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 my first time making ham and bean soup and my family loved it! I will definately keep this in rotation.
Sounds like you nailed it Renee! Happy to hear the family loved it. Thanks so much for the great review!❤️
We made this tonight and it was very delicious. Mine seemed more liquidy and not quite like your picture. I used an instant pot. It sure if I did something wrong.
It gets thicker and thicker, I’m sure you did it right! You can always simmer longer without the lid to reduce it down more if you’d like! (For next time!) 🙂 I’m glad that you enjoyed it though!
Quick and definitive reference. Looking for liquid to dry bean ratio and found it here in an instant—no paging through someone’s childhood, etc.. to get to the damn recipe. Good job. Soup will be great—a handful of simple ingredients and 2 quarts/1lb dry beans!
Hi Gene, I am so happy that you were able to find the answer to your question quickly, that is definitely my goal, to get you quick answers so that you can get to cooking! 🙂 Enjoy your soup!! Thanks so much for the appreciation! -Stephanie
Wow, WONDERFUL. Just as my 67- year old husband and I remember from home. We had tried a navy bean and ham soup recipe last year – I think I threw it out. But this is PERFECT. Tasted so good with buttered cornbread. Thank you. Anxious to look at your other recipes.
I am SO happy to hear that Connie, that is wonderful news!! I can’t wait for you to check out my other recipes either. Thank you SO much for the review, I really appreciate it! -Stephanie
Oh my gosh! So good. Had a ham bone left over from Easter dinner and decided to make this soup. Well, it was wonderful. Thick, rich, and tasty. Froze left overs and they came in handy many cold evenings. Now that they’re gone, went out and bought another ham, just so I could make more soup.
I’m so happy you were able to enjoy this, especially the leftovers!😋 It’s so funny, I thought I was the only one that bought ham for the hambone lol. Whenever I look at a ham I just see delicious soup recipes!😋❤️ Thanks so much for taking the time to comment!
Do you need to soak the beans overnight for the stove top or crock pot recipe?
From the post:
Soaking Navy Beans Overnight
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.
Love this recipe! It’s now my go to ham and bean soup.
I’m so happy to hear that Kim!😃 I love how cozy this one is. It makes the house smell so good. Perfect soup recipe for the winter!😋
I’d love to try this but don’t have a ham bone or anything of the suggested substitutes. You suggest using 8 cups of broth instead. Is that in addition to the four cups of water?
Thank you.
Hi Kathleen! I would use the 8 cups of chicken broth and no water! 🙂 It will sill be good!
I just tried your recipe and as always I tend to adlib a little and put my spin on it. I also added celery and a pinch of dried red peppers and used a small smoked shoulder. It came out awesome, so I think. Thank for sharing your recipe.
That’s great to hear Frank, thanks for sharing!! Using a small smoked shoulder must be delicious, great idea!
I love this recipe! I had everything on hand except a ham bone, so I substituted 3-4 smoked pork necks. The whole house smelled out of this world! The flavor was so intense and delicious! The perfect soup for a cold winter night. I froze enough to take on a winter backpacking trip next month, and I know that it will be a big hit!
I’m so happy to hear this Susan, especially that you’ll be taking it on a backpacking trip! I think the way this makes the house smell is the best part!😋 Have a great trip!