There’s nothing quite like a steaming bowl of homemade soup to bring warmth and comfort to the kitchen. This Old-Fashioned Ham and Bean Soup recipe is a timeless classic, offering a hearty, flavorful meal that feels like a hug from grandma. Using a leftover ham bone is the secret to its deeply rich taste, transforming humble ingredients into something extraordinary. It’s incredibly easy to make, satisfying, and perfect for any family gathering.
Table of Contents
Why You’ll Love This Old-Fashioned Ham and Bean Soup
This simple, wholesome recipe connects you to cherished memories and creates new ones around the table.
- Maximizes Flavor: A ham bone imparts an incredible depth and savory richness that permeates every spoonful.
- Economical & Resourceful: It’s a brilliant way to use up leftover ham, turning what might be discarded into a star ingredient.
- Excellent for Meal Prep: This soup tastes even better the next day, making it ideal for lunches or dinners throughout the week.
- Freezer-Friendly: Easily freeze portions for convenient, comforting meals whenever you need them.
- Simple & Satisfying: Wholesome ingredients come together effortlessly for a deeply nourishing and heartwarming experience.
Ingredients
Creating this delicious soup starts with a few humble, yet powerful, components. This classic Old-Fashioned Ham and Bean Soup shines thanks to the savory ham bone and tender navy beans. Gather these ingredients to begin your culinary journey.
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- 2 celery stalks chopped
- 2 large carrots chopped
- ½ large yellow onion chopped
- 3 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1 leftover ham bone
- 8 cups cold water
- 2 cups dried navy beans soaked overnight and drained (see Notes)
- 1 ½ cups chopped leftover ham
- Kosher salt and ground black pepper to taste
Notes & Substitutions
Pre-soaking your dried navy beans is crucial for even cooking and reducing cook time. Soaking beans before cooking can also improve their flavor and texture, as discussed by culinary experts. Simply cover them with water by several inches overnight, then drain before use. If you’re short on time, try a quick soak: bring beans to a boil in water, boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining.
You can also substitute Great Northern or cannellini beans for navy beans. For the fat, olive oil works well instead of butter. Any leftover smoked ham or ham hock will provide wonderful flavor, or even a smoked turkey leg for a different twist. Feel free to swap fresh thyme for dried, or try a touch of dried sage for an earthy note.
Equipment
You don’t need fancy tools to make this comforting meal. Simple kitchen essentials are all it takes to bring this Old-Fashioned Ham and Bean Soup to life.
- A large pot with a lid (a Dutch oven is perfect for even heating)
- A cutting board and sharp knife for preparing vegetables
- A ladle for serving
How To Make Old-Fashioned Ham and Bean Soup
Bringing this warm, comforting soup to life is a simple, meditative process. Follow these steps to create a truly delicious Old-Fashioned Ham and Bean Soup that your family will adore.
- Prepare the Beans: First, ensure your dried navy beans are pre-soaked overnight and thoroughly drained. This step makes a significant difference in cooking time and texture. If you didn’t soak them overnight, use the quick-soak method mentioned in the Notes section.
- Sauté Aromatics: In your large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic, chopped celery, carrots, and yellow onion. Cook these aromatic vegetables for 4 to 6 minutes, stirring occasionally, until they soften and become fragrant. This step builds the foundational flavor of your soup.
- Combine Ingredients: Stir in the fresh or dried thyme, bay leaf, the leftover ham bone, and 8 cups of cold water. Add the pre-soaked and drained navy beans, and the chopped leftover ham to the pot.
- Bring to a Boil and Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot with its lid, and let the soup simmer.
- Cook Until Tender: Continue to cook for approximately 90 minutes. Stir occasionally to prevent sticking and ensure even cooking. The goal is for the beans to become very tender, yet still hold their shape. This slow simmer allows all the flavors to meld beautifully.
- Remove Solids: Carefully remove and discard the ham bone, bay leaf, and any spent thyme sprigs from the soup. The ham bone has given all its flavor and is no longer needed.
- Adjust Consistency: If you find the soup is thicker than you prefer, stir in a bit more water, a quarter cup at a time, until you reach your desired consistency.
- Season to Taste: Taste the soup carefully before adding any salt. Leftover ham and ham bones can be quite salty, so you may not need much, if any, additional salt. Season with kosher salt and freshly ground black pepper to taste, adjusting until the flavors are perfectly balanced.
Pro Tips & Troubleshooting
Making a fantastic soup is about understanding the ingredients and how they work together.
- Taste Before Salting: Always taste your soup before adding extra salt. Ham can be very salty, and you want to avoid an overly seasoned broth. Adjust gradually.
- Adjusting Thickness: For a thicker soup, carefully remove about a cup of cooked beans, mash them with a fork, and stir them back into the pot. For a thinner consistency, simply add more hot water or broth.
- Quick-Soak Method: If you forget to soak beans overnight, boil them for 2 minutes, then remove from heat, cover, and let stand for 1 hour. Drain and proceed with the recipe.
- Scaling Batches: This recipe can be easily doubled or halved. Adjust cooking time slightly for larger batches, ensuring beans are tender.
- Prevent Watery Soup: Make sure your beans are thoroughly cooked; undercooked beans absorb less liquid. Also, avoid adding too much extra liquid at once.
- Avoid Mushy Beans: Keep an eye on your soup during the 90-minute simmer. While tender is good, mushy means overcooked. If they cook faster, remove from heat sooner.
Serving, Storage & Variations
This hearty soup is versatile, delicious, and easy to enjoy multiple ways. From a cozy dinner to convenient meal prep, your Old-Fashioned Ham and Bean Soup is designed for flexibility.
Serving Suggestions
Serve a generous bowl of your homemade ham and bean soup with a side of warm, crusty bread to soak up every last drop of the flavorful broth. A fresh, crisp green salad with a light vinaigrette makes a wonderful complement, adding a touch of brightness and balance to the rich soup. Garnish each serving with a sprinkle of fresh chopped parsley for a pop of color and herbaceous freshness.
Storage Instructions
Allow the cooked soup to cool completely before storing. Transfer it to airtight containers and refrigerate for up to 3-4 days. For longer storage, this soup freezes beautifully. Pour cooled soup into freezer-safe bags or containers, leaving some headspace for expansion. It will keep well in the freezer for up to 3 months. Thaw frozen soup overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
Variations
Feel free to get creative with your Old-Fashioned Ham and Bean Soup. Add other hearty vegetables like diced potatoes, sweet potatoes, or turn a simple bean soup into a green bean soup with added fresh green beans during the last 30 minutes of cooking. Stir in a handful of fresh spinach or kale during the last 10 minutes for added nutrients and color.
For an extra layer of smoky flavor, a pinch of smoked paprika or a dash of liquid smoke can enhance the richness. To adapt this recipe for a slow cooker, sauté the vegetables, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender.
Nutrition
Understanding the nutritional value of your homemade meals helps you make informed choices. Ham and bean soup is a hearty meal, rich in protein and fiber, and can contribute to a balanced diet.
Please refer to the recipe card for estimated nutritional values per serving. These figures are approximations and can vary based on specific ingredients and brands used.
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 35 g |
| Protein | 16 g |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Cholesterol | 23 mg |
| Sodium | 262 mg |
| Fiber | 13 g |
| Sugar | 3 g |
| Trans Fat | 0.1 g |
| Unsaturated Fat | 2 g |
| Serving Size | 1 serving |
Frequently Asked Questions (FAQ)
You might have a few questions as you prepare this comforting Old-Fashioned Ham and Bean Soup. Here are some common queries answered.
Why is my ham and bean soup watery?
Your soup might be watery if the beans didn’t fully absorb the liquid, or if you added too much water initially. Simmering longer with the lid off can help reduce excess liquid.
Can you overcook bean soup?
Yes, beans can become mushy if cooked too long, especially if they weren’t properly soaked. Monitor their tenderness towards the end of the cooking time.
Should you cover bean soup while cooking?
Covering the pot is recommended for simmering, as it helps retain heat and moisture, allowing the beans to cook evenly and preventing too much liquid from evaporating.
What kind of ham is best for this soup?
A leftover ham bone from a smoked or cured ham, like a holiday ham, provides the deepest flavor. Any chopped leftover ham meat will work perfectly.
Final Thoughts
This Old-Fashioned Ham and Bean Soup truly embodies the heart of home cooking – simple, incredibly flavorful, and deeply comforting. It’s a wonderful example of how humble ingredients, especially a treasured leftover ham bone, can create an extraordinary meal that nourishes both body and soul.
We hope you’ll embrace the joy of preparing this classic, connecting with its rich heritage and the memories it evokes. Please share your own culinary creations with us, or leave a review below to let us know how this beloved recipe brought warmth to your home!
Old-Fashioned Ham and Bean Soup Recipe
Ingredients
Equipment
Method
- In a large pot, heat butter over medium heat, then add garlic, celery, carrots, and onion. Cook for 4 to 6 minutes, stirring occasionally, until vegetables soften.
- Stir in thyme, bay leaf, ham bone, water, navy beans, and chopped ham. Bring to a boil over medium-high heat, then cover and reduce heat to medium-low. Cook for 90 minutes, stirring occasionally, until the beans are very tender.
- Remove and discard the ham bone, bay leaf, and thyme sprigs. If the soup is too thick, stir in more water until your desired consistency is reached.
- Taste the soup and season with salt and pepper as needed, noting that the amount of salt may vary depending on the ham bone’s saltiness.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
Could I use a crock pot for this recipe
To adapt this recipe for a slow cooker, sauté the vegetables, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender.
This was absolutely tasteful, love this recipe will definitely be making it again, going to try it with potatoes next time.