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This quick and easy ham and bean soup is packed full of white beans, smoked ham, carrots, and onions. It’s ready in 30 minutes and a hearty way to use all that leftover holiday ham.
As a kid, my favorite way to use leftover ham was easy – ham and bean soup.
From start to finish, this pot of soup took me 30 minutes. And, let’s face it, 30 minutes for a cozy pot of soup is 100% weeknight-friendly.
Most bean soup recipes call for soaking dried beans or cooking beans for a long time before you can enjoy your soup. Don’t get me wrong; that style of bean soup is excellent, but sometimes you want soup, and you want it fast!
That’s where this easy ham and bean soup comes into play!
I’m using canned beans mixed with leftover holiday smoked ham, fresh sauteed veggies, herbs, and garlic to create the best-tasting soup that tastes like it’s cooked for hours!
Craving a recipe to make some homemade ham? Try my 3-Ingredient Instant Pot Ham or my Honey Mustard Spiral Ham.
Ingredients for ham and bean soup
- Olive oil – I’m using olive oil to help saute the vegetables before the soup simmers.
- Carrots – This is a typical bean soup addition.
- Yellow onion – I’m using yellow onion, but sweet or white onion would work well too.
- Garlic – Just a touch to bring in a slow-cooked flavor.
- Fresh thyme – I like using fresh thyme as it brings freshness to the quick bean soup.
- Great Northern beans – I’m using CANNED beans for this soup. You can also use jarred beans, but ensure you get the correct amount. For me, 64 ounces of beans is four cans.
- Chicken stock – I like to use stock because it’s more flavorful than chicken broth.
- Diced ham – This soup is an excellent use for leftover holiday ham! However, if you want to make this and don’t have leftover ham, you can cut up a thickly sliced ham steak.
- Smoked ham hock – This is the secret to giving your quick soup a flavor that tastes like it’s been cooked all day! You find smoked ham hocks in the meat section of your grocery store.
- Bay leaves – I’m using dried bay leaves for this recipe.
- Kosher salt – Just a touch to bring out the flavors.
- Black pepper – I love black pepper, and it works great in this soup!
- Parsely – Brings a bit of freshness to the soup.
How to make easy ham and bean soup
I LOVE making this soup because it’s so easy, and everyone thinks it takes hours to make!
- In a soup pot add olive oil and let it heat over medium-high heat.
- Add in the carrots and onion and saute until translucent.
- Add garlic and thyme and saute for a few minutes until fragrant.
- Dump the beans with juice from their cans, chicken stock, diced ham, ham hock, and bay leaves. Stir to combine.
- Simmer the soup for 10-15 minutes or until it’s thickened.
- Taste and season with the desired amount of kosher salt and black pepper.
- Stir in parsley and serve hot.
Why don’t you drain the beans?
This is the most common question I get about this recipe. I know it seems odd not to drain the beans, but it’s one way we shorten the cooking time for this soup while still giving it a slow-cooked flavor.
It helps thicken the soup and gives it a texture similar to a bean soup that has simmered for hours. Because of this, it’s crucial to pick good quality canned beans.
Additions and adaptations
I tend to keep the vegetable addition to a minimum for this easy ham and bean soup.
I personally like onions and carrots. However, some people like to throw in celery, butternut squash, and even sweet potatoes. It’s a great way to use any random vegetables in your fridge.
Now, for serving, I like it with a few dashes of malt vinegar. It is the PERFECT topping!
If you can’t find Great Northern beans, you can substitute with white, cannellini, or navy beans. I’ve even done half Great Northern beans and half canned pinto beans – delicious!
And, if you can’t find a smoked ham hock, you can use smoked pork neck, smoked turkey pieces, or a leftover ham bone from a smoked ham.
What to serve with ham and bean soup
I’m happy to eat this soup and nothing else, BUT if you’re looking for some delicious side options, I’m here to help!
- Sweet Pumpkin Cornbread Muffins – these muffins are sweet and savory!
- Homemade Croutons with Garlic Butter – sprinkle on top for a delicious crunchy topping.
- Jalapeño Cheddar Cornbread – a little spicy pepper pairs perfectly with bean soup.
- No Yeast Sourdough Bread – if you’re in the mood for sourdough, this a great option!
More soup recipes
- Craving a soup with BIG flavor? Try my Peruvian Chicken Soup
- Do you love bright flavors? Try my Lemon Chicken Vegetable Farro Soup
- Need a soup with lots of cozy ingredients? Try my Chicken and Chard Tortilla Soup
- Love a brothy soup? Try my Chicken Avocado Cilantro Lime Soup
Easy Ham and Bean Soup
Ingredients
- 1 tablespoon olive oil
- 3 medium carrots, small dice
- 1 small onion, small dice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 4 (15.5 ounce) cans Great Northern white beans, 62 ounces in total
- 3 cups chicken stock
- 2 cups diced smoked ham
- 1 smoked ham hock
- 2 dried bay leaves
- 1/2 teaspoon Kosher salt, more if needed
- 1/2 teaspoon black pepper
- 1/4 cup minced parsley
Instructions
- Add olive oil to a 5-quart soup pot and set over medium-high heat.
- When the oil is hot add in the carrots and onions. Cook for about 5 minutes or until the onions just start to soften and turn translucent.
- Add in the garlic and thyme leaves and stir to combine.
- To the pot add all the beans with the juice from their cans, chicken stock, diced ham, ham hock, and bay leaves. Stir to combine.
- Simmer the soup for 10-15 minutes or until it’s slightly thickened.
- Taste and season with the desired amount of kosher salt and black pepper.
- Stir in parsley and serve hot.
Notes
- We’re using canned Great Northern beans for this recipe, but you could also use navy or cannellini beans.
- This soup also freezes beautifully! Just place it into a freezer-safe container and freeze for up to 3 months. To cook after frozen, let the soup defrost, add it to a soup pot, and simmer gently until warmed. If it is thick, you can thin it out with chicken stock.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adding to my previous comment. To accompany this soup, I made yellow cornbread with some butter on top, but no sugar.
This was absolutely delicious.. I added diced potatoes to mine as my mom always added it to hers when we were growing up.. my hubby kept telling me how good it was.. that’s a plus.. thank you for the recipe
I used canned carrots for the extra lazy version. I opened 2 cans but only needed one so I pureed the second can. Gave it a nice sweet carrot flavor that complimented the beans. I also scooped a bowl of beans out and pureed for thickness.
I dashed some Cholula in- ever so small- just because.
Almost ready for my second bowl
Continuing from my initial comment, I added some liquid smoke and it REALLY added to the flavor. I originally gave it 4 stars, but I must say 5 now. It’s a great base for a quick delicious dinner
We made this soup on a snowy December evening. We didn’t have a ham hock so we browned some bacon and sautéd the vegetables in the fat. We added the crispy bacon to the soup along with the ham. We also used an immersion blender on one can of beans to thicken. The soup is very salty. Next time I will use unsalted beans and add salt to taste. Yummy.