Ham and Bean Soup Recipe

Introduction

Ham and bean soup is a comforting, hearty dish perfect for chilly days. This classic recipe combines tender navy beans, smoky ham, and fresh vegetables in a flavorful broth. It’s a simple, satisfying meal that’s easy to prepare and packed with nutritious ingredients.

Ingredients

• 1 lb dried navy beans
• 3 tablespoons oil
• 1 white onion, chopped
• 4 carrots, chopped
• 2 celery stalks, sliced
• 5 garlic cloves, finely chopped
• 64 ounces chicken stock
• 14.5 ounce can fire roasted diced tomatoes
• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Fresh cracked pepper, to taste
• 2 cups shredded green cabbage
• 2-3 cups chopped ham
• Salt, to taste (if needed)

Instructions

1. Step 1: Rinse the dried navy beans thoroughly, then cover them with several inches of water. Soak the beans overnight, then rinse again before cooking.
2. Step 2: Heat the oil in a large Dutch oven over high heat. Sauté the chopped onion, carrots, and celery for 4-5 minutes, stirring frequently. Add the finely chopped garlic and sauté for another 30 to 60 seconds.
3. Step 3: Add the soaked beans, chicken stock, diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and fresh cracked pepper to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar and cook for 90 minutes. Check the beans; if they are still firm, cook for an additional 30 minutes.
4. Step 4: Remove the lid and stir in the chopped ham and shredded cabbage. Continue cooking for another 15-20 minutes. Taste and add salt if needed, depending on the saltiness of the ham. Discard the bay leaf before serving.

Tips & Variations

• Soaking beans overnight helps reduce cooking time and improves digestibility.
• For a smoky flavor, use ham hocks or smoked ham bone instead of chopped ham.
• Add a pinch of crushed red pepper flakes for a subtle heat.
• Swap green cabbage for kale or spinach for a different leafy green twist.
• Use low-sodium chicken stock to control the salt level more easily.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried beans?

Yes, canned navy beans can be used to save time. Add them after sautéing the vegetables and reduce the simmering time since canned beans are already cooked.

Is it necessary to soak the beans overnight?

Soaking beans overnight helps soften them and reduces cooking time, but you can also use a quick soak method by boiling beans for a few minutes and letting them sit for an hour if short on time.

Ham and Bean Soup Recipe

Print Recipe

★★★★★

5 from 71 reviews

A hearty and comforting Ham and Bean Soup made with tender navy beans, fire-roasted tomatoes, fresh vegetables, and chunks of savory ham. Slow-simmered to develop rich flavors, this classic soup is perfect for cold days and makes a satisfying meal any time.

• Author: lucas
• Prep Time: 12 hours 15 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 14 hours 60 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beans and Stock

• 1 lb dried navy beans
• 64 ounces chicken stock

Vegetables

• 3 tablespoons oil
• 1 white onion, chopped
• 4 carrots, chopped
• 2 celery stalks, sliced
• 5 garlic cloves, finely chopped
• 14.5 ounce can fire roasted diced tomatoes
• 2 cups shredded green cabbage

Herbs and Seasonings

• 1 bay leaf
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Fresh cracked pepper, to taste
• Salt, to taste (optional depending on ham saltiness)

Protein

• 2–3 cups chopped ham

Instructions

1. Soak Beans: Rinse the dried navy beans thoroughly, then cover them with several inches of water. Allow the beans to soak overnight. After soaking, rinse the beans again.
2. Sauté Vegetables: Heat the oil in a large Dutch oven or pot over high heat. Add the chopped onion, carrots, and sliced celery, sautéing for 4-5 minutes while stirring occasionally until they start to soften. Next, add the finely chopped garlic and sauté for an additional 30 to 60 seconds until fragrant.
3. Add Beans and Liquids: Stir in the soaked beans, chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and fresh cracked pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar to allow some steam to escape. Simmer for 90 minutes, checking the beans’ consistency. If they remain firm, continue cooking for another 30 minutes.
4. Finish Soup: Remove the lid and add the chopped ham and shredded cabbage to the pot. Simmer uncovered for another 15 to 20 minutes until the cabbage softens and the flavors meld. Adjust salt to taste as needed depending on the ham’s saltiness. Finally, discard the bay leaf and serve the soup hot.

Notes

• Soaking the beans overnight helps reduce cooking time and improves digestibility.
• You can substitute chicken stock with vegetable stock for a different flavor profile.
• The amount of salt should be adjusted carefully as the ham may already contribute sufficient saltiness to the soup.
• This soup thickens as it cools; add extra stock or water if reheating to desired consistency.
• For a smoky flavor, consider using smoked ham or adding a small amount of smoked paprika.

Keywords: Ham and Bean Soup, Navy Bean Soup, Hearty Soup, Classic Soup, Winter Soup, Comfort Food