Ham and Bean Soup: The Best Way to Use Leftover Ham

Turn that leftover holiday ham into a pot of incredibly flavorful and comforting Ham and Bean Soup! This recipe is the perfect way to use up both the leftover ham and the ham bone, transforming them into a classic soup that’s packed with savory goodness. Navy beans and aromatic vegetables simmer slowly, creating a hearty and satisfying meal that’s perfect for a chilly day.

This Ham and Bean Soup recipe is not only delicious but also budget-friendly and easy to make. It’s a fantastic way to extend the life of your holiday ham and create a new, exciting dish that the whole family will love. The slow simmering process allows the flavors to meld together beautifully, resulting in a rich and complex soup that’s far more than the sum of its parts.

Looking for more creative ways to use leftover ham? Try these delicious options: Split Pea Soup with Ham, Baked Ham and Cheese Sliders, Deviled Ham, Ham and Cheese Puff Pastry Slab Pie, or a classic Monte Cristo Sandwich. These recipes offer a variety of flavors and textures, ensuring that your leftover ham never gets boring!

Tips for Making the Perfect Ham and Bean Soup

Before you start cooking, keep these essential tips in mind to ensure your Ham and Bean Soup turns out perfectly every time:

• Plan Ahead: Dried navy beans require soaking before cooking. Unlike split peas or lentils, navy beans need to be soaked overnight, or at least for 8 hours, to soften properly. This step is crucial for achieving the desired creamy texture in your soup. Make sure to plan accordingly and soak the beans the night before you intend to make the soup.
• Use a Ham Bone and Leftover Meat: This recipe shines when you use a ham bone, ideally from a spiral-cut or bone-in ham. The bone adds a depth of smoky flavor to the broth that is simply irreplaceable. Combine the ham bone with the leftover ham meat for the best results. If your ham was heavily glazed, trim off some of the sweeter parts to prevent the soup from becoming overly sweet.
• Choose the Right Pot: A heavy-bottomed Dutch oven or a large soup pot (6 to 7 quarts) is ideal for making Ham and Bean Soup. These pots distribute heat evenly, preventing the beans from sticking to the bottom and ensuring consistent cooking. A good quality pot will make a noticeable difference in the overall texture and flavor of your soup.

Step-by-Step Guide to Making Ham and Bean Soup

Follow these simple steps to create a delicious and satisfying Ham and Bean Soup that will become a family favorite:

Step 1: Soaking the Beans

Before soaking, take a moment to sort through the dried beans. Occasionally, you may find a shriveled bean or a small stone mixed in. Discard these to ensure the best quality soup.

After sorting, rinse the beans thoroughly in a colander under cold running water. This helps to remove any dust or debris that may be present.

Place the rinsed beans in a large bowl or pot and cover them with plenty of cold water. The water level should be at least 2 inches above the beans, as they will expand during soaking.

Let the beans soak overnight (approximately 12 hours) to fully hydrate and prepare them for cooking. Soaking softens the beans, reducing cooking time and improving their texture. The next day, drain and rinse the soaked beans under cold water once more, then set them aside while you prepare the other soup ingredients.

Step 2: Sautéing the Aromatics

Like many great soups, Ham and Bean Soup begins with a flavorful foundation of aromatic vegetables. This mixture, known as a mirepoix, typically includes onions, carrots, and celery.

In a large, heavy-bottomed pot, heat a combination of olive oil and unsalted butter over medium heat. The olive oil adds a subtle flavor, while the butter provides richness and helps to sauté the vegetables evenly. (A 6-3/4 quart enameled cast iron Dutch oven works perfectly for this step.)

Add the diced onion, celery, and carrots to the pot and sauté until they begin to soften. This process usually takes about 5 to 8 minutes. Stir the vegetables occasionally to prevent them from burning and to ensure even cooking.

Next, stir in minced garlic, chopped rosemary, half of the fresh thyme, black pepper, and a touch of paprika. Cook for another minute or so, until the garlic becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste to the soup.

Seasoning Tip: You can use either sweet paprika (like Hungarian paprika) or smoked paprika to add depth to the soup. Smoked paprika will enhance the smoky flavor profile, complementing the ham. It’s best to wait to add salt until after the soup has simmered, as the ham and ham bone will season the broth as it cooks. Remember, some hams are saltier than others, so taste and adjust the seasoning accordingly.

Step 3: Simmering the Soup

Add the soaked beans to the pot, along with the ham bone and a couple of bay leaves. Bay leaves add a subtle but essential layer of flavor to the soup.

Pour in low-sodium chicken broth and enough water to comfortably cover the beans. Using low-sodium broth allows you to control the saltiness of the soup. The ham bone doesn’t need to be completely submerged to flavor the soup effectively.

Bring the pot to a boil, then reduce the heat to a gentle simmer. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer the soup until the beans are tender. This typically takes between 60 to 90 minutes, but some batches may require up to 2 hours, depending on the age and variety of the beans.

As the soup simmers, the beans will soften and naturally thicken the broth. Stir the soup occasionally, especially towards the end of the cooking time, to prevent the beans from sticking to the bottom of the pot.

If the soup becomes too thick before the beans are fully cooked, simply add a splash of additional broth or water to thin it out.

Once the beans are mostly tender (with about 15 minutes of cooking time remaining), remove the ham bone from the pot and stir in the diced or shredded ham. This final simmer allows the ham to warm through and impart its smoky, meaty flavor to the soup.

Step 4: Finishing the Soup and Seasoning

Before serving, remove the bay leaves from the soup and stir in the remaining thyme. Taste the soup and season with salt and pepper as needed. Keep in mind that the ham and broth may already contribute a significant amount of salt, so start with a small amount and adjust to your preference.

You can also adjust the texture of the soup to your liking. For a brothier soup, leave it as is or add a splash more liquid. For a heartier, creamier soup, mash a small portion of the beans with the back of a wooden spoon or a potato masher. Mashing some of the beans releases their starch, thickening the soup naturally.

Be careful not to overdo the mashing – you still want to see whole beans in the soup. Mashing about a quarter of the beans is usually sufficient to give the soup some body and richness.

Remember that the soup will continue to thicken as it sits off the heat, as the beans continue to absorb liquid.

Serving Suggestions for Ham and Bean Soup

Ladle the hot soup into bowls and garnish with freshly cracked black pepper and chopped herbs. Fresh parsley or a sprinkle of extra thyme are excellent choices.

While the soup is already quite substantial, a slice of crusty bread on the side is always a welcome addition. It’s perfect for dipping and soaking up every last drop of the flavorful broth. Ham and Bean Soup is also delicious when topped with homemade croutons, adding a delightful crunch.

For an unexpected twist, try adding a squeeze of fresh lemon juice to your bowl. The acidity of the lemon brightens the flavors of the soup, adding a subtle but noticeable lift.

Since lemon juice is a matter of personal preference, add it to your individual bowl rather than the entire pot.

Another delicious, albeit nontraditional, finishing touch is a sprinkle of freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. This adds a touch of richness and savory depth, reminiscent of how Pasta e Fagioli is often served.

Storing and Reheating Ham and Bean Soup

Ham and Bean Soup tastes even better the next day, as the flavors meld and deepen over time. When reheating, you may need to add a splash of broth or water if the soup has thickened too much.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, depending on the freshness of your ham. Make sure to cool the soup completely before refrigerating.

The soup also freezes exceptionally well. Store it in freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Thaw the soup in the refrigerator overnight before reheating for the best texture.

• To Reheat on the Stovetop: Warm the soup gently over medium-low heat, stirring occasionally to prevent sticking.
• To Reheat in the Microwave: Heat individual portions in a microwave-safe bowl on 50–70% power for 2-3 minutes. Stir halfway through the heating process to ensure even heating. A vented microwave dome can help prevent splatters.

For food safety, ensure the soup reaches a temperature of at least 165°F when reheating. Refer to the USDA’s Leftovers and Food Safety guide for more information on safe storage and reheating practices.

Ham and Bean Soup Variations

This Ham and Bean Soup recipe is incredibly versatile. Here are a few variations to try:

No Ham Bone? No Problem!

If you don’t have a ham bone, you can still make a delicious Ham and Bean Soup using a smoked ham hock. Add the ham hock to the pot in place of the bone and remove it after simmering. Ham hocks typically don’t have much meat to shred, so plan to add diced or shredded ham from a thick-cut ham steak to ensure the soup has enough meaty bites.

Add Potatoes for Extra Heartiness

While the beans themselves make this soup quite hearty, adding potatoes is a simple way to give it even more substance. Cut the potatoes into ½-inch cubes and stir them into the pot during the last 20 to 30 minutes of simmering.

Because the soup cooks at a gentle simmer rather than a rolling boil, the potatoes may take a little longer to become tender than they would in plain water. Consider using a waxy potato variety, such as Yukon Golds, which hold their shape well and won’t turn mushy during cooking.

As the potatoes cook, they’ll release some starch and naturally thicken the soup, so be prepared to add a splash of extra broth or water if needed. As a bonus, potatoes can also help to mellow out the flavor if your soup turns out a little too salty.

Experiment with Different Bean Varieties

Navy beans are the classic choice for this soup, but feel free to experiment with other bean varieties. Dried cannellini or Great Northern beans work equally well and can be used interchangeably, with similar soaking and cooking times. Each bean type will offer a slightly different flavor and texture to the soup, so have fun exploring different options!

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Recipe

Ingredients

• 1 pound dried navy beans, sorted, soaked, and drained
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups chopped yellow onions
• 1 cup diced carrots (¼-inch dice)
• 1 cup diced celery (¼-inch dice)
• 3 large garlic cloves, minced (about 2 teaspoons)
• 2 teaspoons chopped fresh thyme leaves, divided
• 1 teaspoon chopped fresh rosemary
• ¼ teaspoon sweet or smoked paprika
• 1 meaty ham bone
• 2 small dried bay leaves
• 6 cups low sodium chicken broth or stock, plus more if needed
• 2 cups water (I use filtered or spring), plus more for soaking the beans
• 1½ to 2 cups diced or shredded cooked ham
• Kosher salt and freshly-ground black pepper, to taste
• Optional for serving: fresh parsley or thyme, crusty bread, lemon wedges, grated Parmigiano Reggiano, extra virgin olive oil

Instructions

1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until they start to soften, about 5 to 8 minutes.
2. Stir in the garlic, rosemary, 1 teaspoon of the thyme, 1/2 teaspoon black pepper, and the paprika. Cook until fragrant, about 1 minute.
3. Add the soaked and drained beans, ham bone, bay leaves, chicken broth, and water (to cover the beans). Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 60 to 90 minutes, stirring occasionally, until the beans are tender. Add additional broth or water as needed if the soup thickens too much.
4. During the last 15 minutes of cooking, remove the ham bone and stir in the diced or shredded ham. Continue simmering until the ham is warmed through and the beans are tender.
5. Discard the bay leaves. Stir in the remaining 1 teaspoon thyme and season with salt and additional pepper to taste. For a thicker soup, mash a small portion of the beans directly in the pot. For a brothier soup, add more broth to reach your desired consistency.
6. Ladle into bowls and garnish as desired before serving. Optional finishes include fresh herbs, a squeeze of lemon juice, grated Parmesan, or a drizzle of olive oil.

Notes

• To Soak Dried Beans: Sort through the dried beans, discarding any shriveled beans or small stones. Transfer to a large bowl or pot and cover with cold water by about 2 inches. Loosely cover the bowl and soak at room temperature for about 12 hours. Drain the beans in a colander and rinse well with cold water.
• Cooking times do not account for the overnight bean soak.
• Paprika: Use sweet paprika for a classic flavor, or smoked paprika to boost the smoky notes from the ham.
• Salt: Wait until the end to season—the ham and bone can vary widely in saltiness.
• Cooking Time: Bean cooking time can vary. The batch pictured here took about 75 minutes, but most beans will be tender within 90 minutes. Some batches may need closer to 2 hours. Add more broth as needed to keep the soup from getting too thick.

Nutrition Estimate (per serving)

• Serving: 1.5 cups
• Calories: 488kcal
• Carbohydrates: 57g
• Protein: 30g
• Fat: 17g
• Saturated Fat: 6g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 8g
• Trans Fat: 0.2g
• Cholesterol: 32mg
• Sodium: 525mg
• Potassium: 1402mg
• Fiber: 20g
• Sugar: 7g
• Vitamin A: 3833IU
• Vitamin C: 7mg
• Calcium: 159mg
• Iron: 5mg

Disclaimer: Nutrition information is automatically calculated and should be used as an approximation.