Ham and Bean Soup

This post may contain affiliate links. Read my disclosure policy.

Quick Summary

Ham and Bean Soup- use your leftover holiday ham to make this easy Ham and Bean soup recipe. It is packed with tender, juicy ham, vegetables, and creamy Great Northern beans. Everyone love’s this classic, comforting soup!

ham and bean soup in large pot with ladle.

Whenever we have leftover baked ham from a holiday or a special family dinner, we like to make Split Pea Soup, Cheesy Ham and Potato Soup, or this Ham and Bean Soup.

This Ham and Bean Soup is a classic and SO easy! It’s made with juicy, tender ham, vegetables, herbs, chicken broth, and Great Northern beans. The soup is packed with protein and very satisfying!

It’s the perfect recipe for using up leftover Easter or Christmas ham. If you don’t have leftover ham, don’t worry, you can still make this easy soup. Just buy ham steaks at the grocery store and chop them up…you don’t need a ham bone, the ham gives the soup great flavor!

This hearty soup is a family favorite and great with homemade dinner rolls or buttermilk drop biscuits.

ingredients to make ham and bean soup in bowls.

Soup Ingredients

  • Olive oil– for sautéing the veggies. You can use butter for a slightly richer flavor.
  • Onion, Carrots, & Celery– the start of a good soup!
  • Garlic– minced. You can use a garlic press or finely chop the garlic cloves with a sharp knife.
  • Bay Leaves– they add great flavor!
  • Dried thyme– I like to use dried thyme because I always have it in the pantry.
  • Paprika– for a hint of sweetness.
  • Crushed red pepper flakes– for a little heat.
  • Chicken broth– use your favorite brand. Vegetable broth will also work.
  • Ham– You want to use nice, thick ham! This is a great recipe to use leftover holiday ham! If you don’t have leftover ham, use ham steaks or ask the deli counter for a few slices of thick ham. You need 2 cups of chopped cooked ham. You don’t need a ham bone to make this soup, the chopped ham will give the soup plenty of flavor. If you do have a ham bone, you can add it in while the soup simmers for extra flavor.
  • Great Northern beans– to keep the recipe super simple, use canned beans. Rinse and drain before using. If you can’t find Great Northern beans, you can use cannellini beans, navy beans, or white beans.
  • Fresh parsley– for garnish and to add a pop of freshness.
vegetables with herbs and spices cooking in large pot to make ham and bean soup.

How to Make Ham and Bean Soup

  • In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.
ham and bean soup cooking in pot.
  • Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste.
  • Simmer for 15 to 20 minutes, stirring occasionally.
  • Remove the bay leaves and ladle the soup into bowls.
  • Garnish with fresh parsley, if desired. Serve immediately.
a ladle serving ham and bean soup from a large yellow pot.

What to Serve with the Soup

ham and bean soup in white bowl with spoon.

How to Store & Freeze

  • Storing Soup– Let the soup cool completely. Pour the soup into an airtight container and refrigerate for up to 4 days. It can be reheated in the microwave or on the stove top.
  • Freezing Soup– Let the soup cool completely. Transfer to a freezer container and freeze for up to 3 months. Thaw in the fridge overnight and heat in the microwave or on the stovetop.
close up of ham and bean soup in bowl with spoon.

More Soup Recipes

Find more SOUP RECIPES HERE!

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Ham and Bean Soup

Use your leftover holiday ham to make this easy Ham and Bean soup recipe. It is packed with tender, juicy ham, vegetables, and creamy Great Northern beans. Everyone love's this classic, comforting soup!
4.58 from 7 votes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Dash of crushed red pepper flakes
  • 4 cups chicken broth or stock, can use vegetable broth
  • 2 cups chopped cooked ham
  • 2 (15 oz) cans Great Northern Beans, rinsed and drained
  • Kosher salt and black pepper, to taste
  • Chopped fresh parsley, for garnish, optional

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
  • Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.
  • Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste. Simmer for 15 to 20 minutes, stirring occasionally.
  • Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.

Nutrition

Calories: 293kcal, Carbohydrates: 35g, Protein: 20g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 1036mg, Potassium: 795mg, Fiber: 11g, Sugar: 2g, Vitamin A: 3498IU, Vitamin C: 14mg, Calcium: 123mg, Iron: 4mg
Keywords beans, ham

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Fall Spring Winter Gluten-Free Kid Friendly

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. Made this Sunday along with cornbread. It’s so good. Thought I have some leftover for lunch Monday but the pot was empty.

  2. 4 stars
    Great recipe that’s easy to make and tastes good. Because I cheat and buy my veggies already chopped, this took me less than 30 minutes to make, including the cook time!