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Bowl of ham and bean soup with tender white beans, chunks of ham, and vegetables, served with cornbread on the side.

Simple Ham and Bean Soup

This simple ham and bean soup is hearty, budget-friendly, and packed with smoky flavor from slow-simmered ham. With tender white beans and classic aromatics, it’s an easy one-pot meal that’s perfect for cozy nights and leftovers that taste even better the next day.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound dried navy beans or great northern beans
  • 1 meaty ham bone or 2–3 cups diced ham
  • 1 tablespoon reserved ham fat or olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 6 cups low-sodium chicken broth
 Add up to 1 additional cup if needed during cooking
  • Salt to taste (add after beans are tender)
  • 1 –2 teaspoons apple cider vinegar finish
Optional:
  • Pinch red pepper flakes
  • ½ teaspoon smoked paprika
  • Fresh parsley for serving

Method
 

Soak the Beans
  1. Soak beans in water 8–12 hours. Drain and rinse.
Build the Base
  1. In a large Dutch oven over medium heat, add ham fat or olive oil.
Add onion, carrots, and celery. Cook 6–8 minutes until softened.
  2. Add garlic and cook 30 seconds.
Simmer
  1. Add soaked beans, ham bone (or diced ham), bay leaf, thyme, pepper, and 6 cups broth.
Bring to a gentle boil, then reduce to a low simmer.
  2. Cover partially and cook 1½–2 hours, until beans are very tender.
Shred & Thicken
  1. Remove ham bone. Shred any meat and return it to the pot.
  2. For a hearty farmhouse texture, mash about 1 cup of beans against the side of the pot and stir back in.
  3. Simmer uncovered 10–15 minutes more to thicken slightly.
Finish
  1. Remove bay leaf.
Stir in apple cider vinegar.
  2. Taste and adjust salt as needed (salt only after beans are fully tender).
  3. Add a splash of broth if the soup becomes thicker than desired.
  4. Serve hot, topped with fresh parsley if desired.

Notes

  • This is a hearty, rustic-style ham and bean soup.
  • Salt only after beans are fully tender.
  • Soup thickens as it rests; add broth when reheating.
  • Freezes well.