Ham and Bean Soup Recipe

Ben Carraoli

I have to admit, I absolutely adore making ham and bean soup. Every time I whip up a batch, the aroma fills the kitchen and takes me back to cozy family dinners. I love using leftover ham for this recipe because it transforms simple ingredients into a rich, flavorful meal. The creamy beans combined with tender vegetables make it comforting yet satisfying

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Total Time 3 30

Ingredients Method Notes

Ingredients

4 cups leftover ham cubed – Adds smoky flavor; I prefer ham with some fat for richness.
1 ham bone – Essential for deep savory broth; don’t skip it if possible.
2 cups dried Great Northern or Navy beans – They hold their shape well and create creamy texture.
2 cups celery chopped – Adds subtle crunch and aromatic base.
2 cups carrots chopped – Sweetness balances the saltiness of ham.
1 large onion finely chopped – For savory depth.
3 cloves garlic minced – Fresh garlic is key; pre-minced garlic can taste dull.
4 sprigs fresh thyme or 2 tsp dried – Fresh herbs elevate the flavor.
1/4 cup fresh parsley or 1 tbsp dried – Adds a hint of brightness at the end.
1/2 tsp freshly ground black pepper – Season gradually taste as you go.
8-9 cups chicken stock or broth – Homemade stock enhances richness; store-bought works too.
1 tbsp olive oil – For sautéing vegetables without burning.
Salt to taste – Adjust depending on how salty your ham is.

Method

I always soak my beans overnight or at least 8 hours. This softens them, ensures even cooking, and helps create a creamy texture. Discard any shriveled beans before cooking.
Heat olive oil in your Dutch oven and cook celery, carrots, onion, and garlic until tender. This step brings out the natural sweetness and builds a flavorful base.
Stir in the ham, ham bone, and chicken stock. Bring it to a gentle boil before adding your soaked beans, herbs, and pepper.
Lower the heat, cover, and let it cook for 2-3 hours. This slow simmer allows the beans to soften and the flavors to meld beautifully.
Near the end, I remove about a cup of the soup and puree it with an immersion blender. Stir it back in for a thicker, creamier consistency without losing the chunky feel.

Notes

I always keep the ham bone in for cooking; it makes the broth rich and flavorful.
Stir occasionally to prevent the beans from sticking to the bottom.
Taste as you go; ham can be salty, so adjust salt near the end.
Fresh herbs are a game-changer, especially parsley and thyme.
If I want an extra creamy soup, I puree a little more than one cup.