Easy Ham and Bean Soup Recipe

This ham and bean soup is the ultimate comfort food and the perfect way to use leftover holiday ham! Tender chunks of ham, hearty Great Northern beans, and aromatic vegetables come together in a flavorful broth for a satisfying soup that’s ready in just 30 minutes. No ham bone required!

Why You’ll Love This Ham and Bean Soup

Uses leftover ham: This is the perfect recipe for using up leftover Easter ham, Christmas ham, or any holiday ham. Nothing goes to waste!

Ready in 30 minutes: From start to finish, this soup comes together quickly, making it ideal for busy weeknights.

No ham bone needed: Unlike many ham soup recipes, this one doesn’t require a ham bone. The chopped ham provides plenty of flavor.

Freezer-friendly: Make a big batch and freeze for easy future meals.

Budget-friendly: Using leftover ham and canned beans makes this an economical meal.

Protein-packed: Between the ham and beans, this soup is incredibly satisfying and keeps you full.

One-pot meal: Everything cooks in one pot, making cleanup a breeze.

Ingredients for Ham and Bean Soup

Main Ingredients:

• 2 tablespoons olive oil (or butter for richer flavor)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Dash of crushed red pepper flakes
• 4 cups chicken broth or vegetable broth
• 2 cups chopped cooked ham
• 2 (15 oz) cans Great Northern beans, rinsed and drained
• Kosher salt and black pepper, to taste
• Fresh parsley for garnish (optional)

Why these ingredients work: Great Northern beans are creamy and mild, perfect for absorbing the ham flavor. The classic mirepoix (onion, carrot, celery) creates a flavorful base, while herbs and spices add depth without overwhelming the ham.

Ingredient substitutions:

• Beans: Can’t find Great Northern beans? Use cannellini beans, navy beans, or any white beans.
• No leftover ham: Buy ham steaks from the grocery store and chop them up, or ask the deli counter for thick-sliced ham.
• Broth: Chicken or vegetable broth both work. Use low-sodium if you prefer to control salt levels.
• Add a ham bone: If you have one, toss it in while simmering for even more flavor!

How to Make Ham and Bean Soup

Step 1: Sauté the Vegetables

Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, carrots, and celery (the classic mirepoix). Cook, stirring occasionally, until the vegetables are tender and slightly softened, about 3-5 minutes. They should be fragrant and starting to turn translucent.

Add the minced garlic and cook for 1 minute until fragrant. Don’t let the garlic burn or it will taste bitter.

Pro tip: Dice your vegetables into similar-sized pieces so they cook evenly. Uniform pieces also look more professional!

Step 2: Add Herbs and Spices

Stir in the bay leaves, dried thyme, paprika, and crushed red pepper flakes. Let the spices toast for about 30 seconds—this blooms their flavors and makes them more aromatic.

The bay leaves add earthiness, thyme provides herbal notes, paprika gives subtle sweetness, and the red pepper flakes add a gentle kick (don’t worry, it’s not spicy!).

Step 3: Add Broth and Bring to a Boil

Pour in 4 cups of chicken broth and bring the mixture to a low boil over medium-high heat. This should take about 5 minutes.

Using a ham bone? This is when you’d add it! Let it simmer with the soup to extract all that delicious flavor.

Step 4: Add Ham and Beans

Once the broth is boiling, reduce the heat to low. Stir in the 2 cups of chopped cooked ham and the rinsed and drained beans.

Season with salt and black pepper to taste. Start conservatively with salt since the ham is already salty. You can always add more later!

Pro tip: Taste as you go! Since different hams have varying salt levels, it’s important to adjust seasoning to your preference.

Step 5: Simmer to Perfection

Let the ham and bean soup simmer gently for 15-20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

The soup will thicken slightly as it simmers and the beans will absorb the flavorful broth. If you prefer a thicker soup, mash some of the beans against the side of the pot with your spoon, or simmer a bit longer.

Step 6: Finish and Serve

Remove the bay leaves (very important—they’re not edible!).

Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. The parsley adds a fresh pop of color and flavor.

Serve immediately with your favorite bread or biscuits!

Expert Tips for the Best Ham and Bean Soup

Flavor Enhancement Tips

Brown the ham: For even more depth of flavor, brown the ham pieces in the pot before adding vegetables. This caramelization adds richness.

Use ham bone: If you have a leftover ham bone, add it while the soup simmers. Remove before serving. It adds incredible smoky flavor!

Add acid: A splash of apple cider vinegar or lemon juice at the end brightens all the flavors.

Layer the seasoning: Taste and adjust seasoning at the end. Ham saltiness varies, so always taste before adding more salt.

Let it rest: Like many soups, this tastes even better the next day as flavors meld. Make it a day ahead if possible!

Texture Preferences

Thicker soup: Mash some beans against the pot side, use an immersion blender to partially blend, or simmer longer uncovered.

Brothier soup: Add an extra cup or two of broth for a thinner consistency.

Creamier texture: Stir in 1/2 cup heavy cream or half-and-half at the end for a richer soup.

Time-Saving Tips

Prep ahead: Chop vegetables the night before and store in the fridge. This makes weeknight cooking even faster!

Use pre-chopped vegetables: Many stores sell mirepoix (onion, carrot, celery) already diced. Huge time-saver!

Rotisserie chicken alternative: No leftover ham? Shred rotisserie chicken as a substitute (though it won’t be quite the same flavor).

Delicious Variations

Creamy Ham and Bean Soup

Stir in 1/2 to 1 cup heavy cream, half-and-half, or cream cheese during the last 5 minutes of cooking for a richer, creamier soup.

Ham, Bean, and Potato Soup

Add 2 cups diced potatoes with the broth. They’ll cook along with everything else and make the soup even heartier.

Smoky Ham and Bean Soup

Add 1/2 teaspoon smoked paprika or a splash of liquid smoke for deeper smoky flavor.

Slow Cooker Ham and Bean Soup

Sauté vegetables on the stovetop, then transfer everything to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.

Instant Pot Ham and Bean Soup

Sauté vegetables using the sauté function, then add remaining ingredients. Pressure cook on high for 10 minutes, then natural release.

Tuscan-Style Ham and White Bean Soup

Add 2 cups chopped kale or spinach during the last 5 minutes of cooking. Stir in 1/4 cup grated Parmesan before serving.

Ham and Mixed Bean Soup

Use a 15 oz can of mixed beans (kidney, pinto, black) instead of all white beans for variety.

Storage and Reheating

Refrigerator Storage

Let the ham and bean soup cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.

The soup will thicken as it sits. Add a splash of broth or water when reheating to thin it out.

Reheating: Warm individual portions in the microwave for 2-3 minutes, or reheat on the stovetop over medium heat until hot, stirring occasionally.

Freezer Storage

This soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months.

Freezing tip: Leave about 1 inch of headspace in containers to allow for expansion.

Thawing and reheating: Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave. Add extra broth if needed to reach desired consistency.

Portion freezing: Freeze in individual portions for easy grab-and-go lunches!

What to Serve with Ham and Bean Soup

This hearty leftover ham soup pairs perfectly with:

Breads:

• Homemade dinner rolls
• Buttermilk drop biscuits
• Crusty French bread
• Cornbread (a classic pairing!)
• Garlic bread
• Sourdough bread

Salads:

• Simple green salad with vinaigrette
• Kale salad with lemon dressing
• Butter lettuce salad
• Caesar salad
• Coleslaw

Other Sides:

• Grilled cheese sandwiches for dipping
• Crackers or oyster crackers
• Sliced cheese and fruit
• Pickled vegetables for tangy contrast

Meal Prep and Planning

Make it a meal prep recipe: This ham and white bean soup is perfect for weekly meal prep. Make a big batch on Sunday and portion into containers for easy lunches throughout the week.

Budget-friendly meal: Using leftover ham and pantry staples makes this an economical choice that feeds a crowd.

Post-holiday tradition: Make this the week after Easter, Christmas, or Thanksgiving when you have leftover ham. It’s a delicious way to stretch that holiday ham!

Scale it up: This recipe doubles or triples easily for feeding a crowd or stocking your freezer.

Nutritional Benefits

This ham and bean soup is not only delicious but nutritious:

High in protein: Both ham and beans provide substantial protein, keeping you satisfied.

Fiber-rich: Beans are loaded with fiber for digestive health.

Vegetable content: The mirepoix adds vitamins and minerals.

Lower calorie: Compared to creamy soups, this is relatively light while still being filling.

Customizable: Easy to adjust for dietary needs by using low-sodium broth and controlling salt.

Frequently Asked Questions

Do I need to soak dried beans? This recipe uses canned beans for convenience, so no soaking required! If using dried beans, soak overnight and cook until tender before adding to soup.

Can I make this in a slow cooker? Yes! Sauté vegetables on the stovetop first, then transfer everything to a slow cooker. Cook on low 4-6 hours or high 2-3 hours.

What if I don’t have leftover ham? Buy ham steaks and chop them, or ask your deli counter for thick-sliced deli ham. You need about 2 cups chopped.

Can I use turkey instead of ham? Sure! Leftover turkey works, though you’ll lose that distinctive ham flavor. Consider adding a bit of smoked paprika for depth.

Why is my soup too salty? Ham can be quite salty. Use low-sodium broth and taste before adding salt. If too salty, add water or more beans to dilute.

How do I make it thicker? Mash some beans against the pot, use an immersion blender to partially blend, or simmer longer to reduce liquid.

Can I add other vegetables? Absolutely! Potatoes, kale, spinach, bell peppers, or corn all work well.

Is this gluten-free? Yes! Just check that your broth is gluten-free and verify ham doesn’t contain gluten-containing additives.

Why This Recipe Works

The combination of aromatic vegetables creates a flavorful base that complements rather than overpowers the ham. The Great Northern beans absorb the savory broth while releasing their own starch, naturally thickening the soup.

Using canned beans makes this a quick weeknight meal—no overnight soaking required! The 15-20 minute simmer is just enough time for flavors to meld without overcooking the vegetables.

The beauty of this recipe is its simplicity. With minimal ingredients and straightforward technique, you get maximum flavor. It’s the kind of recipe that becomes a go-to for using up holiday ham year after year.