4.6

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977 Reviews

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Hearty ham and bean soup with lots of vegetables and seasonings. This recipe is easy to make and a great way to use a leftover ham bone.

Submitted by J A McConville 

Updated on September 14, 2023SaveRatePrintShare

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Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Additional Time:

1 hr

Total Time:

2 hrs 45 mins

Servings:

8

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This ham and bean soup recipe is not only delicious, it’s the perfect use for leftover meat.

How to Make Ham and Bean Soup

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Ham and Bean Soup Ingredients

These are the simple ingredients you’ll need for this top-rated ham and bean soup recipe:

• Water: This hearty soup starts with eight cups of water.
• Beans: If you can’t find dry great northern beans, you can use any white bean you have on hand.
• Vegetables: You’ll need carrots, an onion, and celery.
• Seasonings: This ham and bean soup is seasoned with salt, fresh garlic, mustard powder, bay leaves, and ground white pepper.
• Ham: You’ll need one ham hock and two cups of chopped ham.

How to Thicken Ham and Bean Soup

This ham and bean soup is incredibly filling and satisfying. However, if you’d like it to be a little thicker, try adding a cornstarch slurry — or use this unlikely ingredient.

How to Store Ham and Bean Soup

Store your leftover ham and bean soup in a shallow, airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stove.

Can You Freeze Ham and Bean Soup?

Yes, this ham and bean soup freezes quite well! Ladle it into zip-top bags, squeeze out the excess air, and seal the bags tightly. Wrap the bags in foil and freeze flat for up to three months.

Allrecipes Community Tips and Praise

“Great basic recipe,” according to Dave Cartee. “I have made it a few times. I also take a couple scoops and purée it in a blender and put it back in to thicken it up a little. I make a big [batch] and freeze some for later.”

“I added celery and Yukon gold potatoes to help this delicious soup go further with feeding more,” says Ne_Tia2003. “Love love love it!!!”

“Wonderful soup,” raves Linda. “Definitely not basic. I made it two weeks ago for dinner with grilled cheese sandwiches and ate it for lunch for the next five days! It’s that good! I am making it again right now.”

Editorial contributions by Corey Williams

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Ingredients

1x2x4x

Original recipe (1X) yields 8 servings

• 8 cups water
• 1 pound dry great northern beans, sorted and rinsed
• ½ teaspoon salt
• 1 cup chopped carrots
• 1 cup chopped onion
• ½ stalk celery, chopped
• 1 teaspoon minced garlic
• 1 teaspoon mustard powder
• 2 bay leaves
• 1 ham hock
• 2 cups chopped ham
• ½ teaspoon ground white pepper, or to taste

Directions

1. Place water and beans in a large pot; bring to a boil over high heat. Stir in salt and remove the pot from heat; cover, and let stand for 1 hour.
2. Add carrots, onion, celery, garlic, mustard, and bay leaves to the pot with beans; stir well. Add ham hock and bring to a boil; reduce heat to low and simmer for 1 hour.
3. Remove ham hock and discard. Stir in chopped ham and simmer for 30 minutes. Season with ground white pepper to taste.

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