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.
Servings: 10 cups
Calories: 163kcal
Equipment
- 5 quart slow cooker or 4 quart soup pot
- potato masher (optional) to mash beans for thickening
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.
Video
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.
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.
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