the wait! Check the liquid level occasionally; you want to keep the beans covered, so add a splash of water or broth if it looks low. About an hour before the end, toss in the diced carrot—it adds great color and flavor without turning to mush.
Step 3: Final Touches and Serving
When the beans are tender and the soup smells irresistible, fish out the ham bone. Scrape off any remaining meat and shred or dice it before adding it back into the pot—this keeps your ham nice and tender instead of dry. If you want your soup a little creamier, I discovered the trick of mashing some beans with a potato masher right in the pot—it thickens everything up naturally without adding extra ingredients. Give it a good stir, taste for seasoning, and you’re ready to dig in!
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Soaking Helps but Isn’t Required: If you forget to soak your beans overnight, no worries—just plan for a longer cook time and keep the liquid topped up.
- Salt Timing Matters: I learned to add salt later in the process to avoid tough beans; the ham bone’s saltiness usually does a good job seasoning.
- Add Ham at the End: To keep leftover ham juicy and tender, always stir it in during the last 30 minutes of cooking.
- Mash for Extra Creaminess: Mashing some beans directly in the pot thickens the soup naturally and gives it that luscious texture I love.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or thyme on top—it brightens the earthy flavors and adds a lovely pop of color. Sometimes a swirl of good-quality olive oil or a grating of sharp cheddar cheese takes it over the top for me.
Side Dishes
Crusty bread is my absolute fave alongside this soup; it’s perfect for dipping. If I’m feeling indulgent, I pair it with a warm cornbread or even some buttery garlic toast. A simple green salad balances the meal nicely, too.
Creative Ways to Present
For special occasions, I like serving this hearty soup in rustic bread bowls or individual cast-iron skillets to give it a cozy, homestyle vibe. Adding a dollop of sour cream or crème fraîche can also make it feel a bit fancy and extra comforting.
Make Ahead and Storage
Storing Leftovers
After it cools to room temperature, I store leftovers in airtight containers in the fridge. The flavors actually deepen after a day or two, so sometimes I make this in advance just to let it sit. It keeps well for up to five days, making it a great meal prep option.
Freezing
I’ve frozen this Hearty Ham and Bean Soup Recipe several times with great results. Just store in freezer-friendly containers or bags, but leave some space for expansion. When you’re ready to enjoy, thaw overnight in the fridge for best texture.
Reheating
The best way I’ve found to reheat soup without losing that creamy texture is gently on the stovetop over medium-low heat, stirring occasionally. If it’s a bit thick, add a splash of water or broth. Avoid microwaving directly as it can sometimes dry out the ham bits.
FAQs
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Can I use canned beans instead of dried beans in this recipe?
Yes! You can substitute canned white beans for dried beans. Just rinse and drain them well and add them during the final hour if using a slow cooker or the last 30 minutes on the stovetop to avoid overcooking and mushiness.
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Do I have to soak the beans overnight?
Soaking beans helps reduce cooking time and can improve digestibility, but it’s not required. If you don’t soak them, expect the cooking process to take longer—plan accordingly and check the beans for doneness before serving.
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What if I don’t have a ham bone or ham hock?
No ham bone? No problem. Use leftover cooked ham and swap water for chicken or turkey broth to boost flavor. Add the ham in the last 30 minutes of cooking to keep it juicy.
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How do I make the soup thicker?
Once beans are tender, mash some inside the pot with a potato masher or pulse briefly with an immersion blender. This naturally thickens the broth without extra ingredients.
Final Thoughts
This Hearty Ham and Bean Soup Recipe holds a special place in my heart because it’s one of those meals that feels like a big, warm hug on a cold day. It’s straightforward but deeply satisfying, and I love how it fills my kitchen with comforting aromas. I hope you’ll give it a try and enjoy the process as much as the delicious results. Once you taste it, you’ll understand why my family goes crazy for this soup every single time!
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
Hearty and comforting Ham and Bean Soup made with tender navy beans, flavorful ham bone, fresh vegetables, and aromatic herbs. Slow-cooked to develop rich flavors and perfect for a cozy meal, this recipe is flexible for using either soaked or unsoaked beans and can be adapted with leftover ham or canned beans.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- Leftover ham, shredded or diced (amount as desired, added near the end)
Vegetables
- 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
- 1 teaspoon Sea Salt (adjust if using salted broth)
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth (chicken or turkey broth if no ham bone)
Instructions
- Prepare Beans: (Optional) Soak the dried navy beans overnight in 8 cups of water, then drain and discard the soaking liquid. This reduces cooking time and improves digestibility, but unsoaked beans can also be used with longer cooking.
- Add Ingredients to Slow Cooker: Place the navy beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and black pepper into a 5-quart slow cooker. Add enough water or broth to cover the beans by about 1 inch. Note that liquid levels may need to be topped up during cooking.
- Slow Cook Beans: Set the slow cooker on LOW. Cook for about 6 hours if beans were soaked, or 9 hours if unsoaked. The cook time may vary depending on bean age and soak status; check for tenderness.
- Add Carrots: During the last hour of cooking, stir in the diced carrots to allow them to cook until tender without overcooking.
- Remove Ham Bone: Once the beans and vegetables are tender and fully cooked, carefully remove the ham bone, discarding any bones or gristle.
- Thicken Soup (Optional): For a creamier texture, use a potato masher to mash some of the beans directly in the pot, thickening the broth to your liking.
- Add Leftover Ham: Shred or dice any leftover ham and stir it into the soup. Heat through until the ham is warmed and tender.
- Serve and Store: Ladle the soup into bowls and serve warm. Cool leftovers to room temperature, then refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Notes
- Use any white bean such as cannellini or great northern; smaller beans like navy cook faster, but vary depending on age and soaking.
- If not using a ham bone, use chicken or turkey broth for enhanced flavor and skip or reduce added salt accordingly.
- If making soup with only leftover ham and no bone, add ham in the last 30 minutes to avoid toughness.
- Cooking times vary by bean age, size, and soak status; test beans by tasting for tenderness and adjust cooking time as needed.
- For a thicker soup, mash some beans or pulse with an immersion blender just before serving.
- When using canned beans, rinse and drain 4 (15-ounce) cans; add during the final hour of slow cooking or the last 30 minutes on stovetop to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 40mg
