Cozy Up with This Simple Ham and Bean Soup Recipe

Ham and Bean Soup is what I make when the weather dips, my fridge looks a little bare, and I want something that hugs from the inside out. You don’t need fancy ingredients or complicated steps. Just a pot, some beans, and a bit of ham, and you’re off. It’s budget friendly, simple, and tastes even better the next day. If you’ve got leftover ham after a holiday, this is the most satisfying way to use it. Ready to cozy up with a bowl that warms you right through?

Can you make this recipe in a slow cooker or instant pot?

Absolutely. Ham and Bean Soup is one of those set it and forget it type meals, which makes it perfect for both the slow cooker and the Instant Pot. Here’s how I do each, plus a quick stovetop rundown if you’re already at the stove.

Slow Cooker Method

Add rinsed beans, diced onion, carrot, celery, garlic, bay leaf, thyme, and chopped ham or a ham bone to the slow cooker. Pour in enough low sodium chicken or vegetable broth to cover by an inch. Cook on low 7 to 8 hours or high 4 to 5 hours until the beans are tender. If you’re using a ham bone, pull it out at the end, shred off the meat, and return it to the pot. Season with salt and pepper at the end because ham can be salty. Stir in a splash of vinegar for brightness if you like. That tiny hit makes everything pop.

Instant Pot Method

Use the sauté function to soften the veggies in a bit of olive oil, then add beans, ham, broth, and seasonings. Lock the lid, set to Pressure Cook on High for 35 to 40 minutes for dry beans, natural release for 15 minutes, then quick release. If you’re using canned beans, reduce the cook time to 10 minutes and add the beans after pressure cooking so they don’t turn mushy. Finish with fresh parsley and a squeeze of lemon if you want brightness.

Stovetop Option

Sweat the veggies until soft. Add beans and broth, then simmer gently until tender. With soaked dry beans, it’s usually 60 to 90 minutes depending on the bean. With canned beans, you’ll be done in about 30 minutes. Keep the simmer low and gentle for creamy beans and a clear broth. The longer it bubbles softly, the cozier it gets.

Tip: If you’re short on time, use canned great northern beans or cannellini beans. If you’ve got the whole day, dry beans create a deeper, creamier pot of soup.

Ingredient Spotlight: Ham

Let’s talk ham, because it’s the heart of the flavor here. You’ve got a few good options, and each gives the soup a slightly different vibe.

Best Cuts to Use

Ham bone or ham hock: This is my top pick for deep, smoky flavor. The bone gives extra richness and helps the broth develop that cozy body we all want. Pull the bone at the end, shred any meat, and stir it back in.

Diced leftover ham: Perfect after a holiday meal. Chop it into bite size pieces. Since it’s already cooked, add it closer to the end so it stays tender and juicy.

Smoked sausage or bacon: Not traditional, but in a pinch, a little chopped smoked sausage or a couple slices of bacon can boost flavor. Sauté first to get that bit of browning. Don’t overdo the salt when using bacon.

Quality matters, but not fancy. Use what you have. If your ham is very salty, use low sodium broth and taste as you go. If your ham is super lean, a small drizzle of olive oil can help round out the mouthfeel.

My neighbor tried this with a leftover spiral ham and said it was the best soup of her winter. She dropped off a jar so I could taste it, and honestly, I had to hold myself back from finishing it standing at the counter.

How to thicken ham and bean soup

Sometimes you want it brothy and light, and sometimes you want it a little more hearty and spoon hugging. Here are easy ways to thicken without fuss.

Quick Thickening Tricks

Mash some beans: Take out a ladle of beans and broth, mash with a fork, and stir back in. Instant creaminess with zero extra ingredients.

Simmer uncovered: Let it bubble gently without a lid for 10 to 15 minutes to reduce and concentrate the broth.

Blender boost: Blend a cup of soup and return it to the pot. The starch naturally thickens the whole pot.

Slurry: Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the soup and simmer a few minutes. This is handy if you prefer a glossy finish.

Add a potato: Diced russet or Yukon gold will release starch as it cooks. This is great if you want a thicker, stew-like bowl.

Remember, Ham and Bean Soup thickens as it cools. If it gets too thick when reheating, add a splash of broth or water to loosen it to the texture you love.

How to store and freeze this soup

Soups like this are meal prep gold. The flavors deepen overnight, and reheating is painless.

Reheating Without Losing Texture

Fridge: Cool completely, then store in airtight containers up to 4 days. Reheat gently on the stove over low heat, stirring now and then. Add a little water if it looks too thick.

Freezer: This freezes beautifully. Portion into freezer safe containers or flat freezer bags for quick thawing. Freeze up to 3 months for best texture.

Thaw and reheat: Thaw overnight in the fridge or set the bag in a bowl of cold water for a faster thaw. Warm on the stove. Taste and adjust with a pinch of salt, black pepper, and maybe a squeeze of lemon for brightness.

If you want a full guide on stashing soups for later, this step by step breakdown is super handy: how to freeze soup the easy way.

Safety note: Let the soup cool before refrigerating. You can speed it up by placing the pot in an ice bath and stirring, then transferring to containers.

Serving Suggestions

There’s nothing fussy about serving Ham and Bean Soup. Keep it simple and make it cozy.

• Bread: Crusty baguette, buttered sourdough, or warm cornbread.
• Toppings: Fresh parsley, cracked black pepper, chili flakes, or a little grated Parmesan.
• Salad on the side: A crisp green salad with lemon dressing balances the richness.
• Add veggies: Stir in chopped spinach or kale at the end for a pop of green.
• Make it a soup night: Pair with another cozy bowl like this classic split pea soup if you’re feeding a crowd.

Want to double down on comfort? Warm a skillet of garlicky bread crumbs and sprinkle a spoonful on each bowl for crunch. It’s the contrast for me. Also, if you’re a fan of rice soups, you might like this creamy favorite for another day: creamy garlic chicken and rice.

Last thing. A small drizzle of good olive oil right before serving adds a silky finish without weighing it down.

Common Questions

Do I need to soak dry beans? You don’t have to, especially with the Instant Pot. Soaking overnight reduces cook time and can help beans cook more evenly. If you forget, it’s still fine.

What beans work best? I like great northern or cannellini for their creaminess. Navy beans are great too. Use what you have.

Can I make it vegetarian? Yes. Skip the ham, add a teaspoon of smoked paprika, use vegetable broth, and toss in extra veggies like mushrooms for umami.

How do I fix a salty soup? Add a splash of water or unsalted broth, stir in a squeeze of lemon, and don’t add any salt until the very end. Potatoes can help absorb salt too.

What’s the best way to add more flavor? Use a ham bone or ham hock, sauté your veggies until fragrant, and finish with fresh herbs. A bay leaf and thyme do a lot of heavy lifting here.

Big bowls, simple joy

This is the kind of meal you lean on when you want comfort without fuss. Ham and Bean Soup fills the kitchen with savory, homey smells and brings a little calm to busy evenings. Keep it brothy or make it thick and creamy, but either way, it hits the spot. If you want another take for inspiration, I like how this version from Ham and Bean Soup – Art and the Kitchen plays up smoky notes, and this clearly written Ham and Bean Soup Recipe has helpful tips for meal prep and leftovers. Give it a try tonight, and don’t be surprised if tomorrow’s bowl tastes even better.

Ham and Bean Soup

A comforting and budget-friendly ham and bean soup perfect for cozy evenings, easy to make in a slow cooker, Instant Pot, or stovetop.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 240

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb dried white beans (great northern or cannellini) Soaked or unsoaked depending on cooking method
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 lb diced leftover ham or ham bone For smoky flavor
• 6 cups low sodium chicken or vegetable broth Adjust based on saltiness of ham
• to taste salt and black pepper Season to preference

Method

 

Preparation

1. Rinse the dried beans under cold water and soak overnight if using dry beans.
2. In a slow cooker, add the rinsed beans, diced onion, carrot, celery, minced garlic, bay leaf, thyme, and ham.
3. Pour enough broth to cover the ingredients by an inch.

Slow Cooker Cooking

1. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until beans are tender.
2. If using a ham bone, remove at the end, shred off the meat, and return it to the pot.
3. Season with salt and pepper at the end and stir in a splash of vinegar for brightness.

Instant Pot Cooking

1. Use the sauté function to soften the vegetables in olive oil.
2. Add the beans, ham, broth, and seasonings.
3. Lock the lid, set to Pressure Cook on High for 35 to 40 minutes for dry beans and natural release for 15 minutes, then quick release.
4. If using canned beans, reduce cook time to 10 minutes and add after pressure cooking.
5. Finish with fresh parsley and a squeeze of lemon.

Stovetop Cooking

1. Sauté the veggies until soft in a pot.
2. Add the beans and broth, then simmer gently until tender.
3. With soaked dry beans, it takes about 60 to 90 minutes; with canned beans, about 30 minutes.

Notes

If you want a thicker soup, mash some beans and stir back in or simmer uncovered to reduce. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.