10+ Ham and Bean Soup Recipes to Warm Your Soul This Season

Ham and bean soup is one of those meals that just feels right, especially when you want something simple and filling.

It brings together savory ham and creamy beans for a dish that’s as cozy as it is easy to throw together.

You can use leftover ham or just basic ingredients to whip up a soup that’s totally your own. Whether you’re after a quick fix or something to let simmer all afternoon, ham and bean soup covers it.

It’s a great way to warm up on chilly days or feed a crowd without much fuss.

Ingredients

• Dried or canned white beans
• Ham or ham bone
• Onion
• Carrots
• Celery
• Garlic
• Salt
• Pepper
• Water or broth

Cooking Instructions

1. Rinse beans and soak if you’re using dried beans.
2. Chop the veggies and garlic.
3. Toss beans, ham, veggies, and water or broth in a pot.
4. Bring to a boil, then lower the heat and let it simmer for 1-2 hours (60-90 minutes) until the beans are soft.
5. Add salt and pepper to taste.
6. If you used a ham bone, pull it out, shred the meat, and stir it back in before serving.

1) Classic Ham and Bean Soup with Ham Hock and Garlic

Here’s a classic that never gets old.

Simmer white beans with a ham hock and you get that deep, smoky flavor that just feels like home.

Garlic, onions, celery, and carrots cook right along with the beans and ham, making everything extra cozy.

If you use dried beans, soaking them first helps them cook up nice and soft.

You really only need one pot. Let everything bubble away until the beans and veggies are tender and the meat’s falling apart.

Ingredients

• 1 ham hock
• 1 pound dried white beans (great northern or navy work), soaked
• 2 medium onions, chopped
• 2 ribs celery, chopped
• 2 carrots, peeled and chopped
• 6 garlic cloves, minced
• 6 cups water or broth
• Salt and pepper to taste

Cooking Instructions

1. Rinse soaked beans and add to a big pot with the ham hock and water or broth.
2. Bring to a boil, then turn down the heat and simmer for an hour.
3. Add onions, celery, carrots, and garlic. Stir and keep simmering for another 1-2 hours until the beans are soft.
4. Pull out the ham hock, shred the meat, and toss it back in.
5. Season with salt and pepper, then ladle it up hot.

For more ideas, check this Classic Ham and Bean Soup recipe.

2) Slow Cooker Ham and White Bean Soup

Let’s be honest, sometimes you just want dinner to cook itself.

That’s where this slow cooker ham and white bean soup shines.

Soak the white beans, toss them in your slow cooker with chopped ham and broth, and let it do its thing.

If you want a little extra flavor, sauté onions, garlic, and carrots first before adding them.

With almost no effort, you get a hearty, healthy soup packed with creamy beans and savory ham.

Check out this version for simple steps and tasty results at slow cooker ham and white bean soup.

Ingredients

• 1 pound dried white beans (soaked)
• 2 cups cooked ham, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 2 cups water
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Soak beans overnight or use a quick soak if you’re in a rush.
2. Heat olive oil in a pan and cook onion, garlic, and carrots until soft.
3. Drain beans and toss them in the slow cooker.
4. Add ham, the cooked veggies, broth, and water.
5. Cook on low for 8 hours or high for 4 hours until the beans are tender.
6. Add salt and pepper before serving.

3) Old-Fashioned Ham and Navy Bean Soup

This one’s all about comfort.

Navy beans and smoked ham make a soup that’s rich and perfect for cold weather.

The ham brings a smoky flavor, and the beans cook up soft and creamy.

You can use a ham bone or leftover ham pieces—either works and helps cut down on food waste.

Onions, carrots, and celery go in with the beans, adding more flavor and a little nutrition boost.

Let it simmer slowly to really bring everything together.

Ingredients

• 1 pound navy beans
• 1 ham bone or 2 cups diced smoked ham
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 4 cups water
• Salt and pepper to taste

Cooking Instructions

1. Soak navy beans in water for at least 4 hours or overnight.
2. Drain beans and add to a large pot.
3. Add ham bone or ham, onion, carrots, and celery.
4. Pour in chicken broth and water.
5. Bring to a boil, then lower heat and let it simmer for 1.5 to 2 hours.
6. Remove the ham bone, shred any meat, and stir it back in.
7. Season with salt and pepper. Serve it up warm.

For a detailed recipe, check this Old-Fashioned Ham and Bean Soup.

4) Hearty Ham and Bean Soup with Carrots and Celery

Got leftover ham? This soup’s a great way to use it up.

Carrots and celery bring a nice crunch and a fresh flavor that balances out the smoky ham.

You’ll start by sautéing onions, carrots, and celery until they’re soft.

Add ham, beans, broth, and some seasonings next.

Let it all simmer until everything’s tender and the flavors meld together.

This one works with ham bones too—slow cooking really pulls out that deep, rich flavor.

And hey, it’s all in one pot, so cleanup’s not a nightmare.

Ingredients

• 2 cups cooked ham, chopped
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cups white beans, cooked or canned
• 6 cups chicken broth
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp thyme

Cooking Instructions

1. In a big pot, heat oil and sauté onion, carrots, and celery for about 5 minutes.
2. Add garlic and cook for another minute.
3. Stir in ham, beans, broth, thyme, salt, and pepper.
4. Bring to a boil, then lower the heat and simmer for 30 minutes.
5. Taste and adjust seasoning before serving.

5) Easy Ham and Bean Soup with Canned Beans

If you need a quick, no-fuss dinner, this one’s for you.

Canned beans make things fast, but the soup still comes out hearty and full of flavor.

Start by sautéing chopped onions, carrots, and celery in butter to get those flavors going.

Then add broth, canned beans, a ham hock or diced ham, and herbs like thyme and bay leaf.

Let it simmer for about an hour so everything gets cozy together.

You end up with a warm, filling meal that’s easy to make from pantry staples.

Ingredients

• 1 tablespoon butter
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cups chicken or vegetable broth
• 3 cans white beans, drained and rinsed
• 1 ham hock or 2 cups diced ham
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add onions, carrots, and celery, cooking until soft (about 5 minutes).
3. Pour in broth, beans, ham, thyme, and bay leaf.
4. Bring to a boil, then lower the heat and simmer, covered, for 1 hour.
5. Remove the bay leaf and ham hock if you used one.
6. Add salt and pepper to taste before serving.

You can find more details on this easy soup at Quick and Easy Ham and Bean Soup with Canned Beans.

6) Smoky Ham and Bean Soup with Mustard

Smoky ham and a little mustard? Yes, please.

The ham hock gives this soup a deep, rich flavor, and the mustard adds a bit of zing that’s surprisingly good.

There’s plenty of veggies here too—carrots, celery, onions—so it doesn’t feel heavy.

Let it simmer slowly so everything blends together.

You can make this on the stove or toss it in a slow cooker if you’re feeling lazy.

The mustard’s a small thing, but it really makes the soup stand out.

Ingredients

• 1 ham hock
• 2 cups dried white beans (navy or great northern)
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon mustard (Dijon or yellow)
• 6 cups water or broth
• Salt and pepper to taste

Cooking Instructions

1. Soak beans overnight in cold water.
2. Drain beans and put in a big pot with the ham hock.
3. Add carrots, celery, onion, garlic, water or broth, and mustard.
4. Bring to a boil, then lower the heat and cover.
5. Simmer for 2 to 3 hours until the beans are soft.
6. Remove the ham hock, shred any meat, and stir it back in.
7. Add salt and pepper before serving.

7) Instant Pot Ham and Bean Soup

Instant Pot ham and bean soup makes a hearty meal in no time. Grab some leftover ham, dried beans, and simple veggies like carrots and onions.

Start by sautéing garlic and onion in a splash of olive oil. Toss in the beans, chopped ham, carrots, and broth.

Set the Instant Pot to soup mode and cook for about 45 minutes. The beans turn out super tender, almost creamy.

Let the pressure release naturally for 15 minutes. That extra time helps the flavors come together.

You get a warm, filling soup that’s perfect for busy days when you just want something cozy. Dry beans keep it budget-friendly and bump up the nutrition.

Ingredients:

• 1 lb dried navy beans (or mixed white beans)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2-3 cups cooked ham, chopped
• 6 cups chicken broth

Cooking Instructions:

1. Turn on the Instant Pot to sauté mode and heat olive oil.
2. Add onion and garlic; cook until soft.
3. Add beans, carrots, ham, and broth. Stir.
4. Secure lid, set to soup mode, and cook for 45 minutes.
5. Let pressure release naturally for 15 minutes, then quick release if needed.
6. Stir soup and serve warm.

More details on Instant Pot ham and bean soup are available at So Much Food.

8) Ham and Bean Soup with Diced Tomatoes and Herbs

Here’s a ham and bean soup that leans on diced tomatoes and fresh herbs for extra flavor. You start by simmering a ham bone with onions, carrots, and celery.

Add diced tomatoes for a bit of tang and richness. Herbs like thyme and bay leaves give the soup a lovely aroma while the beans soften up.

You can make this in a Dutch oven or just a big pot—no fancy equipment needed. It’s a good way to use up leftover ham.

Ingredients

• 1 ham bone with some meat
• 1 cup diced onions
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cups dried white beans (soaked)
• 2-3 cups water or broth
• 1-2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Cooking Instructions

1. In a large pot, add ham bone, onions, carrots, celery, and diced tomatoes.
2. Pour in water or broth, enough to cover the ingredients.
3. Add soaked beans, bay leaves, and thyme.
4. Bring to a boil, then reduce heat and simmer for 2 to 3 hours until beans are soft.
5. Remove the ham bone, shred any meat, and add it back to the soup.
6. Season with salt and pepper. Serve warm.

For details, see Dutch Oven Ham and Bean Soup {tomato based}.

9) Vegetable-Packed Ham and Bean Soup

This ham and bean soup bursts with colorful vegetables. Carrots, celery, cabbage, and potatoes make it hearty and satisfying.

Veggies add fiber and vitamins to every bite. The ham brings a smoky flavor that works so well with the beans and veggies.

Letting everything simmer together really lets the flavors meld. You can use fresh or frozen vegetables—whatever you’ve got on hand.

A can of diced tomatoes adds a little depth to the broth. This soup works in a slow cooker or on the stove.

Ingredients

• 1 ½ cups dried beans (or 3 cups cooked)
• 1 to 1 ½ lbs ham or ham bone
• 2 carrots, chopped
• 2 celery stalks, sliced
• 1 cup cabbage, chopped
• 1 medium potato, cubed
• 1 can diced tomatoes (14.5 oz)
• 6 cups vegetable or chicken broth
• Salt and pepper to taste

Cooking Instructions

1. Rinse and soak the dried beans overnight or use canned beans.
2. In a large pot, combine ham, broth, and beans. Bring to a boil, then reduce heat and simmer.
3. Add carrots, celery, cabbage, potatoes, and diced tomatoes. Cook until vegetables are tender, about 45 minutes to 1 hour.
4. Season with salt and pepper.
5. Serve warm and enjoy!

10) Budget-Friendly Ham and Bean Soup with Leftover Ham

Using leftover ham is a clever way to save money and cut down on waste. This soup is easy to throw together and uses basic ingredients you probably already have.

Cooking the beans with the ham brings out a lot of flavor. Add carrots and onions for a soup that’s both filling and tasty.

You can use dried or canned beans—no judgment here. If you have a leftover ham bone, toss it in for extra flavor.

Ingredients

• 2 cups cooked or leftover ham, chopped
• 1 cup dried white beans or 2 cans white beans, drained
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 6 cups water or broth
• Salt and pepper to taste

Cooking Instructions

1. If you’re using dried beans, soak them overnight. Then drain them well.

2. Grab a large pot. Sauté the onion, carrots, and garlic together until they’re soft and fragrant.

3. Toss in the ham and beans. Pour in water or broth—whichever you’ve got handy.

4. Crank up the heat and bring everything to a boil. Once it’s bubbling, lower the heat and let it simmer for about an hour. If you’re using canned beans, you can get away with just 30 minutes.

5. Hit it with salt and pepper right before serving.

If you want another take on this, check out Skinny Spatula’s leftover ham soup recipe.