This White Bean and Ham Soup is rich, hearty, and packed with Great Northern beans, smoky ham, and fresh veggies—perfect for a cozy night in.
There are some recipes that just stick with you, you know? The kind that instantly take you back to your childhood, sitting at the kitchen table, watching steam rise from your bowl as you wait impatiently for it to cool. This White Bean and Ham Soup? It’s that kind of recipe.
For me, it was my grandmother who made this soup. She’d use the leftover ham from a big Sunday dinner and let the beans simmer all day long. The whole house would smell amazing—like love, warmth, and something just a little bit magical. And when it was finally ready? That first spoonful was everything. Tender beans, smoky ham, rich, flavorful broth… it was like a hug in a bowl.
Now, I make this soup whenever I need a little extra comfort. And trust me, it never disappoints. It’s simple, it’s satisfying, and it’s one of those meals that just gets better with time.
Why You’ll Love This White Bean and Ham Sop Recipe?
- It’s stupidly easy. No fancy techniques, no hard-to-find ingredients. Just simple, wholesome goodness.
- It’s a fantastic way to use up leftover ham. Because wasting ham should be illegal.
- The flavors get even better the next day. If you can resist eating it all at once.
- It’s a budget-friendly, one-pot wonder. Beans and ham? Cheap. A meal that feeds a crowd? Priceless.
- It’s the ultimate comfort food. It’s warm, hearty, and exactly what you need when the weather turns cold.
Ingredient Notes:
Before we dive into cooking, let’s go over what makes this soup so darn good.
- Great Northern Beans – These little guys are perfect for soup. Creamy, mild, and great at soaking up all those delicious flavors. No Great Northern beans? Cannellini or navy beans work just as well!
- Olive Oil – Just a bit to sauté the veggies. You could also use butter for a richer flavor.
- Onion, Carrots & Celery – This classic combo adds so much depth to the broth. Don’t skip it!
- Garlic – Because let’s be honest, everything tastes better with garlic.
- Water or Broth – Water works fine since the ham adds plenty of flavor, but if you want an extra-rich broth, use chicken stock instead.
- Italian Seasoning – A simple blend of dried herbs that makes the soup taste like it’s been cooking for hours (which, well, it has).
- Ham – This is where all the smoky, salty goodness comes from. If you have a ham bone, throw it in there for even more flavor!
- Salt & Pepper – Adjust as you go! Always taste before serving.
Pro Tip: Want a thicker soup? Mash some of the beans with a spoon or blend a small portion and stir it back in. Instant creaminess!
How To Make White Bean and Ham Soup?
Step 1: Prep the Beans
First things first—rinse those beans. Just give them a quick wash under cold water to get rid of any dust or debris. No soaking necessary!
Step 2: Sauté the Veggies
Heat a big stockpot over medium heat and add a little olive oil. Toss in the onion, celery, and carrots, and cook for about 5 minutes until they soften up and smell amazing.
Step 3: Add the Garlic & Herbs
Once the veggies are soft, stir in the garlic and Italian seasoning. Cook for another 30 seconds, just until the garlic gets fragrant.
Step 4: Add the Beans & Water
Pour in 8 cups of water and add the beans. If you have a ham bone, now’s the time to toss it in! Bring everything to a boil, then reduce the heat to low and let it simmer for about 2 hours.
Step 5: Add the Ham
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Now, stir in the diced ham, salt, and pepper. Let it simmer for another 30 minutes to an hour, until the beans are soft and the broth is packed with flavor.
Step 6: Taste & Adjust
Give it a taste—does it need more salt? More pepper? A splash of broth to thin it out? Adjust as needed. Then, ladle into bowls and enjoy!
Storage Options:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months.
- Reheating: Warm on the stove over medium-low heat, adding a splash of broth if needed.
Pro Tip: The soup thickens as it sits. If you want a thinner consistency, add a little broth or water when reheating!
Variations and Substitutions:
Want to mix things up? Try these ideas:
- Swap the Beans – Cannellini or navy beans work just as well!
- Use Chicken Instead of Ham – Shredded rotisserie chicken is a great swap.
- Make It Smokier – Add a dash of smoked paprika or toss in a smoked ham hock.
- Spice It Up – Red pepper flakes or a diced jalapeño give it a little heat.
- Add Greens – Spinach or kale make this even more nutritious!
What to Serve with White Bean and Ham Soup?
This soup is already hearty, but a few sides make it even better:
- Crusty Bread – Because dipping is mandatory.
- Cornbread – That sweet-savory combo? Perfection.
- Side Salad – A light, fresh salad balances the richness.
- Roasted Veggies – Brussels sprouts or roasted carrots pair beautifully.
- Grilled Cheese – Because, let’s be real, grilled cheese makes everything better.
Frequently Asked Questions:
Can I make this in a slow cooker?
Absolutely! Toss everything in your slow cooker, set it on low for 7-8 hours, and let it do its thing.
Do I need to soak the beans?
Nope! They cook just fine without soaking. But if you prefer, you can soak them overnight to reduce cooking time.
Can I use canned beans instead of dried?
You can, but the flavor won’t be quite as rich. If using canned beans, reduce the cooking time to about 45 minutes.
A Must-Make Soup for Cozy Nights
If you’re looking for a warm, hearty meal that’s pure comfort in a bowl, this White Bean and Ham Soup is it. It’s simple, satisfying, and full of rich, smoky flavor, making it the perfect cold-weather dish.
So tell me—what’s your go-to cozy meal? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
White Bean and Ham Soup
Ingredients
- 20 oz dried Great Northern Beans
- 1 tbsp olive oil
- 1 medium sweet onion diced
- 3 stalks celery chopped
- 2 carrots diced
- 2 cloves garlic minced
- 8 c water
- 2 tsp Italian seasoning
- 2 c cooked diced ham
- 1 tbsp salt
- 2 tsp ground pepper
Instructions
- Start off by rinsing 20 ounces of dried Great Northern Beans under cold water to get rid of any dust or debris. Set them aside for now.
- Take one sweet onion, three stalks of celery and two carrots and dice them into bite-sized pieces. Finely mince two cloves of garlic.
- In a stockpot heat up one tablespoon of olive oil, over medium heat. Add the onion, celery and carrots to the pot. Sauté them until they become soft which should take approximately five minutes.
- Next, add the minced garlic to the pot. Cook it along with the vegetables for 30 seconds until it becomes fragrant.
- Pour eight cups of water into the pot. Mix in two teaspoons of seasoning along with the prepared beans. Increase the heat to bring the mixture to a boil before reducing it to maintain a simmer. Cover the pot with a lid.
- Allow the beans to cook for two hours while stirring every hour until they become mostly tender.
- Now stir in two cups of cooked ham, one tablespoon of salt and two teaspoons of ground pepper, into the soup. Let it continue simmering for 30 minutes to an hour until the beans are completely soft and all flavors are well combined.
- Before you serve the soup you can make adjustments, to its thickness by adding water or chicken stock if necessary. Don't forget to taste it and add salt or pepper if you think it needs it.
Notes
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!
