If you’re anything like me, you’ve probably had one of those days where the fridge is looking sad, your energy’s running on empty, and dangit—a warm meal sounds mighty fine. The ham and bean soup recipe literally saves me every time. No fancy moves needed, and bonus, you can tweak it for picky eaters at the table. Plus, it’s a total comfort classic, the kind of thing you’ll crave when the weather turns sour. Oh, and if you love green beans or need a cheesy sidekick, I highly recommend checking out this buttery garlic green beans recipe or maybe a cozy cheesy ham and potato casserole like this.
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How to Make Ham and Bean Soup
First, let me just say: even if you’ve never made a pot of soup from scratch, this one’s a cinch. All you need is a hunk of ham (leftover from holiday dinners is perfect), some beans (canned or dry, I won’t judge), and a couple veggies. Chop up an onion, a couple carrots, and some celery if you’ve got it. That trio’s basically soup magic.
Toss everything in a big pot. Add your beans (white ones work best, but honestly? Kidney or navy will do if that’s all you have). The secret is letting it bubble on low for an hour or so. Low and slow, as my neighbor Nancy says. The broth gets richer, and the ham practically melts in your mouth.
Season with salt, pepper, a pinch of thyme if you’re feeling wild, and don’t forget to taste as you go. Sometimes I’ll toss in a small potato too, or a random can of diced tomatoes. Soup is forgiving, thank heavens. The smell fills the kitchen and suddenly—boom—you’re a five-star chef for the day.
I never thought I could make soup from scratch, but this ham and bean soup recipe changed my mind. So easy and even better the next day!
Can You Freeze Ham and Bean Soup?
You bet. I almost never make soup without planning to freeze half for later. Seriously, having a batch in the freezer is a lifesaver after a long day.
Just let the soup cool to room temperature. Then, ladle it into airtight containers or freezer bags (leave a little space at the top for it to expand, because nobody wants soup explosions).
This soup keeps well for up to three months in the freezer. Thaw it overnight in the fridge, or—if you’re impatient like me—on the counter for a bit then straight to the pot. The flavor gets even better after a nap in the deep freeze.
Wanna know a secret? I always freeze mine in single servings. That way, it’s easy to grab for lunch or a solo dinner.
How to Store Ham and Bean Soup
Okay, storing this soup is basically foolproof, but a few things help keep it fresh. After it’s cooled down, I pour the leftovers into a big resealable container. Stash it in the fridge, where it’ll happily stay tasty for 3 to 4 days (if it lasts that long).
If you notice the soup thickening in the fridge (that happens with beans), just stir in a splash of water or broth before reheating. Some folks swear by putting a piece of wax paper on top before the lid, to avoid a coating or weird texture. Me? I usually just pop the lid on and call it done.
And listen, if you’re reheating in the microwave, do it in short bursts. Stir every couple of minutes. It heats more evenly that way. If you want more soup-and-side inspiration, try serving it up with this quick and easy one hour bread recipe for dunking, or go the fresh route with a country ranch green beans and potatoes side.
Ingredient Spotlight: Ham
Here’s the deal with ham: it’s what makes this soup shine. I’ve used leftover spiral ham, a cheap ham steak, or even deli ham in a pinch—though leftover ham bone is the gold standard. That smoky, salty flavor just seeps into everything.
Make sure to dice it into small, bite-size bits if you want ham in every spoonful (and let’s be real, who doesn’t?). Got a fancy Christmas or Easter ham? Save the bone. It adds crazy-good flavor. But if not, don’t sweat it.
Don’t be afraid to experiment either. I once tossed in some ham and cheese sticks I had hanging around—don’t laugh—it totally worked. Soup does not judge.
Make It A Thicker Soup
Some days you want your soup hearty, like stick-to-your-ribs kind of stuff. Easy fix:
- Mash up a few of the beans with a fork and stir them back in.
- Let it simmer with the lid off for awhile so some liquid cooks out.
- Add a cornstarch slurry (just a little, don’t go wild).
- Toss in a few cubes of potato and let them break down right in the pot.
One time I went rogue and added a scoop of leftover mashed potatoes. Friends, it was ridiculous—in a good way.
Common Questions
Do I need to soak my beans?
If you’re using canned, nope. Dried beans, though? Soak them overnight or at least boil and let them sit before adding. Quicker and easier with canned.
Can I add extra veggies?
Go nuts! Carrots, celery, even bell peppers or spinach if you want to get wild.
Is this soup gluten-free?
It totally can be. Just double-check whatever broth or stock you pour in.
What about using a slow cooker?
Yes, that’s a solid move. Chuck everything in, set on low for 6-8 hours, and done.
How do I keep the beans from getting mushy?
Don’t overcook and gently stir! Canned beans need less time than dried.
Soup’s On: Pull Up a Chair
So there you have it—the lowdown on making an unbeatable ham and bean soup recipe for all skill levels. Just remember, you can easily mix in new flavors, freeze leftovers for later, and tweak it to fit any mood. If this really resonated, check out a few trusted sources like the version from Art and the Kitchen or the classic Basic Ham and Bean Soup Recipe. Or, get creative with ideas from The Real Food Dietitians. You’ll end up with a meal that just hugs your soul—so don’t stress, just give this a go!
Ham and Bean Soup
Ingredients
Main Ingredients
- 2 cups diced ham Leftover ham works best.
- 4 cups chicken or vegetable broth Make sure it’s gluten-free if needed.
- 2 cans canned beans (white, kidney, or navy) Canned beans do not require soaking.
- 1 cup chopped onion
- 2 medium carrots, chopped
- 2 stalks celery, chopped Optional ingredient.
- 1 medium potato, diced Optional for thickness.
- 1 teaspoon thym Add if desired.
- to taste salt and pepper Season to taste.
Instructions
Preparation
- Chop the onion, carrots, and celery (if using).
- In a large pot, add the diced ham, chopped veggies, canned beans, and broth.
Cooking
- Bring the mixture to a boil, then reduce heat to low.
- Let it simmer for about 60 minutes, allowing flavors to meld.
- Stir occasionally and season with salt, pepper, and thyme to taste.
