Ham and Bean Soup

5 from 4 votes

This recipe for Ham and Bean Soup is hearty and full of flavor. It is perfect for enjoying on a cold winter day or any time. Consider making this delicious soup for dinner the next time you have leftover ham!

Prep Time10

Cook Time2

Soaking Time12

Total Time14 10

Course: Soup

Cuisine: American, Leftovers

Keyword: Ham and Bean Soup

Servings: servings

Calories: 403kcal

Author: Jill

Ingredients

1 pound dried Great Northern beans
1 ham bone leftover from a cooked ham
2 cups leftover ham diced
1 onion chopped
2 carrots peeled and diced
2 celery stalks diced
4 cloves garlic minced
6 cups chicken or vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Rinse the dried great northern beans under cold water and pick out any debris. Place the beans in a large pot and add enough water to cover them by about 2 inches. Let them soak overnight, or use the quick soak method by bringing them to a boil, removing from heat, and letting them sit for 1 hour. Drain and set aside.
In the same pot, heat a drizzle of oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Add the soaked beans, ham bone, diced ham, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 - 2 hours, or until the beans are tender and the flavors have melded together.
Remove the ham bone from the pot and discard. Using a fork, remove any remaining meat from the bone and return it to the soup. Discard the bone.
Taste the soup and season with salt and pepper as needed.
Serve the hot ham and bean soup in bowls, garnished with freshly chopped parsley. Enjoy!

Video

Notes

This recipe can be easily doubled or halved depending on the desired serving size.
If you don't have a ham bone, you can substitute with smoked ham hocks or use additional diced ham for flavor.
Leftover ham from a cooked ham works perfectly in this recipe, but you can also use freshly cooked ham if desired.
The soup will thicken as it sits, so you may need to add a little more broth or water when reheating leftovers.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, simply warm the soup on the stovetop over medium heat until heated through, stirring occasionally.

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