Ham and Bean Soup

This is the best Ham and Bean Soup recipe! There’s no better comfort food than an easy and classic soup, and this definitely makes the cut. I love this hearty soup when the weather turns cool. This classic ham and bean soup is easy to make and something the entire family will love!

What’s in this Ham and Bean Soup Recipe?

It’s a good thing to have some classics in your repertoire. They’re almost always easier than you think! This is the best ham and bean soup recipe, and it’s so easy to make any time.

• Great Northern Beans: provide a creamy texture and nutty flavor. They are hearty and absorb the flavors of the other ingredients.
• Olive Oil + Butter: Helps the vegetables sauté without burning and creates a rich and flavorful base.
• Carrots: Add sweetness and texture to the soup.
• Sweet Onion: Adds a mild, sweet, and earthy flavor to the soup.
• Celery: Adds a herbal flavor and crunch to the soup.
• Garlic: Adds an earthy flavor and a pungent aroma.
• Chicken Stock: Provides a savory base for the soup. I prefer to use low-sodium stock.
• Water: Adds volume to the soup without adding additional calories and sodium. Water is also key for soaking the beans to soften them.
• Ham Hock + Ham Shank: Provide flavor, richness, and a smoky taste to the soup.
• Seasonings: Parisien Bonnes Herbes, dry mustard, black pepper, salt, seasoned salt, smoked paprika, and nutmeg add depth and complexity to the soup, making it savory, smoky, and slightly spicy.
• Bay Leaves: Infuse the soup with their unique herbal flavor.
• Bacon: Adds a smoky and salty flavor to the soup.

Pro Tip: Do not add the kosher salt until the soup has cooked for an hour. Taste and add salt only if needed.

Variations on Bean and Ham Soup

If you don’t have Great Northern Beans, Cannellini or Navy beans are great substitutes. If you’re short on time, you can use canned beans instead of soaking them from dry. If you can’t find a ham hock, another ham bone works well.

For an extra kick, I like to add some hot sauce to my soup, but that is totally optional!

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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.

How to Freeze

Freeze ham and bean 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, cornbread, or biscuits and some hot sauce. A little spice goes a long way but really tops off this delicious soup.

I also enjoy this soup paired with corn on the cob, green beans and bacon, scalloped potatoes, or roasted sweet potatoes.

Recipe Card

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

Print Rate Pin

Ham and Bean soup is a delicious and classic soup recipe to make for dinner tonight.

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Equipment

• Dutch Oven

Ingredients 

1x2x3x

• ▢ 1 pound dry Great Northern Beans (can sub Cannellini or Navy beans)
• ▢ 2 tablespoons olive oil
• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 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
• ▢ 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

Cook ModePrevent your screen from going dark

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 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, 1 teaspoon Kosher salt, 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.
  
• 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

Video

Becky’s Tips

• You can cut the time this recipe takes by using precooked canned beans instead of soaking your own.
• Do not add salt until soup has cooked for an hour. Taste and add salt if needed.
• Nutritional information does not include optional garnishes.

Storage: Store ham and bean soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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!

More Ham Soup Recipes We Love

• Crockpot Ham and Bean Soup
• Instant Pot Ham and Bean Soup
• Ham and Potato Soup