If you’re craving a bowl of comfort that wraps you in warmth and nostalgia, this Ham and Bean Soup Recipe is just the ticket. It’s a rich, hearty dish loaded with tender beans, smoky ham, and a bouquet of herbs and spices that build layers of soulful flavor. Whether you’re looking for a satisfying family meal or the perfect dish to cozy up with on a chilly evening, this soup delivers every time with its creamy texture, savory depth, and vibrant aroma.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the magic of this Ham and Bean Soup Recipe. Each ingredient plays a crucial role — from the beans providing a creamy base, the ham imparting that irresistible smoky note, to the fresh vegetables adding brightness and texture.
- 1 pound dry Great Northern Beans: These beans soak up flavor wonderfully and turn silky when cooked.
- 2 tablespoons olive oil: Adds richness and helps sauté the vegetables to perfection.
- 2 tablespoons unsalted butter: Enriches the soup’s flavor and gives it a luscious finish.
- 5 carrots (peeled and cut into â…› inch thick slices): Bring sweetness and a pleasant bite to the soup.
- 1 sweet yellow onion (peeled and diced): Adds a subtle, aromatic base note.
- 2 ribs celery (cut into â…› inch-thick slices): Contributes crunch and depth of flavor.
- 3 cloves garlic (minced): Infuses the soup with gentle pungency.
- 4 cups low-sodium chicken stock: Builds a flavorful, savory broth without overpowering saltiness.
- 4 cups water (plus more for soaking beans): Essential for soaking the beans and thinning the soup.
- 2 pounds ham hock: Acts as the star, imparting smoky, meaty richness.
- 2 pounds ham shank (or pork shank, smoked bacon, or smoked sausage): Adds layers of smoky flavor and tender meat.
- 1 teaspoon dried Parisien Bonnes Herbes (or dried thyme): Gives an herbaceous note, brightening the soup.
- 1 teaspoon dry mustard: Adds a gentle kick and complexity.
- 1 teaspoon ground black pepper: For warmth and spice.
- 1 teaspoon Kosher salt (taste before adding): Essential for balancing the flavors properly.
- ½ teaspoon seasoned salt: Enhances the overall seasoning depth.
- ½ teaspoon smoked paprika: Boosts smoky notes and adds subtle color.
- ¼ teaspoon ground nutmeg: Surprising warmth and subtle sweetness.
- 3 bay leaves: Lend a delicate earthy aroma.
- 4 strips bacon: For a final touch of smoky crispness.
- Hot sauce: Optional for those who love a little heat.
- Chopped fresh parsley (or cilantro): Adds freshness and a pop of color at the end.
How to Make Ham and Bean Soup Recipe
Step 1: Soak the Beans
Start by rinsing the dry beans carefully, removing any bits that look discolored or damaged. Place them in a large pot filled halfway with water, bring the water to a boil, then turn off the heat. Let the beans soak under a lid for two hours to soften them and reduce cooking time. Drain and set aside once ready.
Step 2: Sauté the Aromatics
Heat olive oil and butter in your Dutch oven or large soup pot over medium heat. Toss in the carrots, onions, and celery, stirring until they soften and become fragrant, about 5-7 minutes. This slow softening helps develop the natural sweetness and base flavors of your soup.
Step 3: Add the Garlic
Stir in minced garlic and cook for about 30 seconds until aromatic, ensuring it doesn’t brown or burn for the best flavor.
Step 4: Combine the Main Ingredients
Add the ham hock, ham shank, chicken stock, water, herbs, and spices to the pot—keep out the salt and beans for now. Bring everything up to a boil, then lower the heat to keep a gentle simmer. Let this base simmer uncovered for one hour, stirring occasionally to meld all those wonderful flavors.
Step 5: Add the Beans and Continue Cooking
After the initial simmer, stir in the soaked beans. Bring the soup back to a boil, then reduce heat to a low simmer again for two more hours. This slow cooking tenderizes the ham until the meat easily falls off the bone, and the beans soften to creamy perfection. Taste the broth now and add salt if needed for balanced seasoning.
Step 6: Remove Meat and Finish
Extract the ham pieces from the pot, shred the meat off the bones, then discard the bones. Return the shredded meat to the soup. Before serving, fish out the bay leaves and bacon strips to keep the flavors pleasant and smooth.
Step 7: Final Touches and Serving
If you love a touch of heat, add a dash or two of hot sauce to your bowl. Finish with a sprinkle of fresh parsley or cilantro to brighten up the dish with vibrant color and freshness.
How to Serve Ham and Bean Soup Recipe
Garnishes
A sprinkle of chopped parsley or cilantro instantly lends freshness and a pop of natural green that contrasts beautifully with the rich, hearty soup. You can also add a few crispy bacon bits on top for a delightful crunch and smoky note.
Side Dishes
This soup pairs superbly with warm, buttery cornbread, crusty artisan bread, or flaky biscuits. These sides soak up every spoonful of the delicious broth and add satisfying texture.
Creative Ways to Present
Consider serving the soup in rustic bread bowls for a charming presentation that keeps the soup warm. Or ladle it over creamy mashed potatoes for a twist on a stew-like dish that’s perfect when you want extra comfort on a cold day.
Make Ahead and Storage
Storing Leftovers
Ham and Bean Soup Recipe leftovers keep beautifully in a sealed container in the refrigerator for up to 4 days. The flavors deepen as it rests, making it even tastier the next day.
Freezing
This soup freezes exceptionally well! Transfer cooled soup into airtight containers or heavy-duty freezer bags and freeze for up to 3 months. When thawed, the beans and ham retain their wonderful texture and taste.
Reheating
Reheat leftovers gently on the stove over low heat, stirring occasionally. If the soup has thickened too much, add a splash of water or broth to loosen the consistency before serving.
FAQs
Can I use canned beans instead of dry beans?
Absolutely! If you’re short on time, canned beans can be a convenient substitute. Just rinse and drain them well, then add them during the last 30 minutes of cooking so they don’t overcook and turn mushy.
What is the best cut of ham to use in this soup?
Ham hock gives the soup a fantastic smoky, meaty depth, but ham shank, smoked bacon, or even smoked sausage can work wonderfully. Choose whatever smoky pork you enjoy most or have available.
Do I need to soak the beans overnight?
No need for an overnight soak! This recipe uses a two-hour soak that softens the beans sufficiently before cooking, saving you time while still ensuring they cook evenly and become tender.
Is this soup gluten-free?
Yes, this Ham and Bean Soup Recipe is naturally gluten-free as long as your stock and seasonings do not contain gluten ingredients. Always check labels if you are cooking for someone with gluten sensitivities.
How spicy is the soup?
The base recipe is mild and flavorful without heat. However, adding hot sauce at serving time lets you customize the level of spiciness to suit your personal taste perfectly.
Final Thoughts
There’s something truly comforting about this Ham and Bean Soup Recipe that feels like a warm hug from old friends. It’s easy to make, packed full of flavor, and perfect for sharing with family or friends on any day you want to slow down and savor something wholesome. Give it a try soon — I promise you’ll want to keep this recipe in your regular rotation for cozy mealtime magic.
Print
Ham and Bean Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 to 8.8 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Ham and Bean Soup is a comforting bowl of tender Great Northern beans simmered with smoky ham hocks and shanks, aromatic vegetables, and a blend of savory herbs and spices. Perfect for chilly days, this classic soup is packed with flavor and makes a nourishing meal served with bread, cornbread, or biscuits.
Ingredients
Beans and Broth
- 1 pound dry Great Northern Beans (can use Cannellini or Navy beans as well)
- 4 cups low-sodium chicken stock
- 4 cups water (plus more for soaking the beans)
- 2 pounds ham hock (or ham bone)
- 2 pounds ham shank (or pork shank, smoked bacon, or smoked sausage instead)
Vegetables
- 5 carrots (peeled and cut into â…› inch thick slices)
- 1 sweet yellow onion (peeled and diced)
- 2 ribs celery (cut into â…› inch-thick slices)
- 3 cloves garlic (minced)
Fats and Oils
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 strips bacon
Herbs and Seasonings
- 1 teaspoon dried Parisien Bonnes Herbes (or dried thyme)
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon Kosher salt (taste before adding)
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 3 bay leaves
Garnishes
- Hot sauce
- Chopped fresh parsley (or cilantro)
Instructions
- Soak the Beans: Rinse the beans, removing any discolored ones. Bring a large pot half full of water to a boil, then remove from heat. Add the beans, cover with a lid, and soak them for 2 hours. Drain the beans after soaking.
- Sauté Vegetables: In a Dutch oven or large soup pot, heat 2 tablespoons olive oil and 2 tablespoons unsalted butter over medium heat. Add the sliced carrots, diced onions, and celery, sautéing until tender.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release aroma.
- Add Remaining Ingredients Except Beans and Salt: Add ham hock, ham shank, chicken stock, water, herbs, spices, bay leaves, and 4 strips of bacon to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
- Add Beans and Simmer: Add the soaked beans to the soup. Bring to a boil again, then reduce heat to low and simmer for 2 hours, or until the meat begins to fall away from the bones, stirring periodically. Check the seasoning and add salt as needed.
- Remove Meat from Bones: Take out the meat from the bones and discard the bones. Return the meat to the soup pot.
- Prepare to Serve: Before serving, remove the bacon strips and bay leaves from the soup.
- Optional Garnish: Add a dash or two of hot sauce if desired for extra heat.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley or cilantro, and serve alongside bread, cornbread, or biscuits.
Notes
- Soaking the beans softens them and reduces cooking time.
- Using smoked ham hocks and shanks imparts a rich smoky flavor to the soup.
- Taste before adding the kosher salt, as the ham and bacon add saltiness.
- Feel free to substitute ham shank with smoked bacon or smoked sausage for different flavor variations.
- The soup thickens as it simmers; add more water or broth if you prefer a thinner consistency.
- This soup can be made in advance and often tastes better the next day.
