Ham and Bean Soup

Our take on the cold weather classic keeps it simple and delicious.

When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can't eat those!)

ham and bean soup served in a white bowl

Elise Bauer

Dad's Ham and Bean Soup Is the Best

This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we'll enjoy it for dinner one night and then for lunch for several days afterward.

Why is it that some stews and soups improve the next day? I think it's because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.

ham and bean soup served in a bowl

Elise Bauer

Ham Shanks or Ham Hocks?

This recipe uses smoked ham shanks or ham hocks to create the rich broth for the soup. Ham shanks tend to have more meat on them (the photos of the soup show meat from a ham shank).

Think of the hock as the pig's "ankle", right above the feet. The shanks are below the shoulder (front) or the ham (rear leg).

I recommend using shanks for this recipe if you have a choice. If you use ham hocks and you would like a meaty soup, you may want to add some chopped ham steak to the soup.

Reader Variations on This Soup Recipe

  • Kaley: "I just add chicken stock and make it with the 15 dried bean mix. Gives this soup a great texture since some of the beans from the mix naturally blend and thicken the soup. Tastes even better as leftovers."
  • Timm: "This is the best! I made this after Christmas with a leftover spiral cut ham bone and a bunch of the meat that was left on it. I tried a second batch weeks later using white navy beans and it was not as good. You really MUST use Cannellini or Great Northern beans. They create more of a starchy thickness that you don't get with the little white beans."
  • Debbe: "Before cooking I always look over the dry beans a little at a time, and remove any that's damaged or discolored along with rocks that might be with the beans. After looking and sorting through the beans I put them in a colander and run warm water over them and gently rub the beans between my fingers to wash any dirt or impurities from them, then I add them to the crockpot on top of my chunks of ham and veggies and seasonings."
  • Kimberly: "I soaked 1 pound of northern beans overnight. I first I boiled a giant turkey leg in 3 cartons of chicken broth and 3 cups of water. Boiled for 2 hours on medium. Then I pulled the turkey bone out, removed all meat and tossed back in the pan. And discarded the bone. After 2 hours I then added 1 box of Zatarain's yellow rice. Then I cooked an additional 25 min. I must say adding the rice was an amazing choice but what topped it off was the honey cornbread from a Jiffy mix. This was yummy for sure. Super filling."

How to Store and Freeze This Soup

This soup will keep in the fridge for up to 5 days, and the flavor even improves! You can also freeze it in individual containers for up to three months. Thaw overnight and reheat, or reheat straight from the freezer over low heat.

Check Your Beans First

Dried beans keep for ages, but they, too, can get old. Beans that are over a year old can be tough and fall apart while still remaining hard in the center. Try to use beans within a year of purchase, and buy your dried beans at a store that you know has a good turnover.

More Great Ways to Eat Beans

From the Editors Of Simply Recipes

Ham and Bean Soup

Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Servings 8 servings

Use ham shanks rather than hocks if you would like a meaty soup.

You can use 2 to 3 cans of drained and rinsed white beans instead of the dried beans. Add them in Step 4.

Ingredients

  • 1 pound (2 1/2 cups) dry white beans, like cannellini or Great Northern

  • 2 quarts water

  • 2 to 3 pounds smoked ham shanks or ham hocks

  • 2 teaspoons Herbes de Provence, or Italian seasoning

  • 1 tablespoon extra virgin olive oil

  • 1 cup diced onions (about 1 small onion)

  • 1 cup chopped celery (about 2 to 3 ribs)

  • 2/3 cup chopped carrots (about 1 medium carrot)

  • 2 to 3 cloves garlic, minced

  • Tabasco sauce

  • Salt and pepper

  • Fresh parsley

Method

  1. Soak the dry beans:

    Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.

    Beans soaking in pot.

    Simply Recipes / Sally Vargas

  2. Simmer the ham:

    While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

  3. Sauté the onions:

    Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

    saute chopped onions
    Elise Bauer
  4. Add vegetables and beans to the ham broth:

    Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.

  5. Simmer the soup:

    Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

  6. Season to taste:

    Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

    Did you love the recipe? Let us know with a rating and review!

Nutrition Facts (per serving)
611 Calories
25g Fat
37g Carbs
58g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 611
% Daily Value*
Total Fat 25g 32%
Saturated Fat 8g 41%
Cholesterol 155mg 52%
Sodium 229mg 10%
Total Carbohydrate 37g 13%
Dietary Fiber 9g 34%
Total Sugars 2g
Protein 58g
Vitamin C 3mg 14%
Calcium 187mg 14%
Iron 8mg 43%
Potassium 1696mg 36%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.