Classic Ham and Bean Soup

Name: Classic Ham and Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup dried navy or great northern beans; 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 4 cups chicken or vegetable broth; 2 cups diced ham; 1 bay leaf; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: One Pot Meals | Easy Comfort

I love nothing more than a warm bowl of Classic Ham and Bean Soup on a chilly evening. Growing up, this hearty dish was a staple in my family, filled with rich flavors and comforting aromas. The combination of tender beans and savory ham creates a meal that's not only satisfying but also perfect for sharing with loved ones. Whether you're looking for a quick weeknight dinner or a cozy weekend feast, this recipe will warm your heart and nourish your soul.

Created by

Wendys

Last updated on 2026-02-14T16:58:19.711Z

When I first made this Classic Ham and Bean Soup, I was surprised at how a few simple ingredients could create such depth of flavor. I chose a mix of dried beans, which not only adds to the texture but also enhances the nutritional value. The key is to soak the beans overnight; this helps them cook faster and results in a creamier broth.

After experimenting with different herbs and spices, I found that a touch of thyme and bay leaf perfectly complement the smoky ham. I also recommend taking the time to sauté the onions and garlic before adding them to the soup—they bring out a lovely sweetness that elevates the dish to another level.

        Why You Will Love This Recipe
        Comforting blend of savory ham and soft beans
Easy to prepare with minimal ingredients
Perfect for meal prep or feeding a crowd

      

Understanding Your Ingredients

The choice of beans plays a crucial role in the texture of your soup. Dried navy beans or great northern beans are ideal because they hold their shape well while becoming tender, creating a creamy consistency as they cook. If you're in a pinch, canned beans could be used, but be aware they won't quite achieve the same depth of flavor or texture. If using canned beans, reduce the cooking time significantly to avoid mushiness.

Diced ham adds not just flavor but also richness to the soup. When selecting ham, opt for a variety with some fat, as it will infuse the broth with a savory depth. You can also use leftover holiday ham or a smoked ham hock for an even more robust flavor. If you're hoping to create a lighter version, consider using leaner cuts or even turkey ham.

Perfecting the Cook

Sautéing the onions until they are translucent is crucial for building the foundation of flavor in your soup. This process releases natural sugars, giving the soup a slight sweetness that balances the savory elements. Take care not to rush this step; a medium heat allows the onions to soften and become glossy without burning, which could introduce bitterness.

Simmering the soup with a bay leaf and thyme melds the flavors beautifully. I recommend checking the soup occasionally, giving it a gentle stir and tasting to adjust seasoning. Remember, the longer the beans cook, the creamier they will become, but be cautious not to overcook them to preserve their structure. Aim for a tender bite but not mushy.

Ingredients

For the Soup

1 cup dried navy or great northern beans
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups diced ham
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Prepare the Beans

Rinse the dried beans and soak them overnight in plenty of water. Drain and set aside.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Combine Ingredients

Add the soaked beans, broth, ham, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat to low.

Simmer

Cover and let the soup simmer for about 40 minutes or until the beans are tender. Season with salt and pepper to taste.

Pro Tips

For extra depth of flavor, consider adding a splash of vinegar or a sprinkle of smoked paprika before serving to enhance the soup's richness.

Storage Tips

This ham and bean soup can be stored in an airtight container in the refrigerator for up to four days. Just make sure to let it cool completely before sealing it for maximum freshness. When you're ready to enjoy it again, simply reheat it on the stovetop over medium heat, adding a splash of broth if it has thickened too much.

If you want to prepare the soup ahead of time, it freezes exceptionally well. To freeze, let the soup cool, then transfer it to freezer-safe bags. Make sure to leave some space in the bags as the soup will expand when frozen. It can be stored for up to three months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

Classic Ham and Bean Soup is delicious on its own but pairs wonderfully with crusty bread or cornbread for a complete comfort meal. Consider serving it with a fresh salad for a pop of color and nutrition. For a flavor twist, add a dash of hot sauce or a sprinkle of smoked paprika when serving to enhance the depth of flavor.

For more variety, you can add vegetables such as carrots or celery when sautéing the onion. This not only boosts nutritional value but also adds texture and flavor. If you're in the mood for extra creaminess, stirring in a bit of heavy cream or a dollop of sour cream just before serving can elevate the dish to new heights.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans. Just skip the soaking step and add them in the last 15 minutes of cooking.

→ How can I make this soup vegetarian?

You can omit the ham and use vegetable broth instead. Adding smoked paprika can provide a similar depth of flavor.

→ What other vegetables can I add?

Vegetables like carrots, celery, or spinach can be added for extra nutrition and flavor.

→ How do I store leftovers?

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.