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You know that one meal everyone agrees on? No debates, no side-eyes, no “I’ll just make a sandwich.” For me, that meal is ham and bean soup. I started making it years ago after a holiday dinner when I stared at a leftover ham bone and thought, I can’t toss you… but I’m also tired. Ever been there? This soup became my answer. It’s cozy, filling, and weirdly nostalgic, like something your grandma made without measuring a thing. And honestly, it never lets me down.

Why Ham and Bean Soup Never Goes Out of Style

Some recipes chase trends. Ham and bean soup doesn’t care. It shows up, warms you up, and quietly becomes everyone’s favorite.

Here’s why it works every single time:

Slow-simmered beans soak up smoky ham flavor
Ham bone or hock adds richness without effort
Simple ingredients turn into something way bigger than the sum of their parts

IMO, it’s the definition of comfort food without trying too hard 🙂

The Beans Matter More Than People Admit

I’ve tried a lot of beans over the years. Some worked. Some… not so much.

Best beans for ham and bean soup

Navy beans – classic, creamy, reliable
Great Northern beans – slightly larger, still tender
Cannellini beans – hearty and smooth

I stick with dried beans almost every time. Canned beans work in a pinch, but dried beans give the soup that thick, velvety texture that makes people ask for seconds.

Let’s Talk Ham (Because Flavor Lives Here)

This soup lives and dies by the ham. No pressure.

My go-to options

Leftover ham bone – unbeatable flavor
Smoked ham hock – deep, smoky richness
Diced ham – good backup if that’s what you’ve got

Ever notice how the soup tastes better the next day? That’s the ham doing its thing overnight. Magic? Maybe.

Tools I Actually Use in My Kitchen

I don’t collect gadgets, but a few tools earn their keep.

Large stockpot or Dutch oven – even heat matters
Wooden spoon – gentle on beans
Slow cooker (optional) – perfect for hands-off days

If you want a pot that handles long simmers without scorching, I swear by the Lodge 6-Quart Enameled Cast Iron Dutch Oven. It’s heavy, dependable, and honestly kind of indestructible.
👉 https://amzn.to/4kic1yt

Ingredients That Build Real Flavor

This isn’t a long list, but each ingredient earns its spot.

Core ingredients:

Dried navy beans
Ham bone or ham hock
Onion, carrots, celery
Garlic
Bay leaf
Black pepper

I skip heavy seasoning early. Ham brings salt, and beans absorb everything. Ever over-salt soup and regret it instantly? Yeah… don’t.

How I Make Ham and Bean Soup (Step-by-Step)

Step 1: Soak the beans

I soak beans overnight in cold water. This softens them and helps them cook evenly. Short on time? A quick soak works, but overnight gives better texture.

Step 2: Build the base

I sauté onions, carrots, and celery until soft. I add garlic last because burnt garlic ruins everything.

Step 3: Add beans and ham

I drain the beans, toss them into the pot, and nestle the ham bone right in. I add water until everything sits comfortably submerged.

Step 4: Simmer low and slow

I bring the pot to a gentle boil, then drop it to a simmer. I let it go for 2 to 3 hours, stirring occasionally.

Step 5: Finish strong

I pull out the ham, shred the meat, and stir it back in. I adjust seasoning and remove the bay leaf. Done.

Slow Cooker Method (Because Some Days Are Long)

On busy days, I let the slow cooker handle things.

How I do it:

Add soaked beans, ham, veggies, and water
Cook on low for 7–8 hours
Shred ham at the end and stir it back in

FYI, slow cookers make this soup extra creamy without lifting a finger.

Tips and Tricks I Learned the Hard Way

These little details make a big difference.

Don’t rush the simmer – low heat builds flavor
Stir gently – broken beans turn gritty
Add salt late – ham already brings plenty
Let it rest – soup thickens as it cools

Ever tasted soup and thought, this needs something? Nine times out of ten, it just needs more time.

Texture: Thick or Soupy? Your Call

I like my ham and bean soup thick enough to stand a spoon in. If you want that too, mash a cup of beans against the side of the pot and stir them back in. Instant creaminess. No blender, no mess.

Storage, Freezing, and Reheating

This soup loves leftovers.

Fridge: up to 4 days
Freezer: up to 3 months

I reheat gently on the stove with a splash of water. Microwaves work, but stovetop reheating keeps the texture better.

Amazon Finds That Make This Easier

I only recommend what I actually use.

Camellia Navy Beans (2 lb bag) – consistent quality, great texture
👉 https://amzn.to/4byWisF
Hamilton Beach Slow Cooker (6-Quart) – reliable, no weird hot spots
👉https://amzn.to/3ZSLMFv

Why This Recipe Always Wins

People crave food that feels familiar and filling. Ham and bean soup delivers both without drama. It works for weeknights, weekends, and everything in between. Ever notice how the simplest recipes stick around the longest? Yeah. This is one of those.

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