Easy Ham & Bean Soup

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This easy ham & bean soup is full of nourishment and full of delicious flavor. You will be surprised at how this recipe is so easy to make.

This easy ham & bean soup is a great recipe to whip up when you have a leftover ham bone (hock) & baked ham from your ham dinner. You will find that it’s a great way to enjoy a warm bowl of soup and get that extra depth of flavor for ultimate comfort food on a chilly night for the whole family.

We always have leftover baked ham with the ham hock either from our Easter or Christmas Dinner. And it is the best way to use the leftovers to make this classic soup with ham & beans. Now, with the chilly days upon us, serving warm bowls of hearty soups is just what is needed to warm up the body & soul on a cold winter day! 

Ingredients needed for ham & bean soup

• Ham Hock (Bone)
• Chopped Ham
• Dried Beans
• Bay Leaves
• Dry Mustard
• White Pepper
• Minced Garlic
• Carrots
• Celery
• Onions
• Fresh Parsley (optional)

Directions for making Easy Ham & Bean Soup with Dry Beans

1. Rinse the navy beans in a colander, then discard any bad beans.
2. Add beans to about 6-7 Qts of water into a large pot and bring to a raging boil.
3. Turn off the heat, then remove the pot from the stove top and let it sit for 1 hour.
4. While the beans are soaking, chop the ham, carrots, onions & celery.
5. Place the chopped vegetables & ham in the refrigerator until ready to add with the beans.
6. Return the pot of beans to the burner on medium heat and bring it to a boil; then add the Ham Hock (bone), Carrots, Celery, Onions, Bay Leaves, Dry Mustard, and Garlic.
7. Stir the ingredients well and simmer the soup for 1 hour. 
8. Then add the chopped ham and simmer on low heat for an additional 30 minutes. Add pepper to taste, and enjoy!

Directions for making Easy Ham & Bean Soup with Canned Beans

1. Take 3-4 cans of Navy Beans and drain & rinse in a colander. Set aside.
2. Add 6-7 quarts of water in a large pot and ham hock (bone), Carrots, Celery, Onions, Bay Leaf or two, Dry Mustard, and Garlic.
3. Cook for 1 hour on medium-high heat. Stirring occasionally.
4. Stir in ham and simmer for 30 minutes.
5. Add white or black pepper to taste. Serve & Enjoy!

Note: the ham and bean soup should have a thick consistency. If your soup is too thick for your taste, add a little water at a time for your desired thickness.

Do I have to soak dry navy beans overnight?

There is no need to soak your beans overnight; however, all you need to do is rinse and do a quick method soak in a pot of boiled water for an hour.

How long can leftover soup be stored?

Store leftover soup in a sealed, airtight container for up to 3-4 days in the refrigerator.

Can ham & bean soup be stored in the freezer?

It sure can. Store for up to 6 months in a freezer-safe container or freezer bag.

Can I use can beans for making bean & ham soup?

Yes, you absolutely can! To skip the soaking method of dry beans, you can use Great Northern Beans or Cannellini Beans. You will need about 3-4 cans of beans for the ham & bean soup recipe. Also, be sure to drain & rinse the beans before using them for best results. Using can beans will cut the time for making this hearty soup.

Can extra veggies be added to the soup?

You sure can. Just be mindful that you may have to add a bit more water to help with the desired consistency.

What compliments ham & bean soup?

Serve this delicious hearty homemade soup with:

• Tortilla Chips
• Cornbread Muffins
• Fresh Homemade or Crusty Bread
• Biscuits
• French Bread

Here are some alternatives if you do not have spices in your pantry!

• Bay Leaves = Fresh Thyme
• White Pepper = Black Pepper
• Dry Mustard = Prepared Dijon Mustard

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