Here’s a classic, hearty Ham and Bean Soup—warm, filling, and perfect for leftovers 🍲
Ham and Bean Soup
Makes 6–8 servings
Ingredients
- 1 lb dry great northern beans (or navy beans)
- 1 ham bone or 2 cups diced cooked ham
- 8 cups water or chicken broth
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme
- Salt & black pepper, to taste
Instructions
1. Soak the Beans
- Rinse beans and soak overnight in water OR use the quick-soak method:
- Boil beans for 2 minutes, remove from heat, cover, and soak 1 hour.
- Drain and rinse.
2. Cook the Soup
- In a large pot, add beans, ham bone (or diced ham), broth, onion, carrots, celery, garlic, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer uncovered for 1½–2 hours, stirring occasionally, until beans are tender.
3. Finish
- Remove ham bone, shred any meat, and return meat to pot.
- Season with salt and pepper to taste.
- Remove bay leaf before serving.
Slow Cooker Version
- Add all ingredients to slow cooker.
- Cook on low 7–8 hours or high 4–5 hours until beans are soft.
Tips
- Soup thickens as it cools—add broth if needed.
- Add a pinch of smoked paprika or a splash of vinegar for extra flavor.
- Serve with cornbread or crusty bread.
If you want, I can also give a 15-bean ham soup version, an Instant Pot method, or a creamy ham and bean soup.
