If you’re craving a soup that’s truly comforting, packed with flavor, and perfect for any chilly day, you’re going to adore this Hearty Ham and Bean Soup Recipe. This soup has become one of my absolute favorites because it’s rich, filling, and surprisingly easy to make, even if you’re juggling a busy week. With tender white beans soaking up the smoky goodness from ham, each spoonful feels like a warm hug. Stick with me here — I’ll show you exactly how to make it, so you’re guaranteed a bowl full of deliciousness every time.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples on hand, making it a quick soup to start.
- Slow Cooker Friendly: Just set it and forget it — the slow cooker does most of the work for you.
- Perfectly Hearty: The ham bone infuses the beans with a smoky depth that makes every bite satisfying.
- Customizable to Taste: Add veggies, change seasonings, or switch up beans without losing any of the soul of the soup.
Ingredients You’ll Need
Each ingredient in this Hearty Ham and Bean Soup Recipe has its role: navy beans provide creamy body, the ham bone adds deep, smoky flavor, and fresh veggies keep things bright and delicious. When shopping, look for a meaty ham bone or good-quality leftover ham — it’s the secret to that rich flavor.
- Dried Navy Beans: These small white beans are perfect because they cook evenly and get creamy without falling apart.
- Ham Bone or Ham Hock: This is your flavor powerhouse — it turns simple broth into a mouthwatering experience.
- Onion: Adds that classic savory foundation; I always use yellow or sweet onions here.
- Celery: Debuts with a nice crunch and freshness that balances the richness from the ham.
- Garlic: Five cloves give just the right punch — not too subtle, not overpowering.
- Fresh Thyme: Brings a lovely herbal note; if you don’t have fresh, dried works just fine.
- Sea Salt and Black Pepper: Season wisely; I adjust salt especially if I’m using broth instead of water.
- Water or Broth: Water’s great with the ham bone because it adds flavor naturally, but broth is a good swap if you’re skipping the bone.
- Carrot: Adds sweetness and color — diced small so it cooks right alongside the beans.
Variations
I love making this soup my own depending on the season or what’s in my fridge. Feel free to get creative — this recipe welcomes personal tweaks and still turns out amazing every time.
- Vegetable Boost: Adding chopped kale or spinach in the last 15 minutes adds a bright, healthy touch my family loves.
- Make it Spicy: Toss in a pinch of red chili flakes or diced jalapeño for a subtle heat that wakes up the flavors.
- Swap the Beans: Cannellini or great northern beans work wonderfully if navys aren’t available — just watch cooking time.
- Ham-Free Version: Use smoked paprika and vegetable broth for a smoky twist without the ham, perfect for meat-free days.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare Your Beans and Base
Start by sorting and rinsing your dried navy beans well — it’s an easy step that saves you from any grit later. I usually soak mine overnight in plenty of water to speed cooking and improve digestibility, but you can cook them unsoaked if you’re short on time. Whether soaked or not, add the beans to your slow cooker with diced onion, celery, minced garlic, thyme, salt, and pepper. This combination builds a deep flavor foundation that you’ll notice in every bite. Add your ham bone on top — it’s the star player here, infusing the soup with its smoky richness.
Step 2: Add Liquid and Set the Slow Cooker
Pour in enough water or broth to cover the beans by about an inch. I prefer water when using a ham bone because the flavor from the bone is enough, but if you’re using leftover ham instead, broth amps up the taste nicely. Set your slow cooker on low and cook for 6 hours for soaked beans or 9 hours for unsoaked. Remember, slow cookers vary, so check the beans occasionally — you’re aiming for tender but not mushy.
Step 3: Add Carrots and Finish Cooking
When there’s about an hour left, toss in the diced carrots. They add just enough sweetness and great texture. Once the beans and carrots are tender, remove the ham bone, discarding any gristle or bones. If you like your soup a bit creamier, I scoop out a cup or two of beans and mash them with a potato masher — it thickens the broth without needing any cream or thickeners, which I love.
Step 4: Stir in Leftover Ham and Serve
Dice or shred your leftover ham and add it back into the pot at the very end. This keeps the ham tender and juicy, instead of drying it out with long cooking. Give everything a good stir, taste for seasoning — you might want to add a bit more salt or pepper — and then ladle it up. You’re in for a bowl of pure comfort!
Pro Tips for Making Hearty Ham and Bean Soup Recipe
- Soaking Beans: Soaking overnight helps reduce cooking time and improves bean texture but skip if you need a shortcut—just add more cooking time.
- Keep an Eye on Liquid: Beans soak up a lot of water during cooking, so check mid-way and add extra broth or water to keep that perfect soup consistency.
- Don’t Rush Adding Ham: Adding leftover ham at the end prevents it from drying out and keeps it tender and flavorful.
- Mashing Beans for Thickness: Mash a few beans after they’re cooked to naturally thicken the soup without adding heavy ingredients.
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
I like topping my bowl with a sprinkle of fresh chopped parsley or a few grinds of black pepper — it adds freshness and a pop of color. Sometimes, a little shredded sharp cheddar on top takes it over the edge into dinner party territory. And if you want a bit of tang, a dollop of sour cream or a splash of apple cider vinegar brightens things up beautifully.
Side Dishes
This soup shines alongside crusty bread — I often serve it with a warm whole grain baguette or buttery cornbread for soaking up every last drop. A simple green salad with a light vinaigrette balances the richness too, making for a well-rounded meal.
Creative Ways to Present
For a fun presentation, especially when feeding a crowd, I’ve ladled the soup into hollowed-out small round loaves of bread to serve as edible bowls. It feels extra special and adds a rustic vibe. Another favorite trick is to set out a toppings bar with cheese, herbs, hot sauce, and crunchy croutons — everyone loves customizing their own bowl!
Make Ahead and Storage
Storing Leftovers
I cool the leftovers to room temperature before transferring them into airtight containers in the fridge. This soup keeps beautifully for up to 5 days, and honestly, I find it tastes even better after a day or two as the flavors meld.
Freezing
This Hearty Ham and Bean Soup Recipe freezes like a dream. I portion it into freezer-safe containers or bags, label them, and freeze for up to 3 months. When you’re ready to eat it, just thaw overnight in the fridge or gently defrost and reheat on the stovetop.
Reheating
To reheat, I prefer warming it gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much after refrigeration, adding a splash of water or broth helps loosen it back to the perfect consistency.
FAQs
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Can I use canned beans instead of dried for this Hearty Ham and Bean Soup Recipe?
Absolutely! If you need a faster version, canned white beans work well. Add them during the final hour if using a slow cooker or the last 30 minutes on the stovetop so they don’t overcook and get mushy. Just be sure to rinse and drain them well to reduce salt and starch.
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What if I don’t have a ham bone? Can I still make this soup?
You sure can! Use leftover cooked ham and swap out water for chicken or turkey broth to boost the flavor. Just add the ham towards the end of cooking to keep it tender and tasty. This method still gives you a delicious, hearty soup without the bone.
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How long does it take to cook the beans if they’re unsoaked?
For unsoaked beans, plan on about 9 hours on low in the slow cooker — that extra time allows them to soften properly. Keep an eye on the liquid level and the bean texture so they don’t dry out or stay too firm.
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Can I make this soup on the stovetop instead of a slow cooker?
Yes! Use a large heavy-bottomed pot, bring everything to a boil, then reduce heat to a simmer. If the beans are soaked, simmer for about 1.5 to 2 hours; unsoaked will take longer, around 2.5 to 3 hours. Stir occasionally and add liquid as needed.
Final Thoughts
This Hearty Ham and Bean Soup Recipe is a true gem in my kitchen rotation. It’s the kind of recipe that feels like a cozy weekend hug in a bowl, and the leftovers keep delivering that same magic throughout the week. I hope you’ll give it a try and discover how satisfying simple, humble ingredients can be when brought together thoughtfully. Once you make it, I bet you’ll want to keep this one in your repertoire forever — it’s just that reliable and comforting!
Print
Hearty Ham and 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
This hearty Ham and Bean Soup is a comforting slow-cooker recipe featuring tender navy beans and flavorful ham bone. Perfect for chilly days, it combines simple ingredients like onion, celery, garlic, and thyme, slow-cooked until creamy and delicious. Whether using soaked or unsoaked beans, the soup delivers rich flavor and wholesome nourishment with minimal hands-on time.
Ingredients
Soup Base
- 1 (16-oz bag) Dried Navy Beans (about 2 ½ cups), sorted and rinsed
- 1 Ham Bone, or ham hock, ham steak, or leftover ham
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 teaspoon Fresh Thyme, or ¼ teaspoon dried
- 1 teaspoon Sea Salt (adjust if using salted broth)
- ½ teaspoon Black Pepper, or to taste
- 6 cups Water or broth
Vegetables
- 1 large Carrot, diced (1 cup)
Instructions
- Optional Bean Soak: Soak the navy beans overnight in 8 cups of water, then drain and discard the soaking liquid. This reduces cooking time but is optional; unsoaked beans will just need longer cooking.
- Combine Ingredients in Slow Cooker: Add the navy beans, ham bone, diced onion, celery, garlic, thyme, salt, and black pepper to a 5-quart slow cooker. Pour in enough water or broth to cover the beans by about 1 inch. Remember, you can add more liquid during cooking if necessary.
- Slow Cook: Set the slow cooker to LOW. Cook for 6 hours if you soaked the beans, or 9 hours if using unsoaked beans. This slow simmer allows flavors to meld and beans to soften fully.
- Add Carrots: During the last hour of cooking, stir in the diced carrots, then continue cooking until both carrots and beans are tender.
- Remove Ham Bone: Once the beans are cooked through, carefully remove the ham bone or any bones and gristle from the soup.
- Optional Thickening: For a creamier soup, mash some of the beans directly in the pot using a potato masher to thicken the broth.
- Add Leftover Ham: Shred or dice any leftover ham and stir it back into the soup. Heat through, then serve.
- Storage: Cool leftovers to room temperature, then refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Notes
- White Bean Variety: Use navy, cannellini, or great northern beans. Smaller beans like navy cook faster but timing depends on bean age and soaking.
- Water vs. Broth: Use water if cooking with a ham bone as it imparts flavor. Without a ham bone, use chicken broth or turkey stock and adjust salt accordingly.
- No Ham Bone: If only leftover ham is available, use broth instead of water and add ham in the last 30 minutes to keep it tender.
- Final Cook Time: Times vary depending on bean age and soaking. Test beans near the end and adjust cooking if needed.
- Thicker Soup: Mash beans to thicken or pulse with an immersion blender.
- Canned Beans: Use 4 (15-ounce) cans of drained white beans, adding during the last hour of slow cooking or last 30 minutes on stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 550mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
