Ham and Bean Soup

4.88 from 8 votes

Ham and Bean Soup will warm your soul and belly this season. Hearty chunks of ham, buttery beans, and veggies in a savory broth makes this a comforting winter supper.

Prep Time1

Cook Time1 30

Total Time2 30

Course: Soup

Cuisine: American

Keyword: Ham and Bean Soup

Servings: servings

Calories: 380kcal

Author: Erica Walker

Ingredients

1 pound dry great northern beans
3 tablespoons olive oil
1 onion chopped
4 cloves garlic minced
1 cup celery chopped
1 ham bone (it tastes best when there are still plenty of scraps on it)
8 cups low-sodium chicken broth (or vegetable broth)
1 cup carrots chopped
2 teaspoons rosemary
1 teaspoon thyme
1 teaspoon dried sage
1 1/2 teaspoons mustard powder
2 cups ham chopped
kosher salt to taste
ground black pepper to taste

Instructions

Bring a large stockpot of salted water to a boil and then remove from heat. Rinse beans well and add them to the pot. Allow beans to soak for 1-2 hours. Drain beans and set aside.
In the same stockpot or a large Dutch oven, heat oil and add onions, garlic, and celery. Sauté until onions and celery become soft.
Add ham bone, chicken broth, carrots, soaked beans, rosemary, thyme, sage, and mustard powder to the pot. Stir well to combine seasonings and bring to a boil. Reduce heat to a simmer and cook on low for 60 minutes.
Remove ham bone from the pot and discard. Remove about 4-5 cups of the soup and place in a food processor or blender. Pulse 4-5 times until coarsely blended. Add back to pot. This helps to thicken the soup. You can blend more or less of the soup depending on how thick you want it.
Add chopped ham.
Simmer an additional 30-40 minutes. Add salt and pepper to taste.
Serve in individual bowls.

Notes

How to Store Ham and Bean Soup

This soup tastes even better the next day! So I always make sure to have at least a good bowlful of leftovers in the fridge. It will last up to three days in the refrigerator. The flavors meld together deliciously and it just takes minutes to heat up.

Nutrition