Ham and Bean Soup
Our Ham and Bean Soup recipe is as easy as it is delicious. Simply perfect for those cozy evenings when you want something hearty and flavorful without much fuss.
We combine canned beans, tomatoes, and carrots with leftover ham, turning it a quick option for a satisfying meal.
Ham and Bean Soup is the perfect comfort food for busy days. With only a few steps, you’ll have a satisfying bowl of goodness on the table in no time.
Ham and Bean Soup Recipe Highlights
- Simple ingredients, mostly pantry staples
- Ready in just 30 minutes
- Hearty and filling, perfect for a cozy dinner
- Freezes well for easy meal prep
- Minimal prep, ideal for weeknight dinners
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
OIL – A little olive oil helps sauté the onions, adding a nice richness to the base of the soup. You can also use butter or vegetable oil if that’s what you have on hand.
GARLIC and ONION – A few cloves of garlic add an extra layer of flavor. Mince it up and let it sauté just until fragrant, being careful not to burn it. Onions bring a sweet and savory flavor that deepens as they cook. Dice them finely so they soften quickly, and blend them into the soup.
BROTH – This forms the base of the soup, giving it a savory and comforting flavor. You can use vegetable broth if you prefer, or even homemade broth for an extra homemade touch.
TOMATOES – Adding diced tomatoes gives the soup a rich and hearty flavor with a slight acidity that balances the savory ham and beans. This also adds more depth to the soup’s texture. A couple of tablespoons of tomato paste deepens the tomato flavor and thickens the broth slightly.
BEANS – Cannellini beans are creamy white beans that add heartiness to the soup. They’re soft and mild, making them perfect for soaking up the flavors of the broth and ham. Great Northern Beans are another type of white bean, these have a slightly firmer texture than cannellini beans, giving the soup a nice balance of textures.
HAM – Any cooked ham will do, whether it’s leftover from a holiday dinner or a store-bought ham steak. It adds that savory, smoky flavor that pairs perfectly with the beans.
SEASONING – This dried herb brings a subtle earthy flavor that complements the ham and beans beautifully. It’s one of those herbs that tastes even better after simmering for a bit. Adding a bay leaf while the soup simmers helps infuse it with a deeper, more complex flavor. Just remember to remove it before serving! Add salt and pepper at the end. The ham can be salty, so it’s best to add salt sparingly until the very end.
CARROTS – Using canned carrots is a great short cut. Already cooked and sliced, these are a quick and easy addition. They add a touch of sweetness and color to the soup without the need for extra prep. You can of course use fresh carrots but will have to adjust cooking times. Frozen carrots work, too, but for this recipe I like using canned beans best.
FRESH PARSLEY (optional) – A sprinkle of chopped parsley at the end gives
How To Make a Ham and Bean Soup
Please check the printable recipe card below for more detailed instructions.
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Stir in the tomato paste, letting it coat the onions and garlic. Cook for 2 minutes.
- Add the beef broth, diced tomatoes, drained beans, diced ham, thyme, and bay leaf. Stir everything together and bring it to a simmer.
- Let the soup cook for 15-20 minutes, adding the carrots during the last 5 minutes to heat them through. Taste and season with salt and pepper as needed.
Leftovers and Storage
STORE – The Ham and Bean Soup will keep in the fridge for 3 to 4 days in an airtight container. The flavors often develop more over time, making it a great option for meal prep or leftovers.
FREEZE – This soup freezes very well! Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When reheating, thaw it in the fridge overnight, then warm it on the stovetop.
REHEAT – Reheat in a pot over low heat, stirring occasionally until warmed through. Add a little extra broth if the soup thickens too much after chilling.
MAKE AHEAD – You can prepare the soup a day ahead of time. The flavors will continue to develop, making it even better the next day!
Breads To Serve With our Ham and Bean Soup
AIR FRYER BISCUITS – Fluffy and easy to make, these biscuits are perfect for soaking up the rich broth without much effort.
AIR FRYER GARLIC BREAD – Crisp with a buttery garlic flavor, this bread adds a tasty, crunchy side to the meal.
OATMEAL DINNER ROLLS – Slightly sweet and soft, these rolls are a classic choice for pairing with hearty soups.
SOURDOUGH SANDWICH BREAD – With a tangy flavor and chewy texture, sourdough bread is great for dipping into the soup.
More Hearty Comfort Food Soup Recipes
Recipe Success Tips
MASH SOME BEANS – For a thicker Ham and Bean Soup, mash 1 cup of beans and stir them back into the soup.
DON’T SKIP THE THYME AND BAY LEAF – These herbs are key for building depth in the soup’s flavor.
EXPERT TIP – If you have a ham bone, adding it while the soup simmers will enhance the flavor, but it’s not necessary for the recipe to turn out delicious!
SEASONINGS – Taste before serving and tweak the salt and pepper to suit your preference.
ADD CARROTS LATE – Stir in the canned carrots during the last few minutes of cooking so they don’t get mushy.
Commonly Asked Questions
What kind of ham should I use in this recipe?
You can use any fully cooked ham, whether it’s leftover ham from a holiday meal, pre-cooked ham from the store, or even ham steak. For the best flavor, choose a ham with some smoky or savory seasoning.
Diced ham works well, but you can also shred it for a different texture.
Can I use leftover or fresh carrots instead of canned?
Yes! If you have leftover cooked carrots, you can add them to the soup towards the end, just like you would with canned carrots. If you’re using fresh carrots, slice them thinly and add them when you sauté the onions. This will give them enough time to soften as the soup cooks.
Can I use dried beans instead of canned beans?
You can use dried beans, but it requires extra preparation. Soak the beans overnight in water, then drain and rinse them before cooking. You’ll also need to increase the cooking time significantly—about 1 to 1.5 hours or until the beans are tender. Add the ham and canned carrots during the last 20 minutes of cooking.
How can I make this soup vegetarian?
You can easily make a vegetarian version by omitting the ham and using vegetable broth instead of beef broth. To add more flavor and protein, you can include additional beans or even diced potatoes.
Can I make this soup in a Slow Cooker?
Can I make this soup in a slow cooker?
Yes! To make it in a slow cooker, sauté the onions and garlic first, then transfer them to the slow cooker. Add the broth, beans, ham, thyme, bay leaf, and cook on low for 4-6 hours. Add the canned carrots during the last 30 minutes to avoid overcooking.
How do I thicken the soup if I want a heartier consistency?
You can easily thicken the soup by mashing some of the beans, which releases their natural starches and gives the soup a thicker texture. Adding crushed tomatoes also helps create a heartier consistency, adding both thickness and extra depth of flavor.
What other vegetables can I add to the Ham and Bean Soup?
You can add a variety of vegetables based on your preference. Diced potatoes, parsnips, or even spinach can be great additions. Just be mindful of cooking times—root vegetables should be added earlier to soften properly.
More Easy and Delicious Soup Recipes
Ham and Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 cups beef broth
- 1 14-ounce can diced tomatoes
- 1 tablespoon tomato paste
- 2 15-ounce cans cannellini beans drained and rinsed
- 2 15-ounce cans Great Northern white beans drained and rinsed
- 2 cups cooked ham diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 15-ounce can carrots sliced, drained
- ½ teaspoon salt
- ½ teaspoon pepper
Optional
- 1 tablespoon parsley chopped fresh for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant. Add tomato paste and cook for 2 minutes, stirring to coat the onions and garlic.
- Pour in the beef broth and crushed tomatoes, and bring to a simmer. Add the drained beans, diced ham, thyme, and bay leaf to the pot. Stir to combine.
- Simmer for 15-20 minutes to allow the flavors to meld together. During the last 5 minutes of cooking, stir in the canned carrots to heat them through.
*** For a thicker soup ****
- Remove 1 cup of the beans and mash them in a small bowl using the back of a fork or potato masher until chunky. Stir the mashed beans back into the pot to thicken the soup naturally for another few minutes.
- Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Garnish with chopped parsley, if desired, and serve hot.Garnish with chopped parsley, if desired, and serve hot.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.