By: Becky - The Cookie Rookie
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This is the best Ham and Bean Soup recipe! There’s no better comfort food than an easy and classic soup, and this definitely makes the cut. I love this hearty soup when the weather turns cool. This classic ham and bean soup is easy to make and something the entire family will love!
Table of Contents
What’s in this Ham and Bean Soup Recipe?
It’s a good thing to have some classics in your repertoire. They’re almost always easier than you think! This is the best ham and bean soup recipe, and it’s so easy to make any time.
- Great Northern Beans: provide a creamy texture and nutty flavor. They are hearty and absorb the flavors of the other ingredients.
- Olive Oil + Butter: Helps the vegetables sauté without burning and creates a rich and flavorful base.
- Carrots: Add sweetness and texture to the soup.
- Sweet Onion: Adds a mild, sweet, and earthy flavor to the soup.
- Celery: Adds a herbal flavor and crunch to the soup.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Chicken Stock: Provides a savory base for the soup. I prefer to use low-sodium stock.
- Water: Adds volume to the soup without adding additional calories and sodium. Water is also key for soaking the beans to soften them.
- Ham Hock + Ham Shank: Provide flavor, richness, and a smoky taste to the soup.
- Seasonings: Parisien Bonnes Herbes, dry mustard, black pepper, salt, seasoned salt, smoked paprika, and nutmeg add depth and complexity to the soup, making it savory, smoky, and slightly spicy.
- Bay Leaves: Infuse the soup with their unique herbal flavor.
- Bacon: Adds a smoky and salty flavor to the soup.
Pro Tip: Do not add the kosher salt until the soup has cooked for an hour. Taste and add salt only if needed.
Variations on Bean and Ham Soup
If you don’t have Great Northern Beans, Cannellini or Navy beans are great substitutes. If you’re short on time, you can use canned beans instead of soaking them from dry. If you can’t find a ham hock, another ham bone works well.
For an extra kick, I like to add some hot sauce to my soup, but that is totally optional!
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What kind of beans do you put in ham and bean soup?
We recommend using Great Northern Beans for this recipe, but you can also substitute Navy or Cannellini Beans.
What will happen if I eat undercooked beans?
Unfortunately, beans are not safe to eat unless they have been fully cooked. Fully cooked beans are tender and creamy, and some of them may even split open. If you accidentally eat undercooked beans, you may experience gastrointestinal upset or vomiting. If these symptoms are severe or persistent, it’s a good idea to visit the ER.
How do you thicken ham and bean soup?
This soup should thicken up on its own, but if you’d like it even thicker, try adding some cornstarch mixed with cold water. Continue cooking the soup until it thickens to the desired consistency.
How long does it take for ham and bean soup to thicken?
This soup takes about 3 hours to cook and thicken.
What is a good substitute for ham bones?
If you can’t find a ham bone, you can use pork shank, smoked bacon, or smoked sausage instead.
Why does my ham and bean soup taste bland?
Seasoning this soup is key. I like to add dry mustard powder for a bit of a spicy kick, but you can also add a splash of red wine or apple cider vinegar to make the flavors pop even more.
Can you freeze ham and bean soup?
Yes, this soup freezes well for up to 3 months!
How to Store and Reheat
Store leftover ham and bean soup in an airtight container in the refrigerator for up to 5 days. Reheat in a pot set over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze ham and bean soup whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Just like any good soup, garnishes are key. Be sure you serve this Ham and Bean Soup with some delicious crusty bread, cornbread, or biscuits and some hot sauce. A little spice goes a long way but really tops off this delicious soup.
I also enjoy this soup paired with corn on the cob, green beans and bacon, scalloped potatoes, or roasted sweet potatoes.
Recipe
Ham and Bean Soup Recipe
4.64 from 11 votes
Author: Becky – The Cookie Rookie
Prep: 30 minutes minutes
Cook: 2 hours hours
Total: 5 hours hours 35 minutes minutes
Serves8 bowls
Print Rate
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Ham and Bean soup is a delicious and classic soup recipe to make for dinner tonight.
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Ingredients
- 1 pound dry Great Northern Beans (can sub Cannellini or Navy beans)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 5 carrots peeled and cut into ⅛ inch thick slices
- 1 sweet yellow onion peeled and diced
- 2 ribs celery cut into ⅛ inch-thick slices
- 3 cloves garlic minced
- 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
- 1 teaspoon dried Parisien Bonnes Herbes or dried thyme
- 1 teaspoon dry mustard
- 1 teaspoons 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
- 4 strips bacon
Optional Garnishes
- Hot sauce
- Chopped fresh parsley or cilantro
Recommended Equipment
Instructions
Rinse the beans (remove any that are discolored). Fill a large pot half full with water and bring the water to a boil. Remove the water from the heat and add the beans. Place the lid on the pot and allow the beans to soak for 2 hours, then drain the water.
1 pound dry Great Northern Beans
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a Dutch oven or soup pot set over medium heat.
2 tablespoons olive oil, 2 tablespoons unsalted butter
Add the carrots, onions, and celery and sauté until tender.
5 carrots, 1 sweet yellow onion, 2 ribs celery
Add the garlic and cook for 30 seconds more.
3 cloves garlic
Add all of the remaining soup ingredients except the beans to the vegetables and bring to a boil, then reduce the temperature to low and simmer for 1 hour. Stir periodically.
4 cups low-sodium chicken stock, 4 cups water, 2 pounds ham hock, 2 pounds ham shank, 1 teaspoon dried Parisien Bonnes Herbes, 1 teaspoon dry mustard, 1 teaspoons ground black pepper, 1 teaspoon Kosher salt, ½ teaspoon seasoned salt, ½ teaspoon smoked paprika, ¼ teaspoon ground nutmeg, 3 bay leaves, 4 strips bacon
Add the beans to the soup. Bring to a boil, then reduce the temperature to low and simmer for 2 hours, or until the meat begins to fall away from the bones. Stir periodically.
Remove the meat from the bones then place the meat back in the bean pot. Discard the bones.
When ready to serve, remove bacon strips and bay leaves.
If desired, add a dash or two of hot sauce.
Hot sauce
Serve with bread, cornbread, or biscuits and garnish with fresh cilantro or parsley. Enjoy!
Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can cut the time this recipe takes by using precooked canned beans instead of soaking your own.
- Do not add salt until soup has cooked for an hour. Taste and add salt if needed.
- Nutritional information does not include optional garnishes.
Storage:Store ham and bean soup in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1bowl Calories: 753kcal (38%) Carbohydrates: 46g (15%) Protein: 50g (100%) Fat: 41g (63%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 5g Monounsaturated Fat: 19g Trans Fat: 0.1g Cholesterol: 143mg (48%) Sodium: 931mg (40%) Potassium: 1576mg (45%) Fiber: 14g (58%) Sugar: 6g (7%) Vitamin A: 7748IU (155%) Vitamin C: 9mg (11%) Calcium: 169mg (17%) Iron: 6mg (33%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Ham Soup Recipes We Love
- Crockpot Ham and Bean Soup
- Instant Pot Ham and Bean Soup
- Ham and Potato Soup
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