There’s nothing quite like a steaming bowl of Ham and White Bean Soup on a chilly day. It’s the kind of simple, old-fashioned meal that fills your kitchen with warmth and your heart with comfort. Smoky ham, tender white beans, and aromatic vegetables come together in a rich, savory broth that tastes like it’s been simmering in a country kitchen all day — even if it only took a few hours.
This soup is a wonderful way to use up leftover ham or a ham bone from the holidays, and it’s hearty enough to serve as a full meal. Every spoonful is packed with protein, fiber, and flavor — the creamy beans soak up all that smoky goodness, while onions, carrots, and garlic add sweetness and depth.
Whether you’re serving it with a slice of buttered cornbread or a crusty baguette, this timeless classic never disappoints. It’s humble food made with love — and that’s what makes it so perfect.
Why You’ll Love This Ham and White Bean Soup
- Rich, smoky, and incredibly satisfying.
- Made with simple, affordable ingredients.
- Great way to use leftover ham or a ham bone.
- Packed with protein and fiber — hearty but wholesome.
- Freezer-friendly and even better the next day.
Why You Should Try This Recipe
If you grew up with Southern or Midwestern cooking, this soup will taste like home. But even if you didn’t, you’ll fall in love with how easy it is to make. It’s a “dump-and-simmer” kind of recipe — once everything’s in the pot, your kitchen does the rest.
The long, gentle cooking allows the ham to tenderize and infuse the beans with rich, smoky flavor. As the beans soften, they naturally thicken the soup, creating a creamy, velvety texture without any dairy or added thickeners. It’s comfort in a bowl — perfect for cozy dinners, meal prep, or sharing with family.
Ingredients You’ll Need
For the Soup Base:
- 1 lb (450 g) dried great northern beans or navy beans
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional for extra depth)
- Salt, to taste (add near the end — ham is already salty)
Optional Additions:
- 1 tablespoon tomato paste for richness
- 1 teaspoon liquid smoke (if not using smoked ham)
- ½ teaspoon crushed red pepper flakes for spice
- Fresh parsley, for garnish
How to Make This Ham and White Bean Soup
Step 1: Soak the beans (optional but recommended)
Rinse and sort the beans, discarding any broken ones. Soak overnight in a large bowl with enough water to cover them by 2–3 inches. Drain and rinse before cooking.
(Shortcut: Quick-soak by covering beans with boiling water and letting them sit for 1 hour.)
Step 2: Sauté the aromatics
In a large soup pot or Dutch oven, heat a drizzle of oil over medium heat. Add onion, carrots, and celery; cook for 5–6 minutes until softened. Stir in garlic and cook another minute until fragrant.
Step 3: Add ham and seasonings
Add the ham bone or diced ham, thyme, bay leaves, paprika, and pepper. Stir to combine and coat the vegetables with seasoning.
Step 4: Add beans and broth
Pour in the broth and bring everything to a boil. Reduce heat to low, cover, and simmer gently for 2 to 2½ hours, stirring occasionally, until the beans are tender and the broth has thickened.
Step 5: Shred and finish
If using a ham bone, remove it once the meat is tender. Shred the ham, discard the bone, and return the meat to the soup. Adjust salt and pepper to taste.
Step 6: Serve
Ladle into bowls and serve hot, topped with fresh parsley or green onions. Pair it with warm cornbread, biscuits, or crusty bread.
Tips for the Best Ham and White Bean Soup
- Use a ham bone if you can. It gives incredible depth and richness to the broth.
- Soak the beans. It shortens cooking time and makes them creamier.
- Don’t salt too early. Salt at the end to avoid toughening the beans.
- Cook low and slow. This develops that deep, savory flavor.
- Add acidity. A splash of vinegar or lemon juice at the end brightens the soup.
- Thicken naturally. Mash a few beans with a spoon to make it creamier.
- Taste as you go. Ham can vary in saltiness — adjust as needed.
- Add greens. Stir in spinach or kale for color and nutrients.
- Use leftovers. This soup tastes even better the next day.
- Serve warm with bread. A slice of cornbread or biscuit takes it to another level.
Variations & Substitutions
- Smoky bacon version: Add 4 slices chopped bacon at the start for even more flavor.
- Vegetable-heavy: Add diced potatoes, turnips, or parsnips.
- Tomato base: Add a can of diced tomatoes or tomato paste for a richer broth.
- Spicy kick: Stir in cayenne or a chopped jalapeño.
- Herb lovers: Swap thyme for rosemary or sage.
- Instant Pot method: Cook on HIGH for 40 minutes, then natural release for 15 minutes.
- Slow cooker: Combine all ingredients and cook on LOW for 7–8 hours or HIGH for 4–5.
- Split pea version: Use split peas instead of beans for a similar cozy dish.
- No ham bone: Use diced smoked ham or ham hocks instead.
- Vegetarian option: Omit ham and use smoked paprika and liquid smoke for flavor.
What to Serve With Ham and White Bean Soup
- Southern cornbread — classic and perfect for soaking up broth.
- Garlic bread or toasted baguette slices.
- Simple green salad with vinaigrette.
- Mashed potatoes or roasted vegetables on the side.
- Biscuits or dinner rolls for dipping.
- Pickled onions or chow chow relish for a tangy contrast.
- Fried potatoes or hash for an old-fashioned combo.
- Coleslaw for crunch and freshness.
- Steamed rice to stretch the meal further.
- Sweet tea or lemonade to wash it all down Southern-style.
Storage & Reheating Tips
- Cool completely before storing. Prevents condensation and sogginess.
- Refrigerator: Store in an airtight container up to 5 days.
- Freezer: Freeze in portions for up to 3 months.
- Thaw safely: Defrost in the fridge overnight.
- Reheat gently: Warm over medium heat, adding broth or water as needed.
- Avoid boiling when reheating. It can break down the beans.
- Batch cook: This soup freezes and reheats beautifully for meal prep.
- Skim fat after chilling. If fat rises to the top, remove it before reheating.
- Flavor deepens over time. It tastes even better the next day.
- Store separately: Keep bread or garnishes separate to avoid sogginess.
Recipe FAQs
- Can I use canned beans instead of dried?
Yes, use 3 cans (15 oz each), drained and rinsed. Reduce simmering time to 30–40 minutes. - Can I make it without a ham bone?
Absolutely — diced ham or ham hocks work beautifully. - Do I need to soak the beans?
Soaking helps them cook evenly and gives a creamier texture, but it’s optional. - What kind of beans work best?
Great northern or navy beans are traditional, but cannellini beans also work well. - Can I make it vegetarian?
Yes, omit ham and use vegetable broth with a dash of liquid smoke. - How can I thicken the soup?
Mash a few beans with a spoon or remove 1 cup, puree, and stir back in. - Can I use leftover holiday ham?
Definitely! It’s one of the best ways to repurpose ham. - Can I freeze it?
Yes, it freezes perfectly for up to 3 months. - Why is my soup too salty?
Rinse the ham before adding, or dilute with unsalted broth or water. - Can I add pasta or rice?
Yes, add cooked pasta or rice just before serving for a heartier dish.