Ham and bean soup: 3 easy steps

Oh, thank goodness the holiday feast is over! I always feel that little bit of post-Christmas slump, and finding a way to use up that giant ham bone is one of my favorite traditions. Truthfully, nothing says comfort like sticking something low and slow on the stove when it’s cold and gray outside. That rich, smoky aroma brewing? That is the smell of my childhood, right out of my grandmother Carla’s Ohio kitchen! This incredible **ham and bean soup** isn’t fancy, but when that bone simmers for hours, it turns simple dried beans into the most soul-satisfying meal you can imagine. We tested this recipe over and over in my real, messy home kitchen to make sure it hits that perfect balance of smoky, savory, and totally cozy. It’s the best way to stretch those holiday memories into a few more days of deliciousness. You can find tons of other reliable, tried-and-true recipes over on my main site, too!

Why This Hearty Ham and Bean Soup is Your Perfect Post-Holiday Meal

When the chaos of Christmas finally settles down, you need food that hugs you back, right? That’s what this **ham and bean soup** does. It’s honestly the ultimate frugal comfort food. Why is it so perfect for right now?

• That ham bone? It’s instant flavor gold. Forget buying stock!
• It turns boring pantry staples into a nutrient-packed, thick stew.
• It simmers away mostly by itself, giving you time to relax!

Trust me, making this soup is better than dealing with those fancy leftover recipes that require a million steps. This is pure, simple satisfaction.

SAVE IT

Essential Ingredients for Soul-Satisfying Ham and Bean Soup

Okay, let’s talk about what you need to pull this off. This isn’t rocket science, but getting these ingredients right is what makes it taste like it came straight from my Grandma’s recipe box. Seriously, the star here is that leftover ham bone; it’s what turns water into liquid gold! Don’t skimp on the aromatics either; they lay the foundation for that deep, smoky flavor we’re after.

Here’s the manifest for a fantastic pot of soup:

• One big ham bone, and make sure you leave all that lovely, delicious meat clinging to it!
• A full pound of dried navy beans or Great Northern beans—remember to rinse those off!
• Eight cups of plain water or, if you have it on hand, low-sodium chicken broth.
• One large yellow onion, chopped up coarsely.
• Two nice carrots, chopped—I always use the tops and bottoms nobody else wants.
• Two celery stalks, chopped nice and fine.
• Two bay leaves; don’t forget to fish these out later!
• One teaspoon of dried thyme for that earthy touch.
• Just half a teaspoon of black pepper to start.
• And optionally, one cup of shredded leftover ham, cut into little bite-sized chunks.

Ingredient Notes and Substitutions for Your Ham and Bean Soup

I always get questions about the beans, so let me clear that up right away. Navy beans are traditional, they break down beautifully, and they make the soup naturally creamy. Great Northern beans are a wonderful stand-in if that’s what you have. Just make sure you **rinse** them really well before they go into the pot!

If you don’t have chicken broth lying around, please don’t run to the store! Plain water works just fine because the ham bone releases so much flavor, you won’t notice the difference after three hours of simmering. That’s one of the best parts of using a ham bone!

As for the extra shredded ham meat—that’s totally optional. If you only have bone scraps, great! If you have a neat pile of carved ham left over, toss it in for the last fifteen minutes to heat through. It just ensures you use every last bit, which is exactly what this soup is all about.

Preparing the Best Leftover Ham Bone Soup: Step-by-Step Instructions

Alright, let’s get this show on the road! The first thing you need to decide is if you planned ahead. Now, if those beans have been soaking overnight, you just drain ‘em and off we go—it cuts down the time dramatically, which is great for those nights when you want dinner faster if you’re planning ahead for a weeknight dinner. If you didn’t soak them, don’t panic; you’ll just have to let this magic simmer a bit longer to get those beans tender.

Grab your biggest, heaviest stockpot—this is where the real flavor building happens for our **leftover ham bone soup**. Toss in your ham bone, the rinsed beans, your water or broth, all those lovely chopped veggies, the bay leaves, thyme, and pepper. Bring that whole mess up to a boil over high heat, and then, immediately turn it down to the lowest possible setting. We want a gentle bubble, not a rolling boil, so cover it mostly and let it just whisper for about two to three hours. Stir it now and then so nothing sticks to the bottom.

Once those beans are soft—test one! If it squishes nicely, you’re ready for the next big step. Carefully pull out that ham bone and those two sad little bay leaves. Toss the bone (it did its job!) and shred any good bits of meat clinging to it to toss back into the soup pot. If you held back shredded ham meat from earlier, add it now, too. Let it all simmer for just fifteen more minutes so those flavors really meld.

Tips for Achieving a Thick, Creamy Ham and Bean Soup Consistency

I absolutely hate thin, watery bean soup. We want that classic texture where the broth clings to the beans, right? The secret to an amazing **ham and bean soup** that’s naturally thick isn’t adding cornstarch or flour; it’s using the beans themselves! About an hour or so into the simmering process—or right near the end—take a wooden spoon or even a potato masher and just gently mash a cupful of those cooked beans right against the side of the pot.

SAVE IT

When you mash them, you release all that lovely starch they’ve built up, and that starch magically turns your thin broth into a creamy, comforting hug in a bowl. Don’t overdo it; you still want plenty of whole beans swimming around, but just smashing a small section makes a huge difference in the final body of the soup. That’s pure comfort cooking!

Expert Tips for Perfect Ham and Bean Soup Every Time

I learned a lot of little tricks watching my grandmother, and honestly, these small adjustments are what take a decent soup and make it absolutely unforgettable. You’ve got the ham bone, which is our powerhouse flavor, but you have to treat the seasoning gently. My biggest piece of advice for any **ham and bean soup** is this: Do not add salt early, under virtually any circumstances!

Ham bones are cured, and they leach salt into the broth as they cook down for those three hours. If you add extra salt at the beginning, you’ll end up with a soup that’s practically inedible by the end. Wait until you remove the bone and taste the broth first. More often than not, you won’t need to add anything but maybe a tiny pinch, if that. It’s one of those essential lessons about using salty leftovers—taste, taste, taste before you season!

Now, about that simmering time if you skipped the overnight soak. If you didn’t soak your navy beans, you are looking at closer to three and a half or even four hours on the stove until they are perfectly tender. It’s that long, low heat that softens them up without turning them to mush too quickly. Just keep that heat super low and be patient; a good **leftover ham bone soup** simply can’t be rushed.

SAVE IT

We already talked about the aromatics, which are simple pantry staples, but don’t forget the thyme we added! It’s one of those herbs that just seems to soak up the smokiness of the ham and deepen the overall flavor profile. It’s cheap, you probably have it in your spice drawer right now, and it makes a world of difference in this style of cooking. For more everyday kitchen wisdom and reliable recipes, you can check out what I’m testing out over on my site!

Making Navy Bean Stew: Flavor Variations for Your Ham and Bean Soup

Once you’ve got the basic, beautiful, smoky broth going, you can have some fun with it! Even though this is classic comfort food, a tiny tweak can keep it interesting. If you want to deepen that smoky element—especially if your ham bone wasn’t super smoky to start—toss in about a teaspoon of smoked paprika about halfway through the simmer. Wow, does that add depth!

Another trick I love for this **navy bean stew** is adding brightness right at the very end. Just before serving, take it off the heat and stir in maybe a teaspoon of apple cider vinegar. It sounds weird, but that little bit of acid wakes up all the earthy bean flavor. If you’re into trying other simple, warming soups, you should check out how I make my famous split pea soup—similar vibe, total comfort!

Serving Suggestions for Your Soul-Satisfying Ham and Bean Soup

When this **ham and bean soup** has finished simmering, it is rich, thick, and begging for something sturdy to dip into it. A great soup demands a great partner, and I always lean into that classic, homestyle feeling we’ve worked so hard to create. Honestly, you could eat this soup all by itself and feel completely satisfied, but why stop short of perfection?

The absolute, non-negotiable side dish in my book is cornbread. Something crusty on the outside that tears open perfectly to soak up every savory drop of that smoky broth. I’ve got my favorite recipe for a slightly sweet, totally sturdy cornbread that holds up beautifully when dunked—you can find the directions for it right here.

If you have leftover holiday bread, that works too! A thick slice of sourdough toasted slightly is hearty enough to stand up to this stew. For something green, just a simple side salad with a sharp vinaigrette cuts through the richness nicely. But for me? It’s all about that golden, buttery cornbread.

Storage and Reheating Instructions for Ham and Bean Soup

This is where the frugal magic really shines! If you manage to have any **ham and bean soup** left over—which, let’s be honest, is usually a challenge because everyone goes back for seconds—storing it is so simple. The absolute best part about this soup? It always tastes even better the next day! The beans have more time to absorb all that smoky goodness from the ham bone, and the broth thickens up just a touch more overnight. It’s practically a gift from the kitchen gods.

If you’re refrigerating it, dump it into an airtight container. It keeps beautifully here for about four or five days. Just make sure you let it cool down a bit before covering it and popping it in the fridge so you don’t steam up your appliance!

SAVE IT

Now, if you made a massive batch—and you totally should, because who doesn’t want future easy meals?—it freezes like a dream. I usually portion mine into heavy-duty freezer bags or sturdy containers. It holds up wonderfully in the freezer for up to three months. When you’re ready to enjoy another warm bowl of comfort later on, you can check out my tips for reheating soups like this, maybe even looking at how I manage my leftover turkey soup.

Reheating is easy: if it’s frozen, let it thaw in the fridge overnight, then bring it up to temperature slowly on the stovetop over medium-low heat. You might need to add a tiny splash of water or broth if it got *too* thick while chilling, but usually, just stirring gently until it’s hot all the way through is all it takes!

Frequently Asked Questions About Making Ham and Bean Soup

You know, when I first started making this recipe, I had a ton of questions swirling around, especially about timing and seasoning. It’s an adaptation of a very old way of cooking, so naturally, things aren’t always spelled out perfectly on those old recipe cards! Here are the things folks ask me most often about getting this **ham and bean soup** just right. Don’t let uncertainty stop you from making this comfort classic!

Do I have to soak the beans before making this post-holiday soup recipe?

Honestly, soaking overnight is my preferred method because it cuts down three hours of simmering time to maybe just two, which is a huge win on a busy day. However, you absolutely, positively *do not* have to soak them if you didn’t plan ahead! If you skip that overnight soak, just know you need to give those dried beans extra time on the stove. You’ll likely need to simmer them for closer to three and a half or even four hours. The goal is always tender beans, so just keep testing them until they pass the squish test!

How can I make my ham and bean soup less salty?

This is the #1 question related to using a **leftover ham bone soup** base! Because cured ham is salty, that salinity infuses the water as everything cooks down. My main rule is to simply not add any extra salt until the very end. If you’re worried, you can always rinse the ham bone quickly under cold water before tossing it into the pot, which washes off some of the surface saltiness without losing the flavor deep in the bone. If you are using store-bought broth instead of water, always select the low-sodium version to give yourself more control over the final taste.

Can I use canned beans instead of dried beans for this ham and bean soup?

I generally steer folks away from canned beans for this specific recipe, and here’s why: you need those dried beans to cook down slowly to release their starch. That starch is what naturally thickens the liquid into that creamy, luscious texture we want in a **ham and bean soup**. If you are in a major time crunch and *must* use canned beans, please don’t add them until the very end! Simmer your ham bone and veggies for at least an hour to build the broth, remove the bone, and then add two rinsed cans of beans right at the end, cooking only until they are heated through (about 15 minutes). You won’t get the same thickness, but you’ll have soup faster!

Share Your Comfort Food Experience

Now that you have a huge, steaming pot of that wonderful, smoky **ham and bean soup**, the best part begins: sharing it! I truly hope this recipe helps you transform those holiday scraps into a meal that feels like pure, warm relaxation. My kitchen is happy when your kitchen is happy, you know?

I would absolutely love to hear how it turned out for you! Did you manage to get those beans perfectly tender? What side dish did you pair with it? If you paired it with my cornbread recipe—which I always serve with this—let me know how that combo tasted! Don’t be shy; leave a rating right below this post. If this soup made your post-holiday week infinitely better, please give it five stars!

Your feedback helps other cooks feel confident trying something new, especially when dealing with leftovers. If you have any questions after your first batch, you can always pop over to my contact page and send me a note. Happy cooking, and I hope this batch of soup brings you all the cozy contentment you deserve!

Hearty Ham and Bean Soup with Leftover Ham Bone

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Make a soul-satisfying, homestyle ham and bean soup using your leftover holiday ham bone. This recipe creates a rich, smoky broth perfect for a cold day.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 3 hr
• Total Time: 3 hr 20 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Simmering
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

• 1 large ham bone (with meat attached)
• 1 pound dried navy beans or Great Northern beans, rinsed
• 8 cups water or low-sodium chicken broth
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup shredded leftover ham, cut into bite-sized pieces (optional, for later)

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Instructions

1. If you have time, soak the dried beans overnight in water. Drain them before starting the soup. If you skip soaking, you will need to increase the simmer time.
2. Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaves, thyme, and pepper into a large stockpot or Dutch oven.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot partially, and let it simmer.
4. Simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
5. Remove the ham bone from the pot. Discard the bone and bay leaves.
6. Shred any remaining meat from the bone and return the meat to the soup. If you have extra leftover ham, add the shredded pieces now.
7. Continue to simmer for another 15 minutes to allow the flavors to meld. If you prefer a thicker soup, mash some of the beans against the side of the pot.
8. Taste and add salt only if needed, as the ham bone usually provides enough saltiness. Serve hot, perhaps with cornbread for dipping.

Notes

• Soaking beans overnight reduces cooking time significantly.
• For a quick weeknight meal, consider using a slow cooker after bringing the soup to a boil on the stove first.
• This soup freezes well for future meals, making it great for simple meal planning.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 650
• Fat: 8
• Saturated Fat: 3
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 15
• Protein: 25
• Cholesterol: 30