The comforting aroma of slow-simmered vegetables, tender beans, and savory ham fills your kitchen as this hearty soup bubbles away on the stove. It’s the kind of soul-warming meal that reminds you of home, where simplicity and flavor come together in every spoonful. Perfect for chilly evenings or to use up leftover holiday ham, this classic Ham and Bean Soup is both economical and full of deep, smoky goodness. Serve it with crusty bread for a complete meal or freeze portions for a quick weeknight fix that tastes like you’ve cooked all day.
Full Recipe:
Ingredients:
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1 tablespoon olive oil
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1 large yellow onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 pound smoked ham, diced
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 bay leaf
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6 cups chicken broth
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2 (15-ounce) cans great northern beans, drained and rinsed
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Salt and pepper, to taste
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Optional garnish: chopped parsley or croutons
Directions:
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add onion, carrots, and celery. Sauté for 5-7 minutes, or until vegetables are tender.
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Stir in garlic and cook for 1 more minute.
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Add diced ham, thyme, oregano, and bay leaf. Stir to combine.
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Pour in chicken broth and bring to a boil.
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Reduce heat to low and simmer for 20-25 minutes.
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Add beans and simmer for another 10 minutes to heat through.
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Season with salt and pepper to taste.
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Remove bay leaf before serving. Garnish with parsley or croutons if desired.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 290 kcal | Servings: 6 servings
The Ultimate Comfort in a Bowl: Hearty Ham and Bean Soup
When the chill of fall and winter creeps in, nothing satisfies quite like a warm, nourishing bowl of soup. Among the many comfort food classics, Ham and Bean Soup stands out as a soul-satisfying staple with deep roots in homestyle cooking. It’s a dish that celebrates simplicity, resourcefulness, and flavor bringing together leftover ham, hearty beans, and aromatic vegetables in one cozy pot.
Whether you’re new to homemade soups or looking for a fresh take on a traditional recipe, this article dives deep into what makes this soup special, how you can tweak it to suit your pantry, and why it’s worth adding to your regular meal rotation.
A Heritage of Hearty Meals: Origins of Ham and Bean Soup
Ham and bean soup is a recipe born out of necessity, dating back generations when families relied on simple, affordable ingredients to feed a crowd. Historically, dried beans were a pantry staple that lasted through long winters, and ham hocks or leftover ham from the holidays provided a boost of flavor and protein.
In American cuisine, this soup has connections to Southern cooking, Appalachian traditions, and even wartime rationing, where every scrap of food needed to count. Today, it lives on as a warm, economical, and deeply comforting dish, proving that good food doesn’t have to be expensive or complicated.
Why This Soup is So Loved
What sets ham and bean soup apart from other comfort meals is its rich, smoky flavor profile that comes from using ham especially smoked or leftover ham from holiday meals. Combined with creamy, starchy beans and classic mirepoix (onions, carrots, and celery), each spoonful is a perfect balance of texture and flavor.
It’s also incredibly filling. Beans are packed with protein and fiber, which not only makes this a satisfying dish, but also supports a well-balanced diet. It’s easy to make in large batches, reheats beautifully, and even gets better as the flavors meld over time making it ideal for meal prep or feeding a crowd.
Choosing the Right Beans
Traditionally, great northern beans or navy beans are used in ham and bean soup. They have a mild flavor and a soft, creamy texture once cooked, making them the perfect base for soaking up all the goodness from the ham and broth. You can also use cannellini beans for a slightly firmer bite or mix in different varieties for a more rustic, layered texture.
If you have time and want the most flavor, soak and cook dried beans from scratch. But in a pinch, canned beans work perfectly well and they’re a huge time saver without sacrificing taste.
What Kind of Ham Works Best?
One of the best parts of this recipe is its flexibility when it comes to ham. Leftover holiday ham or spiral ham slices are perfect, chopped into small pieces. If you have a ham bone with a bit of meat left on it, throw it into the pot for incredible depth of flavor. The marrow and collagen in the bone will create a naturally rich broth.
If you’re starting from scratch and don’t have leftovers, smoked ham hocks are readily available at most grocery stores and are a fantastic way to infuse the soup with a smoky, meaty flavor.
Flavor Boosters and Optional Add-Ins
The base recipe is flavorful on its own, but there are many ways to elevate it or adapt it to your taste. Here are a few ideas:
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Garlic adds a lovely savory depth.
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Bay leaves and dried herbs like thyme and oregano provide an herbal aroma.
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A splash of vinegar or lemon juice at the end can brighten the soup and balance its richness.
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Hot sauce or a pinch of red pepper flakes for a kick of heat.
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Chopped greens (like spinach or kale) stirred in at the end add nutrition and color.
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For creaminess, you can blend a portion of the soup and stir it back into the pot.
How to Serve and Pair It
This soup is a meal in itself, but pairing it with the right side makes it even more memorable. Here are some serving ideas:
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Crusty bread or cornbread for dunking is a classic.
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A light green salad with a tangy vinaigrette makes a great counterpoint.
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Serve with grilled cheese sandwiches for a nostalgic twist.
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Add a swirl of sour cream or a sprinkle of shredded cheddar cheese on top for an indulgent touch.
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A sprinkle of fresh herbs (like parsley or thyme) adds color and freshness.
For a homier vibe, serve in rustic ceramic bowls, or ladle into a soup tureen for a more festive occasion.
Storage and Make-Ahead Tips
One of the best things about ham and bean soup is how well it stores. The flavors actually improve after a day in the fridge.
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Refrigerate: Store in an airtight container for up to 4-5 days.
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Freeze: Cool completely and freeze in portioned containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
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Reheat: Gently warm on the stove or in the microwave, adding a splash of broth or water to loosen the consistency if needed.
Dietary Notes and Modifications
This soup is naturally gluten-free (just double-check your broth), and you can make it dairy-free by avoiding cheese toppings. For a lower-sodium version, use low-sodium broth and rinse canned beans thoroughly. Vegetarians can make a version using smoked paprika and vegetable broth instead of ham it won’t be quite the same, but still delicious.
Conclusion:
In a world filled with culinary trends and fancy dishes, Ham and Bean Soup remains a humble reminder that the most satisfying meals often come from simple ingredients and heartfelt traditions. It’s adaptable, affordable, and practically foolproof, making it a staple in kitchens across generations.
Whether you’re using up leftover holiday ham, feeding your family on a budget, or just craving something warm and cozy, this soup delivers every time. Keep it in your regular rotation, and you’ll always have a hearty, wholesome option ready to comfort and nourish.