Go Back

Ham and Bean Soup

In my cozy kitchen, this ham and bean soup turns simple pantry staples and leftover ham into a hearty, flavorful meal that warms the soul. With tender navy beans soaking up smoky ham essence and fresh veggies adding a touch of sweetness, it is the ultimate comfort food for chilly evenings or family gatherings. I love how it simmers slowly, filling the house with inviting aromas that promise satisfaction in every bowl.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Servings: 10
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • - 2 tablespoons olive oil
  • - 1 tablespoon unsalted butter
  • - 1 small yellow onion finely diced
  • - 2 cloves garlic minced
  • - 2 cups diced ham from ham steaks or leftovers
  • - 1 pound dried navy beans rinsed
  • - 1 meaty ham bone
  • - 2 cups carrots diced
  • - 4 cups chicken broth
  • - 4 cups water
  • - 2 teaspoons onion powder
  • - 1 bay leaf
  • - 2 sprigs fresh thyme

Equipment

  • - Large soup pot or Dutch oven (for stovetop)
  • - Colander for rinsing beans
  • - Cutting board and knife for chopping
  • - Wooden spoon for stirring
  • - Tongs for removing ham bone
  • - Slow cooker (5-quart minimum) or Instant Pot (if using alternative methods)

Method
 

  1. Rinse the navy beans thoroughly in a colander under cold water and set them aside to drain.
  2. Heat a large soup pot over medium heat, add the olive oil and butter, and let the butter melt.
  3. Add the diced onion to the pot and cook for about 5 minutes until it softens and becomes translucent, stirring occasionally.
  4. Stir in the diced ham, minced garlic, and diced carrots, cooking for 1 more minute while stirring to prevent the garlic from burning.
  5. Pour in the chicken broth and water, then add the ham bone, rinsed beans, onion powder, bay leaf, and thyme sprigs.
  6. Bring the mixture to a boil over high heat, then reduce to low for a gentle simmer, partially covering the pot.
  7. Let it simmer for at least 3 hours, stirring occasionally, until the beans are soft and the soup thickens.
  8. Remove the pot from heat, take out the ham bone, bay leaf, and thyme stems; shred any remaining meat from the bone and stir it back in.
  9. If the soup is too thick, add a bit more water or broth to reach your preferred consistency, then stir well before serving hot.
  10. For slow cooker: Combine all ingredients in a 5-quart or larger slow cooker, set to high, and cook for 6 hours or until beans are tender; finish as in step 8.
  11. For Instant Pot: Use sauté mode for steps 2-4, add remaining ingredients, pressure cook on high for 45 minutes with natural release for 10 minutes, then quick release; finish as in step 8.

Notes

This recipe skips soaking the beans to save time, but if yours are older, they may need extra simmering. Taste at the end before adding salt, as ham can be quite salty. For variations, try adding celery or a pinch of red pepper flakes. Store leftovers in the fridge for up to 5 days or freeze for 3 months; reheat gently on the stove with added liquid if needed. It often tastes better the next day as flavors meld.