Ham and Bean Soup

This is the best Ham and Bean Soup recipe! Nothing screams comfort food more than an easy and classic soup. I love this hearty soup when the weather turns cool, as it’s easy to make and something the entire family will love!

The Best Ham and Bean Soup

Having a few classic soups in your repertoire is always a win in my books. They’re simpler to make than you think, and this ham and bean soup is no exception. It’s quick to prepare, and you can easily adjust the spice level to your taste. I like to add dry mustard powder for a spicy kick, but you can also add a splash of red wine or apple cider vinegar to make the flavors pop even more. Leftovers taste even better the next day so consider making a double batch!

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Ham and Bean Soup Recipe

4.79 from 19 votes

Prep: 30 minutes mins

Cook: 2 hours hrs

Soak Time: 3 hours hrs 5 minutes mins

Total: 5 hours hrs 35 minutes mins

Servings: 8 bowls

Author: Becky Hardin

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This Ham and Bean soup is a classic recipe that makes for a hearty dinner.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 1 pound dry Great Northern Beans* (can use Cannellini or Navy beans as well)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons unsalted butter
• ▢ 5 carrots peeled and cut into ⅛ inch thick slices
• ▢ 1 sweet yellow onion peeled and diced
• ▢ 2 ribs celery cut into ⅛ inch-thick slices
• ▢ 3 cloves garlic minced
• ▢ 4 cups low-sodium chicken stock
• ▢ 4 cups water plus more, for soaking the beans
• ▢ 2 pounds ham hock** or ham bone
• ▢ 2 pounds ham shank pork shank, smoked bacon, or smoked sausage instead.
• ▢ 1 teaspoon dried Parisien Bonnes Herbes or dried thyme
• ▢ 1 teaspoon dry mustard
• ▢ 1 teaspoons ground black pepper
• ▢ 1 teaspoon Kosher salt*** (taste before adding)
• ▢ ½ teaspoon seasoned salt
• ▢ ½ teaspoon smoked paprika
• ▢ ¼ teaspoon ground nutmeg
• ▢ 3 bay leaves
• ▢ 4 strips bacon

Optional Garnishes

• ▢ hot sauce
• ▢ chopped fresh parsley or cilantro

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Instructions 

• Rinse the beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove the water from the heat and add the beans. Place the lid on the pot and allow the beans to soak for 2 hours, then drain the water.
  1 pound dry Great Northern Beans*
• Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a Dutch oven or soup pot set over medium heat.
  2 tablespoons olive oil, 2 tablespoons unsalted butter
• Add the carrots, onions, and celery and sauté until tender.
  5 carrots, 1 sweet yellow onion, 2 ribs celery
  
• Add the garlic and cook for 30 seconds more.
  3 cloves garlic
• Add all of the remaining soup ingredients except the salt and beans to the vegetables and bring to a boil, then reduce the temperature to low and simmer for 1 hour. Stir periodically.
  4 cups low-sodium chicken stock, 4 cups water, 2 pounds ham hock**, 2 pounds ham shank, 1 teaspoon dried Parisien Bonnes Herbes, 1 teaspoon dry mustard, 1 teaspoons ground black pepper, ½ teaspoon seasoned salt, ½ teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 3 bay leaves, 4 strips bacon
  
• Add the beans to the soup. Bring to a boil, then reduce the temperature to low and simmer for 2 hours, or until the meat begins to fall away from the bones. Stir periodically. Taste and add salt if needed.
  1 teaspoon Kosher salt***, 1 pound dry Great Northern Beans*
  
• Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
  
• When ready to serve, remove bacon strips and bay leaves.
  
• If desired, add a dash or two of hot sauce.
  hot sauce
• Serve with bread, cornbread, or biscuits and garnish with fresh cilantro or parsley. Enjoy!
  chopped fresh parsley

Becky’s Tips

*Use canned beans instead of soaking your own to save time. Beans should always be fully cooked before eating. Consuming undercooked beans can lead to gastrointestinal discomfort or vomiting.

**If you can’t find a ham bone, you can use pork shank, smoked bacon, or smoked sausage instead.

***Do not add salt until the soup has cooked for an hour. Taste and add salt if needed.

 

Serving: 1bowlCalories: 753kcalCarbohydrates: 46gProtein: 50gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 143mgSodium: 931mgPotassium: 1576mgFiber: 14gSugar: 6gVitamin A: 7748IUVitamin C: 9mgCalcium: 169mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How To Make Ham and Bean Soup Step by Step

Cook the beans: Rinse the beans (remove any that are discolored). Fill a large pot half full with water and bring to a boil. Remove the water from the heat and add the beans. Place the lid on the pot and allow the beans to soak for 2 hours, then drain the water.

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Cook the carrots and onions: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a Dutch oven or soup pot set over medium heat. Add the 2 carrots, onion, and 3 ribs of celery and sauté until tender. Add 3 cloves of garlic and cook for 30 more seconds.

Add the remaining ingredients except for the salt and beans: Add 4 cups low-sodium chicken stock, 4 cups water, 2 pounds ham hock, 2 pounds ham shank, 1 teaspoon dried Parisien Bonnes Herbes, 1 teaspoon dry mustard, 1 teaspoon ground black pepper, 1 teaspoon Kosher salt, ½ teaspoon seasoned salt, ½ teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 3 bay leaves, 4 strips bacon. Bring to a boil, then reduce the temperature to low and simmer for 1 hour. Stir periodically.

Add the beans: Add the beans to the soup. Bring to a boil, then reduce the temperature to low and simmer for 2 hours, or until the meat falls away from the bones. The soup will thicken up, but if you’d like it even thicker, try adding some cornstarch mixed with cold water. Continue cooking the soup until it thickens to the desired consistency. Stir periodically. Taste and add salt if needed.

Remove the meat: Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.

Serve and enjoy: Remove bacon strips and bay leaves. Add a dash or two of hot sauce and serve with bread, cornbread, or biscuits, and garnish with fresh cilantro or parsley. Enjoy!

How to Store and Reheat

Store leftover ham and bean soup in an airtight container in the refrigerator for up to 5 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.

Freeze soup whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

Just like any good soup, garnishes are key. Be sure you serve this Ham and Bean Soup with some delicious crusty bread or with my flaky biscuits and some hot sauce. A little spice goes a long way but really tops off this delicious soup!

More Ham Recipes To Try

Crockpot Ham and Bean Soup

Instant Pot Ham and Bean Soup

Ham and Potato Soup

Ham and Potato Casserole