This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It’s made with navy beans and delicious bites of ham in a thick and flavorful broth!
Ham and Bean Soup
Let me tell you, this has to be one of the most satisfying soup recipes there is. It’s hearty, thick, flavorful, and super easy to make in the Crock Pot, Instant Pot, or Stove Top! (and there’s no need to rinse those dried beans overnight, see more info on that below!)
This is such an economical meal too. It freezes perfectly and use a great way to make use of leftover ham!
Ingredients
Note: The bacon pictured below is an optional garnish.
How To Make It (Summary of Stove Top Method)
See recipe card below this post for ingredient quantities and full instructions, including Crock Pot and Instant Pot instructions.
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 carrots, diced ham and the garlic and cook for 1 minute.
Add remaining ingredients. Bring to a boil, then reduce to a simmer.
Simmer with the lid partially cracked for 3+ hours, or until it’s thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot. (PRO Tip: Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.)
Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
Using a Ham Bone
- 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 tender ham will work it’s way into the soup.
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.)
- If you’re unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.
Soaking Navy Beans
- I rinse, but I don’t soak, and you don’t need to for this recipe.
- The necessity of soaking beans overnight is a widely debated topic. After some research and testing, I’ve found that soaking navy beans overnight 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.
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.
- My Ham Soup, White Bean Soup and Pinto Bean Soup recipes are great alternatives if using canned beans!
What to Serve with Ham and Bean Soup
Storing Leftovers
- Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months. This soup does freeze and reheat well.
- I use these 16 oz. storage containers to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Ham and Bean Soup
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
- 2 cups carrots, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
- 1 ham bone, see notes for alternatives
- 1 lb. dried Navy beans, rinsed
- 2 teaspoons onion powder
- 1 bay leaf
- 2 sprigs thyme
Instructions
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 carrots, diced ham and the garlic and cook for 1 minute.
- Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
- Simmer with the lid partially cracked for 3+ hours, or until it's thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot. (PRO Tip: Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.)
- Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
- *Add a little additional water or broth if the soup ends up thicker than you’d like.
Slow Cooker
- Note: Crock Pots can vary greatly in terms of heat. Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time. Note that high altitudes also require more cooking time.
- Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
- Cook on high for 6+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
- Remove the ham bone/hock, the bay leaves, and thyme stems and serve!
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 and 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 and serve!
Notes
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.) Bacon also makes a nice optional garnish on top of this soup prior to serving. If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.To use Canned Beans: My Ham Soup, White Bean Soup and Pinto Bean Soup recipes are great alternatives if using canned beans! If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)
This was absolutely WONDERFUL! I doubled the recipe because my ham bone was HUGE. Used one bag of navy beans and a bag of great northern beans. Sauteed the onion and garlic with some leftover breakfast bacon grease and added a little bit of crushed red pepper to give just enough zing. First time I ever made bean soup. Thank you so much for the recipe!
Hey Nellie! I am SO happy to hear that, reading your description here made me VERY hungry- I have some of this in my freezer and I think I’m going to have to grab it, haha! Thank you so much for sharing how it came out!! -Stephanie
This was fabulous!! I did not have beans, I used yellow Split Peas. It turned out great. Both of my teenagers had several servings and the recipe is on the favorites binder now. Super easy, super delicious!!
That’s great to hear!😀 Happy to hear your kids had several servings and this ended up in your favorites binder! Thanks so much for the review!
This recipe was just what we needed to enjoy on New Years Day 2021. The only thing I changed was I added celery. Made mine on stove top. This brought back memories of my moms Navy Bean soup of my childhood. Delicious!
I’m so happy this added to your New Years Day experience! Also glad you got to reminisce about your moms Navy Bean soup!😀 Thanks so much for the review!
This was so simple and very yummy!
I used a large onion as I did not have the onion powder
I waited until the last 45 min of cooking to add the carrots as I didn’t want them too mushy and I added an extra cup of water from the start!
A great first dinner for 2021! Thank you!
You’re very welcome!😀 I love starting the year off with this too! Such a perfect way to use leftover Christmas ham! Thanks so much for the review!
This was perfect! I used a leftover bone in Honey Baked ham which didn’t hurt the flavor either. Your ingredients and instructions were spot on that even a beginner could do it! I also use my ladle or wooden spoon to smash the beans in the last 30 minutes or so to help thicken it up. Added some fresh hot corn bread on the side. Happy new year!
Thanks so much for the feedback and review!!!😃 I’m so happy you found the instructions helpful. Fresh hot corn bread on the side sounds so delicious!
I made this tonight with left over ham from Christmas. This recipe is amazing. The flavors are perfect. I will be making this recipe again!
Great to hear Niki!😃 I love the flavors, and the smell it gives off while cooking is incredible! Thanks so much for the review!😃
Perfect! We had a huge (20#) ham this year so I made a batch in the crockpot and one in the instapot. The freezer is storing some for later. The flavor is so rich, it was hard to set any aside!
When I take one of the batches out of the freezer I want to add some diced potatoes, but this is perfect.
If it is your first time with a ham bone, you will be so glad you made this recipe!
Hi Mona! I’m jealous of all your leftover ham! This is such a great use for it, I’m so glad you were able to enjoy it!😀 And I agree, saving the ham bone makes such a difference! Thanks so much for the review!😀
I have yet to try the Split Pea Soup & the Ham & Bean soup but I certainly will. My Main comment is your website that was so easy to navigate & print.
I will continue to find other varieties of your recipes & try them also. Again a pleasure viewing your website.
Thank you SO much for that, I really appreciate you saying that! Can’t wait for you to try some recipes!! -Stephanie
This looks amazing! I made a ham roast (bone in) tonight so am planning to make this soup tomorrow with the bone. In your experience making the soup, which method have you had the most success with or tends to be the one you come back to: stove top, crock pot, or instant pot?
Thanks!
I can’t wait for you to make this! I prefer the stove top because I can control the temperature as needed and let it simmer until it’s perfectly done to my taste! It’s just easier for me. ❤️
I had a ham bone and leftover ham in the freezer and found this recipe so thought I’d try it. Sooooo good and a definite keeper. Used my crockpot and 6 hours on high had a beautiful and flavourful soup. Used homemade chicken stock as well which may have boosted the flavour. Thank you for this recipe!
I’m so glad you liked it Barbara, thanks so much for the review!😀 It’s amazing how you can turn leftover ham into something so delicious! You can’t beat homemade chicken stock!😋