Easy Ham and Bean Soup
If you have leftover ham and need a hearty, satisfying meal, this easy ham and bean soup is exactly what you are looking for. It is packed with tender beans, savory ham, and fresh vegetables all simmered together in a rich, flavorful broth. It comes together with simple pantry staples and is the kind of soup that just gets better the longer it simmers.
We love a good soup recipe around here, and this one fits right in with some of our other favorites. If you enjoy warming bowls of goodness, you have to check out our Slow Cooker 15 Bean Soup, our creamy Parmesan Pasta Soup, and this crowd-pleasing Easy Stuffed Pepper Soup. All of them are weeknight wins!
Table of contents
Why You’ll Love This Recipe
- Uses up leftover ham: This soup is one of the best ways to put that holiday or weeknight ham to good use. Nothing goes to waste!
- Simple ingredients: You probably already have most of what you need. Beans, veggies, seasonings, and ham are all it takes to pull this together.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Beans – We used navy beans, but Great Northern or Cannellini all work great here. Ham – Diced and ready to go. Leftover ham is perfect. Oil – For sauteing the vegetables. Celery, Carrots, and Onion – The classic soup base that builds so much flavor. Garlic – Freshly minced for the best taste. Italian Seasoning – Adds a nice herby depth. Salt and Pepper – Season to your taste. Parsley – Optional, but great for flavor and a pretty garnish.
Variations
- Use canned beans: Short on time? Swap in canned beans and skip the long simmer. Everything comes together in about 25 minutes.
- Add a ham bone: If you have a leftover ham bone, toss it in while the soup simmers for even more rich, smoky flavor. Just remove it before serving.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Add oil to a heavy bottom pot and saute the onion and celery for a few minutes over medium heat. Lightly season with salt and pepper.
- Add carrots and continue to saute to slightly soften.
- Add the beans, saute for 1 – 2 minutes. Add water, garlic, Italian seasoning, and dried parsley if using
- Simmer for at least one hour or until the beans are tender. Add the ham, and simmer for an additional 25 minutes before serving.
Expert Tips
- Don’t rush the simmer: The beans need time to become perfectly tender. Low and slow is the way to go for the best texture and flavor.
- Add ham at the right time: Wait until the beans are mostly tender before adding the ham. This keeps the ham from getting tough and overdone.
- Taste and adjust: Always give the soup a taste before serving and adjust the salt and pepper. Ham can vary in saltiness, so season accordingly.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Canned beans work great and cut down the cooking time significantly. After sauteing the vegetables and beans, just add everything else and simmer for about 25 minutes until heated through and the flavors come together.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup reheats beautifully on the stovetop or in the microwave. It may thicken as it sits, so just add a splash of water or broth when reheating.
Navy beans are our go-to because they cook up tender and have a mild, creamy flavor. Great Northern beans and Cannellini beans are also fantastic options and can be swapped in without any changes to the recipe.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Easy Ham and Bean Soup
Equipment
- Large Heavy-Bottom Pot or Dutch Oven
- Cutting board
- Chef’s knife
- Colander
- Wooden spoon or ladle
Ingredients
- 20 ounces beans navy, great northern, or cannellini
- 3 cups ham diced
- 2 tablespoons oil
- 3 celery stalks diced
- 3 carrots peeled and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- dried and fresh parsley optional, for flavor and garnish
Instructions
- Rinse the beans in a colander and sort through them to remove any stones or unusual-looking beans. Set aside.
- Heat the oil in a large heavy-bottom pot over medium heat. Add the diced onion and celery and saute for 3 to 4 minutes until they begin to soften. Season lightly with salt and pepper.
- Add the diced carrots to the pot and continue to saute for another 2 to 3 minutes to slightly soften.
- Add the rinsed beans to the pot and stir to combine. Saute for 1 to 2 minutes.
- Add enough water to cover the beans by about 2 inches. Stir in the minced garlic, Italian seasoning, and dried parsley if using.
- Bring the soup to a boil over medium-high heat and let it boil for 5 minutes. Then reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally, until the beans are tender but not fully cooked through.
- Once the beans are nearly tender, add the diced ham to the pot. Continue to simmer, covered, for about 25 to 30 minutes until the beans are fully cooked and the ham is heated through.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. Garnish with fresh parsley if using and serve hot.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
