Delicious ham and bean soup made with dried beans is perfect for lunch or dinner. This hearty soup is a perfect way to use up leftover ham and is a perfect way to warm up on a cold day.
A delicious bowl of soup
This is an amazing bowl of soup and it is one of the easiest pots of soup I have ever made. You basically throw everything in one pot and cook until done. Easy and delicious. You just can't beat that combination.
Beans
I used dried great white northern beans in this recipe. You could also use navy beans or cannellini as well. In a pinch, you could use canned white beans. Just drain and rinse beans before adding to the soup. One important thing to remember when using dried beans is to presoak the beans. The soaking allows the beans to begin to soften. It's best if you can soak overnight or at least for 5 hours.
Quick soak beans
Sometimes we forget or don't have a full 5 hours to soak the beans. Place dried beans in a pot and add water. Add enough water so it is two inches above the level of the beans. Bring beans to a boil. Turn off heat. Cover and let sit for at least one hour. Drain beans and follow recipe for soup.
What type of ham do I use?
For this recipe, I used leftover ham chopped into small chunks. You could also use slick slices of deli ham or a ham bone from a leftover baked ham.
Steps to make ham and bean soup
- Soak beans
- Drain beans and add to soup pot
- Add chicken broth and water
- Chop onions and celery and add to pot
- Add bay leaf
- Chop ham and place in pot
- Simmer until beans are soft - 2-3 hours
- Remove bay leaves
- Taste and add salt and pepper as needed
How long does it take to cook the beans?
Cooking beans varies with the amount of time it takes. It depends on the size and age of your beans, how long you soaked them and the temperature in which they are cooked. I always plan for the longest time, but start testing them at the least amount of time.
After two hours of simmering the beans, I pull a bean out and smash it with my fingers. If the bean is still hard or has a hard interior, it needs more cooking time. I retest every 15-20 minutes until the are soft all the way through.
Don't I need to cook the beans first and then add the other ingredients?
Nope, everything goes into the pot all at once and is cooked altogether. That's one of the great things about making this soup. You just throw everything into the pot, simmer until done.
How much salt do I add?
I don't add any salt to this soup until the very end. The amount of salt needed depends on many factors. First, what type of broth have you used? I use my homemade chicken broth. Second, the type of ham you use. Ham typically has a lot of salt and often it is enough to flavor your entire soup and no added salt is needed. The only way to know if you need more salt is to taste it at the end of cooking time.
Can I freeze this soup?
Yes, this soup freezes well. Cook the soup and allow to fully cool. Package in freezer-safe containers and place in freezer. To use, simply thaw and reheat.
I've added a lot of beans to this soup. If you prefer fewer beans, reduce the beans to 2 cups of dried beans instead of the 3 cups called for in the recipe.
Tips for making ham and bean soup
- Be certain to soak your beans overnight or use a quick soak method
- Simmer beans rather than hard-boiling beans. Simmering helps protect the beans from breaking apart.
- Don't add salt until the very end and only if needed. This soup is often salty enough without adding any additional salt
What to serve with Ham and Bean Soup?
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my Soup Recipes!
Ham and Bean Soup
Equipment
- Dutch Oven
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 cups dried great northern beans
- 8 cups chicken broth
- 4 cups water
- 2 cups ham (chopped)
- ½ cup celery (chopped)
- 1 cup onion (chopped)
- 2 bay leaves
Instructions
- Soak beans overnight3 cups dried great northern beans
- Drain beans and add to a soup pot
- Add chicken broth, water, ham, chopped celery, chopped onions and bay leaves8 cups chicken broth, 4 cups water, 2 cups ham, ½ cup celery, 1 cup onion, 2 bay leaves
- Simmer uncovered for 2 - 2 ½ hours until beans are tender
- Taste and add salt and pepper if desired
- Remove bay leaves and serve
- Garnish with fresh chopped parsley, if desired
Notes
- Be certain to soak your beans overnight or use a quick soak method
- Simmer beans rather than hard boiling beans. Simmering helps protect the beans from breaking apart.
- Don't add salt until the very end and only if needed. This soup is often salty enough without adding any additional salt
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Katrina says
This recipe sounds delicious and I cannot wait to get cooking! Would you recommend ham hock for this recipe, and if so, could you cook the ham hock along with the beans, shredding it afterwards? I'd been keen to hear your thoughts.
Kathy says
Hi Katrina,
You can absolutely use a ham hock in this soup. You could add the hock along with the beans, but to get more flavor from the bone, start the hock along with the broth or water and simmer for about an hour before adding the beans. Remove the bone and shred off any meat, then add the beans and additional broth or water. I usually use water, but I think the hock might add plenty of flavor on its own and you could use all water or half water and half broth.
Enjoy,
Kathy
David @ Spiced says
We have been on soup overload here in our house lately...and I love it! Not only is soup great for warming up, but it's helping us watch the calories now that the holidays are behind us. However, with that said, I've been looking for some new ideas. This ham and bean soup sounds delicious, Kathy! It might just need to show up in our kitchen soon!
Dawn - Girl Heart Food says
I just want to grab a bit hunk of bread to dunk into that bowl of deliciousness! This looks like the most perfect cold weather soup - easy, hearty and yummy! Love it!