Classic Ham & Bean Soup is hearty, flavorful, and so easy to make. This recipe is loaded with fresh vegetables, pulled ham, and Great Northern beans for a deliciously comforting combination that’s ready in 30 minutes or less!
Nothing says comfort like a big bowl of soup on a cold winter day. Not only because it literally warms you up from the inside out… but because there’s just something about soup that always feels so cozy.
And since winter in Wisconsin lasts 6 months out of the year, I’m always up for cozy and comforting.(Bonus points if it’s easy, too!) And this Ham & Bean Soup definitely fits the bill.
It’s easy to make with one pot in 30 minutes or less, and a great way to use leftover ham bone or ham. Plus… it’s packed with veggies and made with canned beans… so there’s no soaking required!
It definitely eats like a meal all on its own, but we love serving it with our cheesy Muffin Tin Biscuits and Loaded Italian Salad (or any salad, for that matter!) Enjoy!
what you’ll need for this recipe
Vegetables – I used a combination of 1 yellow onion, 2 carrots, 2 celery stalks, and 4 cloves of fresh minced garlic. This is a classic combo that adds delicious flavor to the broth.
Broth – I used 6 cups of chicken broth for the base of the soup. You can also use vegetable broth or ham broth if you prefer.
Ham – I used 2 heaping cups of pulled ham. Leftover holiday ham works great for this!
Beans – Beans are a key component in this recipe, and I used 4 cans of rinsed & drained white beans. Navy beans, cannellini beans, or Great Northern beans all work well.
Seasonings – I kept the seasonings simple and just used dried thyme, bay leaves, salt, and black pepper. Feel free to add additional seasonings, such as oregano, dried mustard, or chili powder.
Fresh herbs – I used fresh Italian parsley as a garnish. Fresh thyme would also be delicious
how to make ham & bean soup
Cook the vegetables. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the carrots, celery, and onion. Season with salt and pepper; saute until the vegetables are tender, about 8-10 minutes. Add the minced garlic and thyme. Cook, stirring, until the garlic is fragrant, about 1 minute.
Add the broth & seasonings. Add the chicken broth, bay leaves, and black pepper. Bring to a boil, then reduce the heat to low and simmer 5-10 minutes to combine all the flavors.
Stir in the beans & ham. Add the beans and ham; simmer for an additional 10-15 minutes or until warmed through.
Taste & add salt. Taste the soup to see if it needs any salt. Between the broth and the ham, it may already be salty enough, so use your judgment! If it’s lacking in flavor, add 1/2 – 1 teaspoon of salt before serving.
how to thicken ham & bean soup
Add Flour: The first way to thicken this soup is to add flour. You’ll want to add 2 Tablespoons all purpose or gluten free flour to the sautéed vegetables and cook, stirring, for 1-2 minutes before adding the broth.
Use a blender: Before adding the ham, either use an immersion blender to blend the soup to desired consistency OR scoop a portion of the soup (about 2 cups) into a blender. Blend it until creamy, then add it back into the pot.
Storing & Reheating Tips
Leftover soup can be stored, covered, in the refrigerator for up to 3-4 days. Reheat it in the microwave or on the stovetop over medium heat. You can also freeze leftovers by transferring them to a freezer-safe container or large freezer-safe ziploc bags. Soup will keep in the fridge for up to 6 months. To use, simply remove it from the freezer and thaw it overnight in the refrigerator. Then transfer it to a soup pot and heat over medium heat on the stovetop.
More Delicious Soup Recipes
Looking for more delicious soups to add to your recipe collection? These are some of our favorites!
Ham & Bean Soup
Ingredients
- 2 Tablespoons olive oil extra virgin
- 1 yellow onion medium, chopped
- 2 carrots peeled & chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 teaspon thyme dried
- 6 cups chicken broth OR vegetable broth OR ham broth
- 2 bay leaves
- 1/2 teaspoon black pepper
- 4 cans white beans drained & rinsed
- 2 cups ham pulled or chopped (I used heaping cups)
- 1/2 teaspoon salt (optional)
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat.
- Add the carrots, celery, and onion. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes.
- Add the minced garlic and thyme. Cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the chicken broth, bay leaves, and black pepper. Bring to a boil, then reduce the heat to low and simmer 5-10 minutes to combine all the flavors.
- Add the beans and ham; simmer for an additional 10-15 minutes or until warmed through.
- Taste the soup and add 1/2 teaspoon salt if needed.
Happy Wheels says
This looks so tasty and healthy I cannot wait to try it!