There’s nothing quite like a warm, hearty bowl of ham and bean soup to bring comfort on a chilly day. This old-fashioned recipe turns pantry staples into pure homemade magic.
Simmered low and slow, it’s a timeless way to savor leftover holiday ham or a smoked ham hock. Every spoonful is rich, savory, and soul-satisfying.
Main Ingredients That Make This Ham and Bean Soup Shine
- Navy Beans – These small, creamy white beans absorb flavor beautifully and become irresistibly tender after a long, slow simmer.
- Smoked Ham Bone or Ham Hock – Infuses deep smoky richness into every bite while adding natural body to the broth.
- Onion – Provides a flavorful aromatic base that complements the ham without overpowering it.
- Celery – Brings brightness and a subtle crunch that balances the richness of the soup.
- Garlic – Offers depth and warmth, tying all the savory elements together.
- Carrot – Adds sweetness and vibrant color, especially when stirred in during the final hour for a soft but not mushy texture.
- Fresh Thyme – A touch of earthiness to elevate the broth, making it feel herbaceous and homey.
- Black Pepper & Sea Salt – Essential seasonings that enhance the natural flavors of every ingredient.
- Water or Broth – Provides the liquid base, but thanks to the ham bone, even plain water becomes a rich, savory broth.
How to Make It: A Cozy Crockpot Classic
Start by soaking your beans overnight for the creamiest texture, or go straight in with unsoaked beans if you’re short on time.
Add the beans, smoked ham bone, chopped onion, celery, garlic, thyme, salt, and pepper to your slow cooker. Pour in enough water to cover the beans by an inch. Set your cooker to LOW for 6 hours if using soaked beans, or 9 hours for unsoaked.
In the last hour of cooking, stir in the diced carrots. Once everything is tender and flavorful, remove the ham bone, strip off the edible ham, and discard the rest. For a thicker consistency, mash some of the beans right in the pot.
Add the ham back in and serve warm. It’s rustic, deeply savory, and perfect with a slice of crusty bread.
Helpful Tips & Tasty Variations
To get the best results, make sure the ham bone has some meat on it. If it doesn’t, toss in some chopped ham during the last hour of cooking for added flavor and texture.
If you prefer a smoother, thicker soup, mash a few beans or use an immersion blender for a few pulses. For a lighter broth, skip this step and enjoy it as-is—both versions are delicious.
No navy beans on hand? Great Northern or cannellini beans are excellent substitutes. You can also swap thyme with rosemary or Italian herbs for a different flavor profile.
Cooking times can vary depending on bean age and type, so always taste-test before turning off the heat. If your beans are still firm after the suggested time, let them cook longer or switch the setting to HIGH.
Keeping It Fresh: Storage & Reheating Tips
Let the soup cool to room temperature before transferring it to airtight containers. It will keep in the fridge for up to five days and freezes beautifully for up to three months.
When reheating, thaw overnight in the fridge if frozen. Warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
This soup tastes even better the next day, as the flavors deepen and mellow—making leftovers something to look forward to.
Ham and Bean Soup
Ingredients
- 1 teaspoon fresh thyme or ¼ teaspoon dried
- 1 smoked ham bone or smoked ham hock
- 1 large celery rib diced (1 cup)
- ½ teaspoon black pepper
- 1 large carrot diced (1 cup)
- 6 cups water or broth
- 1 16-ounce bag dried navy beans (approximately 2 ½ cups), sorted and rinsed
- 1 teaspoon sea salt adjust to taste
- ½ large onion diced (1 cup)
- 5 cloves garlic minced
Instructions
- Soak the navy beans overnight in 8 cups of water, then discard the soaking liquid. Alternatively, unsoaked beans may be used—adjust cook times accordingly.
- Slow Cooker Method
- Place the navy beans, ham bone, onion, celery, garlic, thyme, salt, and pepper in a 5-quart crockpot. Pour in enough water to submerge the beans by one inch, adding more water during cooking if needed. Cook on LOW for 6 hours if the beans were soaked, or 9 hours if unsoaked. In the final hour, stir in the diced carrots and continue cooking until both the beans and carrots are tender. Remove the ham bone, strip off any edible meat, and discard bones and gristle. For a thicker consistency, mash some of the beans with a potato masher directly in the pot. Return the shredded ham to the soup and serve hot.
- Stovetop Method
- Warm 2 tablespoons of olive oil in a 4-quart pot over medium-high heat. Sauté onion, celery, and garlic until softened. Incorporate navy beans, ham bone, thyme, salt, pepper, and 6 cups of water. Bring to a boil, reduce to a simmer, cover loosely, and cook for 2 hours with soaked beans or 6 hours with unsoaked beans, adding water as needed to maintain coverage. Introduce carrots in the last hour and continue cooking until softened. Proceed with the final steps as outlined in the slow cooker method.
