Old fashioned ham and bean soup is a hearty and comforting meal that has been a family favorite for generations. Made with tender beans, smoky ham, vegetables, and a rich broth, this classic soup is simple, filling, and perfect for chilly days. It’s also a great way to use leftover ham while creating a warm homemade meal with minimal ingredients.
This soup slowly simmers on the stovetop, allowing the beans to soften and absorb all the savory flavors from the ham bone and seasonings. The result is a thick and satisfying soup that pairs perfectly with cornbread, biscuits, or crusty bread. It’s an easy recipe that works well for family dinners, meal prep, or cozy weekends at home.
1. Old Fashioned Ham and Bean Soup Recipe (Yield: 10 Cups)
Ingredients
- 1 (16-oz bag) dried navy beans (or other white beans), about 2 ½ cups, sorted and rinsed
- 1 ham bone, or ham hock
- ½ large onion, diced (1 cup)
- 1 large celery rib, diced (1 cup)
- 5 cloves garlic, minced
- 1 tsp fresh thyme, or ¼ teaspoon dried
- 1 teaspoon salt, add to taste if using salted broth
- ½ teaspoon black pepper, or to taste
- 6 cups water, or broth
- 1 large carrot, diced or thinly sliced (1 cup)
Optional
- ½ pound ham (or ham steak), diced or shredded
Instructions
Begin by sorting through the dried beans and removing any damaged beans or small debris. Rinse the beans thoroughly under cold water.
Place the beans into a large bowl and cover them with several inches of water. Let the beans soak overnight. Soaking helps the beans cook more evenly and can reduce cooking time. After soaking, drain and rinse the beans again before cooking.
In a large soup pot or Dutch oven, add the soaked beans, ham bone or ham hock, diced onion, celery, garlic, thyme, salt, black pepper, and water or broth.
Place the pot over medium-high heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and partially cover the pot with a lid.
Allow the soup to simmer slowly for about 1 ½ to 2 hours, stirring occasionally. During this time, the beans will begin to soften and the ham bone will flavor the broth.
Add the diced carrots to the pot during the last 30 minutes of cooking so they become tender without turning overly soft.
If using additional diced ham, stir it into the soup during the final 15 minutes of cooking. This adds extra meat and flavor to the finished soup.
Once the beans are fully tender, carefully remove the ham bone or ham hock from the pot. Let it cool slightly before removing any meat attached to the bone. Shred the meat into bite-sized pieces and return it to the soup.
Taste the soup and adjust the seasoning with extra salt or black pepper if needed. If the soup becomes too thick, stir in a little extra broth or water until it reaches your preferred consistency.
For a thicker soup, use the back of a spoon to mash some of the beans directly in the pot. This creates a creamier texture while still keeping plenty of whole beans.
Allow the soup to simmer for another 5 to 10 minutes before serving. Ladle the soup into bowls and serve warm with cornbread, crackers, or crusty bread.
2. Tips for Perfect Old Fashioned Ham and Bean Soup
Soak the beans overnight for more even cooking and a creamier texture. Quick-soaking works too, but overnight soaking gives the best results.
Use a ham bone or ham hock with plenty of meat attached because it adds deeper smoky flavor to the broth.
Simmer the soup slowly over low heat instead of boiling rapidly. Slow cooking helps the beans stay tender without breaking apart too much.
Add carrots later in the cooking process so they stay tender without becoming mushy.
Taste the soup at the end before adding extra salt. Ham and broth can already contain a lot of sodium.
Mash a small portion of the beans if you prefer a thicker and creamier soup without adding cream or flour.
3. Frequently Asked Questions
Can I make ham and bean soup without soaking the beans?
Yes, but the beans will take longer to cook. You may need to add additional liquid and simmer the soup longer until the beans become tender.
Can I freeze ham and bean soup?
Yes, this soup freezes very well. Allow it to cool completely before storing it in freezer-safe containers for up to 3 months.
What type of beans work best for ham and bean soup?
Navy beans are the traditional choice, but great northern beans or cannellini beans also work very well.
Why are my beans still hard after cooking?
Older beans sometimes take much longer to soften. Acidic ingredients or very salty broth added too early can also slow the cooking process.
How long does ham and bean soup last in the refrigerator?
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 260 |
| Protein | 18g |
| Carbohydrates | 28g |
| Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | 25mg |
| Sodium | 760mg |
| Fiber | 9g |
| Sugar | 3g |
Old fashioned ham and bean soup is a timeless comfort food recipe that’s hearty, flavorful, and easy to make with simple ingredients. The slow-simmered beans, smoky ham, and vegetables create a rich homemade soup that’s perfect for family dinners and cozy evenings. With its satisfying texture and classic flavor, this soup is a recipe you’ll want to make again whenever you need a warm and comforting meal.
