Ham and Bean Soup Recipe
Introduction
Ham and bean soup is a hearty, comforting dish perfect for chilly days. Combining tender ham, creamy beans, and fresh vegetables, it’s a satisfying meal that’s easy to prepare and delicious to enjoy any time.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (~2 cups)
- 3 stalks celery, diced (~1 cup)
- 3 medium-large carrots, diced (~1 ½ cups)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon Italian seasoning
- 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
- 2 bay leaves
- 1 ham hock/ham bone (optional – see notes)
- 20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces
- 3 15-ounce cans Great Northern beans, drained and rinsed
- 5 ounces fresh baby spinach leaves (may use chopped kale)
- 1 tablespoon apple cider vinegar
Instructions
- Step 1: In a Dutch oven over medium heat, heat the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning. Sauté until the onions are translucent, about 5 minutes.
- Step 2: Add the water or broth, bay leaves, and the ham hock if using. Cover and bring to a rolling simmer for 10-20 minutes; simmer longer if using the ham hock to extract more flavor.
- Step 3: Remove the lid and add the chopped ham and beans. Simmer uncovered for at least 10 more minutes, up to 30+ minutes for a thicker, more flavorful soup.
- Step 4: Remove the pot from heat. Take out the ham hock and bay leaves. Stir in the spinach and apple cider vinegar just until the spinach begins to wilt.
Tips & Variations
- For a thicker soup, mash some of the beans before adding them or simmer uncovered longer to reduce the liquid.
- Substitute kale for spinach if you prefer a heartier green.
- If you don’t have a ham hock, extra ham pieces will still create plenty of flavor.
Storage
Allow the soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without a ham hock?
Yes, the ham hock is optional. Using extra diced ham will still provide great flavor, though the hock adds extra depth during simmering.
Can I use dried beans instead of canned?
Absolutely. If using dried beans, soak and cook them separately before adding to the soup, as they require longer cooking times than canned beans.
PrintHam and Bean Soup Recipe
This hearty Ham and Bean Soup is a comforting and flavorful dish perfect for chilly days. Made with tender ham, creamy Great Northern beans, and fresh vegetables, it offers a satisfying balance of protein and fiber. The addition of apple cider vinegar and baby spinach adds brightness and nutrition, while Italian seasoning enhances the savory depth. This easy-to-make soup simmers gently on the stovetop and is great for meal prep or warming family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (~ 2 cups)
- 3 stalks celery, diced (~ 1 cup)
- 3 medium-large carrots, diced (~1 ½ cups)
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon Italian seasoning
- 2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
- 2 bay leaves
- 1 ham hock/ham bone (optional – see notes)
- 20–24 ounces (about 4 cups) chopped or pulled cooked ham pieces
- 3 15-ounce cans Great Northern beans, drained and rinsed
- 5 ounces fresh baby spinach leaves (may use chopped kale)
- 1 tablespoon apple cider vinegar
Instructions
- Sauté Vegetables: In a Dutch oven over medium heat, heat the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning. Sauté until the onions become translucent, about 5 minutes, allowing the vegetables to soften and release their flavors.
- Add Liquid and Ham Hock: Pour in the water and/or chicken broth, then add the bay leaves and the ham hock if using. Cover the pot and bring to a rolling simmer. Let it cook for 10-20 minutes or longer if you are using the ham hock to extract maximum flavor from the bone.
- Add Ham and Beans: Remove the lid and stir in the chopped cooked ham and the drained Great Northern beans. Continue to simmer uncovered for at least 10 minutes, up to 30+ minutes, to thicken the soup and deepen the flavors.
- Finish Soup: Take the Dutch oven off the heat. Remove the ham hock and bay leaves. Stir in the fresh baby spinach and the apple cider vinegar, mixing just until the spinach begins to wilt to keep its vibrant color and fresh taste.
- Store Leftovers: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 5 days to enjoy later.
Notes
- The ham hock is optional but adds a richer flavor to the broth; if using, cook longer to soften and extract more taste.
- For a thicker soup, you can mash some of the beans against the side of the pot or blend a portion of the soup and stir it back in.
- Substitute chopped kale for the spinach if preferred; add slightly earlier to allow it to soften more.
- Use low-sodium broth and rinse canned beans well to reduce salt content if needed.
- This soup freezes well—cool completely then store in freezer-safe containers for up to 3 months.
Keywords: ham and bean soup, hearty soup, Great Northern beans, comfort food, stovetop soup, ham hock soup, easy soup recipe
