Classic Ham and Bean Soup: A Cozy and Hearty Recipe
A simple, flavorful soup that transforms leftover ham into a comforting, filling meal.
Classic Ham and Bean Soup Recipe
If you’re searching for a soul-warming meal that’s as hearty as it is easy to put together, look no further than this classic ham and bean soup. Made with simple ingredients like diced ham, creamy beans, aromatic vegetables, and a flavorful broth, this soup embodies traditional comfort food at its finest. Whether you need a cozy weeknight dinner, a way to use up leftover ham after the holidays, or a nutritious make-ahead lunch, this recipe delivers every time.
Why You’ll Love This Recipe
- Satisfying and hearty: Packed with protein and fiber, this soup is truly filling.
- Full of flavor: Smoky ham, sweet carrots, and fresh herbs create irresistible depth.
- Flexible: Use canned or dried beans; swap vegetables as desired.
- Great for leftovers: Perfect for using up leftover holiday ham.
- Quick and simple: Minimal prep and an easy-to-follow method mean dinner is on the table fast.
Ingredients
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons, plus more for serving |
| Diced ham | 8 ounces (pre-cooked or leftover) |
| Carrots | 2, peeled and diced |
| Celery | 2 stalks, diced |
| Yellow onion | 1 medium, chopped |
| Kosher salt | 1/2 teaspoon, or to taste |
| Garlic cloves | 2, minced |
| Tomato paste | 2 tablespoons |
| Chicken stock | 4 cups (homemade or store-bought) |
| Cannellini or navy beans | 2 (15-ounce) cans, drained and rinsed |
| Bay leaf | 1 (optional) |
| Fresh thyme | 6 sprigs, tied in a bundle (or 1 tsp dried thyme) |
| Black pepper | 1/2 teaspoon, ground |
| Chopped fresh parsley | 2 tablespoons (for garnish) |
Step-by-Step Directions
- Sear the ham:
Heat a large Dutch oven or heavy-bottomed soup pot over medium heat. Pour in the olive oil, then add the diced ham. Let the ham brown, stirring occasionally, for about 6 to 8 minutes. This step helps to render the ham’s smoky flavor into the oil and kick-start your soup’s base.
- Sauté the vegetables:
Add the carrots, celery, and onion to the pot. Sprinkle with kosher salt. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onions turn translucent.
- Add garlic and tomato paste:
Stir in the minced garlic and the tomato paste. Continue to cook for about 2 minutes, allowing the tomato paste to caramelize and deepen in color, which brings an extra layer of savoriness to the soup.
- Build the soup:
Add the chicken stock, drained beans, and bay leaf to the pot. If using fresh thyme, tie the sprigs together with kitchen twine and drop the bundle in with the bay leaf.
- Simmer:
Increase the heat to bring the soup up to a gentle simmer, then reduce to medium-low. Cook for 10 to 12 minutes, uncovered, letting the flavors meld and the soup thicken slightly.
- Final touches:
Fish out the thyme bundle and bay leaf. Stir in ground black pepper, then taste and adjust for additional salt as desired.
- Serve:
Ladle the soup into bowls. Drizzle each serving with a touch of olive oil and finish with a sprinkle of freshly chopped parsley for color and freshness. Enjoy hot, preferably with crusty bread.
Tips for the Best Ham and Bean Soup
- Use high-quality ham: Leftover baked or spiral ham offers the most flavor, but diced ham steaks or even ham hock work in a pinch.
- Customize your beans: Cannellini beans are creamy and tender; navy beans have a classic texture. Either works beautifully.
- Try homemade stock: While store-bought chicken broth is convenient, homemade adds superior depth.
- Save your tomato paste: Freeze leftover tomato paste in small spoonfuls, then keep in a bag in your freezer until needed—no need to thaw before using.
- For creamy soup: Use a potato masher to partially mash the beans in the pot for a thicker, creamier texture.
Storing and Reheating Leftovers
- Refrigeration: Allow the soup to cool to room temperature, then transfer to airtight containers. It will keep in the refrigerator for up to 5 days.
- Freezing: For longer storage, freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the consistency.
Ingredient Substitutions and Variations
- Vegetables: Swap carrots for parsnips, or add leafy greens like spinach or kale near the end of cooking.
- Beans: Substitute with great northern beans, pinto beans, or a mix for a color and flavor combo.
- Herbs: If fresh thyme isn’t available, use 1 teaspoon dried thyme. Fresh rosemary, sage, or oregano are also excellent choices.
- Smoky boost: Add a diced smoked sausage or a ham hock (remove before serving) for deeper flavor.
Serving Suggestions
- Crusty bread: Serve with slices of baguette or cornbread to soak up every last drop.
- Salad side: A crisp green salad balances the richness of the soup.
- Grated cheese: Top each serving with a sprinkle of parmesan or cheddar for extra creaminess.
- A dash of hot sauce: For those who like a little kick, serve with your favorite hot sauce on the side.
What others are reading
Nutrition Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 18g |
| Fat | 7g |
| Carbohydrates | 32g |
| Fiber | 8g |
| Sodium | 780mg |
Frequently Asked Questions (FAQs)
Q: Can I use dried beans instead of canned beans?
A: Absolutely! Soak 2 1/2 cups dried navy or cannellini beans overnight in water, then drain and proceed with the recipe. Increase the simmering time to ensure the beans are fully tender, adding extra stock or water as needed.
Q: How can I make this soup in a slow cooker?
A: After sautéing the ham and vegetables, transfer to a slow cooker. Add all remaining ingredients except parsley. Cook on low for 6-8 hours (soaked beans) or 9 hours (unsoaked), then finish as directed.
Q: What’s the best way to thicken ham and bean soup?
A: Partially mash some of the beans directly in the pot using a potato masher, or blend a cup of soup and stir back in for a creamier consistency.
Q: Can I freeze leftover ham and bean soup?
A: Yes, this soup freezes very well. Let it cool, transfer to freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Q: Are there ways to make this soup vegetarian?
A: Replace ham with extra beans or smoked tofu, and use vegetable stock instead of chicken stock. Add smoked paprika for a hint of smokiness.
Q: How do I prevent the soup from becoming too salty?
A: Use low-sodium stock and add salt sparingly, especially if your ham is highly seasoned. Always taste before adding more salt at the end.
Pro Chef Tips
- Layer flavors: Browning the ham and sautéing vegetable aromatics first is crucial for developing a flavor-packed base.
- Bundle fresh herbs: Tie fresh thyme (and any other woody herbs) in a bundle with twine for easy removal later.
- Finishing oil: A light drizzle of extra-virgin olive oil just before serving boosts flavor and silky texture.
- Garnish generously: Bright, fresh parsley cuts through the richness for a balanced taste.
More Soups to Try
- Chicken Noodle Soup: Classic comfort when you need it most.
- Hearty Vegetable Stew: Packed with garden-fresh produce.
- Bean and Sausage Soup: Smoky and filling for colder nights.
- Creamy Potato Soup: Rich, smooth, and always satisfying.
About the Recipe Creator
This recipe is adapted and inspired by Erin Merhar, Food Director at ThePioneerWoman.com, whose experience as a professional chef and commitment to delicious, approachable home-cooking shines in every dish.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a42386588/ham-and-bean-soup-recipe/
- https://thekitchengirl.com/ham-and-bean-soup/
- https://www.youtube.com/watch?v=iUcWorlNx48
- https://www.halfscratched.com/pioneer-woman-ham-and-bean-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a83037/bean-with-bacon-soup/
Similar Articles
Read full bio of Sneha Tete
