If you’re craving something comforting and soul-satisfying, this Hearty Ham and White Bean Soup Recipe might just become your new favorite. I absolutely love how this soup comes together with tender beans, smoky ham, and veggies that soak up all those savory flavors. It’s like a warm hug in a bowl, perfect for cozy nights or when you need a simple, filling meal. Stick around—I’ve got some personal tips and tricks that’ll make this soup absolutely foolproof!
Why You’ll Love This Recipe
- Rich, Homestyle Flavor: The ham bone slowly imparts a smoky depth that transforms simple beans into a hearty meal.
- Hands-Off Slow Cooker Magic: Pop everything in the crockpot and let it do the work while you go about your day.
- Great for Using Leftover Ham: A perfect solution for stretching leftovers into a filling lunch or dinner.
- Comforting and Nutritious: Packed with protein, fiber, and veggies to keep you full and satisfied.
Ingredients You’ll Need
The magic behind this Hearty Ham and White Bean Soup Recipe comes from a few simple, wholesome ingredients coming together beautifully. Using dried navy beans really gives the soup that creamy texture and body, while the ham bone adds those irresistible smoky notes you just can’t fake. Don’t worry, I’ve included my tips to get you the best beans and ham for this recipe!
- Dried Navy Beans: These small white beans cook up creamy and tender—make sure to sort and rinse them well before cooking.
- Ham Bone or Ham Hock: This adds incredible flavor; if you don’t have a bone, a ham steak or leftover ham works too!
- Onion: Adds sweetness and depth to the broth when sautéed or cooked slowly.
- Celery: Gives a subtle crunch and aromatic freshness to balance the smoky ham.
- Garlic: Five cloves pack a flavorful punch without overpowering the soup.
- Fresh Thyme: A fresh herb that adds earthiness; you can substitute with dried if that’s all you have.
- Sea Salt: Enhances all the flavors—adjust depending on your broth’s saltiness.
- Black Pepper: Just a pinch for some mild heat and spice.
- Water or Broth: Depending on your preference and what you’re using for the ham component.
- Carrot: Diced carrots add a touch of natural sweetness and vibrant color.
Variations
I like to keep things flexible because everyone’s pantry and tastes differ. That’s one of the reasons I adore this Hearty Ham and White Bean Soup Recipe—you can easily tweak it to your heart’s content. Feel free to swap beans, add spices, or use different types of ham. It all works!
- Add Greens: A few handfuls of chopped kale or spinach stirred in during the last 10 minutes makes the soup even more nutritious—and my family loves that boost.
- Spice It Up: Toss in a pinch of cayenne or smoked paprika if you want a smoky heat; I discovered this trick on a chilly winter night, and it really warmed things up!
- Use Canned Beans: If you’re short on time, use canned white beans—just add them at the end to avoid them getting mushy.
- Vegetarian Version: Skip the ham and use vegetable broth with extra herbs and perhaps some smoked tofu or tempeh for a different spin.
How to Make Hearty Ham and White Bean Soup Recipe
Step 1: Prep Your Beans and Ham for Deep Flavor
If you have time, soaking your dried navy beans overnight in plenty of water softens them and cuts down cook time, but it’s totally fine to cook them unsoaked—in that case, just expect about a three-hour longer cook time. Sort through your beans to remove any little pebbles or debris, then rinse well. For the ham, I recommend using a ham bone if you’ve got one, as it adds fantastic smoky depth. If not, a ham hock or ham steak works beautifully. Keep any leftover ham aside to add later, so it stays tender and doesn’t dry out during cooking.
Step 2: Combine and Let It Simmer Low and Slow
Add the navy beans, ham bone, diced onion, celery, minced garlic, fresh thyme, salt, and pepper to your slow cooker. Pour in enough water or broth to cover the beans by about an inch. I’ve found that 6 cups is usually just right. Set the slow cooker to LOW and let this magic happen for 6 hours if your beans are soaked, or 9 hours unsoaked. Keep an eye on the liquid level, topping up with water or broth if it’s getting too low—it’s crucial your beans stay covered to cook evenly and not burn on the bottom.
Step 3: Add Carrots and Finish Strong
During the last hour of cooking, stir in the diced carrots. This way, they’ll cook just enough to stay tender but not mushy. Once your beans are fully tender and the carrots are ready, fish out the ham bone and discard any gristle or bone — nobody wants a surprise crunch in their soup. For extra creaminess, I love using a potato masher right in the pot to smash some beans; it thickens the broth naturally without needing flour or cream.
Step 4: Stir in Leftover Ham and Serve
Next, shred or dice your leftover ham and add it to the soup. Since you saved it from cooking too long earlier, it remains tender and flavorful. Give it a good stir, taste for seasoning, and adjust salt and pepper as needed. That’s it—you’re ready to ladle yourself a cozy bowl of goodness!
Pro Tips for Making Hearty Ham and White Bean Soup Recipe
- Check Bean Doneness Often: Beans vary in age and size, so taste test after about 5 hours. Older beans take longer—better to check than overcook.
- Keep the Ham Tender: Adding leftover ham at the end avoids drying it out or making it chewy, which I learned the hard way once!
- Use a Ham Bone for Flavor: If you don’t have one, increase broth seasoning or add smoked paprika for that missing smoky punch.
- Don’t Skip Topping Up Liquids: Beans soak up a lot of water while cooking; keeping them covered prevents slipping into a burnt mess.
How to Serve Hearty Ham and White Bean Soup Recipe
Garnishes
I’m all about simple garnishes that add a fresh pop. A sprinkle of chopped parsley or fresh thyme on top brightens up the flavors beautifully. Sometimes I add a dash of freshly cracked black pepper or a little drizzle of good olive oil for richness. If you like a bit of heat, a pinch of red pepper flakes can set the perfect tone.
Side Dishes
Our go-to sides with this soup are crusty bread or homemade cornbread—it’s perfect for dipping into that luscious broth. A simple green salad with a tangy vinaigrette balances the richness of the soup nicely, too. If I have extra time, I whip up some roasted root vegetables for a hearty combo.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowl loaves—super festive and rustic. Another fun idea is to top the soup with a dollop of sour cream or crème fraîche and crispy bacon bits for a little crunch. It’s a favorite when entertaining guests because everyone loves the warm, inviting vibe.
Make Ahead and Storage
Storing Leftovers
I usually let my leftovers cool to room temperature before transferring them into airtight containers. Stored in the fridge, this soup keeps beautifully for up to 5 days. The flavors actually develop more, making it even better the next day—that’s what I love about soups like this!
Freezing
This Hearty Ham and White Bean Soup Recipe freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip-top bags for easy thawing. When I want a quick meal, I just pull a portion from the freezer and thaw overnight in the fridge—perfect for busy weeknights.
Reheating
I reheat leftovers gently in a pot over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, I ease it out with a splash of water or broth. Reheating slowly helps retain the creamy texture and rich flavor without boiling off the goodness.
FAQs
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Can I use canned beans instead of dried in the Hearty Ham and White Bean Soup Recipe?
Absolutely! Using canned white beans is a great shortcut. Just rinse and drain them well, then add them during the last hour of cooking in the slow cooker or the final 30 minutes if you’re using the stovetop method. This prevents them from falling apart or becoming too mushy.
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What if I don’t have a ham bone or ham hock?
No worries! You can use leftover cooked ham or ham steak. In this case, use chicken or turkey broth for more flavor and add the ham towards the end of the cooking process so it stays tender. While you might miss that smoky depth, you can boost flavor by adding smoked paprika or a small dash of liquid smoke.
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How do I thicken the soup if it’s too thin?
If the soup isn’t as thick as you like once the beans are tender, don’t panic. Simply use a potato masher to mash some of the beans right in the pot, or give the soup a few quick pulses with an immersion blender. This naturally thickens the broth and makes for a creamier texture.
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Can I make this soup on the stovetop instead of a slow cooker?
Yes! Combine all ingredients except the leftover ham in a large pot with water or broth. Bring to a gentle boil, reduce the heat, and simmer for about 1 to 2 hours (depending on bean soaking), until beans are tender. Add ham during the last 30 minutes. Just remember to check the liquid level and add more if needed.
Final Thoughts
This Hearty Ham and White Bean Soup Recipe is a true kitchen classic that feels like a little bit of home with every spoonful. I’ve made it countless times on chilly nights when I needed comfort and something comforting and nourishing. I encourage you to give it a try—you’ll find it surprisingly easy to make, flexible to your tastes, and always a crowd-pleaser. Trust me, once you try it, it’s going to be one of those recipes you come back to again and again.
Print
Hearty Ham and White Bean Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 10 cups
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
Hearty and comforting Ham and Bean Soup made with dried navy beans, a savory ham bone, fresh vegetables, and herbs slow-cooked to tender perfection. This classic recipe offers a rich, flavorful broth with tender beans and succulent ham, perfect for a cozy meal.
Ingredients
Beans and Meat
- 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
Vegetables and Aromatics
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 large Carrot, diced (1 cup)
Seasonings and Liquids
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt, add to taste if using salted broth
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water, or broth
Instructions
- Optional Soaking: Soak the navy beans overnight in 8 cups of water, then drain and discard the soaking liquid to reduce cooking time and improve digestibility. Alternatively, unsoaked beans can be used with an adjusted cooking time.
- Combine Ingredients in Slow Cooker: Add the rinsed navy beans, ham bone, diced onion, celery, minced garlic, thyme, sea salt, and black pepper into a 5-quart slow cooker. Pour enough water or broth to cover the beans by about 1 inch, allowing space for expansion and thorough cooking.
- Slow Cook Beans and Ham Bone: Set the slow cooker to LOW and cook for 6 hours if using soaked beans, or 9 hours if using unsoaked beans. During cooking, monitor the liquid level and add more water or broth if necessary to keep it slightly above the beans.
- Add Carrots and Continue Cooking: During the final hour of cooking, stir in the diced carrots. Continue cooking until both beans and carrots become tender, ensuring even softness and flavor infusion.
- Remove Ham Bone and Prepare Ham: Once cooking is complete and beans are tender, carefully remove the ham bone along with any bones or gristle. Shred or dice any leftover ham from the bone and prepare to add back to the soup.
- Thicken Soup (Optional): For a creamier texture, use a potato masher to mash some of the beans directly in the pot to thicken the broth. This step can be done to your desired consistency.
- Add Ham and Serve: Return the shredded or diced leftover ham to the soup, stir well to combine, then serve hot for a satisfying meal.
- Storage: Cool any leftovers to room temperature before storing in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months for future enjoyment.
Notes
- White bean variety: Any white bean such as navy, cannellini, or great northern can be used. Navy beans typically cook faster, but soaking and bean age affect cooking times.
- Water vs. broth: When using a ham bone, water is sufficient as the bone imparts ample flavor. Without a ham bone, use chicken broth or turkey stock and adjust salt accordingly.
- No ham bone? Use broth instead of water for better flavor and add leftover ham in the last 30 minutes to keep it tender.
- Final cook time varies depending on bean type, age, and soaking; monitor bean tenderness and adjust cooking time as needed.
- For thicker soup, mash some beans or pulse with an immersion blender after cooking.
- If using canned beans, add 4 (15-ounce) cans of rinsed and drained beans during the final hour of slow cooking to avoid overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 4.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 18 g
- Cholesterol: 35 mg
