Stovetop ham and bean soup is a simple one pot dinner that turns diced ham, canned beans, and a few vegetables into a thick, savory bowl. It needs no soaking and very little chopping, and it is an excellent way to use leftover ham. Dinner is on the table in about seventy five minutes.
The soup simmers on its own while you do something else. A potato and a few mashed beans give it body, and thyme adds a gentle herbal note.
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Why This Stovetop Ham and Bean Soup Recipe Works
Canned beans skip the overnight soak and the long cooking time of dried beans, so the soup is ready the same evening.
Diced ham seasons the broth as it simmers. Because ham and broth both carry salt, this recipe adds only pepper and thyme, which keeps the soup from tasting too salty.
Mashing a few beans against the pot and stirring them back in thickens the soup naturally, with no flour or cream needed.
Ingredients for Stovetop Ham and Bean Soup
- Soup base: two cups of diced ham, four cups of chicken or vegetable broth, and two cans of white or navy beans, drained and rinsed.
- Vegetables and seasoning: one cup of chopped onion, two chopped carrots, two stalks of celery, one diced potato, one teaspoon of dried thyme, and a little black pepper.
Diced ham. Leftover baked ham works well, and a ham steak is a fine substitute.
Canned beans. White, navy, or kidney beans all work. Drain and rinse them to remove extra salt.
Broth. Choose low sodium broth if you want to control the salt. Vegetable broth also works.
Vegetables. Onion, carrot, and celery build a sweet and savory base. Cut them small so they soften evenly.
Potato. One diced potato releases starch as it cooks and thickens the broth.
How to Make Stovetop Ham and Bean Soup
1. Chop the vegetables. Dice the onion, carrots, celery, and potato into small pieces about the same size.
2. Prepare the beans. Drain the canned beans in a colander and rinse them under cold water.
3. Fill the pot. Add the ham, vegetables, beans, thyme, and pepper to a large pot, then pour in the broth.
4. Bring to a boil. Heat over high heat until bubbles break across the surface, then reduce to low.
5. Simmer. Cook partly covered for about sixty minutes, stirring now and then, until the carrots and potato are tender.
6. Thicken the soup. Mash about one cup of beans against the side of the pot and stir them in.
7. Taste and serve. Add a little more pepper if needed, then ladle into warm bowls.
How to Serve Stovetop Ham and Bean Soup
Ladle the soup into warm bowls with crispy fried cornbread or fluffy dinner rolls for dunking. A side of creamy buttermilk coleslaw adds a cool crunch, and fresh peach lemonade rounds out the table.
How to Store and Reheat Stovetop Ham and Bean Soup
Let the soup cool, then refrigerate it in covered containers within two hours. It keeps for three to four days. Freeze portions for up to three months, leaving a little room for expansion. Thaw overnight in the refrigerator and reheat on the stove until steaming hot, at least 165 F. The soup thickens as it sits, so add a splash of broth.
Tips and Variations for Stovetop Ham and Bean Soup
Flag the allergens. Check labels on the broth and ham, since some contain soy, wheat, or milk.
Rinse the beans. Rinsing canned beans removes extra salt and the canning liquid that can cloud the broth.
Use a ham bone. A leftover ham bone adds body. Simmer it in the pot and remove it before serving.
Watch the salt. Taste before adding any salt. Ham and broth usually supply plenty.
Add greens. Stir in chopped kale or spinach during the last ten minutes for extra color and flavor.
Thicken further. Stir a slurry of one tablespoon cornstarch and two tablespoons cold water into the simmering soup.
Season at the table. A splash of vinegar or hot sauce brightens each bowl.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for cooling and reheating.
Frequently Asked Questions About Stovetop Ham and Bean Soup
How long does stovetop ham and bean soup take?
About seventy five minutes in total, including fifteen minutes of prep and one hour of simmering.
Can I freeze stovetop ham and bean soup?
Yes. Cool it fully, freeze it in airtight containers for up to three months, and thaw it in the refrigerator before reheating.
How do I thicken stovetop ham and bean soup?
Mash a cup of beans into the pot or stir in a cornstarch slurry. The potato also adds natural body.
Can I use dried beans?
Yes. Soak them overnight and simmer until tender first, which takes longer than the canned version.
Is the soup gluten free?
It can be. Use gluten free broth and check the ham label, since some hams include fillers.
Stovetop Ham and Bean Soup
Equipment
- Large pot
- Colander
- Sharp knife
Ingredients
Main Ingredients
- 2 cup diced cooked ham leftover ham works well
- 4 cup chicken or vegetable broth gluten free if needed
- 2 can white or navy beans 15 oz cans, drained and rinsed
- 1 cup chopped onion
- 2 medium carrots chopped
- 2 celery stalks chopped, optional
- 1 medium potato diced, optional for thickness
- 1 tsp dried thyme
- ½ tsp black pepper
Instructions
Cooking
- Prep. Chop the onion, carrots, celery, and potato into small even pieces, and drain and rinse the beans.
- Combine. Add the ham, vegetables, beans, broth, thyme, and pepper to a large pot.
- Bring to a boil. Heat over high heat until it boils, then reduce to low and cover partly.
- Simmer. Cook for 60 minutes, stirring now and then, until the carrots and potato are tender.
- Thicken. Mash a cup of beans against the side of the pot, stir them back in, and adjust the pepper.
