Hearty Ham and Bean Soup with Smoky Flavors Recipe
Ham and Bean Soup is a rustic and hearty comfort dish simmered on the stovetop, combining white beans with smoky ham hock to create a rich, creamy broth. This protein-packed and fiber-rich soup uses simple, budget-friendly ingredients and is perfect for meal prep, freezing, and warming up cold days. Infused with deep smoky flavors and naturally creamy texture from slow-simmered beans, this recipe is an ideal way to enjoy leftover ham or a smoked ham bone.
- Prep Time: 15 minutes (plus overnight bean soaking)
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Beans and Meat
- 1 pound great northern beans (or cannellini/navy beans), dried
- 1 smoked ham hock or leftover ham bone
- 1 to 2 cups leftover ham meat, diced (optional)
Aromatic Vegetables
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 leek, white and light green parts only, sliced
- 3 cloves garlic, minced
Liquids and Seasonings
- 8 cups water or low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: bay leaf or fresh thyme sprigs for extra flavor
Instructions
- Prepare the Beans: Soak the dried great northern beans overnight in plenty of cold water. Drain and rinse before using to reduce cooking time and improve digestibility.
- Sauté Aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and leek. Cook until vegetables are softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another 1-2 minutes until aromatic.
- Add Ham and Beans: Add the smoked ham hock (or ham bone) to the pot along with the soaked and drained beans. Pour in 8 cups of water or chicken broth. Bring the mixture to a boil over high heat.
- Simmer Soup: Reduce heat to low, cover the pot, and simmer gently for about 2 hours or until the beans are tender and beginning to melt into the broth. Stir occasionally and add more liquid if necessary to maintain desired consistency.
- Remove and Reserve Veggies: Partway through cooking (about halfway), remove a portion of the cooked aromatic vegetables and set aside. Continue cooking the remaining soup with ham hock to deepen the smoky flavor and broth richness.
- Add Reserved Veggies and Ham Meat: Once beans are fully tender, remove the ham hock from the pot. Pick off and chop any meat from the hock, adding it back to the soup along with the reserved vegetables and any leftover diced ham meat. Stir well and cook for another 10-15 minutes to meld flavors.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Discard any bones or bay leaf. Serve hot with crusty garlic bread or your favorite side.
Notes
- Using leftover ham bone or ham hock adds deep smoky flavor; do not skip this ingredient if possible.
- Soaking beans overnight reduces cooking time and improves texture but can be skipped if short on time; beans will just take longer to cook.
- For thicker soup, mash some of the beans against the side of the pot and stir back in.
- Soup freezes beautifully—store in airtight containers up to 3 months.
- You can substitute low-sodium vegetable broth for a lighter taste or to accommodate dietary preferences.
- Adding a bay leaf or fresh thyme sprig during simmering can enhance flavor.
Keywords: Ham and Bean Soup, smoked ham hock soup, bean soup, white bean soup, comfort food, easy soup recipe, leftover ham recipe, hearty soup
