If you’re craving a warm, filling dish that feels like a cozy hug on a chilly day, this Ham and Bean Soup Recipe is exactly what you need. Packed with tender beans, smoky ham, and a fragrant mix of vegetables and herbs, this soup comforts your soul and fills your kitchen with irresistible aromas. Whether you’re making it for a family dinner or craving leftovers to enjoy all week, this hearty classic never disappoints.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Ham and Bean Soup Recipe shine. Each component plays an important role, from the creamy beans to the flavorful ham and fresh vegetables that add texture and color to every spoonful.
- 1 pound dry Great Northern Beans: These beans become beautifully tender, making the soup creamy without needing to mash.
- 2 tablespoons olive oil: Adds smooth richness and helps sauté the vegetables perfectly.
- 2 tablespoons unsalted butter: Brings a subtle richness and rounds out the flavors.
- 5 carrots (peeled and sliced): Add sweetness and color, balancing the smoky ham.
- 1 sweet yellow onion (diced): Provides a savory base that melts into the soup as it cooks.
- 2 ribs celery (sliced): Contribute a mild crunch and fresh herbaceous notes.
- 3 cloves garlic (minced): Infuses the soup with a warm, aromatic depth.
- 4 cups low-sodium chicken stock: Offers a gentle, savory liquid base without overpowering the other flavors.
- 4 cups water (plus more for soaking): Essential for cooking the beans and adjusting consistency.
- 2 pounds ham hock: The star of the soup, this smoky ham piece imbues the entire pot with deep flavor.
- 2 pounds ham shank: Adds meatiness and works beautifully alongside the ham hock; smoked bacon or sausage also works.
- 1 teaspoon dried Parisien Bonnes Herbes: A fragrant herb blend that lifts the soup with herbal brightness.
- 1 teaspoon dry mustard: Adds a subtle tangy warmth to balance the richness.
- 1 teaspoon ground black pepper: For gentle heat and aromatic spice.
- 1 teaspoon Kosher salt (to taste): Enhances and brightens all the flavors — add carefully after cooking.
- ½ teaspoon seasoned salt: Brings a bit of extra seasoning complexity.
- ½ teaspoon smoked paprika: Deepens the smoky character and adds a mild peppery note.
- ¼ teaspoon ground nutmeg: A subtle warmth that rounds out the spice profile.
- 3 bay leaves: Infuse a light herbal aroma that complements the ham.
- 4 strips bacon: Crisply rendered, they add texture and smoky flavor both in and atop the soup.
- Hot sauce (optional): For those who love a touch of heat and a flavor kick when serving.
- Chopped fresh parsley (or cilantro): Freshness and bright green color as the perfect finishing touch.
How to Make Ham and Bean Soup Recipe
Step 1: Soak the Beans
Start by rinsing your dry Great Northern beans thoroughly, removing any discolored ones you find. Then bring a large pot of water to a boil, remove it from heat, and soak the beans for two hours. This soaking step softens the beans evenly and reduces cooking time, setting up your soup for perfect creaminess.
Step 2: Sauté the Vegetables
Heat olive oil and butter in a heavy soup pot or Dutch oven over medium heat. Add the sliced carrots, diced onions, and celery. Cook them gently until they’re tender and fragrant—this forms a wonderful flavor base that infuses your soup with sweet and savory notes.
Step 3: Add Garlic
Stir in the minced garlic and cook for just 30 seconds to a minute until it releases its aroma but doesn’t burn. Garlic is delicate but essential for adding depth to your Ham and Bean Soup Recipe.
Step 4: Combine Meat and Liquids
To the softened vegetables, add the ham hock, ham shank, chicken stock, water, and all your aromatic herbs and spices—everything except the salt and beans. Bring it all to a gentle boil before reducing the heat to low. Let it simmer uncovered for one hour, stirring every so often to allow the flavors to meld beautifully.
Step 5: Add the Beans and Simmer
Once the initial hour of simmering is done, add the soaked and drained beans to the pot. Raise the heat slightly to bring the soup back to a boil, then reduce to low and let it simmer for about two more hours. This slow cooking is key for the beans to become tender and for the meat to fall away from the bones.
Step 6: Shred the Meat
Carefully remove the ham hock and shank from the soup. Take the meat off the bones, shredding or chopping it into bite-sized pieces. Return the meat to the pot and discard the bones. At this point, taste your soup and add salt as needed—remember the saltiness depends on your ham and broth.
Step 7: Final Touches
Remove the bay leaves and strips of bacon from the soup. If you want an extra kick, stir in a dash or two of hot sauce. Your Ham and Bean Soup Recipe is now ready to warm both your belly and your heart.
How to Serve Ham and Bean Soup Recipe
Garnishes
Fresh chopped parsley or cilantro adds a lovely burst of color and freshness that brightens each spoonful. Crispy bacon bits are irresistible on top, adding crunch and smoky contrast.
Side Dishes
This soup pairs wonderfully with crusty bread, buttery cornbread, or fluffy biscuits. These sides soak up the rich broth and make the meal feel complete.
Creative Ways to Present
Try serving this soup in rustic bread bowls for an impressive presentation, or ladle it over cooked rice or pasta for a comforting twist. Adding a sprinkle of sharp cheese on top before serving is another fantastic way to elevate the dish.
Make Ahead and Storage
Storing Leftovers
Your Ham and Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its flavors and prevent it from absorbing odors from other foods.
Freezing
This soup freezes wonderfully, making it perfect for meal planning. Allow it to cool completely, then portion it into freezer-safe containers or bags. It will keep well for up to 3 months without losing its comforting taste and texture.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of water or broth to loosen it up. Microwave reheating works well too, just heat in short bursts and stir in between.
FAQs
Can I use canned beans instead of dry beans?
Absolutely! If you’re short on time, canned beans work fine. Just drain and rinse them before adding to the soup. Since canned beans are already cooked, add them closer to the end of cooking to avoid mushiness.
What if I don’t have ham hock or shank?
No worries! Smoked sausage, smoked bacon, or even leftover ham pieces can be great substitutes. They’ll still bring plenty of smoky flavor, just adjust cooking times as needed based on the meat choice.
Is this soup gluten-free?
Yes! All the ingredients in this Ham and Bean Soup Recipe are naturally gluten-free, but always double-check your broth and seasoning labels to be certain if you have sensitivities.
How can I make this recipe spicier?
Adding hot sauce, cayenne pepper, or even some chopped jalapeños while cooking will kick up the heat. Start with a little and adjust based on your spice tolerance.
Can I make this soup in a slow cooker?
Definitely! After soaking the beans and sautéing the veggies, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beans and meat are tender.
Final Thoughts
This Ham and Bean Soup Recipe is one of those dishes that feels like home in a bowl—warm, hearty, and incredibly satisfying. I truly hope you give it a try and enjoy every comforting spoonful as much as I do. It’s perfect for cozy evenings, busy weeknights, or anytime you want a meal that sticks to your ribs with joy.
Print
Ham and Bean Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 0 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings (8 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This hearty Ham and Bean Soup features tender Great Northern beans simmered with smoky ham hock and shank, aromatic vegetables, and a blend of herbs and spices. Perfect for a comforting meal, this soup is enriched with savory flavors from bacon and seasoned with herbs like dried Bonnes Herbes and smoked paprika, making it a satisfying dish for cooler days.
Ingredients
Beans and Broth
- 1 pound dry Great Northern Beans (can substitute Cannellini or Navy beans)
- 4 cups low-sodium chicken stock
- 4 cups water (plus more for soaking beans)
Meat
- 2 pounds ham hock (or ham bone)
- 2 pounds ham shank (can substitute pork shank, smoked bacon, or smoked sausage)
- 4 strips bacon
Vegetables and Aromatics
- 5 carrots, peeled and cut into â…› inch thick slices
- 1 sweet yellow onion, peeled and diced
- 2 ribs celery, cut into â…› inch thick slices
- 3 cloves garlic, minced
Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Spices and Seasonings
- 1 teaspoon dried Parisien Bonnes Herbes (or dried thyme)
- 1 teaspoon dry mustard
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt (adjust after tasting)
- ½ teaspoon seasoned salt
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 3 bay leaves
Garnish and Extras
- Hot sauce, to taste
- Chopped fresh parsley or cilantro
Instructions
- Prepare the Beans: Rinse the dry beans thoroughly, discarding any that are discolored. In a large pot, bring water to a boil, then remove from heat and add the beans. Cover with a lid and let soak for 2 hours. After soaking, drain the beans.
- Sauté Vegetables: Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a Dutch oven or large soup pot over medium heat. Add sliced carrots, diced onions, and celery; sauté until the vegetables are tender, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its aroma without burning.
- Add Soup Ingredients (Except Beans and Salt): Add the ham hock, ham shank, chicken stock, water, dried Bonnes Herbes, dry mustard, black pepper, seasoned salt, smoked paprika, ground nutmeg, bay leaves, and bacon strips to the pot with the sautéed vegetables. Bring the mixture to a boil.
- Simmer First Stage: Once boiling, reduce the heat to low and let the soup simmer for 1 hour, stirring occasionally to meld flavors and prevent sticking.
- Add Beans and Continue Simmering: Add the drained beans to the pot, bring the soup back to a boil, then reduce heat to low again and simmer for 2 more hours. Cook until the meat starts to fall off the bones, stirring periodically. Taste and add kosher salt if needed.
- Remove Meat from Bones: Carefully remove the ham pieces from the pot, discard the bones, then shred or chop the meat and return it to the soup.
- Final Preparations: Before serving, remove the bacon strips and bay leaves from the soup.
- Add Hot Sauce (Optional): If desired, add a dash or two of hot sauce to taste for a spicy kick.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve alongside bread, cornbread, or biscuits for a complete, comforting meal.
Notes
- Soaking the beans helps reduce cooking time and improves digestibility.
- Use ham shank or smoked meats for a deeper smoky flavor, but alternatives like smoked sausage can also work well.
- Adjust salt towards the end of cooking since the ham and bacon already contribute saltiness.
- Adding hot sauce is optional but recommended for a flavor boost.
- For a thicker soup, mash some beans against the pot’s sides before serving.
