There’s something about the smell of ham simmering with onions that just wraps you up like a blanket. Hearty Ham and White Bean Soup is one of those dishes that tastes like homesimple ingredients, nothing fancy, just real comfort in a bowl that fills you up without weighing you down.
I first made this back in January 2019 after cleaning out my fridge and finding a leftover ham bone from New Year’s dinner. The beans soaked up all that smoky flavor, and I remember thinking, “This is what winter cooking should be.” After tweaking it dozens of times on the blog, I’ve learned that rinsing the beans well and letting everything simmer low and slow makes all the differenceno gummy texture, just creamy, tender bites.
Yesica Andrews
Hearty Ham and White Bean Soup Recipe Easy and Delicious
This Hearty Ham and White Bean Soup is a warm, filling dish perfect for chilly days. Made with tender white beans, savory ham, and fresh vegetables, it offers rich flavors in a comforting, easy-to-make American classic.
Warm a large pot over medium heat and cook the onion, carrots, celery, and garlic until they begin to soften.
Add the ham bone or diced ham along with the soaked white beans into the pot.
Pour in the chicken broth and sprinkle in the thyme, salt, and pepper.
Bring the mixture to a boil, then lower the heat and let it simmer gently for 1 to 2 hours until the beans are soft.
Take out the ham bone if used, shred any meat from it, and stir the meat back into the soup. Adjust the seasoning as needed and serve piping hot.
Notes
To create a thicker consistency, gently mash some of the beans against the pot’s side. Keep leftovers refrigerated for up to three days.
Why You’ll Love This Recipe
This is the kind of soup that makes you feel like you’ve got your life together, even when you don’t. It’s warm, filling, and doesn’t ask much of youjust a few everyday ingredients and a little patience while it simmers away.
Budget-friendly: Dried beans and a ham bone stretch way further than you’d think, and you probably already have most of what you need sitting in your pantry.
Freezer-friendly: Make a big batch and stash some away for those nights when cooking from scratch feels impossible.
Flexible: Works beautifully with leftover holiday ham or diced ham from the deli counterno need to hunt down anything special.
Nourishing: Beans bring fiber and protein, while the broth keeps everything light but satisfying.
What You’ll Need (and Smart Swaps)
The beauty of this soup is how forgiving it is. You’re working with simple, accessible ingredients that come together without fuss. Here’s what goes into the pot, plus a few easy swaps if you need to work with what you’ve got.
Ingredient
What It Does
Easy Swap
Dried white beans (soaked overnight)
Creates creamy, hearty texture
Canned white beans (rinse well, add in last 30 minutes)
Ham bone or diced ham
Adds smoky, savory depth
Turkey ham or smoked turkey leg
Chicken broth
Rich, savory base
Vegetable broth or low-sodium broth
Onion, carrots, celery
Classic soup aromatics
Use what’s freshparsnips or bell pepper work too
Thyme
Earthy, warm flavor
Bay leaf or dried rosemary
Pro Tip: If you forget to soak your beans overnight, do a quick soak insteadcover them with boiling water, let sit for an hour, then drain and rinse before using.
How to Make It (Step-by-Step)
The process is as simple as it gets. You’ll sauté your veggies to build flavor, then let everything simmer together until the beans are soft and the broth is rich. After years of testing soups in U.S. kitchens, I’ve learned that low and slow is your best friend hereit coaxes out all that smoky ham goodness without any rushing.
Step
What to Do
Time
1
Heat oil in a large pot; sauté onion, carrots, celery, and garlic until softened and fragrant
5-7 minutes
2
Add ham bone (or diced ham) and soaked white beans
1 minute
3
Pour in chicken broth; add thyme, salt, and pepper
2 minutes
4
Bring to a boil, then reduce heat and simmer until beans are tender
1-2 hours
5
Remove ham bone, shred any meat, return to pot; adjust seasoning
5 minutes
Note: If your beans are still firm after 90 minutes, keep simmeringolder beans take longer to soften. Taste as you go and add more salt or pepper if needed.
Tips for the Best Results
A few small tweaks can take this Hearty Ham and White Bean Soup from good to “why didn’t I make a double batch?” territory. Here’s what I’ve learned from making this dozens of times.
Rinse your beans well: It removes excess starch and helps keep the broth clear instead of cloudy.
Want it thicker? Mash some beans against the side of the pot with a wooden spoonit creates a creamy texture without adding anything extra.
Adjust the salt at the end: Ham and broth can both be salty, so taste before you season heavily.
Add greens if you like: A handful of spinach or kale stirred in during the last 10 minutes adds color and nutrition without changing the vibe.
How to Serve and Store
This soup is a meal all on its own, but it also plays well with others. Serve it with crusty bread for dipping, cornbread on the side, or even over rice if you want to stretch it further. Leftovers get better as they sitthe flavors meld together overnight in the fridge.
Storage Method
How Long It Lasts
Best Practice
Refrigerator
Up to 3 days
Store in an airtight container; reheat gently on the stove
Freezer
Up to 3 months
Cool completely, freeze in portions, thaw overnight before reheating
Reheating
Add a splash of broth or water if it thickens too much
Pro Tip: Freeze individual portions in mason jars (leave 1 inch of headspace) for easy grab-and-go lunches.
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FAQs ( Hearty Ham and White Bean Soup )
Can I use canned beans instead of dried beans?
Yes, canned white beans work perfectly and save hours of cooking time. Use 3-4 cans (15 oz each) and drain them well. Add the beans during the last 15 minutes of cooking to prevent them from becoming mushy. The flavor will be just as delicious.
What type of ham works best for this recipe?
Leftover holiday ham or a meaty ham bone creates the richest flavor. Diced ham steak or thick-cut deli ham also work well. If using a ham bone, simmer it for at least an hour to extract maximum flavor, then remove and shred any remaining meat.
How long does this soup keep in the refrigerator?
This meal stays fresh in the refrigerator for up to 4 days when stored in airtight containers. The flavors actually improve overnight as they meld together. Reheat gently on the stovetop, adding a splash of broth if it becomes too thick.
Can I freeze leftover soup?
Yes, this dish freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Leave some headspace as it will expand when frozen. Thaw overnight in the refrigerator and reheat slowly on the stovetop.
What vegetables can I add to make it more filling?
Diced carrots, celery, and potatoes are classic additions that complement the ham beautifully. Add root vegetables early in the cooking process so they have time to soften. Leafy greens like kale or spinach can be stirred in during the last few minutes of cooking.
You’ll love how this Hearty Ham and White Bean Soup comes together in just over an hour of mostly hands-off simmering. The beans turn silky and tender, the broth gets rich and smoky, and your whole kitchen smells like comfort. It’s the kind of meal that makes you feel like you’ve got dinner handled, even on a busy Tuesday.
If you want a little brightness, stir in a squeeze of lemon juice right before servingit wakes up all those savory flavors. You can also toss in leftover roasted vegetables or swap the thyme for a bay leaf if that’s what’s sitting in your spice drawer. A trick I learned from my aunt’s kitchen: freeze leftovers in quart containers so you’ve always got a cozy meal waiting when you need it most.
I’d love to know if this becomes a staple in your house, or if you grew up eating something similar around your family table. Snap a photo and share it with someone who needs a warm bowl of something good this week. Save this recipe for the next time you’ve got a ham bone tucked awayit’s the kind of soup that sticks around for all the right reasons.
