Old Fashioned Ham and Bean Soup is a classic homemade meal that is hearty, satisfying, and full of familiar comfort. It is also a great way to turn leftover ham or a ham bone into a simple meal that can be enjoyed with family.
This soup makes a generous pot and can be prepared on the stovetop or in a slow cooker. Both methods create a filling homemade soup that works well for a family dinner or for preparing meals ahead of time.
1. Old Fashioned Ham and Bean Soup (Yield: 10 Cups)
Ingredients
- 1 (16-ounce) bag dried navy beans, or other white beans, about 2½ cups, sorted and rinsed
- 1 ham bone or ham hock
- ½ large onion, diced, about 1 cup
- 1 large celery rib, diced, about 1 cup
- 5 cloves garlic, minced
- 1 teaspoon fresh thyme or ¼ teaspoon dried thyme
- 1 teaspoon salt, adding more to taste if needed
- ½ teaspoon black pepper, or to taste
- 6 cups water or broth
- 1 large carrot, diced or thinly sliced, about 1 cup
Optional:
- ½ pound ham or ham steak, diced or shredded
Instructions
Slow Cooker Method
Start by sorting through the dried beans and removing any small stones or damaged beans. Rinse the beans thoroughly under cool running water and drain them well.
Place the rinsed beans in the slow cooker. Add the ham bone or ham hock, diced onion, celery, minced garlic, thyme, salt, black pepper, and carrot. Pour in the 6 cups of water or broth.
Stir the ingredients gently, making sure the beans are mostly covered by the liquid. Place the lid on the slow cooker.
Cook the soup on low for about 8 to 10 hours or on high for approximately 5 to 6 hours. The exact cooking time can vary depending on the age and type of dried beans, so begin checking them near the end of the cooking time. The beans should be tender and easy to bite through.
Once the beans are tender, carefully remove the ham bone or ham hock from the slow cooker. Allow it to cool for a few minutes, then remove any usable meat from the bone. Discard the bone, excess fat, and any tough pieces.
Return the shredded ham to the slow cooker. If you are using the optional diced or shredded ham, add it at this point as well. Stir everything together and let the soup cook for another 15 to 20 minutes so the added ham is heated through.
Taste the soup and adjust the salt and black pepper as needed. If you prefer a thicker consistency, use the back of a spoon or potato masher to gently mash some of the beans directly in the slow cooker. Stir well and allow the soup to sit for a few minutes before serving.
Ladle the hot soup into bowls and serve.
Stovetop Method
Sort through the dried navy beans, removing any damaged beans or debris. Rinse them well under cool running water.
For a shorter cooking time, soak the beans before making the soup. Place them in a large bowl, cover with plenty of water, and let them soak for 8 to 12 hours. Drain and rinse before using. If you prefer not to soak the beans, the soup can still be made, but the cooking time will be longer.
Place the rinsed beans in a large soup pot or Dutch oven. Add the ham bone or ham hock, diced onion, celery, garlic, thyme, salt, black pepper, and carrot. Pour in the water or broth.
Bring the liquid to a gentle boil over medium-high heat. Once it begins boiling, reduce the heat to low. Cover the pot partially with a lid and allow the soup to simmer gently.
Cook the soup for approximately 1½ to 2½ hours if the beans were soaked, or longer if they were not soaked. Stir occasionally and check the liquid level during cooking. Add a little more water or broth if the soup becomes too thick before the beans are tender.
Once the beans are soft, remove the ham bone or ham hock from the pot. Allow it to cool slightly, then remove any meat and return it to the soup. Discard the bone and any unwanted pieces.
Add the optional diced or shredded ham if using. Stir and continue cooking for about 10 to 15 minutes until the ham is heated through.
Taste the soup and adjust the salt and black pepper. For a thicker soup, mash a small portion of the beans against the side of the pot and stir them back into the broth. Let the soup rest for a few minutes before serving.
2. Tips for Perfect Old Fashioned Ham and Bean Soup
Sort and rinse the dried beans carefully. Dried beans can occasionally contain small pieces of debris or damaged beans. Taking a few minutes to sort and rinse them helps ensure a better finished soup.
Soak the beans if you want to reduce the stovetop cooking time. An overnight soak helps dried beans cook more quickly and evenly. Soaking is especially useful for the stovetop method, although the slow cooker method can be made with unsoaked beans.
Use fresh dried beans when possible. Older beans can take much longer to soften. If your beans have been sitting in the pantry for a long time, they may need additional cooking time.
Keep the heat gentle. A slow simmer on the stovetop and steady heat in the slow cooker help the beans soften without breaking apart too quickly. Avoid a hard, rolling boil when using the stovetop method.
Add salt carefully. Ham, ham bones, ham hocks, and broth can all contain different amounts of salt. Start with the suggested amount and taste the soup again near the end of cooking before adding more.
Check the liquid during stovetop cooking. Beans absorb a significant amount of liquid as they cook. Add extra water or broth as needed to maintain your preferred soup consistency.
Do not stop cooking until the beans are truly tender. The cooking time is only an estimate. The soup is ready when the beans are soft and creamy rather than firm or chalky in the center.
Mash a few beans for a thicker texture. You do not need to puree the entire soup. Gently mashing a small amount of the cooked beans naturally thickens the broth while keeping plenty of whole beans in the finished soup.
3. Frequently Asked Questions
What type of beans can I use besides navy beans?
Great Northern beans and cannellini beans are good alternatives. They are both white beans and work well with ham, although their size and cooking time may vary slightly.
Can I make this soup without a ham bone?
Yes. You can use a ham hock or simply use diced ham. A ham bone adds extra depth to the soup, but the recipe can still be made with ham and a flavorful broth.
How long does leftover ham and bean soup last?
Store cooled leftovers in an airtight container in the refrigerator and use them within 3 to 4 days. Reheat the soup gently on the stovetop or in the microwave until hot.
Can I freeze ham and bean soup?
Yes. Allow the soup to cool completely, then divide it into freezer-safe containers. Leave a little space at the top for expansion. Thaw frozen soup in the refrigerator before reheating.
Can I make this soup with canned beans?
Yes, but the cooking process will be much shorter because canned beans are already cooked. The dried beans should be replaced with approximately 4 to 5 cans of drained and rinsed white beans, depending on the desired thickness and amount of soup.
4. Nutrition Information
The following nutrition information is an approximate estimate per 1-cup serving. Actual values can vary depending on the type of ham, broth, and other ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 230 kcal |
| Protein | 16 g |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 30 g |
| Fiber | 8 g |
| Sugar | 3 g |
| Sodium | 620 mg |
| Cholesterol | 25 mg |
Old Fashioned Ham and Bean Soup is a simple homemade recipe that can be prepared in a slow cooker or on the stovetop. With a generous yield and easy storage, it is a practical choice for family meals and meal preparation.
The combination of tender beans and ham creates a filling soup that can be enjoyed on its own or as part of a simple homemade meal. Both cooking methods offer an easy way to prepare this classic recipe and enjoy it again later as leftovers.
