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Ham and Bean Soup

This simple Ham and Bean Soup is so flavorful and satisfying. It's easy to throw together and the most comforting way to make sure of leftover Ham!

Course Soup
Cuisine American
Keyword Ham and Bean Soup Recipe, Instant Pot Ham and Bean Soup, Pressure Cooker Ham and Bean Soup, Slow Cooker Ham and Bean Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 389 kcal
Author Stephanie

Ingredients

  • 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
US Customary - Metric

Instructions

  1. 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

  1. Rinse the beans under cold water.
  2. Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
  3. Cook for 5 minutes, until soft and translucent.
  4. Add the diced ham and the garlic and cook for 1 minute.
  5. Add the chicken broth, water, ham bone, and navy beans.
  6. Bring to a boil, then reduce to a simmer and add remaining ingredients except for the bacon.
  7. 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.
  8. 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!

  9. *Add a little additional water or chicken broth if the soup ends up thicker than you’d like.

Slow Cooker

  1. Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
  2. 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.
  3. Remove the ham bone/hock, the bay leaves, and thyme stems. Garnish with cooked/crumbled bacon and serve!

  4. *If you soaked your beans overnight, cooking time can be reduced by 30-45 minutes.

Instant Pot

  1. Rinse the navy beans under cold water.
  2. 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.
  3. Add the diced ham and the garlic and cook for 1 minute.
  4. Add the remaining ingredients except for the bacon. Secure the lid.
  5. Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
  6. Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
  7. 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.
  8. Remove the ham bone/hock, the bay leaves, and thyme stems. Garnish with cooked/crumbled bacon and serve!

  9. *If you soaked your beans overnight, pressure cooking time can be reduced by 5 minutes.

Recipe 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 Facts
Ham and Bean Soup
Amount Per Serving
Calories 389 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 32mg11%
Sodium 964mg42%
Potassium 1055mg30%
Carbohydrates 42g14%
Fiber 15g63%
Sugar 5g6%
Protein 22g44%
Vitamin A 5400IU108%
Vitamin C 13.9mg17%
Calcium 121mg12%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.