There is nothing more comforting on a chilly day than a warm bowl of homemade soup, and this Hearty Ham and Bean Soup Recipe delivers just that with every spoonful. Packed with tender navy beans, smoky ham, garden-fresh vegetables, and a rich, flavorful broth, this soup is the perfect blend of rustic charm and satisfying nourishment. Whether you’re looking for a cozy family meal or an easy dish to meal prep, this recipe strikes the ideal balance between simplicity and hearty taste. Try it once, and it will quickly become your go-to comfort food!
Ingredients You’ll Need
Gathering the right ingredients is key to making this Hearty Ham and Bean Soup Recipe truly sing. Each item plays an important role in building layers of flavor, creating the perfect texture, and adding visual appeal to the pot.
- 1 lb dried navy beans: These small, creamy beans soak up flavors beautifully and become wonderfully tender when cooked.
- 3 tbsp oil: Use a neutral oil for sautéing to bring out the fresh flavors of the veggies.
- 1 white onion (chopped): Adds a subtle sweetness and depth to the soup base.
- 4 carrots (chopped): Provides color, natural sweetness, and a bit of texture.
- 2 celery stalks (sliced): Brings a crisp, aromatic backbone to the flavor profile.
- 5 garlic cloves (finely chopped): Adds pungent warmth and an irresistible savory kick.
- 64 oz chicken stock: The flavorful liquid that carries all the ingredients, lending richness and body.
- 14.5 oz can fire-roasted diced tomatoes: Infuses smoky tang and a splash of acidity to brighten the dish.
- 1 bay leaf: A subtle herbal note that enhances the overall aroma and taste.
- 1 tsp garlic powder: Reinforces the garlic flavor for a layered effect.
- 1 tsp dried Italian herbs: A fragrant blend that ties together the savory notes.
- Fresh cracked pepper: Adds a mild heat and freshness to lift the soup.
- 2 cups shredded green cabbage: For a tender bite and a mild, sweet crunch that complements the beans.
- 2–3 cups chopped ham: The star ingredient providing smoky savoriness and protein.
- Salt to taste: Balances all the flavors perfectly.
How to Make Hearty Ham and Bean Soup Recipe
Step 1: Prepare the Beans
Start by giving your dried navy beans a thorough rinse to remove any dust or impurities. Then, soak them overnight in plenty of water. This step not only softens the beans but also reduces cooking time, ensuring they become tender and creamy in the final soup.
Step 2: Sauté the Vegetables
Heat your oil in a large Dutch oven over high heat. Toss in the chopped onion, carrots, and celery, sautéing for about 4 to 5 minutes until they start to soften and their natural sweetness emerges. Next, add the finely chopped garlic and cook for another minute — this brief garlic cook time allows it to release its aroma without burning.
Step 3: Combine and Simmer
Add the soaked beans to the pot along with the chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and a generous crack of black pepper. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Let everything cook uncovered for about 90 minutes, or until the beans are tender and the flavors have harmonized beautifully.
Step 4: Final Touches
Once the beans are perfectly tender, stir in the chopped ham and shredded green cabbage. Continue cooking uncovered for another 15 to 20 minutes so the cabbage softens just enough and the ham warms through. Taste your soup and adjust the salt as needed. Now it’s ready to serve!
How to Serve Hearty Ham and Bean Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or some finely sliced green onions can add a fresh burst of color and a mild brightness that contrasts with the deep, smoky flavors of the soup. A small drizzle of good-quality olive oil or a dash of smoked paprika on top also makes a delightful finishing touch.
Side Dishes
This soup shines when paired with crusty bread or warm cornbread to soak up every last bit of the rich broth. A simple side salad of mixed greens with a light vinaigrette provides a refreshing balance to this hearty meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a thick slice of toasted baguette on the side. You can also ladle it into hollowed-out bread bowls for a fun, edible container that’s perfect for chilly evenings or casual dinners with friends.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate for up to 4 days. The flavors actually deepen over time, making the soup even tastier the next day.
Freezing
This Hearty Ham and Bean Soup Recipe freezes beautifully. Pour cooled soup into sturdy freezer-safe containers or heavy-duty resealable bags, leaving some space for expansion. Freeze for up to 3 months for convenient, nourishing meals on busy days.
Reheating
To reheat, thaw the soup in the refrigerator overnight if frozen. Warm it gently on the stovetop over medium heat, stirring occasionally until heated through. Add a splash of water or broth if it has thickened too much during storage.
FAQs
Can I use canned beans instead of dried navy beans?
Yes, canned beans can be used in a pinch, but since they are already cooked, add them towards the end of cooking to avoid them becoming mushy. The flavor and texture will differ slightly from using dried beans soaked overnight.
Is it necessary to soak the beans overnight?
While soaking beans overnight is traditional and helps reduce cooking time, you can also do a quick soak method by boiling the beans briefly and letting them sit for an hour. However, the texture might not be as perfect as the slow overnight soak.
Can I substitute vegetable stock for chicken stock?
Absolutely! Vegetable stock works well if you prefer a lighter or vegetarian-friendly base. Keep in mind that it will alter the depth of flavor slightly, but the soup will still be delicious.
What type of ham should I use?
Use cooked ham with good flavor, such as smoked ham, leftover baked ham, or even diced ham steak. The smoky richness from the ham is key to the hearty character of the soup.
Can I add other vegetables to this soup?
Definitely! Feel free to customize the soup by adding diced potatoes, kale, or even a handful of spinach near the end of cooking. Just keep in mind how additional vegetables might affect the cooking time and final texture.
Final Thoughts
This Hearty Ham and Bean Soup Recipe is one of those timeless dishes that feels like a warm hug on a plate. It’s easy to prepare, packed full of good-for-you ingredients, and so deeply satisfying with every spoonful. Give it a try the next time you want to impress your family with a meal that’s both nourishing and incredibly delicious — I promise it won’t disappoint!
Print
Hearty Ham and Bean Soup Recipe
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and flavorful Ham and Bean Soup made with tender navy beans, savory ham, fresh vegetables, and aromatic herbs. This comforting soup is perfect for a cozy meal, simmered to perfection in a Dutch oven to develop rich flavors and a satisfying texture.
Ingredients
Beans and Broth
- 1 lb dried navy beans
- 64 oz chicken stock
- 14.5 oz can fire-roasted diced tomatoes
- 1 bay leaf
Vegetables and Aromatics
- 3 tbsp oil
- 1 white onion, chopped
- 4 carrots, chopped
- 2 celery stalks, sliced
- 5 garlic cloves, finely chopped
- 2 cups shredded green cabbage
Seasonings and Meat
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Fresh cracked pepper, to taste
- 2–3 cups chopped ham
- Salt, to taste
Instructions
- Soak the Beans: Rinse the dried navy beans thoroughly under cold running water. Place them in a large bowl and cover with plenty of water to soak overnight, ensuring they become tender and cook evenly.
- Sauté the Vegetables: Heat 3 tablespoons of oil in a large Dutch oven over high heat. Add the chopped onion, carrots, and celery, sautéing them for about 4–5 minutes until they start to soften. Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Simmer the Soup Base: Drain the soaked beans and add them to the pot along with chicken stock, fire-roasted diced tomatoes, bay leaf, garlic powder, dried Italian herbs, and fresh cracked pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for approximately 90 minutes, or until the beans are tender.
- Add Ham and Cabbage: Stir in the chopped ham and shredded green cabbage. Continue cooking uncovered for another 15–20 minutes to allow flavors to meld and the cabbage to soften.
- Season and Serve: Taste the soup and adjust the seasoning with salt and additional pepper if needed. Remove the bay leaf before serving. Ladle the warm, hearty soup into bowls and enjoy.
Notes
- For best results, soak the beans overnight to reduce cooking time and improve texture.
- You can substitute smoked ham or leftover ham bone for deeper flavor.
- Adjust the amount of ham according to your preference for a meatier or lighter soup.
- If you prefer a thicker soup, mash a portion of the beans before adding ham and cabbage.
- This soup refrigerates well and often tastes even better the next day as flavors develop.
