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Ham and Bean Soup

4.98 from 448 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 448 votes
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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 1 (16-oz bag) Dried Navy Beans (or other white beans), about 2 ½ cups, sorted and rinsed
  • 1 Ham Bone, or 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 Salt, Add to taste if using salted broth
  • ½ teaspoon Black Pepper, or to taste
  • 6 cups Water, or broth
  • 1 large Carrot, diced or thinly sliced (1 cup)

Optional

  • ½ pound Ham (or Ham Steak), diced or shredded

Instructions

  • (Optional) 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 for both.

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 (or BROTH) to cover the beans by about 1 inch.
    Note: During cooking, you may need to add more liquid to keep the liquid level slightly above the beans at all times.
  • Set the slow cooker on LOW for 6 hours (for soaked beans) or 9 hours (for unsoaked beans). *See 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 fully cooked, remove the ham bone along with any bones or gristle.
    For a creamier soup, as you see in some of my recipe photos, use a potato masher to mash some beans in the pot to thicken the broth.
  • Stir in (optional) LEFTOVER HAM, warm it through, serve, and devour.
  • 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: Use any white bean, including navy, cannellini, or great northern. Smaller beans like navy usually cook a bit faster, but bean age and soaking can affect the timing.
Water vs. broth: If you’re using a ham bone, water works well since the bone adds plenty of flavor. If you’re not using a ham bone, chicken broth or turkey stock will add great flavor. If using broth, skip the listed salt amount and season to taste.
No ham bone? If you’re making the soup with only leftover cooked ham, use broth instead of water for extra flavor. You can still use either the slow cooker or stovetop method, but wait to add the leftover ham until the last 30 minutes to keep it tender and prevent overcooking.
Final cook time may vary: The listed cook time is a general guide. Bean age, size, and whether they’re soaked can affect how long they take to cook, so the beans may be done sooner or need extra time. Check them occasionally by tasting a few. If they’re still firm in the center, increase the heat briefly to give them a boost and monitor as needed.
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.
If using canned beans: Reduce the broth to 4 cups (you can add more later if needed). Use 4 (15-ounce) cans of white beans, rinsed and drained. For the best texture, add them during the last hour in the slow cooker or the final 30 minutes on the stovetop so they don’t fall apart.
____________________________________
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

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

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 448 votes (350 ratings without comment)

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  1. Ashley says

    5 stars
    I made this yesterday and it was so good! Just adding some notes on things to help others…I used 4 cups chicken broth and 2 cups water, plus added the salt. The soup was way too salty for us. That was on me. Next time I’ll just use water and salt, not broth. I didn’t have a ham hock but we have ham steaks with bones in them so that’s what I used. I cut the ham steak into smaller chunks for cooking and then shredded it and removed fat and the bone at the end. I’ve had my crockpot for several years and notice it cooks faster even on low. My soup was ready around hour 7 (I didn’t soak the beans overnight). I did add more carrots than the recipe called for. This had great flavor and I’ll definitely make it again!

    Reply

    • Traci says

      Ashley, thank you so much for taking the time to share this 😊 I prefer using water too and included that in the recipe on purpose since it definitely helps keep the salt in check. I love that you used ham steak since they’re always available. So glad you enjoyed it and plan to make it again! Enjoy! xoxo

  2. Frank says

    If just using leftover ham with no bone when do I add the ham? At the beginning?

    Reply

    • Traci says

      Thanks for asking! I wait to add the ham in the last 20–30 minutes so it warms through without drying out. It can get tough if it cooks too long. Enjoy!

  3. GVB says

    Hi Tracy. What’s “light gray ingredient” in your scaling note referring to? And adjust how? *Traci. My apologies on the misspelling.
    Note: I’m planning to make a double batch of your Ham Bone Soup using a single, good-sized ham bone with a fair amount of ham. (2 lbs Northern Beans, etc…).“…the light gray ingredient” is torturing me. Can’t figure it out…

    Reply

    • Traci says

      Aww thanks for asking and sorry for the late reply. A single meaty ham bone should work fine for a double batch since it still adds plenty of flavor. And the “light gray ingredient” just refers to the little notes in parentheses after an ingredient, in this case, "about 2½ cups” beans. Those gray notes don’t scale automatically, so if you’re doubling the recipe, you’ll just adjust those numbers yourself. I hope that makes sense. Please don't hesitate to ask more questions anytime 🙂 Enjoy!

  4. Jacqui says

    5 stars
    This is an excellent recipe for ham and bean soup! My husband doesn't love ham (at all), but the flavors in this soup is much more than just ham - the ham is a nice complement to all of the seasonings in this. Lovely! Thank you so much!

    Reply

    • Traci says

      Aww I'm so glad you enjoyed it! It's a great one to have on hand. Thank you for trying it and for taking the time to share your experience! 🙂

  5. Scott says

    5 stars
    Just made this again today.
    Great recipe, just like Mom used to make.

    Reply

    • Traci says

      Yay! I love that it sparks a great memory for you 🙂 Thanks for making my recipe and for sharing this. Enjoy!!

  6. Kathy says

    Would this be good using a 15 bean mixture II stead of just white beans?

    Reply

    • Traci says

      Yes!! It's perfect for that. Since the beans are all different sizes, I do recommend soaking them and using the cook time I listed for soaked beans. Let me know if you have any more questions and enjoy the recipe 🙂

  7. Kassie says

    Thank you for the recipe-will be making for the first time for my husband! I’ll be using the stove top method -are your instructions for soaked beans? Will it change if they are not soaked ?

    Reply

    • Traci says

      Hi Kassie, I've included instructions for both. You'll find the stove instructions in the recipe footnotes area. Please let me know if you have any more questions. Thanks and enjoy!! 🙂

    • Kassie says

      Thank you! I’m going to use canned beans instead would that be 2 hours? And will it taste okay

    • Traci says

      Hi Kassie, yes, you can use canned beans. Before adding them, I’d recommend simmering the ham bone, vegetables, and seasonings for the full cook time so you can still pull all that flavor into the broth. Then, stir in the canned beans during the last 30 minutes or so — just long enough for them to heat through without breaking down. Let me know if you have any more questions and enjoy! 🙂

  8. Julie Osborne says

    5 stars
    This recipe is exactly what I was.looking for! Just like I remember as a child, delicious!

    Reply

    • Traci says

      Awww that was exactly my intent with this recipe 🙂 So glad to hear it. Thanks for making my recipe and for taking the time to let me know. Enjoy! xoxo

  9. Mark says

    5 stars
    I have made ham and bean soup for years and it was always just ham bone with some meat left on it, water, and the beans. I thought it was really good. I was hungry for it and thought I would try something different with it. That's when I found your recipe. I followed it almost to a T. The only thing I did different was I used smoked pork jowls. (couldn't find any ham hocks and wasn't going to buy a whole ham) I cut the jowls into big chunks and simmered it right along with the beans. It was so much better than my version. Kudos to you and thanks for sharing your recipe.

    Reply

    • Traci says

      Thank you so much for the kind words! It means a lot that you gave my version a try after years of making your own! Your swap sounds delicious and I'm so glad it hit the spot. Appreciate you taking the time to share!

    • Cheryl Giles says

      5 stars
      I’ve made this recipe quite a few times, love it so much! Reminds me of my childhood when my mother made this soup, almost exactly the same, except for the fact that she would add a can of diced tomatoes which I do as well. Thanks for the recipe and the memories!

    • Traci says

      Yes! That's a classic move for sure 🙂 Thank you for making my recipe—and for hopping into the conversation and sharing your feedback. So glad you're enjoying it!

  10. Jerry says

    5 stars
    This is my go to recipe, it’s so simple and so good!
    I had some ham stock that I made and used, instead of water and added a ham steak along worth two hammocks! Absolutely fantastic!
    Thanks for a simple, but wonderful recipe!

    Reply

    • Traci Antonovich says

      Perfect!! I'm loving that this is your go-to! Thanks so much for bringing my recipe into your kitchen and for sharing this feedback. Much appreciated!

  11. Peggy G Ayers says

    5 stars
    It was excellent. I would recommend 1/2 tsp salt. I used a ham hock and it was just a bit salty. But I will definitely make in the future.

    Reply

    • Traci Antonovich says

      Hi Peggy! I’m so glad you enjoyed it. The recipe does list the salt “to taste” for that very reason—ham hocks can definitely vary. Always smart to adjust based on what you're using. Thanks for mentioning it 🙂 Enjoy

  12. Cindy says

    5 stars
    This was so good! I ended up blending some of the beans at the end to make it creamier. Definitely making it again. 🙂

    Reply

    • Traci says

      I'm so glad you enjoyed it. Thank you for trying my recipe and sharing your experience. xoxo

  13. Rachel says

    Can you use canned beans in the stovetop recipe?

    Reply

    • Traci says

      You could use canned beans, but add them near the end to avoid overcooking since they’re already fully cooked. Canned beans need much less cooking time, but the ham bone still needs to simmer to develop flavor. Let me know if you have any more questions. Enjoy!

  14. Steven Scheel says

    5 stars
    Great recipe, used turkey stock from thanksgiving and added bacon. This old Marine loves your recipe and when reheating we add a little heavy cream.

    Semper Fi and thank you

    Reply

    • Traci says

      This makes my day 🙂 Thank you for trying my recipe and for taking the time to let me know. So glad you enjoyed!

  15. Cheryl B-C says

    5 stars
    I don't have the greatest track record with soup, but this recipe is so easy to follow!
    I used Great Northern Beans and added a ton of extra ham, but omitted the celery and carrots, as I am not of fan of either.
    I used 5 cups of water and the juices from the Easter roasting pan. About thirty seconds with my immersion blender and it had the perfect consistency. I did add a little more salt and pepper to my bowl, but after sitting overnight I didn't need to. It stuck with me for a long time too, wasn't hungry several hours later.
    Wish I could give this recipe a hundred stars!

    Reply

    • Traci says

      This absolutely made my day! I’m so glad the recipe worked out for you—and I love the tweaks you made to make it your own. Thanks for sharing and for the hundred stars! 😊🌟

  16. Pat Diehl says

    5 stars
    Made this soup and it was the best bean soup I have ever made!
    Make it, you will love it!👍

    Reply

    • Traci says

      Love hearing that! So glad you enjoyed it. Thank you for the kind words and for sharing to encourage my other readers! Really appreciate it 🙂

  17. Brad says

    3 stars
    My 1st time trying ham and bean soup in the crock pot. I think I'll go back to the conventional stove top next time. It doesn't thicken in the crock pot the way it does on the stove top. I make ham and bean a few times a year to work off left over honey ham from holiday meals.

    Reply

    • Traci says

      Hey Brad, the final consistency depends on how long the beans cook, which can vary based on the age of the beans. Also, as I mention in the recipe, smashing some of the beans into the soup helps create that thicker texture. Hope this helps you understand why yours didn't thicken. Thanks!

  18. Pat says

    5 stars
    This came out fantastic!! Especially for my first attempt. Very tasty - the beans acquired such a smooth, yet hearty taste! I used the stovetop method because that's what I am most used to.

    Reply

    • Traci says

      Love hearing that your first attempt was a success! The stove method is such a classic, and I’m so glad you enjoyed the flavor and texture. Thanks for sharing! xoxo

  19. Robert Kinderman says

    5 stars
    Great recipe and straight forward directions. I've made this many times now and the family loves it.

    Reply

    • Traci says

      Yay! I'm so glad you're enjoying my recipe. I'm honored that it's a regular and so loved by your family. Thanks for letting me know!!

  20. Mary says

    5 stars
    Question: this sounds amazing! I put the ham bone in the freezer last night - can I add it frozen to the crockpot or should I thaw it first? My first try at ham & bean soup! 😄 Thank you!

    Reply

    • Traci says

      Great question—and how exciting for your first try at ham & bean soup! You can absolutely add the ham bone to the Crockpot frozen. It will thaw and simmer right along with everything else. Just be sure to add a little extra time on the front end if your slow cooker runs cooler. Enjoy!

  21. Toni Heijnen says

    5 stars
    Made your recipe as is and it was very good! Definitely a keeper and my go to for Navy Bean Soup. Thanks very much. Will check out some of your other recipes too!

    Reply

    • Traci says

      Wonderful! It's our go-to also and I appreciate knowing that it's yours too. Thank you for trying my recipe and for leaving this feedback. Enjoy!!

  22. Anne Symes says

    5 stars
    this is a very classic recipe, close to what my mom raised us on. my mom also added a tablespoon or two of ketchup, gave it a hint of sweetness and color.

    Reply

    • Traci says

      Love that this brings back memories of your mom’s cooking! Love that little twist for sweetness and color. Thanks for sharing!

  23. Souper Dude says

    3 stars
    I like the recipe but it definitely needed to be thickened after 6 hours in the slow cooker. I used the immersion blender but that wasn’t enough, so I made a roux with 4 TBS butter and 6 TBS AP flour. I also removed about 3 cups of soup broth from the slow cooker and reduced it in a saucepan. I then added the roux back to the slow cooker with some cumin, paprika, more salt and pepper and a large bay leaf. I let it simmer uncovered in the slow cooker for another 30 minutes and added the thickened soup broth from the saucepan.
    When I removed the ham from the bone, I fried about 1/3 of it in bacon fat so it crisped up. It added texture and flavor. The soup turned out fantastic. Next time, I will probably add the cumin, paprika and bay leaf at the beginning. Great soup. Very hearty and delicious.

    Reply

    • Traci says

      This soup doesn’t naturally thicken during cooking, which is why step 6 suggests using a potato masher to help with consistency. I'm surprise your method didn't work, but also maybe it wasn't done cooking and the beans needed to soak up more liquid. I'm glad you enjoyed it though and made it your own! Your extras sound like a delicious touch. Thanks for trying my recipe and sharing your feedback.

  24. Kathleen says

    way too thick. quite bland. I prefer soup that is, well, soupy. even with homemade stock, this soup lacked flavor.

    Reply

    • Traci says

      The flavor lacking is definitely not a common experience, esp since ham bone makes everything naturally rich and flavorful. As for thickness and with any soup, the recipe suggests adjusting the consistency with broth or water as needed. As for flavor, adding salt to taste with those leftovers you have will be key. It makes all the difference! Hope you enjoy!

  25. Jeanne says

    5 stars
    Made this for tonight's dinner using stove top method .The taste is really good! Can't to wait to eat it with my hubby! Best soup and goes in my recipes as a keeper.

    Reply

    • Traci says

      Yay Jeanne! I'm so glad you went for it! Knowing it's a keeper is the ultimate compliment. Thanks for sharing your feedback. xoxo