Old-Fashioned Ham and Bean Soup Recipe

Introduction

Nothing beats the deep, savory comfort of a classic Old-Fashioned Ham and Bean Soup. This recipe delivers a rich, smoky broth and tender beans that have been a family favorite for generations. After extensive testing, I’ve perfected the balance of aromatics and ham to create a soul-warming meal that’s both simple and deeply satisfying.

Ingredients

The soul of this soup lies in its simple, hearty ingredients. Using a good-quality ham hock or leftover holiday ham will infuse the broth with incredible depth of flavor.

• 1 lb dried navy beans
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 lb ham hock or diced ham
• 8 cups chicken broth (or water)
• 1 cup diced tomatoes (optional)
• Salt to taste
• Fresh parsley, chopped (for garnish)

Timing

Prep Time	20 minutes
Cook Time	2 hours 30 minutes
Total Time	2 hours 50 minutes

Context: While this soup simmers for a couple of hours, the active prep time is minimal, making it a perfect hands-off project for a weekend afternoon. Unlike recipes that require overnight soaking, this method uses a quick soak technique that reduces the pre-cook time by about 8 hours. It’s an excellent make-ahead option, as the flavors meld and improve overnight.

Step-by-Step Instructions

Step 1 — Prepare the Beans

Place the dried navy beans in a large pot and cover with several inches of cold water. Bring to a rapid boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour. This quick-soak method hydrates the beans effectively without an overnight wait. After soaking, drain and rinse the beans thoroughly.

Step 2 — Sauté the Aromatics

In your soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sautéing means cooking these vegetables, stirring frequently, for about 7-8 minutes until they soften and the onion becomes translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3 — Build the Soup Base

Add the drained beans, bay leaf, dried thyme, black pepper, and the ham hock or diced ham to the pot with the vegetables. Pour in the 8 cups of chicken broth, ensuring everything is submerged. (Pro tip: Using broth instead of water adds a foundational layer of savory flavor that water alone cannot provide.)

Step 4 — Simmer to Perfection

Bring the pot to a boil, then immediately reduce the heat to maintain a gentle, steady simmer. Partially cover the pot and let it cook for 1.5 to 2 hours. In my tests, this slow simmer is key for breaking down the ham hock collagen and tenderizing the beans without causing them to split.

Step 5 — Check for Doneness and Thicken

Step 6 — Final Seasoning and Serving

Remove the bay leaf. If you used a whole ham hock, carefully remove it from the pot, let it cool slightly, then shred the meat from the bone, discarding any fat and skin. Return the shredded meat to the soup. Stir in the optional diced tomatoes now if using, and let them warm through for 5 minutes. Taste the soup and add salt only if needed—the ham and broth often provide enough. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley.

Nutritional Information

Calories	~380
Protein	28g
Carbohydrates	45g
Fat	10g
Fiber	15g
Sodium	~850mg

This classic ham and bean soup is a high-protein, high-fiber meal that provides sustained energy. The sodium level reflects the use of ham and broth; for a low-sodium version, see the alternatives below. Estimates are based on typical ingredients and a 1.5-cup serving size. Values may vary.

Healthier Alternatives

• Low-Sodium Broth & Ham — Use unsalted broth and a lower-sodium ham to control salt content without sacrificing the savory depth of this old-fashioned soup.
• Turkey Ham or Smoked Turkey Leg — A leaner protein swap that still delivers the essential smoky flavor central to the recipe.
• Add Leafy Greens — Stir in 2 cups of chopped kale or spinach during the last 10 minutes of cooking for a boost of vitamins A, C, and K.
• Reduce Carbs with Cauliflower — Replace half the navy beans with small cauliflower florets for a lower-carb, equally hearty version.
• Boost Umami with Mushrooms — Sauté 8 oz of sliced cremini mushrooms with the aromatics in Step 2 to add a rich, meaty flavor that complements the ham.
• Instant Pot for Less Oil — Use the sauté function with just 1 tsp of oil, then pressure cook to reduce overall fat while achieving tender beans in under an hour.

Serving Suggestions

• Serve this hearty soup with a thick slice of crusty, buttered sourdough or cornbread for dipping.
• For a complete comfort food meal, pair it with a simple side salad dressed with a bright vinaigrette to cut through the richness.
• Garnish with more than just parsley—a dollop of sour cream, a sprinkle of sharp cheddar, or a dash of hot sauce adds wonderful contrast.
• This soup is perfect for casual gatherings. Keep it warm in a slow cooker on the “warm” setting for easy self-service.
• Pair with a crisp, cold lager or a glass of dry cider to complement the smoky, savory notes.
• Ladle it into a thermos for a satisfying and portable lunch that stays hot for hours.

This recipe is a quintessential make-ahead dish for meal prep. The flavors intensify overnight, making it even more delicious for weekday lunches or a quick winter dinner.

Common Mistakes to Avoid

• Mistake: Adding salt too early. Fix: Always taste after the ham and beans have cooked, as they release salt. Season only at the end in Step 6.
• Mistake: Boiling instead of simmering. Fix: A rapid boil will cause the beans to burst and become mushy. After bringing to a boil in Step 4, immediately reduce to the gentlest bubble.
• Mistake: Skipping the sauté step for vegetables. Fix: Sautéing the onion, carrots, and celery (Step 2) is crucial. It caramelizes their natural sugars, building a flavor foundation that raw vegetables simmered in broth cannot achieve.
• Mistake: Using old, stale beans. Fix: Beans older than 1-2 years may never soften properly. Purchase from a store with high turnover and store them in a cool, dark place.
• Mistake: Not removing the ham hock fat and skin. Fix: After shredding the meat in Step 6, discard the tough skin and excess fat. Adding it back will make the soup greasy.
• Mistake: Overcrowding the pot with too little liquid. Fix: Ensure beans and ham are fully submerged by at least an inch of broth. If the soup reduces too much, add hot water or broth in 1/2-cup increments.

Storing Tips

• Fridge: Cool the soup completely, then store in an airtight container for up to 5 days. In my tests, the flavor peaks around day 2 or 3. Always refrigerate within 2 hours of cooking to stay within food safety guidelines.
• Freezer: This soup freezes exceptionally well for up to 3 months. Freeze in portion-sized containers, leaving 1 inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. Freezing preserves over 95% of the nutrients and texture.
• Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches an internal temperature of 165°F. If the soup has thickened too much, add a splash of broth or water to reach your desired consistency.

Making a double batch of this old-fashioned ham and bean soup is one of the smartest meal-prep strategies. Having portions ready in the freezer guarantees a wholesome, comforting meal is never more than a quick reheat away.

Conclusion

This Old-Fashioned Ham and Bean Soup is the ultimate hands-off comfort food, transforming simple pantry staples into a deeply nourishing meal. For another hearty side, try these Oven-Roasted Potatoes & Green Beans. Give this classic recipe a try and share your results in the comments below!

Frequently Asked Questions

Can I use canned beans instead of dried for this ham and bean soup?

Yes, you can substitute canned beans to save time. Use three (15-oz) cans of navy or great northern beans, drained and rinsed. Add them during the last 30 minutes of simmering to prevent them from becoming mushy. This method reduces total cook time to about 1 hour but yields a slightly less creamy broth than the traditional dried bean method.

What can I use if I don’t have a ham hock or leftover ham?

Smoked turkey legs or wings are an excellent substitute, providing a similar smoky flavor. For a vegetarian version, use 1 tablespoon of smoked paprika and a tablespoon of soy sauce or liquid aminos for umami depth. In my tests, smoked turkey gives the closest flavor profile to traditional ham hock without compromising the soup’s character.

Why is my ham and bean soup too thin, and how can I thicken it?

A thin soup often means the beans haven’t broken down enough to release their starches. The best fix is to simmer uncovered for an additional 15-20 minutes to reduce the liquid. For immediate thickening, mash about 1 cup of the cooked beans against the side of the pot with a fork and stir them back in. Avoid adding flour or cornstarch, as they can create a gummy texture unlike the soup’s natural creaminess.

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