How To Make Ham And Bean Soup

What Is Ham And Bean Soup, And What Makes It Taste Right?

Ham and bean soup is a slow-simmered soup of beans, aromatics, and ham (often with a ham bone) cooked until the beans turn tender and the broth turns rich. It tastes right when the beans are fully cooked, the broth is not overly salty, and the soup has enough body to feel satisfying without becoming pasty.

Which Beans Work Best For Ham And Bean Soup?

Small white beans are the easiest choice because they soften evenly and give the broth a gentle creaminess. Navy beans are classic, but other small-to-medium white beans work well.

Good options:

• Navy beans — creamy, traditional texture
• Great northern beans — slightly larger, hold their shape a bit more
• Cannellini beans — larger, can get very creamy if simmered long

Avoid mixing bean sizes unless you are comfortable adjusting simmer time, because smaller beans can break down before larger beans are tender.

Do You Need To Soak Beans For Ham And Bean Soup?

Soaking is not required, but it usually shortens cooking time and helps beans cook more evenly. If you soak, soak in plenty of water, then drain and cook in fresh water or stock.

Two common soaking methods:

• Overnight soak: Cover beans with several inches of cool water and soak 8 to 12 hours in a cool place. Drain and rinse.
• Quick soak: Boil beans briefly, remove from heat, soak about 1 hour, then drain and rinse.

If your kitchen is warm, soaking in the refrigerator is the safer choice. After soaking, cook beans in fresh liquid and simmer until fully tender. For some preparations involving dried beans, guidance also recommends a brief boil step after soaking before proceeding. If you want a conservative approach, simmer beans at least 30 minutes before you start building the soup. [2]

What Ham Should You Use For Ham And Bean Soup?

Use cooked ham, smoked ham, or a meaty ham bone. A bone adds gelatin and depth, while diced ham adds straightforward meatiness.

Practical choices:

• Meaty ham bone or ham hock: best for body and flavor; you may still want extra diced ham for a meatier bowl
• Leftover ham: easy and predictable; add it later so it stays tender
• Ham trimmings: good for using small pieces, but watch salt closely

How Much Ham And How Much Liquid Do You Need?

A reliable starting point is 1 pound (about 455 g) dried beans to 10 to 12 cups (2.4 to 2.8 L) liquid. Ham quantity depends on whether you have a bone.

Use this as a practical guide:

What You Have	Suggested Amount
Meaty ham bone or hock	1 large bone or 1 to 2 hocks
Diced cooked ham	8 to 16 oz (225 to 455 g)
Total liquid (water, stock, or a mix)	10 to 12 cups (2.4 to 2.8 L)

If your bone is small or lean, use more diced ham. If your ham is very salty, plan to use more water and finish seasoning at the end.

How Do You Make Ham And Bean Soup On The Stove?

You make ham and bean soup by simmering beans with aromatics and ham until the beans are tender, then adjusting thickness and salt at the end. The stove method gives the most control over simmer strength and evaporation.

Ham And Bean Soup Recipe (Stovetop)

Yield: About 10 to 12 cups (2.4 to 2.8 L), roughly 6 to 8 servings
Time: 20 minutes prep, 2 to 3 hours simmer (varies by bean age and soaking)
Equipment: Large heavy pot with lid, spoon, knife, cutting board, optional thermometer

Ingredients (U.S. And Metric)

• 1 lb dried navy beans (455 g), sorted and rinsed
• 1 large onion, diced (about 1 1/2 cups, 225 g)
• 2 medium carrots, diced (about 1 cup, 120 g)
• 2 celery stalks, diced (about 3/4 cup, 90 g)
• 3 cloves garlic, minced (about 1 Tbsp, 10 g)
• 2 Tbsp neutral oil or unsalted butter (30 mL or 28 g)
• 1 meaty ham bone or 1 to 2 ham hocks (optional but helpful)
• 8 to 16 oz cooked ham, diced (225 to 455 g), divided if you like
• 10 cups water or unsalted stock (2.4 L), plus more as needed
• 2 bay leaves
• 1 tsp black pepper (2 g), plus more to taste
• Optional for balance at the end: 1 to 2 tsp vinegar or lemon juice (5 to 10 mL)

Salt note: Do not add salt early unless you are certain your ham is mild. Ham and bones can release a lot of salt.

Instructions

1. Build the base. In a large pot, warm the oil over medium heat. Add onion, carrots, and celery. Cook, stirring, until the onion turns translucent and the vegetables begin to soften, about 8 to 10 minutes. Add garlic and cook 30 seconds.
2. Add beans and liquid. Add rinsed beans, water (or stock), bay leaves, pepper, and the ham bone or hocks if using. Bring to a boil, then immediately lower to a gentle simmer.
3. Simmer gently. Cover partially and simmer until the beans are tender. Stir now and then and add hot water if the beans rise above the liquid line.
   • Soaked beans often take 60 to 90 minutes.
   • Unsoaked beans often take 2 to 3 hours.
     Bean age, water chemistry, and simmer strength can shift timing.
4. Add diced ham at the right time. If using diced ham, add about half during the last 30 minutes so it seasons the broth, and hold the rest for the last 10 minutes if you want distinct pieces.
5. Finish the meat. If you used a bone or hocks, remove them when the beans are tender. When cool enough to handle, pull off usable meat, chop it, and return it to the pot. Discard bones, skin, and excess fat.
6. Adjust thickness. For a thicker soup, mash a cup or two of beans against the side of the pot, or briefly blend a small portion and stir it back in. For a thinner soup, add hot water a little at a time.
7. Season at the end. Taste before adding salt. Add salt only if needed. A small amount of vinegar or lemon juice can brighten a heavy, salty broth without making it taste sour.
8. Rest, then serve. Let the soup sit off heat 10 to 15 minutes before serving. It will thicken as it stands.

How Do You Keep Ham And Bean Soup From Getting Too Salty?

To keep it from getting too salty, start with water or unsalted stock and wait to salt until the beans are tender and the ham has fully flavored the pot. If the soup is already salty, you can dilute with water and rebalance flavor with pepper and a small amount of acid.

Other practical steps:

• Rinse beans well so the cooking liquid stays clean.
• Add salty ham later, especially if it is cured aggressively.
• If using a bone, skim surface fat during the simmer. It can carry saltiness and mute flavor.

Can You Make Ham And Bean Soup In A Slow Cooker Or Pressure Cooker?

Yes. Slow cookers are forgiving but slower; pressure cookers are fast but easier to over-thicken if you under-measure liquid.

Slow cooker guidance (varies by model):

• Soak beans if you want more predictable tenderness.
• Add beans, aromatics, ham bone or hocks, and enough liquid to cover by at least 1 inch (2.5 cm).
• Cook on low until beans are tender, often 7 to 9 hours, then add diced ham near the end so it stays intact.

Pressure cooker guidance (varies by size and power):

• Use enough liquid to meet the minimum fill requirements.
• Cook beans with aromatics and ham bone or hocks until tender, then add diced ham on a brief simmer setting afterward.
• Let pressure release naturally if possible; beans can split with aggressive boiling.

Because appliances differ, treat time settings as estimates and judge by bean tenderness.

How Do You Thicken Or Fix A Thin Ham And Bean Soup?

You thicken it by breaking down some beans into the broth, not by adding flour. Beans naturally emulsify as they soften.

Best fixes:

• Mash beans against the pot wall.
• Blend a small portion and stir it back in.
• Simmer uncovered for 10 to 20 minutes, stirring often, if the beans are already tender.

If the soup is too thick, add hot water in small additions and stir well.

How Do You Store And Reheat Ham And Bean Soup Safely?

Store it promptly, cool it quickly, and reheat it thoroughly. For safety, perishable foods should not sit at room temperature for more than 2 hours, and faster cooling is better. Dividing soup into shallow containers helps it cool evenly. [1]

Storage and reheating basics:

• Refrigerate: Keep refrigerated leftovers for 3 to 4 days. [1]
• Freeze: Freeze for 3 to 4 months for best quality. [1]
• Reheat: Reheat soups by bringing them to a rolling boil, or heat to 165°F (74°C) and stir for even heating. [1]
• Thaw: Thaw in the refrigerator when possible. [1]

If the soup smells off, shows mold, or has an unusual texture, do not taste it to “check.” Discard it.

Why Are My Beans Still Hard, And What Can I Do?

Hard beans usually come from old beans, insufficient simmer time, or a simmer that is too gentle to finish the job. Keep cooking until the beans are tender; there is no safe shortcut that replaces full cooking.

If beans are stubborn:

• Confirm the soup is at a steady simmer, not just warm.
• Add hot water so beans stay fully submerged.
• Keep acidic ingredients (tomatoes, vinegar, lemon) for the end, because acid can slow softening.
• Be patient. Some batches simply take longer.

Endnotes

[1] fsis.usda.gov
[2] nchfp.uga.edu