This Hearty Ham and Bean Soup Recipe

Ever just sit there, chilly and tired, wondering what to toss together for dinner that’ll basically hug you from the inside out? This Hearty Ham and Bean Soup Recipe hits differently, especially when you’ve got leftovers lurking in the fridge that you just can’t let go to waste again. I mean, who hasn’t had that random chunk of ham eyeing them all week? The soup’s crazy forgiving too, which is honestly why it’s one of my all-time favorites. Trust me, you don’t need to be some five-star chef to nail this one. It’s laid-back, no-fuss comfort—and if you’ve never made a pot of ham and bean soup, today’s the day.

How to make ham and bean soup?

Alright, here’s the real dirt. Some folks make it sound all mystical and tricky, but this is just honest, hearty cooking. Grab what you’ve got—my go-tos are a big ol’ ham bone or a couple cups of diced leftover ham, because let’s not be wasteful, right? Toss in a can or two of beans (cannellini or navy are winners). Add chopped up carrots, celery, onion—don’t stress if you’re missing one, soup doesn’t judge. I sauté the veggies in a big pot with a splash of oil, then dump everything else in: beans, ham, maybe some chopped garlic if you like living dangerously, and cover it all with broth or water. Let it simmer away for about an hour; longer is fine, just don’t wander off and forget about it.

The Story Behind This Recipe

Hey, I’m Cuts Food! This This Hearty Ham and Bean Soup Recipe was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Ever just sit there, chilly and tired, wondering what to toss together for dinner that’ll basically hug you from the inside out? This Hearty Ham and…

Cuts Food

By the time it’s done, the flavors will have cozied up together. Sometimes I’ll mash a few of the beans to make it thicker. Salt, pepper to taste—and, if you ask me, always a dash of smoked paprika or thyme. There’s room to play around, but you get the idea. If you want a more official rundown, check out my full printable recipe card at the end (or just keep scrolling—promise I’ve gotcha covered).

This soup brought back memories of my grandma’s kitchen. Warm, filling, and super easy. Will be on repeat during winter!
– Julie, actual soup fan

Variations of this recipe

Now here’s where it gets fun. The base for this Hearty Ham and Bean Soup Recipe stays pretty friendly no matter what you throw at it. Maybe you’re working with smoked sausage instead of ham—totally fine, toss it in. No canned beans? I’ve soaked dried ones overnight (or done the sneaky boil quick-soak thing, which totally works in a pinch). Got a rogue potato rolling around in your pantry? Dice it up and let it join the party.

If you’re trying to add a little nutrition, spinach or kale works. Beans too starchy for you today? Try lentils instead. Sometimes I dash in a bit of hot sauce just for kicks, or stir in a squirt of Dijon mustard at the end (I know, sounds weird but trust me). You do you—this soup isn’t precious, it’s practical.

One time, my neighbor even stirred in leftover rice. Honestly, not bad at all. The point is: the rules are pretty loose. As long as you hang onto that “hearty and homey” vibe, you’re solid.

Making ham and bean soup ahead of time

Always thinking ahead, right? This soup does better after a little rest. It’s almost sneaky how much tastier it gets after chilling in the fridge overnight. I try to make a big pot on Sunday and then just pull it out on lazy weeknights—you know, when the couch is calling your name.

If you’re whipping this up for guests or holiday leftovers, just cool the soup down before popping it in the fridge. The flavors get more cozy together the longer they sit. If it thickens up too much, add a splash of water or broth while reheating, easy. Reheats like a dream either on the stove or in the microwave, in a pinch.

Oh, and do taste for seasoning again after a day or two—sometimes beans soak up all your salt while they nap in the fridge. Give it a quick taste test so no one’s caught off guard at dinner.

What to serve alongside ham and bean soup

Here’s my unofficial list of stuff that just plain works with a big bowl of Hearty Ham and Bean Soup Recipe:

• Warm crusty bread (for dunking, obviously)
• A simple green salad—something zippy with vinegar is good
• Maybe some pickles or sharp cheddar for a snack board vibe
• Fresh apple slices or grapes if you need a sweet side

Nobody’s gonna turn down a cheesy biscuit, either. And if you’re feeling extra Southern, cornbread gets top marks. Soup this good deserves something cozy on the side, right? But even if it’s just you, sweatpants, and Netflix, you’re set.

Storing and freezing

So, you accidentally made enough to feed your whole block. Been there, no shame. Leftovers keep just fine in an airtight container in the fridge for about 3 or 4 days (I think it’s even better by Day 2, not even kidding). I like breaking it into individual serving containers for grab-and-go lunches.

Freezing? Yes, absolutely. Ladle it into freezer-friendly containers, leave a little space at the top—it expands. I usually make a note on the lid so I don’t end up defrosting mystery stew. When you want it again, thaw in the fridge overnight and reheat slow on the stove. Sometimes soup can get thick after freezing, just thin with a little more broth. Tastes just as cozy as the day you made it.

Common Questions

Can I use dried beans instead of canned?
You bet. Just soak them overnight and add extra liquid (they need more time to soften up).

Does this soup freeze well?
Oh, totally. A bit thicker when reheated, but just add broth or water to fix it up.

How do I make my soup more flavorful?
Use a ham bone if you have one, and don’t skimp on the seasoning. Bay leaves, thyme, or a bit of smoked paprika help a lot.

Can I make this soup vegetarian?
Sure! Swap the ham for more veggies or smoked tofu, and use veggie broth.

Do I need to peel the carrots?
Your call! I sometimes scrub and chop them. It’s rustic, saves time, and who wants extra dishes?

Soup That’ll Steal the Show

There you have it—the Hearty Ham and Bean Soup Recipe that’s as flexible as your favorite pair of sweatpants. Warm, filling, no-nonsense, and truly one of those meals that makes your house smell incredible. Give it a shot. Go wild with veggies or swap in whatever beans you got—just make it yours. It’s worth every minute, promise. If you’re hunting for more ideas or slightly fancier takes, head over to these great resources at Hearty Ham and Bean Soup – Sip and Feast or check what Hearty Ham and Bean Soup – The Chunky Chef has up their sleeve too. And hey, let me know how yours turns out!

Hearty Ham and Bean Soup

This comfort-filled ham and bean soup is the perfect use for leftover ham, combining hearty ingredients for a filling family meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 ham bone or cups ham bone or 2 cups diced leftover ham Use whatever leftover ham you have.
• 2 cans canned beans (cannellini or navy) Drained and rinsed.
• 2 cups chopped carrots Add more or less based on preference.
• 2 cups chopped celery Optional.
• 1 cup chopped onion Optional.
• 2 cloves garlic, minced Optional for extra flavor.
• 4 cups broth or water Adjust as needed for consistency.
• to taste salt and pepper Adjust seasoning as preferred.
• 1 teaspoon smoked paprika or thyme Optional, but recommended for flavor.

Method

 

Preparation

1. In a large pot, sauté the chopped carrots, celery, and onion in a splash of oil until softened.
2. Add the ham bone or diced ham to the pot, along with the garlic, and stir well.

Cooking

1. Add the canned beans and broth or water to the pot. Stir to combine all ingredients.
2. Bring the soup to a simmer, cover, and let it cook for about an hour, stirring occasionally.
3. Mash some of the beans if you prefer a thicker soup, and season with salt, pepper, and smoked paprika or thyme to taste.

Notes

This soup tastes even better if made a day in advance. It can be frozen and reheated, just add a little broth if it thickens too much.