Ham and Bean Soup

This mouthwatering ham and Bean soup is made easily with a simple, tender ham steak and canned white beans. Throw in some fresh onions, carrots, celery, garlic, and a few key spices that you probably already have on hand, and you have yourself an amazing soup.

Outstanding Ham and Bean Soup

Nothing beats a warm bowl of ham and bean soup on a chilly day. This easy and comforting recipe combines hearty beans, savory ham, and flavorful spices for a delicious and satisfying meal. This quick and easy soup is one of my favorite fall and winter weeknight meals. Serve it up in big bowls with fresh corn muffins or sweet potato cornbread. Oh, and the leftovers are even tastier on the second or third day, as all the flavors have had time to meld together.

Easy Ham and Bean Soup Ingredients

What Cuts of Ham to Use

I used a Frick ham steak for this soup Ham steaks are prepackaged and sold with the other smaller cuts of ham at your local grocery store. I have always enjoyed using the Frick brand for many of my recipes, including ham steak with glaze. Make sure you pick a ham steak with a bone in it. Ham shanks or ham hocks can be used in place of the ham steak, but they have less meat.

Leftover holiday ham also works great. If making this with leftover ham, be sure to include the ham bone while simmering. It really adds a lot of flavor and depth to this soup.

How to make Ham and Bean Soup

Start by heating a little oil in a Dutch oven or heavy stockpot over medium-high heat. Add the onion, celery, and carrots cooking until the onion and celery have softened. Now reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper, and crushed red pepper cooking for 1 minute while stirring constantly. Then stir in the chicken broth, brown sugar, white beans, and bay leaves. Next, add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Bring it to a boil, then reduce the heat and let everything simmer for about 20-30 minutes.

Remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Then, return the ham to the pot and simmer for a few minutes. If desired, season to taste with additional black pepper, crushed red pepper, or fresh herbs like thyme and parsley.

Beth’s Pro Tips

• Drain and rinse your beans to remove the additional sodium.
• Great Northern Beans, Cannellini Beans, Pinto Beans, or Navy Beans can be substituted for white beans.
• If you prefer to use dried beans, I recommend soaking overnight. Then rinse well under cold water. Proceed with the rest of the recipe, but simmer the soup for 1 1/2 hours or until the beans are tender.
• You can substitute dried thyme leaves for fresh ones. Use 1 teaspoon instead of 1 tablespoon.
• I recommend not adding any salt to this recipe. Ham and canned beans add plenty of salt.
• Before serving, don’t forget to remove the ham bone and bay leaves.

How to Thicken Ham and Bean Soup

For a creamy texture and thicker base, puree a small portion of the soup with a handheld immersion blender, food processor, or stand blender.  Always remove the inner cap of a stand blender when blending hot liquids so the heat does not build up inside, which could result in the lid flying off and burning you.

Slow Cooker Method

Start by cooking the vegetables and spices on the stovetop. Then transfer to a slow cooker, adding the chicken broth, brown sugar, white beans, bay leaves, and ham steak. Cover and cook on low for 6 hours. Then, remove the ham from the pot and cut it into bite-size pieces. Discard any fat, skin, ham bone, and bay leaves. Return the cut ham to the crock pot, cover, and heat for 20-30 minutes.

Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. This delectable soup reheats very well on the stovetop or in the microwave at reduced power so the beans don’t explode.

To freeze, cool the soup to room temperature and transfer it to a freezer-safe container or freezer zipper bag. Freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.

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