Ham And White Bean Soup Recipe

There’s something incredibly comforting about a hearty bowl of soup, and when you pair it with the right ingredients, it becomes something truly special. Ham and White Bean Soup is one of those recipes that brings together savory, smoky ham and creamy beans in a way that feels like a warm hug in a bowl. It’s the kind of meal that can be enjoyed on a chilly evening, as a filling lunch, or even as a cozy dish to share with friends and family. This soup doesn’t just taste good, it’s incredibly easy to make, versatile, and can be prepared in large batches to feed a crowd or provide leftovers for several days.

In this guide, we’ll break down everything you need to know about creating this delicious, soul-satisfying soup-from the ingredients you’ll need, to step-by-step instructions, and even a few expert tips to make sure your soup turns out perfect every time.

This soup is made with a combination of tender white beans, smoky ham, aromatic vegetables, and a flavorful broth that ties everything together. It’s a great way to use up leftover ham (after a holiday or a big family dinner) or to create a fresh, satisfying meal from scratch. With each spoonful, you’ll enjoy the earthiness of the beans and the richness of the ham, perfectly balanced with hints of garlic, onion, and herbs.

Ingredients Needed

Here’s what you’ll need to make this delicious Ham and White Bean Soup:

Ham: About 2 cups of cooked ham, preferably leftover or from a ham bone (for extra flavor). If you don’t have leftover ham, you can use a ham steak or even diced ham from the deli.
White Beans: 2 cans (15 oz each) of white beans, like Great Northern or Cannellini beans. These beans are soft and absorb the broth’s flavors while adding a creamy texture to the soup.
Carrots: 2 medium carrots, peeled and chopped. They add sweetness and color to the soup.
Celery: 2 stalks of celery, chopped. Celery contributes a mild crunch and a subtle flavor.
Onion: 1 medium onion, diced. Onions are the foundation of the flavor base, offering depth and sweetness.
Garlic: 3-4 cloves of garlic, minced. Garlic brings aromatic warmth to the soup.
Broth: 4 cups of chicken broth (or vegetable broth if you prefer). This is the base of the soup, adding richness and umami flavor.
Bay Leaves: 2 bay leaves. These will infuse the broth with a mild, herby fragrance.
Thyme: 1 tsp of dried thyme (or 2 tsp fresh). Thyme is a classic herb that complements beans and ham beautifully.
Olive Oil: 2 tablespoons for sautéing the vegetables.
Salt and Pepper: To taste. Make sure to adjust the seasoning as the soup simmers and the flavors meld.
Optional Garnish: Fresh parsley or croutons for garnish (optional but adds color and texture).

Cooking Instructions

Follow these simple steps to make the perfect Ham and White Bean Soup:

Sauté The Vegetables
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.
Add Garlic And Herbs
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add the dried thyme and bay leaves, letting them toast lightly in the oil to release their flavors.
Add The Ham And Broth
- Add the chopped ham to the pot and give everything a good stir. Then pour in the chicken broth, scraping up any bits stuck to the bottom of the pot. Bring the soup to a gentle boil over medium-high heat.
Add The Beans
- Once the soup is boiling, add the white beans along with their liquid. Stir to combine and reduce the heat to a simmer. Let the soup cook for 30-45 minutes, stirring occasionally.
Simmer And Season
- Taste the soup and add salt and pepper as needed. If you like, use a potato masher or the back of a spoon to mash a few of the beans to help thicken the soup. Continue to simmer for an additional 15-20 minutes.
Serve
- Remove the bay leaves before serving. Ladle the soup into bowls, garnish with fresh parsley (optional), and serve with crusty bread or croutons.

Ingredient Insights

Let’s take a closer look at some of the key ingredients that really make this soup shine:

Ham: Ham is the star of this soup. It brings a smoky richness that infuses the broth and pairs perfectly with the creamy beans. Leftover ham from a holiday dinner, or a ham bone, gives the soup a deep, savory flavor that can’t be beat. The fat from the ham also helps add depth to the broth.
White Beans: Beans like Great Northern or Cannellini are ideal for this recipe. They hold their shape well while becoming tender and absorbing the flavors of the soup. They also help thicken the broth, creating a velvety texture that makes each spoonful feel indulgent.
Broth: The broth is the canvas for all the flavors to come together. Chicken broth provides a rich, savory base, but if you’re looking for a lighter option, vegetable broth works wonderfully too. If you want a deeper, more complex flavor, consider using homemade broth or adding a splash of white wine or apple cider vinegar for some acidity.
Herbs and Garlic: Fresh garlic, thyme, and bay leaves create an aromatic foundation that elevates the dish. These herbs work harmoniously, offering just the right amount of earthy, fragrant notes without overpowering the other ingredients.

Expert Tips

Want to make your Ham and White Bean Soup even better? Here are some expert tips to elevate your dish:

Use a Ham Bone for Extra Flavor: If you have a ham bone leftover from a holiday, it’s worth using it in this soup. The bone adds an extra layer of smoky, meaty flavor that really enriches the broth. Simply toss the bone into the pot with the broth and let it simmer for at least an hour.
Don’t Skip the Mashing: A little trick to make your soup even creamier is to mash some of the beans. This helps thicken the soup naturally, giving it a smooth, velvety texture. You don’t need to mash all the beans-just a few will do!
Adjust the Seasoning at the End: As the soup simmers, the flavors concentrate. Always taste the soup towards the end of cooking and adjust the salt and pepper accordingly. You might find it needs a little more seasoning after the beans have absorbed the broth.
Let It Sit: Like most soups, this Ham and White Bean Soup tastes even better the next day. Let the flavors meld together overnight in the fridge for a richer, more developed taste.

Recipe Variations

Ham and White Bean Soup is highly adaptable, so feel free to play around with the ingredients. Here are a few variations to try:

Add Greens: If you want to sneak in some veggies, spinach, kale, or Swiss chard work great in this soup. Add them towards the end of cooking so they don’t overcook and lose their color.
Spicy Twist: For a bit of heat, add a pinch of red pepper flakes or a chopped jalapeño to the sautéed vegetables. This adds a nice balance to the richness of the ham and beans.
Smoked Sausage: If you’re not a fan of ham, you can swap it for smoked sausage or kielbasa. The smoky sausage will add a similar flavor profile to the soup.
Creamy Version: For a creamier version of this soup, you can stir in a splash of heavy cream or half-and-half at the end of cooking. This will make the broth richer and more indulgent.

Final Words

Ham and White Bean Soup is a classic, easy-to-make dish that’s both satisfying and full of flavor. It’s one of those recipes that gets better with time, making it ideal for meal prep or leftovers. Whether you’re using leftover holiday ham or preparing a fresh batch, this soup will always deliver comfort and warmth. Plus, it’s super customizable-so you can make it your own with just a few tweaks.

Ham And White Bean Soup Recipe