Introduction

Ham and bean soup is a comforting, hearty dish perfect for chilly days. Packed with tender ham, creamy beans, and vibrant vegetables, it’s both nourishing and flavorful. This classic soup is easy to make and great for using leftover ham.

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 or ham bone (optional)
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: Pour in the water or chicken broth, add the bay leaves and ham hock if using. Cover and bring to a rolling simmer. Cook for 10 to 20 minutes, longer if using a ham hock to build more flavor.
Step 3: Remove the lid and stir in the chopped ham and rinsed beans. Simmer uncovered for at least 10 minutes, up to 30 minutes or more if you prefer a thicker, deeper-flavored soup.
Step 4: Remove the pot from heat. Take out the ham hock and bay leaves. Stir in the fresh spinach and apple cider vinegar just until the spinach begins to wilt.

Tips & Variations

For a creamier texture, mash some of the beans against the side of the pot before adding the spinach.
Swap baby spinach for chopped kale or Swiss chard for a different green.
If you don’t have a ham hock, using extra cooked ham will still give great flavor.
Add a pinch of crushed red pepper flakes for a subtle heat boost.

Storage

Let the soup 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, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a ham hock?

Yes, you can omit the ham hock and just use cooked ham pieces. The soup will still be flavorful, though the hock adds a richer, smoky depth.

Will the soup freeze well?

Ham and bean soup freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Ham and Bean Soup Recipe

Print Recipe

★★★★★

5 from 107 reviews

This hearty Ham and Bean Soup is a comforting and flavorful dish, perfect for chilly days. Made with a savory ham hock, tender Great Northern beans, fresh vegetables, and a touch of apple cider vinegar for brightness, this soup delivers rich taste and satisfying texture. The method involves sauteing vegetables and simmering with ham and beans to develop deep flavors, making it a wholesome and easy-to-make meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Vegetables & Aromatics

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)
5 ounces fresh baby spinach leaves (may use chopped kale)

Liquids & Seasonings

1 tablespoon olive oil
1 tablespoon Italian seasoning
2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
2 bay leaves
1 tablespoon apple cider vinegar

Protein & Beans

1 ham hock/ham bone (optional)
20–24 ounces (about 4 cups) chopped or pulled cooked ham pieces
3 15-ounce cans Great Northern beans, drained and rinsed

Instructions

Saute Vegetables: In a Dutch oven over medium heat, heat the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning. Saute until the onions are translucent, about 5 minutes, releasing their aromatic flavors.
Add Liquids and Ham Hock: Pour in the water (or water + chicken broth), 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 using the ham hock to extract deeper flavors.
Add Ham and Beans: Remove the lid and stir in the chopped cooked ham and rinsed beans. Simmer uncovered for at least 10 minutes to meld the flavors, or up to 30 minutes if you prefer a thicker, more flavorful soup.
Finish Soup: Remove the Dutch oven from heat. Take out the ham hock and bay leaves. Stir in the fresh spinach leaves and apple cider vinegar just until the spinach wilts, adding a layer of freshness and brightness to the soup.
Store Leftovers: Allow the soup to cool to room temperature. Transfer to airtight containers and refrigerate for up to 5 days.

Notes

The ham hock is optional but adds a rich, smoky depth to the broth. If omitted, use additional ham pieces on their own.
For a thicker soup, mash some of the beans against the side of the pot during simmering or reduce the liquid slightly.
Spinach can be substituted with chopped kale for a heartier green.
Leftover soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

Keywords: ham and bean soup, hearty soup, Great Northern beans, ham hock recipe, cozy soup, stovetop soup