Hearty Ham and Bean Soup Recipe for the Family

Ham and bean soup is the recipe I turn to when I want something that tastes like it cooked all day without actually standing over the stove. Navy beans and a smoky ham hock simmer into a rich, thick broth that’s deeply savory in a way that no shortcut can replicate. This is honest, filling soup that gets better the next day.

Why This Ham and Bean Soup Works

The ham hock is the key. It releases collagen and smoky pork fat into the broth as it simmers, turning a simple pot of beans into something with real depth and body. No powdered soup base can get you there — only low and slow simmering with bone-in ham does this.

Navy beans are the right choice for this soup. They hold their shape for the first hour, then some break down and thicken the broth naturally from the inside. You get a mix of whole beans and a naturally creamy base without adding cream or starch.

I add the vegetables in two stages. The onion and celery go in early to build the base. The carrots go in later so they stay slightly firm rather than turning to mush. That texture contrast — tender beans, soft aromatics, toothsome carrots — is what makes every bowl interesting.

Ingredients

• 1 lb (450g) dried navy beans, soaked overnight and drained
• 1 meaty ham hock (about 1 lb / 450g)
• 8 cups (1.9L) low-sodium chicken or pork broth
• 1 medium yellow onion, diced
• 3 stalks celery, sliced
• 2 medium carrots, sliced into rounds
• 4 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste

What You Need for Ham and Bean Soup

Dried navy beans: Soak them overnight so they cook evenly and don’t blow out the skins. Canned beans work in a pinch but the broth won’t be as thick or rich since they don’t release starch the same way.

Ham hock: This is the flavor engine. The bone, meat, skin, and fat all contribute to a smoky, gelatinous broth that you simply can’t fake. Find them at most grocery meat counters or any butcher.

Broth: Use low-sodium — the ham hock adds plenty of salt on its own. Chicken broth is my default; pork broth deepens the pork flavor further if you can find it.

Smoked paprika: A half teaspoon amplifies the ham’s smokiness without being heavy-handed. Skip it if you’re using a very smoky hock.

Bay leaf and thyme: These are the backbone herbs for any bean soup. They round out the broth and add an herbal lift that keeps the soup from feeling one-dimensional.

How to Make Ham and Bean Soup

1. Drain and rinse the soaked navy beans. Set aside.
2. In a large Dutch oven or heavy pot, combine the ham hock, onion, celery, garlic, bay leaf, thyme, smoked paprika, and black pepper.
3. Add the drained beans and pour in the broth. The liquid should cover everything by at least 1 inch (2.5cm) — add water if needed.
4. Bring to a boil over high heat, then reduce to a steady simmer. Skim any foam that rises in the first 10 minutes.
5. Cover and cook for 1 hour, until the beans are mostly tender.
6. Add the carrots. Continue simmering uncovered for 25–30 minutes until the carrots are tender and the broth has thickened.
7. Remove the ham hock. Pull the meat from the bone, chop or shred it, and return it to the pot. Discard the bone and skin.
8. Taste and adjust salt. Remove the bay leaf. Serve hot.

Ham and Bean Soup Variations

Slow Cooker Ham and Bean Soup

Combine soaked beans, ham hock, broth, onion, celery, garlic, and dried herbs in the slow cooker. Cook on low for 8–10 hours. Add carrots in the last 2 hours. Pull the ham from the bone and stir back in before serving. The hands-off time makes this the easiest version to prep in the morning and come home to.

Ham and Bean Soup with Leftover Ham

Skip the hock and use 2 cups of diced leftover ham instead. The broth will be lighter but still satisfying. Add a smoked ham bone if you have one from a holiday dinner — it gives some of that depth back without needing a full hock.

Tuscan White Bean and Ham Soup

Add a can of diced tomatoes and a handful of chopped kale in the last 20 minutes. Finish with a drizzle of good olive oil and a pinch of red pepper flakes. The tomato acidity cuts through the richness and makes the soup feel brighter and less heavy.

Smoky Ham and Bean Soup with Greens

Stir in 2 cups of chopped collard greens or Swiss chard in the last 15 minutes. The greens wilt into the broth and add an earthy bitterness that balances the salty pork. This is the version I make when I want the soup to feel like a full meal on its own.

Tips for the Best Ham and Bean Soup

• I always soak the beans overnight — it cuts the cooking time by 30 minutes and gives you beans that hold their shape instead of splitting open.
• Skim the foam in the first 10 minutes of simmering. It’s harmless but the soup looks and tastes cleaner without it.
• Don’t salt until the end. Ham hocks vary in sodium content and the broth concentrates as it cooks — early salting can leave you with a soup that’s too salty to fix.
• To thicken the broth, mash about 1 cup of beans against the side of the pot with a spoon. The starch thickens everything within a few minutes without any added flour.
• This soup is better the next day. The beans absorb more flavor overnight and the broth gets richer. I always make a full batch and plan for leftovers.

Make Ahead & Storage

Ham and bean soup keeps in an airtight container in the fridge for up to 5 days. The beans continue to absorb broth as it sits, so the soup will be thicker the next day. Add a splash of broth or water when reheating to loosen it back up.

Freeze in portions for up to 3 months. Let the soup cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat over medium-low heat, stirring occasionally. Don’t freeze with crusty bread — make that fresh when you serve.

Common Questions

Do I have to soak the beans overnight?

Soaking cuts cooking time and helps the beans cook more evenly. If you skip the soak, add 45–60 minutes to the total simmer time and check for doneness regularly. The beans will still cook, they just take longer and some may split more than soaked beans do.

Can I use canned beans instead of dried?

Yes — drain and rinse two 15-oz cans of navy or cannellini beans and add them with the carrots (not at the start). The total cook time drops to about 45 minutes. The broth won’t be as thick since canned beans don’t release the same starch, but the flavor is still good.

What can I use instead of a ham hock?

A smoked ham bone works well if you have one from a roast. Diced smoked kielbasa sausage is a quicker alternative — add 8 oz in the last 20 minutes. For a lighter version, use diced leftover ham and add 1/2 teaspoon of liquid smoke to approximate the smokiness.

How do I make ham and bean soup thicker?

Mash 1 cup of cooked beans against the side of the pot and stir — the released starch thickens the broth within minutes. Alternatively, remove 2 cups of soup, blend it smooth, and stir it back in for a creamier texture without adding any cream.

Can I make this in a slow cooker?

Yes. Combine soaked beans, ham hock, broth, onion, celery, garlic, and herbs in the slow cooker. Cook on low 8–10 hours. Add carrots in the last 2 hours. Pull the ham meat from the bone and return it to the pot before serving.

Ham and bean soup is the recipe I come back to every winter because it delivers more flavor per dollar than almost anything else I make. Save this pin and tap the link for the full recipe with all the tips.