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
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 large ham bone; 1 cup dried white beans (such as Great Northern or Navy beans); 6 cups chicken broth; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 bay leaf; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Continental Food

I love making Ham and Bean Soup, especially on chilly evenings when I crave something warm and hearty. The deep, savory flavors of the slow-simmered ham combined with tender beans creates a meal that's comforting and satisfying. This recipe has become a staple in my kitchen, and it’s remarkably easy to prepare. I often enjoy it with crusty bread on the side, making it a complete meal. Every bite brings back fond memories of family gatherings around the dinner table.

Created by

The Chefxavierkitchen Team

Last updated on 2026-02-14T16:58:18.566Z

When I first made this Ham and Bean Soup, I was surprised at how flavorful it became after simmering for just an hour. The key is to let the ham bone cook slowly, allowing the flavors to meld beautifully. I always make sure to use high-quality ham, as it truly makes a difference in taste. The smoky, rich undertones of the ham pair wonderfully with the creaminess of the beans, creating a balanced dish.

What I love most about this recipe is its versatility. Sometimes, I add a splash of apple cider vinegar before serving for a bright, tangy contrast that enhances the flavors. Accompany it with warm cornbread, and you've got a meal that my family can't get enough of!

Why You Will Love This Recipe

Rich smoky flavor from slow-simmered ham
Creamy texture from tender beans
Perfect for meal prep or feeding a crowd

The Role of the Ham Bone

The ham bone is the star of this soup. Its rich, smoky flavor is absorbed by the beans as they cook, creating a depth that cannot be replicated with regular ham alone. When selecting your bone, look for one with a good amount of meat still attached, as this will enhance the flavor and texture of the final dish. Avoid bones that are overly dry, as they won’t impart much flavor to the soup.

While the ham bone is essential, you can substitute it with smoked kielbasa or even a meaty pork hock if it’s unavailable. This variation will still impart a delicious smokiness. Just make sure to adjust the seasoning later on, as some smoked meats can be saltier than others.

Beans: Choosing and Cooking

Choosing the right beans is crucial for texture and flavor in your Ham and Bean Soup. Great Northern or Navy beans are the best and can absorb the ham's flavor while maintaining their shape during cooking. If you prefer a smoother consistency, you can opt for mashed or pureed beans. I often leave a portion of beans whole to give the soup character and varied texture.

Don't skip the soaking step! Soaking the beans not only helps them cook evenly but also reduces cooking time. If you’re in a rush, a quick soak method is effective: boil the beans for 2 minutes, then let them sit, covered, for an hour. This saves time, but be sure to rinse them afterward to remove any excess sodium.

Perfectly Seasoning Your Soup

The seasoning in your Ham and Bean Soup is crucial for enhancing its savory quality. This recipe calls for salt and pepper, but I like to add a pinch of red pepper flakes for a subtle heat. Taste the soup before serving; sometimes, residual salt from the ham might be enough to flavor the soup without adding much more. Remember, you can always add more salt, but it’s hard to balance an over-salted dish.

Fresh parsley not only adds a pop of color but also brightens the soup's rich flavors. I've experimented with adding herbs like thyme or rosemary, which can complement the smoky flavor well. However, use these herbs sparingly as they can easily overpower the delicate balance you're aiming for.

Ingredients

Gather these ingredients to make a delicious Ham and Bean Soup:

Ingredients

1 large ham bone
1 cup dried white beans (such as Great Northern or Navy beans)
6 cups chicken broth
1 onion, diced
2 carrots, sliced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish

Make sure to rinse the beans before cooking for a cleaner flavor.

Instructions

Follow these steps to create your delicious Ham and Bean Soup:

Prepare the Beans

Rinse the dried beans under cold water, then soak them in a large bowl with water for at least 4 hours or overnight. Drain and set aside.

Sauté the Vegetables

In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they are softened.

Combine Ingredients

Add the ham bone, soaked beans, chicken broth, minced garlic, and bay leaf to the pot. Bring the mixture to a boil.

Simmer

Reduce heat to low and cover the pot. Let the soup simmer for 45 minutes to 1 hour, or until the beans are tender.

Season and Serve

Remove the ham bone and shred any remaining meat. Stir the meat back into the soup, and season with salt and pepper to taste. Garnish with fresh parsley before serving.

Enjoy the soup with warm, crusty bread for a complete meal!

Pro Tips

For added flavor, try throwing in some smoked paprika or a dash of cayenne pepper. If you want a creamier soup, blend a portion of the beans with an immersion blender.

Serving Suggestions

Ham and Bean Soup is hearty enough to stand alone, but I love serving it with crusty bread or warm cornbread on the side. This complements the meal beautifully and helps soak up every last drop of that savory broth. A light green salad can also add a refreshing contrast to the rich flavors of the soup, creating a well-rounded meal.

For a comforting touch, consider garnishing with grated Parmesan or a dollop of sour cream. Both options add creaminess and elegance to the dish, making it feel more gourmet. Plus, they help balance the smokiness of the ham.

Storage and Reheating Tips

Ham and Bean Soup is perfect for meal prep! After cooking, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just make sure to leave some space in the container for expansion if freezing.

When reheating, add a splash of broth or water as the soup may thicken in the fridge. Heat it slowly over medium heat on the stovetop, stirring occasionally to prevent sticking. You can also reheat individual portions in the microwave, ensuring to cover the dish to keep moisture in.

Variations to Try

Feel free to customize your Ham and Bean Soup with additional vegetables like potatoes or kale for extra nutrition. I sometimes add spinach towards the end of the simmering process; it wilts quickly while adding vibrant color and nutrients without altering the flavor significantly.

For a different twist, consider incorporating different types of beans based on your preference. Black beans or pinto beans can bring new flavors and textures to the mix. Just remember to adjust the cooking time accordingly, as different beans might have varying cooking requirements.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, canned beans can be used. If using canned beans, reduce the cooking time accordingly and add them in the last 15 minutes of simmering.

→ How long will leftovers last in the fridge?

Leftover ham and bean soup can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I freeze the soup?

Absolutely! This soup freezes well. Just let it cool completely before transferring to freezer-safe containers.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, cornbread, or a simple green salad.