Easy Ham and Bean Soup Recipe
This Easy Ham and Bean Soup is hearty, protein-packed comfort food made in just 30 minutes! Tender chunks of ham, Great Northern beans, and classic vegetables simmer in a flavorful broth—perfect for using up leftover holiday ham, no ham bone required.
Equipment
- large pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Ladle
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
- 1 dash 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)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook 3–5 minutes until softened. Add garlic and cook 1 minute more, stirring to prevent burning.
- Stir in bay leaves, thyme, paprika, and red pepper flakes. Toast for 30 seconds to bloom the spices and enhance their flavor.
- Pour in the chicken or vegetable broth. Bring to a gentle boil over medium-high heat.
- Reduce heat to low and add chopped cooked ham and rinsed beans. Season with salt and pepper to taste. Stir well to combine.
- Let the soup simmer gently for 15–20 minutes, stirring occasionally, until flavors meld and broth slightly thickens. Mash a few beans against the side of the pot for a creamier texture if desired.
- Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot with bread or biscuits.
Notes
Flavor Tips:
• Brown ham pieces first for deeper flavor.
• Add a splash of vinegar or lemon juice before serving to brighten the flavors.
• For creamier soup, stir in 1/2 cup heavy cream or half-and-half at the end. Make It Ahead: Ham and bean soup tastes even better the next day! Store covered in the fridge for up to 4 days.
Freezer-Friendly: Freeze up to 3 months; thaw overnight and reheat with a splash of broth.
• Brown ham pieces first for deeper flavor.
• Add a splash of vinegar or lemon juice before serving to brighten the flavors.
• For creamier soup, stir in 1/2 cup heavy cream or half-and-half at the end. Make It Ahead: Ham and bean soup tastes even better the next day! Store covered in the fridge for up to 4 days.
Freezer-Friendly: Freeze up to 3 months; thaw overnight and reheat with a splash of broth.