I love crafting recipes that celebrate simple ingredients. This Ham And Bean Soup blends navy beans, diced leftover ham, optional ham hock, and fresh vegetables with red pepper flakes for an intriguing depth of flavor. Each spoonful captivates me with its hearty and harmonious taste that lingers invitingly beyond measure.

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I was lookin for a simple yet delicious way to use up leftover ham, and I ended up creating this easy ham and bean soup that I think you’ll enjoy. I started out with 1 lb of dried navy beans that I soaked overnight and drained, then mixed in 2 cups of diced leftover ham along with an optional ham hock for that extra flavor boost.

I threw in a chopped medium onion, 2 peeled and chopped carrots, 2 chopped celery stalks, and 3 minced garlic cloves. To bring everything together, I poured in 8 cups of low sodium chicken broth, added a bay leaf and 1/2 teaspoon of dried thyme, and seasoned it with salt and freshly ground black pepper.

Sometimes, I like throwing in a pinch of red pepper flakes if I’m in the mood for a little kick. Every time I cook it, this ham and bean soup stands out as an easy, homemade meal that never disappoints.

Why I Like this Recipe

I really like this ham and bean soup because it gives new life to leftover ham which is super flavorful and helps reduce food waste. I also love how its so easy to make even when I’m just too tired, the steps are clear and it practically cooks itself. Another reason i enjoy this recipe is the way it warms me up on a chilly day, it really feels like a cozy hug in a bowl. And im all for that subtle kick from the red pepper flakes that makes every spoonful a little bit adventurous.

Ingredients

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Dried navy beans are packed with fibre and protein and help keep you full.
Leftover ham offers lean protein and a smoky taste that makes the soup extra tasty.
Ham hock adds extra meaty flavor and deepens the savory broth.
Onion slightly sweetens the broth while bringing useful antioxidants.
Carrots provide natural sweetness and good vitamins to brighten the flavor.
Celery brings a subtle crunch and extra minerals to the mix.
Garlic imparts a bold, zesty punch that lifts the overall taste.
Bay leaf and thyme infuse a warm herbaceous aroma into the soup.
Low sodium chicken broth provides a light, savory base for all flavors.

Ingredient Quantities

1 lb dried navy beans (soaked overnight and drained)

2 cups diced leftover ham

1 ham hock (optional, but adds extra flavor)

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, minced

8 cups low sodium chicken broth or water

1 bay leaf

1/2 teaspoon dried thyme

Salt and freshly ground black pepper to taste

Optional: a pinch of red pepper flakes if you like a little extra kick

How to Make this

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1. First, soak the dried navy beans overnight, then drain them.

2. In a big pot, heat a bit of oil and toss in the chopped onion, carrots, celery and minced garlic until they start to soften.

3. Now add the drained beans, diced leftover ham and if you have it, the ham hock as well for extra flavor.

4. Pour in the 8 cups of low sodium chicken broth (or water if you prefer) along with the bay leaf, dried thyme and a pinch of red pepper flakes if you like some spice.

5. Bring the whole mixture to a boil.

6. Once boiling, reduce the heat so it simmers and cover the pot.

7. Let it cook for about 1 to
1.5 hours, or until the beans get tender.

8. If you used a ham hock, take it out once the beans are soft and shred off any meat, then put that back into the soup.

9. Season the soup with salt and freshly ground black pepper to taste, then stir it well.

10. Serve hot and enjoy your warming bowl of ham and bean soup!

Equipment Needed

1. A large bowl for soaking the navy beans overnight
2. A colander or strainer to drain the beans
3. A big heavy-bottomed pot for cooking the soup
4. A cutting board for chopping the onion, carrots, celery, and garlic
5. A sharp chef’s knife
6. Measuring cups (and spoons if needed) for the broth and spices
7. A wooden spoon for stirring
8. A vegetable peeler for the carrots (if you prefer a cleaner cut)
9. A serving ladle for dishing out the soup

FAQ

Q: Do I really need to soak the navy beans overnight?

A: Soakin the beans overnight really helps 'em cook more evenly and makes 'em softer so the soup turns out better.

Q: Can I use canned beans instead of dried ones?

A: You sure can, but the soup might not be as thick and the flavor won't be as deep. Adjust the liquid amount and simmer a bit less.

Q: How long does the soup need to cook?

A: If you're cookin it on the stovetop, expect about 2 hours. A slow cooker option on low should take around 8 hours.

Q: What if I don't have a ham hock?

A: No worries, you can skip the ham hock if you use extra diced ham or even a little smoked turkey for that extra flavor.

Q: Can I make this soup spicier?

A: Sure, if you like a bit of heat you can toss in a pinch of red pepper flakes to kick things up a notch.

Easy Ham And Bean Soup Recipe Substitutions and Variations

Dried navy beans: You can swap these with Great Northern or cannellini beans. They work pretty similar, but just be sure to check the cooking times.
Diced leftover ham: If you dont have leftover ham try using cooked bacon or a smoked sausage cut into small cubes for that rich, smoky flavor.
Ham hock: Instead of a ham hock, adding a few extra bacon strips can give you that same smoky vibe. Or just up the diced ham a bit.
Low sodium chicken broth: No chicken broth? Use vegetable broth or even water with an extra pinch of salt and herbs to keep the flavor going.
Bay leaf: If youre out of bay leaves, just toss in a pinch of dried oregano or a bit more thyme to round out the flavor.

Pro Tips

1. Try to use a heavy-bottomed pot so your veggies and beans cook evenly, and dont worry if some pieces are a bit mushy – that’s part of the charm.
2. If you wanna boost the flavor, toast the veggies in the oil a little longer before adding the broth, but keep an eye on ’em cause they can burn quick.
3. When you add your ham hock, be sure to simmer it low and slow to really extract all that rich meatiness, and later shred and mix it back in.
4. Taste your soup a few times as it cooks – the salt and pepper should be added gradually, ’cause you dont want it too salty when the beans have soaked up all the flavors.

Easy Ham And Bean Soup Recipe

Recipe by Dave Simpson

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. A large bowl for soaking the navy beans overnight
2. A colander or strainer to drain the beans
3. A big heavy-bottomed pot for cooking the soup
4. A cutting board for chopping the onion, carrots, celery, and garlic
5. A sharp chef’s knife
6. Measuring cups (and spoons if needed) for the broth and spices
7. A wooden spoon for stirring
8. A vegetable peeler for the carrots (if you prefer a cleaner cut)
9. A serving ladle for dishing out the soup

Ingredients

1 lb dried navy beans (soaked overnight and drained)
2 cups diced leftover ham
1 ham hock (optional, but adds extra flavor)
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
8 cups low sodium chicken broth or water
1 bay leaf
1/2 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Optional: a pinch of red pepper flakes if you like a little extra kick

Directions

First, soak the dried navy beans overnight, then drain them.
In a big pot, heat a bit of oil and toss in the chopped onion, carrots, celery and minced garlic until they start to soften.
Now add the drained beans, diced leftover ham and if you have it, the ham hock as well for extra flavor.
Pour in the 8 cups of low sodium chicken broth (or water if you prefer) along with the bay leaf, dried thyme and a pinch of red pepper flakes if you like some spice.
Bring the whole mixture to a boil.
Once boiling, reduce the heat so it simmers and cover the pot.
Let it cook for about 1 to
5 hours, or until the beans get tender.
If you used a ham hock, take it out once the beans are soft and shred off any meat, then put that back into the soup.
Season the soup with salt and freshly ground black pepper to taste, then stir it well.
Serve hot and enjoy your warming bowl of ham and bean soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.