Few meals say “home-cooked comfort” quite like a bowl of Old-Fashioned Ham & Bean Soup. This hearty classic has been warming kitchens for generations — simple ingredients, slow-cooked flavor, and a delicious way to make the most of leftover ham or a meaty ham bone.
It’s rustic, wholesome, and packed with smoky, savory goodness. The beans simmer low and slow with chunks of tender ham, onions, carrots, and celery, soaking up every bit of flavor as they cook. The result? A thick, creamy, and perfectly seasoned soup that tastes like it came straight from Grandma’s kitchen.
Whether it’s the day after a big holiday meal or a cold winter night, this soup is the kind of comfort food that nourishes both body and soul. It’s economical, filling, and gets even better the next day — just the way traditional recipes should.
Why You’ll Love This Old-Fashioned Ham & Bean Soup
- Deep, smoky flavor from slow-simmered ham.
- Budget-friendly and made with simple pantry staples.
- Perfect way to use up leftover ham or a ham bone.
- Comforting, nourishing, and packed with protein.
- Tastes even better after a day or two — great for meal prep.
Why You Should Try This Recipe
This recipe brings old-fashioned simplicity back to the dinner table. It’s a one-pot wonder that takes minimal effort but delivers maximum flavor. You can use dried or canned beans, a ham hock or leftover ham, and still end up with a thick, hearty soup that’s full of texture and love.
It’s a nostalgic recipe that fits modern kitchens — easy to make on the stovetop, in a slow cooker, or even an Instant Pot. Serve it with cornbread or biscuits for the perfect cozy meal that tastes like home.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450 g) dried navy beans or great northern beans, rinsed (or 4 cans, drained)
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 tablespoon olive oil or butter
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or ham broth (low-sodium preferred)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, enhances flavor)
Optional Additions
- 1 teaspoon Worcestershire sauce
- 1 cup diced potatoes (for a thicker soup)
- ¼ teaspoon cayenne or red pepper flakes (for a little heat)
- Fresh parsley for garnish
How to Make Old-Fashioned Ham & Bean Soup (Step by Step)
Step 1: Soak the beans (if using dried)
Place dried beans in a large bowl, cover with water, and soak overnight. Drain and rinse before using. If short on time, use the quick soak method: cover beans with water in a pot, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour before draining.
Step 2: Sauté the aromatics
In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5–7 minutes, until vegetables are softened and aromatic. Stir in minced garlic and cook for another 30 seconds.
Step 3: Add ham and broth
Add the ham bone or diced ham to the pot along with the soaked beans. Pour in broth, then add thyme, bay leaf, pepper, and smoked paprika. Stir well to combine.
Step 4: Simmer slowly
Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until beans are tender and the soup thickens naturally.
Step 5: Shred the ham and adjust
Remove the ham bone (if using). Shred off any remaining meat and return it to the pot. Discard the bone and bay leaf. Adjust seasoning to taste with salt and pepper.
Step 6: Serve and enjoy
Ladle into bowls and garnish with fresh parsley or a sprinkle of black pepper. Serve warm with cornbread, crackers, or crusty bread.
Tips for the Best Old-Fashioned Ham & Bean Soup
Use a meaty ham bone or ham hock
The bone adds incredible smoky depth to the broth. If you have leftover holiday ham, this is the perfect recipe to give it new life.
Rinse and soak your beans
If using dried beans, soaking them overnight helps them cook evenly and reduces cooking time. It also makes the texture creamy without turning mushy.
Sauté your vegetables first
This step develops the flavor base — cooking the onion, celery, and carrot in fat gives the soup a rich, savory foundation.
Simmer low and slow
Letting the soup gently simmer for hours gives it that signature old-fashioned taste — deep, rich, and perfectly blended.
Thicken naturally
Mash a few beans against the side of the pot toward the end of cooking to create a thicker, creamier broth.
Add acidity at the end
A splash of vinegar or squeeze of lemon right before serving brightens up the rich flavors.
Season carefully
Ham and broth can be salty, so always taste before adding extra salt.
Enhance with herbs
Thyme, bay leaf, and parsley add warmth and freshness. You can also toss in rosemary for an aromatic twist.
Don’t rush the beans
Barley or pasta may soften fast, but beans need time. Cook until they’re tender and creamy — patience is key.
Let it rest
Like all great soups, this one tastes even better after sitting for a few hours or overnight as the flavors meld together.
Variations & Substitutions
- Split Pea & Ham Version: Replace beans with split peas for a smooth, velvety texture.
- Vegetable Boost: Add diced potatoes, corn, or kale.
- Smoky Bacon Twist: Start by cooking chopped bacon before the vegetables, then use the drippings for extra flavor.
- Tomato-Style Soup: Add 1 can of diced tomatoes for a slightly tangy version.
- Crockpot Method: Combine all ingredients in the slow cooker; cook on LOW 7–8 hours or HIGH 4–5 hours until beans are tender.
- Instant Pot Version: Cook on HIGH pressure for 40 minutes (with soaked beans) and let pressure release naturally.
- Vegetarian Option: Omit ham, use vegetable broth, and add smoked paprika for flavor depth.
- Spicy Kick: Add hot sauce, cayenne, or diced jalapeños.
- Creamy Style: Stir in a bit of heavy cream or mashed beans for a richer finish.
- Sweet & Savory: Add a teaspoon of brown sugar or maple syrup to complement the smoky ham.
What to Serve With Old-Fashioned Ham & Bean Soup
- Buttermilk cornbread — the classic pairing.
- Crusty French bread or sourdough rolls.
- Cucumber salad or coleslaw for brightness.
- Cheddar biscuits or corn muffins.
- Pickled onions or beets for tangy contrast.
- Simple side salad with light vinaigrette.
- Sweet iced tea or apple cider to drink.
Storage & Reheating Tips
Let soup cool completely before storing.
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.
Reheat gently over medium-low heat on the stovetop, adding a splash of water or broth if it thickens too much. Avoid boiling, as it can cause the beans to split and the ham to toughen.
For freezing, store in portion-sized containers for easy thawing. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Do I have to soak the beans?
Soaking isn’t required but highly recommended — it shortens cooking time and helps the beans cook evenly.
Can I use canned beans?
Yes! Drain and rinse them, then reduce cooking time to about 45 minutes since they’re already soft.
Can I make this in a slow cooker?
Yes — cook on LOW for 7–8 hours or HIGH for 4–5 hours.
What type of ham works best?
A meaty ham bone, ham hock, or leftover holiday ham all work beautifully.
How can I thicken the soup?
Mash a few beans or simmer uncovered for the last 15 minutes to reduce the liquid.
Can I add pasta or rice?
You can, but add it toward the end — it will absorb liquid quickly.
Can I make this dairy-free?
Yes, the recipe is naturally dairy-free unless you add cream at the end.
How can I add more flavor?
A splash of Worcestershire sauce or a teaspoon of Dijon mustard enhances the savory depth.
Is it freezer-friendly?
Yes — this soup freezes exceptionally well.
Can I use different beans?
Absolutely! Great Northern, navy, cannellini, or pinto beans all work well.