Easy Ham and Bean Soup
A comforting and easy soup made from simple pantry staples, packed with smoky ham and tender beans, perfect for family dinners.
Ingredients
Main Ingredients
- 1 pound Dry navy beans or great northern beans, soaked overnight Or quick-soaked for tender, creamy texture.
- 2 to 3 cups Leftover ham or ham bone, diced For extra flavor; adds smoky richness.
- 1 large Onion, diced Caramelizes into sweet depth.
- 2 medium Carrots, diced For color and gentle sweetness.
- 2 stalks Celery, diced For classic mirepoix backbone.
- 3 cloves Garlic, minced For aromatic warmth.
- 6 to 8 cups Chicken or vegetable stock Depending on desired thickness.
- 1 or 2 leaves Bay leaves For subtle herbal notes.
- 1 teaspoon Thyme, dried or fresh For an earthy lift.
- to taste Salt and black pepper Add gradually as ham can be salty.
- 1 tablespoon Apple cider vinegar or lemon juice To brighten the soup.
- 1/2 teaspoon Smoked paprika Optional for extra smokiness.
- 1 handful Kale or spinach Optional for green goodness.
Instructions
Preparation
- If using dry beans, rinse and soak overnight, or bring to a boil for 2 minutes, then let sit covered for 1 hour for a quick soak. Drain and rinse.
- In a large Dutch oven, heat a tablespoon of oil and cook the onion, carrots, and celery over medium heat until softened and slightly golden — about 6–8 minutes.
- Add garlic and cook another minute until fragrant.
- Stir in the diced ham (reserve a handful for garnish) and the drained beans. Let the ham sizzle slightly to deepen its flavor.
- Pour in the chicken or vegetable stock to cover, add bay leaves and thyme, and bring to a gentle boil.
- Reduce heat and simmer, partially covered, until beans are tender — about 1 hour. If using canned beans, simmer for 20–30 minutes.
- Remove bay leaves, stir in apple cider vinegar or lemon juice, and adjust seasoning with salt and pepper.
- Add greens in the last 5 minutes if using.
- Ladle into bowls, garnish with reserved ham, and serve.
Notes
For variations, you can substitute turkey or smoked sausage for ham, or omit it for a vegetarian option. This soup is great for meal prep and can be frozen.