Ham and Bean Soup with Slow Simmered Ham

Name: Ham and Bean Soup with Slow Simmered Ham
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 pound dried navy beans, soaked overnight; 1 meaty ham bone; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 8 cups low-sodium chicken broth; 1 bay leaf; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Comfort Classics

I love making Ham and Bean Soup, especially on chilly days when I crave something hearty and fulfilling. The combination of tender beans and savory ham creates a cozy dish that warms the soul. After experimenting with different spices and cooking times, I found that slow simmering really enhances the flavors, allowing the beans to absorb the smoky richness of the ham. It’s simple, yet incredibly satisfying, making it a staple in my kitchen for gatherings and family dinners.

Created by

The Chefpaulbakes Team

Last updated on 2026-02-14T17:22:19.331Z

When I first made this Ham and Bean Soup, I knew I had to slow simmer the ham on the bone to achieve that deep, smoky flavor. The secret is in allowing the beans to soak up all the savory goodness over time, creating a rich broth that complements the creamy texture of the beans. I was surprised at how much better it tasted compared to quick-cooking methods!

Another tip I discovered is to use a mix of beans, which adds a variety of textures and flavors. I love a blend of navy and kidney beans—it gives the soup dimension and heartiness. Each spoonful is a warm hug in a bowl, perfect for sharing with family.

Why You'll Love This Recipe

Hearty and filling, perfect for cold weather.
Slow cooking brings out deep, rich flavors.
Easy to make and great for meal prep!

The Role of Beans in the Soup

Dried navy beans are the star of this Ham and Bean Soup, providing both texture and heartiness. Soaking them overnight not only shortens cooking time but also helps in reducing the beans' natural sugars, which can cause digestive discomfort. By the time they are done simmering, they become creamy and soft, absorbing the flavors of the ham and broth beautifully. If navy beans aren’t available, you can substitute with great northern beans or cannellini beans, keeping in mind that cooking times may vary slightly.

As the beans cook, they release starches that naturally thicken the soup, creating a luxuriously velvety consistency. Ensure that you stir the pot occasionally. This not only helps prevent beans from sticking to the bottom but also encourages even cooking. If you notice the soup thickening too much, simply add more broth or water a little at a time until you reach your desired consistency.

Choosing the Right Ham Bone

The flavor of your soup largely depends on the quality of the ham bone you use. A meaty ham bone, ideally from a bone-in ham, provides a depth of flavor that enhances the entire pot. If you have leftover ham from a holiday meal, that’s a perfect candidate for this soup. If not, you can often find smoked ham bones at your local butcher or grocery store. Look for one that has a good amount of meat still attached, which will add extra protein and flavor as it simmers.

If you're aiming for a lower-sodium version, consider using a variety of spices to elevate flavor without relying on a salty ham. Smoked paprika, liquid smoke, or even a touch of Worcestershire sauce can echo that savory, smoky essence imparted by a ham bone. This allows those who need dietary adjustments to enjoy this comforting meal without compromising on taste.

Storage and Reheating Tips

This Ham and Bean Soup excels in flavor when made ahead. After it cools, you can store it in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and improve upon sitting. To freeze, portion the cooled soup into freezer-friendly containers, leaving room for expansion. It can be stored for up to 3 months, and when you’re ready to enjoy it again, simply thaw overnight in the refrigerator before reheating.

When reheating, gentle heating is crucial to maintain the texture of the beans. I recommend using a stovetop over medium-low heat, stirring occasionally until heated through. If the soup thickens as it sits, simply add a little more broth or water, stirring to combine until you achieve the desired consistency. My secret is to garnish with fresh parsley right before serving; it brightens up the flavors splendidly!

Ingredients

Ingredients for Ham and Bean Soup

Main Ingredients

1 pound dried navy beans, soaked overnight
1 meaty ham bone
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste

Optional Garnishes

Fresh parsley, chopped or croutons.

Instructions

Cooking Instructions for Ham and Bean Soup

Prepare the ingredients

Drain the soaked beans and set aside. In a large pot, heat a tablespoon of olive oil over medium heat, adding onions, carrots, and celery. Sauté until softened, about 5 minutes.

Add the ham and beans

Stir in the garlic and cook for an additional minute. Then, add the ham bone, drained beans, chicken broth, bay leaf, and thyme. Bring to a boil.

Simmer the soup

Reduce the heat to low, cover, and let it simmer for about 90 minutes, or until the beans are tender. Stir occasionally and add water if it gets too thick.

Season and serve

Once the beans are cooked, remove the ham bone and strip off any meat. Stir the meat back into the soup, season with salt and pepper, and serve hot, garnished with fresh parsley if desired.

Enjoy your Ham and Bean Soup with crusty bread or a side salad for a complete meal!

Pro Tips

For an extra layer of flavor, let the soup cool completely and refrigerate overnight. The next day, the flavors will be even more pronounced, making it taste even better!

Variations to Try

Feel free to personalize this soup by adding vegetables like diced potatoes or bell peppers. If you choose to include potatoes, add them in the initial stage with the other vegetables so they have time to cook through. To introduce an extra layer of flavor, consider throwing in a couple of bay leaves or sprigs of thyme during the simmering stage; just be sure to remove them before serving.

For a spicier twist, diced jalapeños or a splash of hot sauce can add a kick to the soup. You can also experiment with herbs such as rosemary or oregano, or even a hint of smoked chipotle to complement the ham’s smoky nature. The beauty of this recipe lies in its adaptability, so feel free to make it your own!

Serving Suggestions

This soup is hearty enough to be a meal on its own, but pairing it with a warm, crusty bread or cornbread elevates the experience even further. The bread can be used to soak up the flavorful broth, making each bite even more satisfying. A simple side salad can also balance the richness of the soup, providing a fresh contrast while keeping it hearty.

For a comforting touch, top each bowl with shredded cheese, croutons, or a dollop of sour cream. Chopped green onions or crispy bacon bits can also add a delightful crunch. Whether serving a cozy family dinner or hosting friends, this Ham and Bean Soup, paired with thoughtful sides, offers a nourishing meal everyone will cherish.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans to save time. Just add them in during the last 30 minutes of cooking.

→ How long will leftovers last?

Stored in an airtight container, leftover soup will last about 3-4 days in the fridge.

→ Can I freeze this soup?

Absolutely! Ham and Bean Soup freezes well. Just make sure to cool it completely before transferring to freezer-safe containers.

→ What can I do to thicken the soup?

If you'd like a thicker soup, mash some of the beans against the side of the pot, or use an immersion blender to blend a portion of the soup.