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Ham and White Bean Soup is a delightful combination of diced ham, onions, garlic, broth, and dried beans. It’s the perfect dish to make with leftover beans or ham on the bone. It’s slowly simmered until the beans cook through, and the flavor is rich and complex.

Ham & White Bean Soup

This recipe for homemade bean and ham soup is perfect for a Sunday dinner when you have time to start cooking in the afternoon. Since the soup simmers for three and a half hours, you’ll need to prep a few hours before you’re ready to eat. It’s completely worth the time spent on the stove!

The flavors come together to create a rich and satisfying meal. Be careful not to add too much salt initially since the ham is already salted. Otherwise, you can alter or make additions to fit your dietary needs or wants as it suits you. Serve the soup with some crusty white bread slathered with butter, or dunk it right in the soup.

How to make ham and white bean soup

Place the navy beans and great northern beans in a large stockpot or Dutch oven.

Cover with 8 cups of water.

Heat the beans over medium-high heat until boiling, then remove from heat and cover.

Allow soaking for one hour.

After soaking, pour the beans into a strainer and rinse until the water runs clear.

Wipe off the inside of the pot with a damp paper towel.

Heat the butter over medium heat until melted, then add the onion.

Cook for 5 minutes, until translucent.

Add the garlic and sauté for one more minute.

Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pan to remove stuck-on bits of onion and garlic.

Return the beans to the pan and add the ham, then cover with water.

Season with salt and pepper, then stir to combine all the ingredients.

Heat over medium-high heat until the water begins to boil, then reduce heat and simmer the beans for 3 hours to 3 hours 30 minutes, until the beans are tender.

Stir the pot occasionally to keep the beans from sticking.

Tips for Success/Variations: 

Here are some tips and variations that will give you the best ham and white bean soup you’ve ever had. 

• Use a crockpot to make this soup since it needs to simmer for a couple of hours. Follow the directions through step 10, place the ingredients in the slow cooker, and set the time to eight hours. 
• It’s just as easy to use your instant pot to cut down on the time it takes to cook the dried beans. Follow the instructions using the sauté function on the pressure cooker and then seal the lid and set the time for one hour. Carefully release the pressure, remove the cover, and serve the hot soup with cornbread or rolls.  

How To Serve: 

To pair this soup with a side dish, here are some great ideas: Oven Roasted Sweet Potatoes with Bacon, Roasted Green Beans, or Sheet Pan Roasted Broccoli. 

Bread goes great with soup, and these are some great options: Angel Biscuits, Homemade Cornbread, or Sprite Biscuits.

How To Store:

You can store leftover instant pot potato soup in an airtight container in the fridge for up to five days. 

To reheat, put the soup in a pot and gently bring it to a simmer until it’s hot enough to eat. You might want to put a little water in the soup to thin it out a bit since it will become thicker in the fridge. 

You can also reheat it in the microwave. Be sure to place a paper towel or a microwave lid on the bowl, so it doesn’t splatter and make a mess of your microwave. 

This soup freezes well, so feel free to place two cups in a container or freezer bag, label it, and put it in the freezer until you need it later. 

FAQs: 

Can I make ham and bean soup with canned beans? 

Yes, you can pour in drained canned beans, cover the soup, and cook for one hour. 

Which other types of beans can I use in this soup? 

You can use other dried beans such as Navy, Great Northern, Pinto, or Cannellini. 

How can I thicken ham and bean soup? 

If you need to thicken the soup, spoon one cup of the broth into a medium-size bowl and whisk in one quarter cup flour until there are no lumps. Pour this mixture into the pot and stir it all together. This mixture will quickly thicken the soup.