This old fashioned ham and beans recipe pairs tender white beans with smoky ham for true, homemade comfort. It’s an easy, delicious way to use leftover holiday ham.
After you’ve made a tasty, gorgeous spiral ham, the next question is: what will you do with the bone? This slow cooker ham and bean soup will make the most of the ham bone and any ham leftovers.
Ham and beans are often called ham and bean soup or navy bean soup. The reason this soup is so popular is because it's absolutely divine! When you slow cook a leftover spiral ham bone with white beans, it unlocks so much flavor – it's smoky, savory, and even has a touch of sweetness.
The best part, it only takes a few steps to make this hearty, budget-friendly ham and bean soup. Your whole family will thank you.
Ingredient notes
This is the best ham and bean soup for any cooking level because it’s just so simple. Here’s what you’ll need to make it. Ingredient amounts are in the recipe card below.
- dried navy beans - Or small white beans or great northern beans.
- ham bone with meat – I used the bone from my orange glazed spiral ham but a smoked ham hock from any grocery store will work too. You can even use chopped ham from deli meat.
- onion - Any large onion will work with ham and bean soup.
- celery - This adds a nice texture and flavor to this classic recipe.
- garlic - I prefer to use fresh garlic, but granulated would work too.
- thyme - Dried or fresh thyme.
- sea salt and black pepper
- water - You can use broth, but the bone flavors the water so nicely after a long, slow cook. So, save your money and keep this one budget friendly.
- carrots - These go in during the last hour to prevent overcooking.
How long can you keep a ham bone to make soup?
A cooked ham bone will last up to a week in the refrigerator, or it can be frozen for several months. So don’t worry, you can relax the day after your holiday instead of spending it making soup.
If you're looking for more ways to use leftover ham, be sure to check out my Ham and Pea Pasta recipe, too!
Soaking navy beans for ham and bean soup is optional, however doing so greatly reduces the cook time. I did a side-by-side slow cooker test and found that the overnight-soaked navy beans slow cooked perfectly in 6 hours. The unsoaked beans took closer to 9 hours in the slow cooker. So, that's a pretty big difference to take note of when you're planning your soup strategy.
I prefer to soak navy beans 8 - 12 hours. To soak beans, first rinse and drain them. Then, place in a large bowl or pot and add enough water to cover the beans by 4 inches because they will double in size. You can refrigerate, or not, during the soaking process. Once beans are soaked, rinse, drain, and they're ready to cook.
What can I use instead of a bone?
If you don’t have a leftover bone to make this recipe, you can use smoked ham hocks instead. They're usually available year-round at most grocery stores in the meat department. You'll want to add chopped ham steak or deli ham to your soup near the end because ham hocks have very little ham on them.
How to make ham and bean soup
Here are instructions to make ham and beans in the slow cooker or stove.
Slow cooker ham and bean soup
Start the soup. Add the beans, bone, onion, celery, garlic, thyme, salt, and pepper to the slow cooker. Add enough water or broth to cover the ingredients by at least an inch. Cook on low 6 hours (for soaked beans) or 9 hours (for unsoaked beans).
Add the carrots. At the 5 hour mark, stir in the carrots. Continue to cook the soup until the beans are tender.
Finish. Remove the bone from the cooker. Cut off the ham, chop it, and add it back to the beans before serving, discarding the gristle and bone. I was shocked by how much ham we were able to get from the bone – it was plenty!
To make ham and bean soup on the stove
Sauté the vegetables. Heat 2 tablespoons of olive oil in a 4-quart soup pot over medium high heat. Add the onions, celery, and garlic; sauté until they're tender.
Bring to a boil. Add the beans, bone, thyme, salt, pepper, and 6 cups of water to the pot. Bring the mixture to a boil.
Simmer. Once the soup has come to a boil, cover it with a loose fitting lid and reduce the heat to a simmer. Cook for 2 to 3 hours, stirring occasionally and adding more water as needed.
Add the carrots. Stir in the carrots during the last 20 to 30 minutes of simmering.
Finish. Once the beans and carrots are tender, remove the bone from the pot. Cut off the meat, shred it, and add it back to the soup. Discard the gristle and bone before serving.
Recipe tips
Here are a few additional pointers for perfect ham and bean soup.
- About the beans. I like using navy beans because of their size and relatively quick cooking time. Cannellini, great northern, or small white beans can be used too.
- Not enough leftover meat? If you have a bone without any (or much) meat on it, you can still use it to make ham and bean soup. Additional ham, even deli ham, can be added at any point during the cooking time.
- Water vs. broth. Some recipes for ham and beans call for chicken broth. I find that the bone adds more than enough flavor, which is why I use water. You're welcome to use any broth, or even turkey stock, if that interests you.
- Ham and bean soup will naturally thicken once it cools down from initial cooking. It will loosen up during reheat, but if you want it less thick after that, you can always add more broth.
What to serve with ham and bean soup
I'm always up for a nosh of homemade French bread with ham and bean soup. I'll take it straight from the loaf or toasted and slathered with melted butter. The sweetness of cranberry walnut bread also complements the savory ham in the soup. Cornbread or cornbread muffins are always welcome and, if I'm honest, a first choice. It's so Southern and so crave worthy!
How to store and reheat leftovers
Allow ham and beans to cool, then transfer to an airtight container. Store in the refrigerator up to 5 days and reheat via microwave or stove.
Can this recipe be frozen?
Ham and bean soup is a great recipe for freezing! Allow it to cool, transfer to an airtight container or freezer bag, and freeze it up to 3 months. Let it thaw in the refrigerator overnight and reheat on the stove or in the microwave.
More soup recipes
- Crockpot Chicken Vegetable Soup
- Italian Stuffed Pepper Soup
- Untuffed Cabbage Roll Soup
- Minestrone Soup Recipe
- Zuppa Toscana
Ham and Bean Soup
INGREDIENTS
- 1 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed
- 1 Ham Bone, or smoked ham hock
- ½ large Onion, diced (1 cup)
- 1 large Celery Rib, diced (1 cup)
- 5 cloves Garlic, minced
- 1 teaspoon Dried Thyme, or 3 fresh sprigs
- 1 teaspoon Sea Salt, or to taste
- ½ teaspoon Black Pepper
- 6 cups Water
- 1 large Carrot, diced (1 cup)
Instructions
- (optional) Soak beans overnight in 8 cups water. Then drain and discard the liquid. *If using unsoaked beans, see recipe footnote for cook times.IMPORTANT: Instructions for both cooking methods are written for soaked beans (I tested both).
Crockpot Instructions (see stove instructions below)
- Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a crock pot.
- Add enough WATER to cover the beans by 1 inch.
- Set the slow cooker on LOW heat for 5 hours.
- At around the 5 hour mark, stir in CARROTS, cover the slow cooker, and continue cooking until beans and carrots soften to your liking.
- Transfer ham bone out of the pot. Remove any soft, edible ham pieces from the bone, shred if needed, and add back to the beans. Discard all gristle and bone before serving.
RECIPE VIDEO
Traci's Recipe Notes
- Heat 2 tablespoons OLIVE OIL in a 4-quart soup pot over medium-high heat.
- Add ONIONS, CELERY, and GARLIC. Saute until tender, stirring as needed.
- Add NAVY BEANS, HAM BONE, THYME, SALT, PEPPER, and 6 cups WATER to the pot. *See footnote for cook times using unsoaked beans.
- Bring soup to a boil, then reduce heat and simmer 2 hours covered with a loose-fitting lid. Note: While cooking, add water as needed to keep the liquid line right above the beans to promote evenly cooked beans.
- Add CARROTS 20-30 minutes before serving and continue cooking, stirring as needed
- Continue with step #5 above.
- Low heat Crockpot for soaked beans = 6 hours total
- Low heat Crockpot for unsoaked beans = 9 hours total
- Stove simmer for soaked beans = 2 hours total
- Stove simmer for unsoaked beans = 3+ hours total
Equipment
- 5 quart slow cooker or 4 quart soup pot
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
R cook says
Ugh, left the stove on low setting and thought it would be slow cooked. Got up early and it’s cold - of course I had everything in it but carrots. Do I throw out?
Traci says
Hiya! Per food safety guidelines, I do not recommend consuming it under your circumstances. Let me know if I can help you with anything else 🙂
Desiree Eddleman says
I loved how easy and delicious this recipe was to make.
This is a keeper for my family 💕
Traci says
Yayy! I'm so glad you loved this one as much as we do 🙂 Thank you for the feedback xoxoxo
Tim says
Great recipe like my Aunt makes. I added 2 cans of crushed tomatoes which really enhances the flavor in my opinion. Cut back on water added by a couple cups. Also used the 15-Bean Mix as I enjoy the variety of beans. Now I look forward to a spiral ham at holiday time...so I can make this soup during the winter.
Traci says
Yay! Glad you're enjoying and sounds like you really personalized it 🙂 Thanks for taking the time to comment. Cheers!
Richard Jones says
I have made ham & beans for new year's day for many years. But this year we had a boneless ham for Christmas. So without a ham bone I used two tablespoons of ham base instead. Otherwise I did not deviate from your recipe. It turned out great! Definately five stars!
Traci says
Awesome!! So glad to hear you enjoyed it just as much without the ham bone 🙂 Thanks so much for taking the time to let me know. Happy New Year!!
kenny v says
Had a ham bone in freezer waiting for a good recipe. This soup turned out very good.
Traci says
Yayy! I'm honored and so glad you went for it 🙂 Thanks so much for letting me know! Enjoy!
Kathleen Clifford says
this recipe is so much like my mom's ☺️. thank you so much for sharing 😌.
Traci says
You are so welcome and I'm so glad to hear it. Let me know if you have any questions. Enjoy!!
Rick says
I add 2 medium diced potatoes an hour before serving and about 2 cups of chunked Ham (pulled off of the bone after boiling)
Traci says
Sounds great! I love potatoes in ham and beans too 🙂
kenny v says
Hi,
I have found the bean and ham soup recipe.
I cannot find a way to just bring up the recipe and print it out,
except for having to download some advertisement maybe.
I would like to get just a printed version of the recipe without
having to download some advertisement.
thank you
kenny v
Traci says
Hi Kenny, you can print here. Let me know if you have any more questions. Thanks so much and enjoy! 🙂
Debbi says
can I replace water with chicken broth ?
Traci says
You sure can! Any broth can be used. I do recommend adding the salt (to taste) since broth will likely have salt. Enjoy!
John says
Ham and bean soup delicious and easy to put together
John says
It’s going to be one of my favorite soup recipes for leftover ham
Traci says
Lol yes!!! Us too! It's so good with the ham bone leftover from my spiral ham recipe 🙂 Thanks so much for the feedback - I'm glad you're enjoying this one!
Traci says
Yay! So glad you're enjoying this one! Thanks for taking the time to comment 🙂
Scott says
I'm going to use your recipe today, I'm adding cabbage to mine, but overall this seems like a solid recipe. Thank you.
Traci says
Awesome! One of my favorite soups! Hope you love it like we do 🙂
Kim says
can I use canned beans? I didn't write dried beans on the list so I got canned by accident.
Traci says
Hiya, you can use canned beans and reduce the time to a few hours. But realize that you won't get the benefit of the long slow cook of the ham bone, so I recommend a smoked ham hock. Let me know if you have more questions 🙂 Enjoy!!
Karen says
This looks so yum! Got a late start and have to do it in the crock pot. Can I cook it on high?
Dan says
Hi!
yes you may use canned beans but my recommendation would be to add the beans the last hour since they are already cooked and just need to be heated up with the other ingredients.
Diana says
Did this receipe in the instant pot for 15 min and slow release for 20. It was amazing didn’t change anything.
The Kitchen Girl says
Yesss! Love the IP version of it too! So glad you enjoyed ... thanks for taking the time to leave feedback 🙂
Jeff says
These ham and beans are absolutely divine, I almost can't stop eating them. Your cornbread is a must! Thanks for knocking another one out of the park. We'll be making this with every holiday ham from now on!
The Kitchen Girl says
I'm glad you feel the same way about this recipe. Honestly, I'll look even more forward to holiday ham knowing this is happening right behind it LOL. Cheers to that! 🙂
Heather says
Saving this recipe to use with my leftover ham from Easter. Looks so good!
The Kitchen Girl says
Yay! Glad to hear it and hope you enjoy! 🙂 Thanks!
KAT says
Will soup still taste just as good without the bone? I unfortunately tossed it out. Thanks
Traci says
Hello and yes! You can substitute a smoked ham hock, smoked turkey wing or leg, or add chopped ham near the end of the cook cycle if you have it. Otherwise, you can follow this recipe without any ham or ham bone and it'll still be tasty because white beans are naturally comforting and delicious. Let me know if I can answer any other questions for you 🙂 Enjoy!!
Carrie Robinson says
This is one of my favorite dishes to make with leftover Easter ham! 🙂 Such great comfort food.
The Kitchen Girl says
Yes! Us too! Always look forward to holiday ham leftovers 🙂 Thanks!
Tara says
Oh yum! This soup looks so comforting and I love those flavors. It definitely is a fantastic use for leftover ham.
The Kitchen Girl says
Thanks! Yes, it's crazy good and I look forward to leftover ham LOL 🙂
Elaine says
I love old fashioned recipes. This soup is a great example why. Fantastic instructions and great result!
Ieva says
Your ham and bean soup is our absolute favourite to use up leftover ham! Ridiculously delicious! 🙂