Ham and Bean Soup (Stove Top, Slow Cooker, or Instant Pot!)

My grandma’s Ham and Bean Soup is easy to make on the Stove Top, Crock Pot, or in the Instant Pot! It’s a perfect recipe for leftover ham and very freezer-friendly!

In need of recipes for leftover ham? Try these next! Split Pea Soup  | Ham Casserole with Broccoli and Rice| Scalloped Potatoes and Ham|Ham and Cheese Quiche

Ham and Bean Soup

I am amazed by how far you can stretch a single spiral ham. I think it’s probably one of the most economical meats that you can purchase. Every ounce of it gets consumed, especially if you know what to do with a ham bone.

My grandma used to make this ham and bean soup recipe after Easter. It’s so hearty and comforting, I’m so happy to be able to make it at home for my family now!

It’s really easy to make this any way you want. On the Stove, in the Crock Pot, or in the Instant Pot. Either way, you are totally covered.

First, here are the ingredients you’ll need:

Using a Ham Bone for Bean Soup

Using a nice meaty, uncleaned ham bone is what gives this soup it’s amazingly rich and savory flavor.

The more meat on the ham bone, the better. Bits of shredded ham will work it’s way into the soup and it just melts in your mouth.

I really simmer the ham bone until almost nothing is left. Keep scrolling to see what this meaty bone looks like when I’m done with it. 

Ham Bone Substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.)

👇 My Ham Bone After Simmering

I like to simmer my soups very low and slow, as you can see from this sparkling clean ham bone. Believe it or not, I didn’t clean this bone in any way after removing it from the soup.

Even though the Instant Pot method isn’t low and slow, it’s under a tremendous amount of pressure in there, which helps to accelerate the breakdown of the ham bone.

Soaking Navy Beans Overnight

• The necessity of soaking beans overnight is a widely debated topic. After much research and testing this out myself, I’ve come to find that it makes little difference in texture and cooking time. 
• Soaking beans overnight has been said to aid in digestion as it removes some of the sugars from the beans.
• Huff Post provides more information about soaking your beans overnight and why it might not be necessary.

Using Different Kinds of Dried Beans

• Dry Pinto Beans, Great Northern Beans, or a bag of 15-Bean Mix can also be used. Refer to this guide

Using Canned Beans

• Although canned beans are a time-saver, you won’t achieve the same depth of flavor in the broth as you do with dry beans. The broth also won’t be nearly as thick.
• Dry beans are also less expensive and don’t have added sodium as canned.
• Since we’ll be simmering the ham bone to get as much flavor from it as we can, we may as well do the same for the beans.

Using Homemade Chicken Stock

Whenever you make homemade soup, I highly suggest using homemade chicken stock. I promise, your cooking will taste ten times better.

Remember that you can always freeze leftover chicken carcass/meat and make chicken stock on a day when you have time! No defrosting necessary!

Storing Leftovers

• Leftovers should be stored in an airtight container and are best if eaten within 3-5 days. 
• Leftovers can also be frozen are best if eaten within 3 months.

Try These Next!

• Split Pea Soup (Stove Top, Slow Cooker, or Instant Pot!)
• Hamburger Soup
• Crock Pot Creamy Chicken Stew
• French Onion Soup

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Like My Soup Crock?

Here’s what I used in this recipe. They’re very study, handmade, super high quality, and you’ll have them forever!

Ham and Bean Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

5 from 3 votes

Servings: 8

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My grandma's Ham and Bean Soup is easy to make on the Stove Top, Crock Pot, or in the Instant Pot! It's a perfect recipe for leftover ham and very freezer-friendly!

Ingredients

US Customary - Metric

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 2 cups onions, diced
• 2 cups ham, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone
• 1 lb. dried Navy beans, rinsed
• 2 cups carrots, diced
• 3 teaspoons onion powder, optional
• 2 bay leaves
• 2 sprigs thyme
• 4 strips bacon, cooked and roughly chopped- to garnish

Instructions

• Soaking the Beans: Optional. You may choose to soak your beans to slightly reduce cooking time. This also helps to remove some of the sugars from the beans and therefore aids in digestion. To do this, place the beans in a large bowl and cover them with 3 inches of water. Soak for 8 hours. Drain and rinse.

Stove Top

• Rinse the beans under cold water.
• Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
• Cook for 5 minutes, until soft and translucent.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the chicken broth, water, ham bone, and navy beans.
• Bring to a boil, then reduce to a simmer and add remaining ingredients except for the bacon.
• Simmer with the lid partially cracked. If The beans were soaked overnight, the soup will be ready in about 1- 1.5 hours. Otherwise, it will be ready in 2+ hours. I like to let mine simmer for several hours on low.
• The soup will continue to thicken as it simmers. Once it’s reached your desired consistency and the beans are nice and soft, Remove the ham bone/hock, the bay leaves, and thyme stems. Garnish with cooked/crumbled bacon. Serve and enjoy!
• *Add a little additional water or chicken broth if the soup ends up thicker than you’d like.

Slow Cooker

• Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
• Cook on low for 9+ hours or on high for 5+ hours. It's ready to serve once the beans are tender and the soup has reached your desired level of thickness.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Garnish with cooked/crumbled bacon and serve!
• *If you soaked your beans overnight, cooking time can be reduced by 30-45 minutes.

Instant Pot

• Rinse the navy beans under cold water.
• Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the remaining ingredients except for the bacon. Secure the lid.
• Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
• Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
• Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Garnish with cooked/crumbled bacon and serve!
• *If you soaked your beans overnight, pressure cooking time can be reduced by 5 minutes.

Notes

If you enjoy this recipe, then you have to try my split pea soup recipe. It's received more 5-star reviews than any other recipes on my blog! Plus it includes instructions on how to make it on the Stove Top, Slow Cooker, or Instant Pot!

Nutrition

Calories: 389kcal, Carbohydrates: 42g, Protein: 22g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 32mg, Sodium: 964mg, Potassium: 1055mg, Fiber: 15g, Sugar: 5g, Vitamin A: 5400IU, Vitamin C: 13.9mg, Calcium: 121mg, Iron: 3.9mg

Course: Soup

Cuisine: American

Author: Stephanie