Ham and Bean Soup Recipe

Ham and Bean Soup is a hearty and nutritious meal perfect for any occasion. This easy recipe features tender Navy beans, flavorful ham, and simple pantry staples like onions, carrots, and chicken broth. It’s adaptable for stove, slow cooker, or Instant Pot, making it ideal for busy families. Packed with protein and vegetables, this soup is great for meal prep and can be frozen for later. Learn how to make this comforting dish with step-by-step instructions and tips to customize it to your taste. Perfect for cold weather, family dinners, or weekly lunches!

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cups ham, diced (approximately two 8 oz. ham steaks)
• 2 cups carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone (see notes for alternatives)
• 1 lb. dried Navy beans, rinsed
• 2 teaspoons onion powder
• 1 bay leaf
• 2 sprigs thyme

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Instructions

Stove Top:

1. Rinse the Navy beans thoroughly under cold water.
2. In a large soup pot, heat olive oil and butter over medium heat. Add the diced onions and cook for about 5 minutes, until they become soft and translucent.
3. Stir in the diced ham, carrots, and garlic. Cook for 1 minute. (Pro Tip: For firmer carrots, add them during the last 40-45 minutes of cooking.)
4. Add chicken broth, water, ham bone, Navy beans, onion powder, bay leaf, and thyme to the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
5. Simmer with the lid partially cracked for 3 or more hours, stirring occasionally. The soup will thicken as it cooks, and the beans will become tender. For a thinner consistency, add more water or broth as needed.
6. Remove the ham bone, bay leaf, and thyme stems before serving.

Slow Cooker:

1. Rinse the Navy beans thoroughly under cold water.
2. Add all ingredients to a slow cooker (5 quarts or larger).
3. Cook on high for 6 or more hours. Avoid opening the lid during cooking to maintain adequate heat for the beans to soften.
4. Once the beans are tender and the soup has thickened to your liking, remove the ham bone, bay leaf, and thyme stems. Serve warm.

Instant Pot:

1. Rinse the Navy beans thoroughly under cold water.
2. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and butter, then sauté the diced onions until soft and translucent, about 5 minutes.
3. Add the diced ham and garlic, cooking for 1 minute.
4. Add the chicken broth, water, ham bone, Navy beans, onion powder, bay leaf, and thyme. Secure the lid.
5. Cancel the “Sauté” function and select “Pressure Cook.” Set the timer for 45 minutes. Allow the Instant Pot to build pressure before cooking begins.
6. Once the timer finishes, let the pressure release naturally for 10 minutes, then trigger the quick release valve to finish.
7. Remove the ham bone, bay leaf, and thyme stems. Serve warm.

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Why You’ll Love This Recipe

• Comfort Food Classic: Warm, hearty, and perfect for cold days.
• Simple Ingredients: Made with pantry staples and leftovers for an easy, budget-friendly meal.
• Versatile Cooking Methods: Prepare it on the stove, in a slow cooker, or using an Instant Pot to fit your schedule.

Tips

• Ham Bone Alternatives: If you don’t have a ham bone, use a smoked ham hock or add additional diced ham for flavor.
• Adjusting Consistency: Add extra broth or water if the soup becomes too thick during cooking.
• Flavor Boost: Add a dash of smoked paprika or a splash of apple cider vinegar for extra depth.

Variations and Substitutions

• Vegetarian Option: Replace ham with smoked tofu or omit entirely and use vegetable broth.
• Different Beans: Substitute Navy beans with Great Northern beans or cannellini beans.
• Extra Vegetables: Add celery, potatoes, or spinach for more nutrients.

FAQs

Can I use canned beans instead of dried?
Yes, but reduce the cooking time as canned beans are already softened. Use about 3-4 cups of canned beans and add them in the last hour of cooking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding broth if needed to adjust the consistency.

Can I freeze this soup?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Pair with crusty bread or cornbread for a complete meal.
• Serve alongside a simple side salad for added freshness.
• Top with freshly chopped parsley or a sprinkle of Parmesan cheese for garnish.