If You’ve Ever Needed a Hug from Your Stove, This is It
Oh, ham and bean soup... I can smell it already, bubbling away on the stovetop, making the whole house smell like a giant, savory blanket. This one always reminds me of winters at my auntie's place, where the clatter of spoons and laughter echoed all afternoon. There was always someone pilfering ham cubes before they hit the pot—usually me. If you’re after a bowl that tastes like Sunday at grandma’s (but don’t worry, you can make it on a Tuesday too), you’ll find this easy ham and bean soup does the trick.
Why You'll Love This (Or at Least Why I Do)
I find myself making this soup when the fridge is threatening to explode with leftover ham—or honestly, whenever it’s cold and I’m craving something I can slurp straight from the mug (don’t judge, I’m among friends here). My family goes bonkers for this one, probably because it’s simple, filling, and tastes even better reheated for lunch the next day. Oh, and unlike the fancy stews with too many steps, this comes together fast; unless you forget to soak beans (I always do, so thank heavens for canned). Plus, if you don’t have everything, it’s one of those soups that forgives you. I burned the onions once and no one noticed, maybe don’t tell them.
What You’ll Need (With a Few Shortcuts)
- 1 tablespoon olive oil (sometimes I use butter if I’m feeling decadent)
- 1 large onion, chopped (red or yellow - whatever’s rolling around your veggie drawer)
- 2 carrots, sliced (or a handful of baby carrots when the motivation is low)
- 2 celery stalks, sliced
- 3 cloves garlic, minced (garlic powder will do in a crisis)
- 2 cups cooked ham, diced (though honestly, any ham works—spiral, smoked, or the kind that’s just called “ham” at the deli)
- 2 (15-ounce) cans white beans, drained and rinsed (Great Northern, cannellini—pinto if that’s all you’ve got. I tried black beans once, not bad but a bit odd looking)
- 1 teaspoon dried thyme (sometimes I use Italian seasoning—that jar in the back of the spice rack)
- ½ teaspoon black pepper (more to taste; I wing it, mostly)
- ½ teaspoon smoked paprika (optional, but yum)
- 4 cups chicken broth (homemade, carton, or—if you must—cube, but don’t tell anyone)
- Salt, to taste (start light, ham is salty on its own)
How I Throw It Together (More or Less)
- Heat the olive oil (or butter, on your wilder days) in a big soup pot over medium heat. Throw in the onions, carrots, and celery. Stir it around until the onions look soft—about 5 minutes or so. This is where I usually sneak a carrot piece. Watch your fingers.
- Add the garlic. Stir it for another minute—don’t wander off, garlic burns if you look at it funny.
- Toss in the diced ham and let it get friendly with the veggies, about 2 minutes.
- Add beans, thyme, pepper, smoked paprika (if you’re using it), and pour over the broth. Give it a lazy stir. If it looks like too much stuff for the pot, just trust the process—it settles down.
- Bring it up to a gentle boil (low and slow is fine; I’ve rushed it before and regretted it with tough carrots). Once boiling, drop the heat and let it simmer for 20-25 minutes. Stir now and then, just to look busy.
- Taste. This is important. Add salt if you need it. Sometimes I mash a few beans on the side of the pot to thicken it a bit—try it!
- Eat as soon as you can stand the heat. Or let it sit for a while—it honestly gets better as it rests, but good luck waiting.
My Notes from Many Soup Mistakes
- If you don’t have celery, skip it. It’s not a dealbreaker. (But don’t skip carrots unless you have to. I think they’re the soul of the soup.)
- Ham bone? Throw it in before simmering for more flavor, fish it out before serving. On second thought, fish for any sneaky bones before letting kids dig in.
- This soup “magically” thickens up in the fridge. Just splash in a bit of water or broth when reheating to loosen it up.
- If you want it creamier, blend a cup of the soup and stir it back in. I do this sometimes but my partner likes it chunky, so… compromise!
Silly Experiments (Variations I’ve Actually Tried)
- Swap ham for smoked sausage. Tastes more like jambalaya, but it’s a nice twist.
- Add some chopped spinach or kale at the end—makes you feel sort of healthy.
- One time, I threw in diced tomatoes… wouldn’t really recommend, tasted a bit muddled. Live and learn!
- For a spicy kick, drop in a pinch of red pepper flakes.
Gear You’ll Probably Want (But There’s Always a Workaround)
- A big soup pot—mine is an old Dutch oven, but a basic pot works just fine. Don’t have one? Use your largest frying pan with high sides, it’ll just need more tending.
- A decent knife, unless you like “rustic” chunk cuts (which, honestly, I sometimes pretend is intentional).
Storing Your Soup (If There’s Any Left, Ha!)
This keeps in the fridge for up to 3 days in a tightly sealed container… though honestly, in my house it never lasts more than a day! You can freeze it for 2-3 months—just make sure it’s fully cooled before you stash it. It does get a bit thicker after freezing, but a splash of broth or water brings it back to life. Pro tip: I once reheated straight form the fridge and it was deliciously thick, kind of stew-like, which was a happy accident.
How We Serve It (Eat It Your Way)
Sometimes I just ladle a big mug and eat it standing over the sink. But my better half insists we sit down with a big crusty hunk of bread—perfect for dunking. Once, we made grilled cheese soldiers for dipping and it was a hit with the kids (even though they mostly ate the bread, if I’m being honest). A dash of hot sauce on top takes it over the finish line, at least for me. Oh, and a handful of chopped parsley makes it look all fancy, if that’s your thing.
Pro Tips, AKA Learn from My Soup Fails
- Resist the urge to crank the heat. I once tried rushing the simmer and regretted it because the beans exploded into mush-city. Low and slow is best, really.
- Taste before you salt—the ham really does most of the heavy lifting in the salt department. I over-salted it once and we needed, like, three loaves of bread (not the worst outcome, but still).
- If your beans look a bit odd at first, don’t panic—it always comes together once it simmers. Trust the process!
A Few Questions People Have Actually Asked Me
- Can I use dried beans instead of canned?
Sure, if you remember to soak and cook them in advance. I almost never think that far ahead, so canned it is for me. If you use dried, you’ll want about 2 cups cooked. - Does this work in the slow cooker?
Absolutely. Just toss everything in (except garlic—sauté that first for best flavor) and let it go on low for 6-7 hours. I did this once when I had errands to run and it was perfect. - What if I don’t have ham?
Bacon, smoked turkey, or even leftover roast chicken will work. I mean, it won’t be Easy Ham and Bean Soup, but it’ll still fill you up! - How do I make it vegetarian?
Skip the ham, double the beans, use veggie broth, and toss in some smoked paprika. It won’t taste quite the same, but my friend Jess swears by this version (she adds a squirt of lemon at the end, too—a nice touch, actually).
There you have it—a soup that’s big-hearted, flexible, and just a bit mischievous. Stay cozy!
Ingredients
- 1 tablespoon olive oil (sometimes I use butter if I’m feeling decadent)
- 1 large onion, chopped (red or yellow - whatever’s rolling around your veggie drawer)
- 2 carrots, sliced (or a handful of baby carrots when the motivation is low)
- 2 celery stalks, sliced
- 3 cloves garlic, minced (garlic powder will do in a crisis)
- 2 cups cooked ham, diced (though honestly, any ham works—spiral, smoked, or the kind that’s just called “ham” at the deli)
- 2 (15-ounce) cans white beans, drained and rinsed (Great Northern, cannellini—pinto if that’s all you’ve got. I tried black beans once, not bad but a bit odd looking)
- 1 teaspoon dried thyme (sometimes I use Italian seasoning—that jar in the back of the spice rack)
- ½ teaspoon black pepper (more to taste; I wing it, mostly)
- ½ teaspoon smoked paprika (optional, but yum)
- 4 cups chicken broth (homemade, carton, or—if you must—cube, but don’t tell anyone)
- Salt, to taste (start light, ham is salty on its own)
Instructions
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1Heat the olive oil (or butter, on your wilder days) in a big soup pot over medium heat. Throw in the onions, carrots, and celery. Stir it around until the onions look soft—about 5 minutes or so. This is where I usually sneak a carrot piece. Watch your fingers.
-
2Add the garlic. Stir it for another minute—don’t wander off, garlic burns if you look at it funny.
-
3Toss in the diced ham and let it get friendly with the veggies, about 2 minutes.
-
4Add beans, thyme, pepper, smoked paprika (if you’re using it), and pour over the broth. Give it a lazy stir. If it looks like too much stuff for the pot, just trust the process—it settles down.
-
5Bring it up to a gentle boil (low and slow is fine; I’ve rushed it before and regretted it with tough carrots). Once boiling, drop the heat and let it simmer for 20-25 minutes. Stir now and then, just to look busy.
-
6Taste. This is important. Add salt if you need it. Sometimes I mash a few beans on the side of the pot to thicken it a bit—try it!
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7Eat as soon as you can stand the heat. Or let it sit for a while—it honestly gets better as it rests, but good luck waiting.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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