Ah, old-school ham and bean soup—comfort in a bowl! This is the kind of recipe that’s hearty, warming, and full of flavor, often made with leftover ham. Here’s how to do it the traditional way:
Classic Ham & Bean Soup Recipe
Ingredients (Serves 6–8):
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1–2 cups dried beans (navy, great northern, or cannellini), soaked overnight
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1 lb (450 g) smoked ham or ham hock
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1 onion, diced
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2–3 carrots, diced
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2–3 celery stalks, diced
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3 cloves garlic, minced
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6 cups chicken or vegetable broth
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1–2 bay leaves
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1 tsp thyme
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Salt & pepper to taste
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Optional: smoked paprika or a dash of hot sauce
Instructions
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Prep the beans – Soak dried beans overnight in plenty of water, then drain. (Or use quick-soak: boil 2 min, then sit 1 hr.)
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Cook the ham – In a large pot or Dutch oven, add ham/ham hock, cover with broth or water, and simmer 30–40 minutes to release flavor.
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Add vegetables – Stir in onions, carrots, celery, and garlic. Cook until slightly softened, ~5–10 minutes.
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Add beans & seasonings – Add drained beans, thyme, bay leaves, and more broth if needed. Bring to a boil, then reduce to simmer.
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Simmer low & slow – Cover and simmer 1.5–2 hours, or until beans are tender. Stir occasionally and add water/broth if it gets too thick.
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Shred ham – Remove ham hock, shred meat, discard bones, and return meat to the pot.
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Finish & serve – Adjust salt, pepper, and spices. Serve hot with crusty bread.
Old-School Tips
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Leftover ham works perfectly—even better if it’s a little salty, as it flavors the soup naturally.
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Creamy beans – Mash a few beans with a spoon at the end to thicken the soup without cream.
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Make ahead – Soup tastes even better the next day; flavors deepen.
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Optional smoky twist – Add a splash of smoked paprika or a bit of bacon for extra depth.