This ham and bean soup is the kind of cozy, slow-simmered soup you make when you want something filling, budget-friendly, and packed with comfort. Whether you are using leftover holiday ham, a meaty ham bone, or making one of your favorite ham and bean soup recipes in the slow cooker, this recipe delivers rich flavor every time.
It works beautifully as a stovetop meal or as one of those reliable ham and bean soup recipes crockpot fans love for hands-off cooking. If you enjoy hearty bean soup recipes with deep, savory flavor, this one deserves a spot in your rotation.
Why You’ll Love It
- Comforting: Thick, hearty, and warming for cold days.
- Flexible: Works with dried beans, canned beans, or a 15-bean mix.
- Budget-friendly: Perfect for using a leftover ham bone.
- Meal prep–ready: Tastes even better the next day.
Classic Ham and Bean Soup
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
This ham and bean soup is the kind of cozy, slow-simmered soup you make when you want something filling, budget-friendly, and packed with comfort. Whether made on the stovetop or in a crockpot, it delivers every time.
Ingredients
- 1 lb dried beans (great northern, navy, or a 15-bean blend)
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth or water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt, to taste
Instructions
- Rinse and sort the beans, discarding any debris. Soak overnight in cold water, then drain.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add soaked beans, ham bone, broth, bay leaf, thyme, and black pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender.
- Remove the ham bone, shred the meat, and return it to the pot. Discard bone and bay leaf.
- Taste and add salt as needed before serving.
- To make in a crockpot: add all ingredients to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender and soup is thick.
Notes
For a thicker texture, mash a cup of beans and stir back into the pot. Add a pinch of smoked paprika for deeper smoky flavor. Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop or Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 35mg
Keywords: ham and bean soup, bean soup, crockpot soup, leftover ham recipe
Ingredients
- 1 lb dried beans (great northern, navy, or a 15-bean blend)
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth or water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt, to taste
This recipe works with Great Northern beans, navy beans, or a 15-bean mix. Cooking times may vary slightly.
Instructions
- Rinse and sort the beans, discarding any debris. Soak overnight in cold water, then drain.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add soaked beans, ham bone, broth, bay leaf, thyme, and black pepper. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until beans are tender.
- Remove the ham bone, shred the meat, and return it to the pot. Discard bone and bay leaf.
- Taste and add salt as needed before serving.
Crock Pot Method
To make this one of your go-to ham and bean soup recipes crockpot meals, add all ingredients to a slow cooker. Cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until beans are tender and the soup is thick.
Tips & Variations
- For a thicker texture, mash a cup of beans and stir back into the pot.
- Add a pinch of smoked paprika for deeper smoky flavor.
- For a lighter twist, try turning leftovers into a white bean soup style by blending part of the soup.
- This soup is perfect for using up leftover holiday ham.
Substitutions
- Swap the bean mix for cannellini beans for a Tuscan white bean soup feel.
- No ham bone? Use diced ham or smoked turkey.
- Prefer another bean style? Black beans work well for a black bean soup variation.
Serving Suggestions
Serve this bean soup with ham bone alongside warm cornbread, crusty bread, or a simple green salad. It pairs well with many classic ham recipes as a starter or main dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
FAQs
Can I skip soaking the beans?
You can, but expect a longer cooking time. Soaking helps beans cook evenly and improves texture.
Is this soup very salty?
Saltiness depends on the ham. Start with low-sodium broth and season at the end.
More to Try
Conclusion
This ham and bean soup is a timeless favorite that works for weeknight dinners, slow weekends, and meal prep alike. From classic stovetop methods to 15 bean soup crock pot adaptations, it is a reliable, satisfying soup you will come back to again and again.“It’s one of those classic ham and bean soup recipes that works just as well on the stove as it does in a slow cooker.