Ham and Bean Soup Recipe

There’s something profoundly comforting about a pot of ham and bean soup simmering on the stove. It’s not just a meal, it’s a feeling—warm, nourishing, and utterly satisfying. I’m Kelsey, and I make this soup whenever I need a culinary reset, or when the weather turns gloomy and cold.

The magic truly happens the next day, when the flavors have deepened and melded into something even more special. That’s why I always make a double batch, without fail. My family happily devours the leftovers, and honestly, I think they might like it better on day two.

Ingredients Needed for the Recipe

This recipe is wonderfully forgiving, built on simple ingredients that pack a collective punch. Here’s what you’ll need to gather, and why each one matters.

• Butter or Olive Oil: This is our foundation for sautéing, adding a touch of richness right from the start.
• Onion and Garlic: The essential aromatic base, they build a layer of sweet, savory depth that carries through the entire soup.
• Carrot, Celery, and Kale: This trio brings color, texture, and earthy sweetness. The kale, added last, gives a lovely pop of green and a slight bite.
• Diced Ham: The star, really. It provides that smoky, salty, meaty heartiness that defines the soup. A leftover holiday ham bone works miracles here, too.
• Quality Chicken Broth: This forms the liquid body of the soup. A good, flavorful broth makes all the difference, trust me.
• Canned White Beans: Navy, cannellini, or great northern beans add creaminess and substance, making the soup incredibly filling.
• Dried Thyme & Bay Leaf: These classic herbs offer a subtle, aromatic backdrop that makes the soup taste thoughtfully crafted.
• Salt and Pepper: For finishing and bringing all those beautiful flavors into perfect balance.

The Art of the Leftover: Your Soup's Secret Weapon

Let’s talk about the ham for a second. This soup is the ultimate destination for that post-holiday ham bone languishing in your fridge. Don’t have one? No problem. Diced ham from the deli is perfect, or you can use smoked ham hocks for an even deeper, smokier flavor.

It also welcomes any lonely veggies from your crisper drawer. That half a bell pepper, a handful of spinach about to wilt, or a lonely potato can all find a home here. The recipe is a guide, but your kitchen instincts are the real secret ingredient.

How to make Ham and Bean Soup?

Step 1: Build the Flavor Base

Warm your butter or oil in a large stock pot over medium-high heat. Add the chopped onion and let it cook for 4-5 minutes, until it’s soft and translucent. You want it sweet, not browned.

Now, stir in the diced carrot, celery, and minced garlic. The kitchen will start to smell amazing. Cook this veggie mix for another 4-5 minutes, just until everything begins to soften.

Step 2: Add the Hearty Elements

Tumble in your diced ham, the dried thyme, bay leaf, and black pepper. Give everything a good stir, letting the ham heat up and the herbs start to release their fragrance.

Next, add the rinsed beans and pour in the chicken broth. You’ll hear a satisfying sizzle as the liquid hits the hot pot.

Step 3: Simmer and Develop

Bring the pot to a lively boil, then immediately reduce the heat to a steady medium. Cover the pot with a lid and let it simmer gently for 25 minutes. This quiet time is when the magic happens, as the flavors get to know each other.

After simmering, you have a choice to make. Do you want a brothy soup or a creamy one? Both are fantastic, it just depends on your mood.

Step 4: Choose Your Texture & Finish

For a brothy soup, simply add your chopped kale (or other greens) directly to the pot now. Let it simmer for about 5 minutes, just until wilted and tender.

If you crave a creamier, thicker texture, grab a ladle. Remove one or two ladlefuls of the beans and veggies, blend them until smooth, and stir this puree back into the pot. Then, add your kale.

Step 5: Final Seasoning and Serve

Taste the soup. This is the most important step. Add salt and pepper until it tastes just right to you. Remember, the ham and broth already have salt, so go slow.

Ladle the steaming soup into deep bowls. That’s it. You’ve created a masterpiece of comfort, ready to enjoy immediately.

Your Slow Cooker to the Rescue

This soup adapts beautifully to a hands-off approach. After you’ve sautéed the vegetables in a pan, transfer everything to your slow cooker. Use one pound of dried beans that you’ve soaked overnight instead of canned.

Cook it all on HIGH for 4-5 hours, or until the dried beans are perfectly tender. Stir in the kale during the last 20 minutes of cooking. Come home to a house that smells like a dream, with dinner ready and waiting.

Tips

• Don’t skip sautéing the vegetables first. This step, called sweating, builds a foundational layer of flavor that you simply can’t get by adding them raw to the broth.
• For an extra touch of luxury, stir in a quarter cup of heavy cream at the very end, after you’ve added the kale. Heat it through gently. It’s divine.
• When using a ham bone, let it simmer with the soup for the full 25 minutes. Before adding the kale, remove the bone, shred any extra meat from it, and return the meat to the pot.
• Beans are flexible. If you don’t have white beans, use what you have. Pinto beans, kidney beans, or even a mixed bean bag will create a wonderful, unique soup.

Storing Your Soup for Future Comfort

This soup is a gift that keeps on giving. Let it cool completely, then store it in airtight containers in the fridge for up to 4 days. The flavor only improves.

For longer storage, it freezes exceptionally well. I portion it into individual servings in freezer-safe containers or bags. It will keep for up to 3 months. Thaw it overnight in the refrigerator and reheat it gently on the stovetop. It’s like having a fast pass to a cozy dinner on a busy night.