Classic Ham and Bean Soup

Classic Ham and Bean Soup is the ultimate cozy comfort food, packed with tender white beans, smoky ham steak, hearty veggies, fragrant thyme, and a hint of brown sugar—all simmered in savory chicken broth. Ready in under 45 minutes for pure, hearty bliss.

this Recipe

Alright, I’ve got to tell you about the first time I made this Classic Ham and Bean Soup. Picture this: it’s mid-January, that bleak stretch after the holidays when the decorations are down, and it feels like winter’s never going to end. You know the vibe—gray skies, freezing temps, and me, bundled up like a marshmallow, craving something warm, something homey.

That’s when I remembered my grandma’s ham and bean soup. It wasn’t fancy. Heck, it was often just a way to use up the leftover holiday ham. But man, it was perfect. She’d simmer it all day, the house smelling like thyme, garlic, and that deep, smoky ham. It was the kind of soup that makes you feel like everything’s going to be okay.

But—confession time—I don’t always have the patience (or leftover ham) for a slow-cooked soup. So, I found a workaround. Using a bone-in ham steak gives you all that flavor without the wait. Plus, it’s done in under an hour, but tastes like you slaved over it all afternoon. Grandma might roll her eyes at the shortcut, but I think she’d approve of the results.

Why You’ll Love This Classic Ham and Bean Soup Recipe?

Still wondering if you need this soup in your life? Let me lay it out for you:

• It’s pure comfort food. Think hearty beans, smoky ham, and tender veggies in every bite.
• Budget-friendly. A bone-in ham steak, a few pantry staples, and boom—you’ve got dinner.
• Quick but cozy. It tastes like it took all day to make, but it’s done in 45 minutes.
• Leftover-friendly. It’s even better the next day. Trust me.
• Customizable. Want it spicy? Creamy? Packed with greens? Easy tweaks make it yours.

It’s the kind of soup you make when you need a little extra warmth—inside and out.

Ingredient Notes:

You probably already have most of this stuff in your pantry. Simple ingredients, big flavor.

The Veggies:

• ½ tbsp vegetable oil – To get those veggies going. Olive oil works too.
• 1 medium onion, chopped – The savory backbone of the soup.
• 3 ribs celery, chopped – Adds that classic soup crunch.
• 3 carrots, peeled & chopped – A little natural sweetness and a pop of color.
• 2 cloves garlic, minced – Because garlic is life.

The Flavor Makers:

• 1 tbsp fresh thyme leaves – Earthy and fragrant. Dried thyme works in a pinch.
• 2½ tsp ground cumin – Adds warmth and depth.
• ½ tsp ground white pepper – A bit subtler than black pepper but still gives a kick.
• ⅛ tsp crushed red pepper – Just enough heat to keep it interesting.
• 2 tbsp brown sugar – Sounds odd, but it balances the savory flavors perfectly.

The Stars of the Show:

• 6 cups low-sodium chicken broth – The soul of the soup.
• 3 (15.5 oz) cans white beans, rinsed & drained – Cannellini or Great Northern work great.
• 2 bay leaves – For that subtle depth. Just don’t forget to take them out later.
• 1¼ – 1½ lbs bone-in ham steak – Adds smoky richness and makes the soup hearty.

Pro Tip: Got leftover ham from a holiday feast? Use that instead! The flavor’s even richer, and you’ll feel like a kitchen wizard.

How To Make Classic Ham and Bean Soup?

No complicated steps, no chef-level skills required. Just good ingredients, a big pot, and some love.

Step 1. Sauté the Veggies

Heat ½ tablespoon vegetable oil in a large soup pot over medium heat. Toss in your onion, celery, and carrots and cook for about 6-7 minutes, stirring here and there, until everything’s softened and the onions are looking a little translucent.

Now, stir in the minced garlic, thyme, cumin, white pepper, and crushed red pepper. Let it cook for another minute until your kitchen smells so good you might actually drool a little.

Step 2. Build That Brothy Goodness

Pour in the chicken broth and add the brown sugar (I know, but trust me), the white beans, bay leaves, and the ham steak—bone included. The bone is flavor gold.

Bring it all to a gentle boil, then reduce the heat and let it simmer, uncovered, for about 20-30 minutes. This is where the magic happens.

Step 3. Chop the Ham & Finish It Up

Once the soup’s been simmering and smells insane, pull out the ham steak. Let it cool for a few minutes (unless you enjoy the thrill of burning your fingertips), then chop it into bite-sized pieces, discarding any fat or the bone.

Also, don’t forget the bay leaves—they’ve served their purpose and can hit the trash.

Toss the chopped ham back into the pot and let it simmer for another 5 minutes so all those flavors can mingle.

Step 4. Blend It or Keep It Chunky—You Decide

Like your soup thicker and creamier? Scoop out about 1-2 cups of the soup, blend it until smooth, and stir it back in. Or, use an immersion blender to pulse it a few times right in the pot.

Want to keep it brothy and rustic? Totally fine. It’s your soup—do your thing.

Step 5. Serve It Up & Enjoy

Ladle the soup into bowls, top with a sprinkle of fresh thyme or cracked pepper, and serve with crusty bread or cornbread (because dipping is mandatory).

Storage Options:

• Fridge: Store in an airtight container for up to 4 days. The flavors get even better the next day.
• Freezer: This soup freezes like a champ. Let it cool completely before freezing. It’ll keep for up to 3 months.
• Reheating: Warm it on the stove over medium heat, adding a splash of broth if it’s thickened too much.

Variations and Substitutions:

Want to switch things up? Here’s how to make it your own:

• Use Different Beans: Cannellini, navy, or Great Northern—all solid choices.
• Add Greens: Stir in spinach or kale during the last 5 minutes of cooking.
• Spice It Up: More crushed red pepper or a dash of hot sauce adds a kick.
• Go Smoky: A sprinkle of smoked paprika amps up that ham flavor.
• Vegetarian Version: Swap the ham for smoked tofu or hearty mushrooms and use veggie broth.

What to Serve with Classic Ham and Bean Soup?

This soup’s hearty enough to stand on its own, but if you’re feeling extra:

• Crusty Bread or Garlic Bread: Perfect for dunking.
• Cornbread: Sweet, crumbly, and so good with the smoky ham.
• Pickles or Pickled Veggies: The tang cuts through the richness beautifully.
• Side Salad: Something light and crunchy for balance.
• Grilled Cheese Sandwich: Because grilled cheese + soup = soulmates.

Frequently Asked Questions:

Can I make this in a slow cooker?
Yep! Sauté the veggies first, then toss everything into the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the ham, remove the bay leaves, and you’re golden.

Can I use dried beans instead of canned?
Totally. Just soak 1½ cups of dried white beans overnight and cook until tender before adding them to the soup. It adds a bit more time, but the flavor payoff? Worth it.

How do I thicken the soup?
Easy—just blend part of the soup (about 1-2 cups) and stir it back in. Or, let it simmer longer uncovered to reduce the liquid.

And there you have it—Classic Ham and Bean Soup that’s hearty, flavorful, and the definition of comfort food. It’s the kind of soup you make on a chilly day, the kind that makes your house smell amazing and your belly super happy.

Give it a try and let me know—are you Team Chunky or Team Creamy? Either way, I’d love to hear how it turns out!

Keep the Flavor Coming – Try These:

Creamy Pasta with Asparagus and Bacon

Classic Vanilla Custard Bars

Delicious Mexican Picadillo Recipe

3 from 1 vote

Classic Ham and Bean Soup

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Indulge, in the flavorful world of Southern cuisine as you savor the timeless delight of our Traditional Ham and Bean Soup. Each spoonful unfolds a blend of white beans and juicy ham complemented by a medley of crisp vegetables, fragrant thyme and a touch of brown sugar. This isn't merely a soup; it's a heartwarming journey that transports you to a kitchen where love is poured generously into every bowl.

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8 Servings

Ingredients

1x2x3x

• ½ tbsp vegetable oil
• 1 medium onion chopped
• 3 ribs celery chopped
• 3 carrots peeled and chopped
• 2 cloves garlic minced
• 1 tbsp fresh thyme leaves
• 2.5 tsp ground cumin
• ½ tsp ground white pepper
• ⅛ tsp crushed red pepper
• 6 c low-sodium chicken broth or chicken stock
• 2 tbsp brown sugar
• 3 15.5 oz cans white beans, rinsed and drained
• 2 bay leaves
• 1 ¼ - 1 ½ pound bone-in ham steak

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Instructions

 

1. In a pot heat up some oil, over medium heat. Cook the onion, celery and carrots until they become tender (about 6 to 7 minutes).
2. Next add in the garlic, thyme, cumin, white pepper and red pepper. Cook for a minute.
3. Now it's time to pour in the chicken broth along with some sugar. Also add in the beans, bay leaves and ham steak (including the bone).
4. Let everything simmer for 20 to 30 minutes.
5. Remove the ham from the pot. Cut it into bite pieces. Discard any fat, skin or bones along with the bay leaves.
6. Put the ham back, into the pot. Let it simmer for 5 minutes.
7. If you prefer a creamier texture you can blend a part of the soup. Just be cautious when blending liquids.

Notes

Feel free to relish this wholehearted Ham and Bean Soup without any worries about gluten! Just make sure to scan the tag on your chicken broth or stock to certify it's gluten-free. Once you've done that you can enjoy a satisfying bowl of soup that absolutely fits your dietary choices.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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