Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cheflenacooks.com/ham-and-bean-soup-recipe/