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
Scale
- 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