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Ham and Bean Soup

4.98 from 424 votes
Total 6 hours 5 minutes
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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.

Bowl of ham and bean soup with spoon, with buttered cornbread in background

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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 leftovers.

Ham and beans are often called ham and bean soup or navy bean soup. This soup is so popular because it's absolutely divine! Slow-cooking a leftover spiral ham bone with white beans unlocks so much flavor—it's smoky, savory, and even sweet.

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.

Table of Contents hide
1) Ingredient notes
2) How long can you keep a ham bone to make soup?
3) How to make ham and bean soup
4) Recipe tips
5) What to serve with ham and bean soup
6) How to store and reheat leftovers
7) Can this recipe be frozen?
8) More soup recipes
9) 📖 Recipe
10) Ham and Bean Soup

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.
Overhead view of ham and beans ingredients with labels

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!

Do you need to soak navy beans before cooking?

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.

White beans soaking in large pitcher

How long should you soak navy beans before cooking? 

I prefer to soak navy beans for 8 to 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 for 6 hours (for soaked beans) or 9 hours (for unsoaked beans).

Ham bone in slow cooker with beans and aromatics
Ham bone in slow cooker with other soup ingredients

Add the carrots. At the 5-hour mark, stir in the carrots. Continue to cook the soup until the beans are tender.

Ham and bean soup in slow cooker with large spoon

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!

Ham being shredded in enamelware pan

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.
Ham and beans in white bowl with spoon

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 the ham and beans to cool, then transfer to an airtight container. Store in the refrigerator for up to 5 days, then reheat in a microwave or stovetop.

Can this recipe be frozen?

Ham and bean soup is a great recipe for freezing! Allow it to cool, transfer it to an airtight container or freezer bag, and freeze it for up to 3 months. Let it thaw in the refrigerator overnight and reheat on the stove or in the microwave.

More soup recipes

📖 Recipe

Ham and beans in white bowl with spoon

Ham and Bean Soup

Old-fashioned ham and beans recipe made with navy beans and smoked ham using a crockpot or stove for true, homemade comfort. Ham & bean soup is an easy, delicious way to use leftover holiday ham or smoked ham hock.
Prep Time5 minutes
Cook Time6 hours
Total time6 hours 5 minutes
Yield 10 cups
Author Traci
4.98 from 424 votes
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Video

Note about scaling

When scaling (2x or 3x), the light gray ingredient amount doesn’t scale. Please adjust those accordingly.

Ingredients 

  • 1 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed
  • 1 Smoked 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 Fresh Thyme, or ¼ teaspoon dried
  • 1 teaspoon Sea Salt, or to taste
  • ½ teaspoon Black Pepper, or to taste
  • 6 cups Water, or broth
  • 1 large Carrot, diced (1 cup)

Instructions

  • (Recommended) Soak the beans overnight in 8 cups of water, then drain and discard the liquid. Alternatively, you can use unsoaked beans–I've included cooking times in the recipe.

Crockpot Instructions (see stove instructions below)

  • Add NAVY BEANS, HAM BONE, ONION, CELERY, GARLIC, THYME, SALT, and BLACK PEPPER to a 5-quart slow cooker.
  • Add enough WATER to cover the beans by 1 inch. You may need to add more during the cooking cycle.
  • Set the slow cooker on LOW for 6 hours (for soaked beans) or 9 hours (for unsoaked beans).
    Note: Timing may vary; see the footnote about the final cook time.
  • During the last hour of cooking, stir in the carrots and continue cooking until both the carrots and beans are tender.
  • Once the beans are done, remove the ham bone and strip any edible ham from it. Discard any bones or gristle.
  • For a creamier soup like you see in some of my recipe photos, use a potato masher to mash some beans in the pot to thicken the broth. Add the shredded ham back to the soup and serve warm.
  • To store, cool the leftovers to room temperature and refrigerate in airtight containers for up to 5 days or freeze for up to 3 months.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

White bean variety: I prefer navy beans for their size and quick cooking time, but cannellini, great northern, or small white beans work well too.
Water vs. Broth: While some recipes call for chicken broth, I find the bone provides enough flavor, so I use water. You can substitute with any broth or turkey stock if you prefer.
Add extra ham: If the ham bone doesn’t have enough meat, you can add extra ham for more texture, volume, and flavor.
Final cook time may vary: The age of the beans can affect cooking time, so it's best to allow extra time, especially on the LOW setting in a slow cooker. If the beans aren't noticeably soft after 5 hours, switch to the HIGH setting and monitor until they reach the desired softness.
Want thicker soup? Per step 6 above, if the beans are fully cooked and the soup isn’t thick to your liking, mash some beans or give it a few quick pulses with an immersion blender.
____________________________________
Stove instructions
Heat 2 tablespoons of OLIVE OIL in a 4-quart soup pot over medium-high heat. Sauté the ONIONS, CELERY, and GARLIC until tender. Add the BEANS, HAM BONE, THYME, SALT, PEPPER, and 6 cups of WATER. Bring to a boil, then reduce heat and simmer for 2 hours (for soaked beans) or 6 hours (for unsoaked beans), covered with a loose-fitting lid. During the process, add enough WATER to keep the liquid just above the surface of the beans. During the last hour, add the CARROTS and continue cooking until they soften, stirring as needed. Proceed with step #5 above.

Equipment

Nutrition

Serving: 1cup | Calories: 163kcal | Carbohydrates: 30g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 254mg | Potassium: 603mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2061IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg
Course Soup
Cuisine American
Diet Gluten Free
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.98 from 424 votes (350 ratings without comment)

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  1. Katydoes says

    5 stars
    This was easy and delicious!!

    Reply

    • Traci says

      Yay! So glad you enjoyed and thanks for taking the time to leave this feedback. xoxo

  2. Melissa says

    5 stars
    Made this recipe last night and it turned out great! I made them with water instead of broth and soaked the beans in salted water for 2 1/2 hours drained and then due to short on time threw them in the Instantpot for 22 mins. Thank you!

    Reply

    • Traci says

      Yayyy! I'm thrilled to hear your experience! I usually use water and find it to be adequate since the ham bone brings so much flavor. Thanks for your feedback and enjoy! xoxo

  3. Dawn says

    I can't wait to make this. Love Bean Soup. I read somewhere that Ham Shanks are good to use in Bean Soup also and they have quite a bit of meat on them.

    Reply

    • Traci says

      I'm glad you're excited to make this one! You'll get lots of mileage from it. Yes, you can use ham shanks too! If you want extra meat, I always play it safe and buy extra from the deli when using ham hock or shank because the meat amount can vary. Thanks so much and hope you enjoy!! xoxo

  4. Heather says

    5 stars
    Thanks for the lovely recipe, Traci! I made this for my mother in law who adores ham and navy bean soup, after she lost her husband. It warmed her right up! She raved about it, and said it was better than her recipe! I was thrilled! So I had to pass that along! High Five! I have Celiac Disease so made sure to make the soup gluten free, Celiac safe. Here's the additional things I did when preparing:

    -No ham bones were available at the two stores I went to, tis the season for this soup! So I used a 32 Oz smoked ham chunk that I roughly shredded/chunked.
    -3 teaspoons GF ham bullion, 1tsp GF chicken bullion.
    -2 teaspoons cold bacon drippings that I keep in the fridge for times such as these!
    -Roasted Garlic olive oil instead of regular olive oil.
    -Carrots went in same time as celery/onion/garlic combo. On accident, but it worked!
    -Added 1 bay leaf.

    Ta-da! Thanks again. This was my first attempt at making Navy Bean and Ham soup, and you made it simple, fun and tasty! Cheers!

    Reply

    • Traci says

      Wow, what a thoughtful way to support your family! I’m so honored that this recipe could bring comfort, and the high praise means the world! I love all the creative tweaks you made and I’m thrilled it turned out so well. Thank you for sharing this heartfelt story—sending you and your family all the love! xoxo

  5. Terry says

    5 stars
    Best soup ever!!! I did put pieces of smoked spiral sliced ham in it instead of the ham bone

    Reply

    • Traci says

      Yay!! So glad you enjoyed it! Adding ham to it is a great way to add ham flavor and texture to it. Thanks for taking the time to leave feedback. Much appreciated! xoxo

  6. Hal Rhoads says

    5 stars
    Used this recipe, and it was.....sooo good. Warm and comforting. Thank you.

    Reply

    • Traci says

      Yay! I’m so glad you enjoyed the recipe! Thanks for entrusting my recipe for your occasion and for sharing your feedback. Enjoy!! xoxo

  7. Sue says

    5 stars
    Clear instructions. I used navy beans an̈d and ham hock. The fresh thyme was perfect. I will make this again! Thank you!

    Reply

    • Traci says

      Yay! I’m so glad you enjoyed the recipe and found the instructions clear and helpful! Thanks for sharing your feedback. Enjoy!! xoxo

  8. Rachel says

    4 stars
    I normally make ham and beans on the stove, but I liked the idea of using a crockpot. I used fresh dry navy beans (because I’ve experienced the old beans not softening thing before) and I soaked them overnight. I started out on low heat in the crockpot, but noticed after about three hours that the beans weren’t getting soft, so I turned it to high for two hours. The beans are still hard. I decided it was time for my IP to come to the rescue, so I dumped everything in there and cooked it for 20 minutes at high pressure with a natural release. I think that if I used the crockpot for this again, I would cook it on high the entire time.

    Reply

    • Traci says

      Hi Rachel, I can tell you that three hours on low isn't nearly enough time, even for soaked beans. They typically need 6-8 hours on low or 4-5 hours on high in the slow cooker. I'm glad you had a workaround that accommodated your time frame.

  9. denise kershner says

    trying ham and bean soup for Christmas lunch with corn bread

    Reply

    • Traci says

      Yay!! Hope you enjoy and let me know if you have any questions. xoxo

  10. Ellen L says

    5 stars
    Perfect soup recipe! I added a bit more carrot, and used mostly water and one cup chicken broth. Almost better the next day. It’s a keeper!

    Reply

    • Traci says

      I’m so glad you enjoyed my ham and bean soup! Adding extra carrot and a mix of water and chicken broth sounds great. I agree—it’s always even better the next day. Thanks for sharing your tweaks, and I’m thrilled it’s a keeper! xoxo

  11. Nancy J Rogers says

    5 stars
    Made this tonight for supper. Was excellent! Used homemade bone broth and added a bay leaf. Was delicious! Thank you for the recipe!

    Reply

    • Traci says

      I’m so glad you enjoyed the soup! Using homemade bone broth and adding a bay leaf sounds like a fantastic touch. Thank you for trying the recipe and sharing your experience! xoxo

  12. Sandy Murphy says

    Hello,
    I have a precooked boneless ham that I would like to use.
    Should I put it in at the start of cooking in a crock pot or wait for any certain time?
    Thanks so much!
    I am really looking forward to your recipe :-))))

    Reply

    • Traci says

      Hi there! Great question! Since your ham is precooked and boneless, I’d shred or chop it and add to the soup the last 20-30 minutes to avoid drying it out. For extra flavor, you could simmer a ham shank or hock with the soup. Hope you enjoy it, and I’d love to hear how it turns out!

  13. Drew says

    5 stars
    I served a bone in smoked ham butt for thanksgiving as an option for those not in the turkey. Everyone loved it but I had plenty left. I knew from the minute I bought it that I was going to make a double batch of ham & bean. I used your recipe and it's excellent. Already excited for the next ham I serve.

    Reply

    • Traci says

      Yay!! I love knowing this! Thank you for using my recipe for your event–and for taking the time to let me know. Enjoy!! xoxo

  14. Stacey says

    The jump to recipe button does not jump to recipe.

    Reply

    • Traci says

      Hi Stacey, I appreciate you letting me know you're having trouble with it. I've noticed sometimes you have to click it more than once but third time is always a charm 🙂 Can you tell me what browser and device you're using?

  15. Carmen says

    What size slow cooker do I need to use if I make the entire recipe?

    Reply

    • Traci says

      Hi Carmen! A 5-quart slow cooker is recommended. Let me know if you have further questions and enjoy! xoxo

  16. CindyD says

    5 stars
    Great & easy soup, had a honey baked ham bone left over from Thanksgiving . I added 3 strips of crispy bacon to the soup. I used chicken stock instead of water, we love a lot flavor. Added a few shakes of my fav hot sauce, delish!! Thank you for posting.

    Reply

    • Traci says

      I’m so glad you enjoyed the soup, and I love the additions you made! All are great flavor boosters. Thanks for sharing your feedback and for trying my recipe. Cheers! xoxo

  17. Sharon S. says

    5 stars
    Just like my Mama & I used to make…. Instant Pot version….. beans overnight. Then transfer into instant pot. Add ham bone and all ingredients. Set to Pressure Cook for 30-45 minutes, natural release for 10 minutes. Perfect.

    Reply

    • Traci says

      I’m so glad you enjoyed the soup, and I love knowing you were able to apply your favorite method! Thanks for sharing your feedback and for trying the recipe! xoxo

  18. Lisa says

    5 stars
    Absolutely delicious. I tripled the recipe and canned in pint jars.The family loves it.I did omit the Thyme. I am not a big fan of it.

    Reply

    • Traci says

      Awww yay!! I'm so glad to hear the family loves it! Thank you for taking the time to write this feedback. Much appreciated! xoxo

  19. Stacia Strunk says

    5 stars
    Very easy to prepare. Soaked my beans overnight. Almost as good as what Mom used to make 😉 . Wish I would have doubled to freeze some in. Thank you.

    Reply

    • Traci says

      Awww I'm honored my ham and beans would be anywhere on the same map as your mom's. Makes my day. Thank you for bringing my recipe into your kitchen! xoxo

  20. Dan says

    5 stars
    Best recipe I have found. However, I think it lacks a little punch. I'm going to try just a little jalapeno juice next time, or maybe a small one chopped. I'll also try a bay leaf.

    Reply

    • Traci says

      Yayyy! I'm so glad you're enjoying my recipe! You are welcome to customize to your heart's content. Thanks for the review! Enjoy!!

  21. Jason says

    5 stars
    Great soup! I never like wasting my hambone from Easter and I am the only person in my family who likes split pea soup, so I wanted to try a navy bean and ham soup and tried your recipe. It was a hit. I'm finishing my 2nd bowl as I type this up.

    Reply

    • Traci says

      Woohoo! I'm so glad it has earned your approval. Day made for both of us! Thank you for bringing my recipe into your kitchen and for taking the time to leave feedback. Enjoy!

  22. Russ says

    5 stars
    I took this as part of my dinner I took to a poker night. All the guys loved it you could tell by there reaction. 2 said it was the best soup they ever had, I agree

    Reply

    • Traci says

      Wow! Such a compliment! Thank you for bringing my recipe into your kitchen and for sharing this valuable feedback. Much appreciated! Enjoy!!

  23. Loretta P says

    5 stars
    I'm 65, and I've made more pots of beans than I care to count. I've never used thyme, or this much garlic, but it was delicious.
    I usually add about a tablespoon of molasses if I'm not using the remains of a glazed ham. I cooked these as written. and ended up adding that bit of molasses at the end. It's too small to taste, but I think it deepens the flavor. All in all, a this is a great bean recipe.

    Reply

    • Traci says

      Hi Loretta! Nothing wrong with adding a little sweetness to this one. I'm glad you enjoyed the recipe. Thank you for taking the time to leave this feedback - and for bringing my recipe into your kitchen. Enjoy!

  24. Care says

    2 stars
    I soaked the beans from 7pm until the next day at 12pm and put them in the crockpot. I cooked on low for 5 hours and when stirring to put the carrots in realized the beans were still very hard!! I switched it to high but after 2 hours the beans were still too hard and we weren’t able to eat the soup 🙁 the flavor of the hard bean seemed like it would’ve been good though

    Reply

    • Traci says

      Hiya! Sorry to hear it didn't work out. Straight away, it sounds like you used really old beans, which can definitely impact the timing. Or, it's possible that your slow cooker temperature is off, which would affect the cooking time. I hope you find this useful and let me know if you have any questions. Thanks!!

  25. Leslie Shoup says

    5 stars
    Great soup! I checked at 5 hr mark, had to turn heat up to high for 3 hrs bc beans weren't even soft, after soaking 10 hrs. I added diced ham with bone bc I cut to close to bone with not enough ham. If adding ham I would throw that in along with the carrots the last hour to cook, that way it doesn't dry out. Mashed some beans to give it a slightly thicker consistency. Ended up being delicious! Will make again! No broth needed. I used all water, ham bone does all the work!

    Reply

    • Traci says

      Yay! Glad to hear you worked it out because it sounds like those fussy beans (esp after soaking) might have just been older, which happens all too often. I totally agree about broth being unnecessary as the bone really does do the heavy lifting. Thanks for bringing my recipe into your kithcen, and for sharing your experience and feedback here. Enjoy!!