If you’re craving a comforting, hearty soup that feels like a warm hug from the inside, then this Ham and Bean Soup Recipe is exactly what you need. It combines tender navy beans, savory ham chunks, and a medley of fresh vegetables to create a rich, flavorful dish that’s perfect for chilly evenings or anytime you want to feel cozy. With simple ingredients and a straightforward process, this recipe delivers incredible depth and a satisfying, wholesome texture that’s absolutely unforgettable.
Ingredients You’ll Need
Each ingredient in this Ham and Bean Soup Recipe plays an important role in building layers of flavor, texture, and color, turning simple pantry staples into a hearty meal. From the creamy beans to the smoky ham and vibrant vegetables, every element shines through beautifully.
- 1 lb dried navy beans: Soaked overnight, these beans become tender and creamy, forming the soul of the soup.
- 3 tbsp oil: Used for sautéing vegetables and developing a delicious base flavor.
- 1 white onion (chopped): Adds sweetness and depth when softened in the pan.
- 4 carrots (chopped): Bring natural sweetness and vibrant color.
- 2 celery stalks (sliced): Provide a subtle earthiness and crunch.
- 5 garlic cloves (finely chopped): For that aromatic punch that wakes up your taste buds.
- 64 oz chicken stock: A savory liquid base that ties everything together with richness.
- 14.5 oz can fire-roasted diced tomatoes: Add smokiness and a gentle acidity to balance the soup.
- 1 bay leaf: Imparts a subtle herbal note that enhances overall flavor.
- 1 tsp garlic powder: Boosts the garlic flavor in a mellow way.
- 1 tsp dried Italian herbs: A fragrant blend to add a Mediterranean touch.
- Fresh cracked pepper: For seasoning and a little peppery kick.
- 2 cups shredded green cabbage: Brings a mild sweetness and tender texture when cooked.
- 2–3 cups chopped ham: The star ingredient that delivers smoky, meaty goodness.
- Salt to taste: To bring all the flavors into perfect harmony.
How to Make Ham and Bean Soup Recipe
Step 1: Prepare the Beans
Start by rinsing your dried navy beans thoroughly under cold water. Then, soak them overnight in plenty of water to ensure they cook evenly and absorb moisture, making them soft and creamy without falling apart.
Step 2: Sauté the Vegetables
In a large Dutch oven, heat the oil over high heat. Add the chopped onion, carrots, and celery, sautéing for about 4 to 5 minutes until they soften and start to release their natural sweetness. Next, toss in the finely chopped garlic and cook for an additional minute to develop its fragrant aroma without burning.
Step 3: Combine and Simmer
Stir the soaked beans, chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and plenty of freshly cracked pepper into the pot. Bring everything to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 90 minutes, or until the beans reach a perfect, tender consistency and the flavors meld together beautifully.
Step 4: Add Ham and Cabbage
Once the beans are tender, add the chopped ham and shredded green cabbage directly into the soup. Cook uncovered for another 15 to 20 minutes so the cabbage softens slightly but still maintains some texture, and the ham infuses the soup with its smoky richness. Taste toward the end and adjust salt and seasoning as needed.
How to Serve Ham and Bean Soup Recipe
Garnishes
A sprinkle of fresh parsley or chopped green onions brightens up the bowl and adds a pop of color. A dollop of sour cream or a handful of crunchy croutons add contrasting creaminess or texture that makes every spoonful even more delightful.
Side Dishes
This soup pairs wonderfully with crusty bread, perfect for dipping and soaking up all that savory goodness. A simple side salad with a zesty vinaigrette can provide a refreshing balance to the richness of the soup, or even a slice of cheddar cheese on toasted bread works like a charm.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy, homestyle feel. For gatherings, ladle the soup into hollowed-out bread bowls—this not only looks fantastic but adds a fun, edible container to your presentation. You can also offer toppings buffet-style so everyone customizes their own bowl with extra ham, herbs, or cheese.
Make Ahead and Storage
Storing Leftovers
After the soup has cooled, transfer it to airtight containers and store it in the refrigerator for up to 4 days. The flavors actually deepen after resting, so leftovers often taste even better the next day.
Freezing
Ham and Bean Soup Recipe freezes beautifully. Portion the soup into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months to enjoy a convenient, homemade meal on busy days.
Reheating
When ready to enjoy your leftovers, reheat the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened too much in the fridge or freezer, stir in a little water or broth to reach your preferred consistency.
FAQs
Do I have to soak the dried beans overnight?
Soaking the beans overnight helps them cook evenly and reduces cooking time, but if you’re short on time, a quick soak method with boiling water for one hour is an alternative. Unsoaked beans will take longer to soften, so plan accordingly.
Can I use a different type of bean?
Absolutely! While navy beans are traditional, you can substitute with great northern beans or cannellini beans for a similar creamy texture and flavor.
What cut of ham works best in this recipe?
Use cooked ham with good flavor and some fat for richness—leftover ham from a roast or a smoked ham steak works perfectly. Avoid overly lean ham, as the fattier varieties provide more depth to the soup.
Is this soup gluten free?
Yes! All ingredients in this Ham and Bean Soup Recipe are naturally gluten free, but always check your chicken stock and canned tomatoes just to be certain there are no added gluten-containing ingredients.
Can I make this in a slow cooker?
Definitely. After sautéing the vegetables on the stovetop, transfer everything to your slow cooker and cook on low for 6 to 8 hours or until the beans are tender. Add cabbage and ham in the last 30 minutes of cooking.
Final Thoughts
There’s nothing quite like a bowl of homemade soup to bring comfort and joy, especially this flavorful Ham and Bean Soup Recipe that combines wholesome ingredients with soul-warming taste. It’s a dish that invites cozy conversations and satisfies hunger with hearty goodness. Give it a try and watch it become one of your most cherished recipes you’ll want to make again and again.
Print
Ham and Bean Soup Recipe
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Ham and Bean Soup features tender navy beans simmered with savory ham, fresh vegetables, and aromatic herbs, creating a comforting and flavorful meal perfect for cozy gatherings or a satisfying family dinner.
Ingredients
Beans and Stock
- 1 lb dried navy beans
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Fresh cracked pepper, to taste
- Salt, to taste
Vegetables and Aromatics
- 3 tbsp oil
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stalks, sliced
- 5 garlic cloves, finely chopped
- 2 cups shredded green cabbage
Protein
- 2–3 cups chopped ham
Instructions
- Prepare the Beans: Rinse the dried navy beans thoroughly under cold water. Place them in a large bowl and cover with enough water to soak overnight. This softens the beans and reduces cooking time.
- Sauté the Vegetables: In a large Dutch oven, heat 3 tablespoons of oil over high heat. Add the chopped onion, carrots, and celery, sautéing for 4–5 minutes until softened. Stir in the finely chopped garlic and cook for an additional minute to release its aroma.
- Simmer the Soup: Drain the soaked beans and add them to the Dutch oven along with the chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and freshly cracked pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 90 minutes, or until the beans are tender.
- Add Ham and Cabbage: Stir in the chopped ham and shredded green cabbage. Continue cooking uncovered for another 15–20 minutes, allowing the flavors to meld and the cabbage to soften.
- Season and Serve: Taste the soup and season with salt as needed. Remove the bay leaf before serving. Enjoy this warm, nutritious bowl of ham and bean soup with your favorite crusty bread for a complete meal.
Notes
- Soaking the beans overnight reduces cooking time and improves digestibility.
- Feel free to substitute navy beans with great northern beans or cannellini beans.
- Leftover ham from a baked ham can be a perfect addition and adds great flavor.
- You can prepare the soup in advance; flavors deepen after resting overnight in the fridge.
- For a thicker soup, mash some of the beans before adding the ham and cabbage.
