Introduction

Ham and bean soup is a comforting, hearty dish perfect for chilly days. With tender beans, savory ham, and fresh vegetables, this classic soup is both flavorful and satisfying. It’s an easy one-pot meal that fills your kitchen with delicious aromas.

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)
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 to 20 minutes—longer if using the ham hock to extract its flavor.
Step 3: Remove the lid and add the chopped ham and drained beans. Simmer uncovered for at least 10 minutes, or up to 30 minutes or more if you prefer a thicker, more flavorful soup.
Step 4: Remove the Dutch oven from heat. Take out the ham hock and bay leaves. Stir in the fresh spinach and apple cider vinegar until the spinach just begins to wilt.

Tips & Variations

For a thicker soup, mash a few beans against the side of the pot while simmering.
Swap baby spinach with kale for a heartier green.
If you don’t have a ham hock, adding extra cooked ham will still give great flavor.
Add a pinch of crushed red pepper flakes for a subtle kick.

Storage

Let the soup cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them to the soup. This will increase the cooking time significantly.

What can I use if I don’t have a ham hock?

You can simply use extra cooked ham pieces or leftover smoked ham. The soup will still have great flavor without the ham hock.

Ham and Bean Soup Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This hearty Ham and Bean Soup combines tender chunks of ham, nutritious Great Northern beans, and fresh vegetables in a comforting broth flavored with Italian seasoning and bay leaves. Perfect for a warming meal, this soup is easy to prepare on the stovetop and can be customized with or without the ham hock for added depth of flavor.

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

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)

Seasonings & Oils

1 tablespoon olive oil
1 tablespoon Italian seasoning
2 bay leaves
1 tablespoon apple cider vinegar

Liquids & Broth

2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)

Protein & Beans

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

Instructions

Sauté vegetables: In a Dutch oven over medium heat, warm the olive oil. Add the diced onion, celery, carrots, minced garlic, and Italian seasoning. Sauté until the onions become translucent and the vegetables are softened, approximately 5 minutes.
Simmer with broth and ham hock: Pour in the water or water combined with chicken broth, add the bay leaves and the ham hock if using. Cover the pot and bring to a rolling simmer, cooking for 10 to 20 minutes, or longer if using the ham hock to extract more flavor.
Add ham and beans: Remove the lid and stir in the chopped ham and rinsed Great Northern beans. Continue simmering uncovered for at least 10 minutes, and up to 30+ minutes if you prefer a thicker, richer soup.
Finish with spinach and vinegar: Take the Dutch oven off the heat. Remove and discard the ham hock and bay leaves. Stir in the fresh baby spinach leaves and apple cider vinegar, mixing gently until the spinach wilts slightly.
Storage: Allow the soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 5 days.

Notes

The ham hock is optional but adds a deep smoky flavor to the broth; remove it before serving.
To achieve a thicker soup, simmer uncovered for longer or mash some of the beans against the side of the pot during cooking.
Feel free to substitute kale for spinach if preferred, chopping it finely.
You can use all water or half chicken broth for a richer flavor base.
Leftover soup can be frozen for up to 3 months for extended storage.

Keywords: Ham and bean soup, Great Northern beans, comforting soup, stovetop soup, hearty soup, ham hock soup