This Ham and White Bean Soup is the ultimate comfort meal, perfect for using up leftover ham. It’s a humble, hearty bowl that tastes like home with creamy beans and smoky flavor.
Nothing beats a great Ham and White Bean Soup. Whether you're a fan of Soup Recipes or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Ham and White Bean Soup
- Ultimate comfort food: Thick, hearty, and incredibly satisfying.
- Forgiving and flexible: Adapt based on what’s in your pantry.
- Fantastic leftovers: Flavors deepen overnight for easy meals.
- Rustic yet elegant: Simple ingredients with special depth.
Ingredients & Tools
- 1 large ham bone (with some meat still attached) or 2 ham hocks
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups (1 liter) chicken or vegetable broth
- 4 cups water
- 3 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
- 1 tsp dried thyme
- 2 bay leaves
- 1½ cups diced cooked ham
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large stockpot or Dutch oven (at least 6 quarts), a wooden spoon, and a ladle.
Notes: Don’t skip sautéing the vegetables—it builds a flavor foundation that makes all the difference. And using a mix of broth and water gives you a perfectly seasoned liquid that isn’t overly salty.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 25 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours
Before You Start: Tips & Ingredient Notes
- The Ham Bone is Gold. If you have a leftover ham bone from a holiday dinner, this is its glorious destiny. The connective tissue and marrow will slowly release into the broth, creating an incredible depth of flavor and a silky texture you just can’t get any other way.
- Don’t Rush the Sauté. Taking your time to soften the onion, carrots, and celery (the “soffritto”) is non-negotiable. You’re not just wilting them; you’re caramelizing their natural sugars, which adds a subtle sweetness and complexity to the entire soup.
- Rinse Those Canned Beans! Always give your canned beans a good rinse under cold water in a colander. This washes away the starchy, sometimes slightly metallic-tasting liquid they’re packed in, ensuring your soup broth stays clear and clean-tasting.
- Salt Strategically. Hold off on adding too much salt until the very end. Ham and broth can vary wildly in saltiness. Taste the soup after it has simmered and just before serving, then season accordingly.
How to Make Ham and White Bean Soup
Step 1: In your large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally with your wooden spoon, for about 8-10 minutes, until the vegetables have softened and the onion is becoming translucent. You’ll notice a wonderful aroma starting to fill your kitchen—that’s the flavor building!
Step 2: Add the minced garlic and cook for one more minute, stirring constantly. You just want to take the raw edge off the garlic and let its fragrance bloom, but be careful not to let it burn, or it will turn bitter.
Step 3: Now, carefully place the ham bone or ham hocks into the pot. Pour in the chicken broth and the 4 cups of water. The liquid should just about cover the bone. Stir in the dried thyme and bay leaves. Bring everything to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.
Step 4: After an hour, the broth will have taken on a beautiful, pale golden color and a rich, smoky scent. Carefully remove the ham bone from the pot and set it on a cutting board to cool slightly. Once it’s cool enough to handle, use a fork or your fingers to shred any remaining meat from the bone. Discard the bone, fat, and any gristle.
Step 5: Stir the shredded ham from the bone, the additional diced ham, and the rinsed cannellini beans into the soup. Bring it back to a simmer and cook, uncovered, for another 20-30 minutes. This allows the beans to heat through and the flavors to fully combine. The soup will thicken slightly as it cooks.
Step 6: This is the moment of truth. Taste your soup! Season with kosher salt and a generous amount of freshly ground black pepper. Remember, the ham is salty, so you may not need much salt at all. Remove and discard the bay leaves. Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Freeze up to 3 months in individual portions.
- Reviving: Add splash of broth or water when reheating if thickened.
Serving Suggestions
Complementary Dishes
- A thick slice of crusty, buttered bread — It’s absolutely essential for dipping and sopping up every last bit of that delicious, savory broth. A sourdough boule or a rustic Italian loaf works perfectly.
- A simple, crisp green salad — The fresh, acidic bite of a vinaigrette-dressed salad with some bitter greens provides a lovely contrast to the rich, hearty soup and cleanses the palate between spoonfuls.
- Buttery cornbread or biscuits — For a truly Southern-inspired meal, a wedge of slightly sweet cornbread or a flaky, warm biscuit is the ultimate comforting sidekick.
Drinks
- A crisp, dry cider — The apple notes and bright acidity cut through the soup’s richness beautifully, making each bite taste fresh and new.
- A light-bodied red wine like Pinot Noir — Its earthy, berry-like flavors are a fantastic match for the smoky ham and creamy beans without overpowering the dish.
- Sparkling water with a lemon wedge — Sometimes, a simple, bubbly non-alcoholic option is all you need to refresh your palate and keep you coming back for more soup.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold, creamy ice cream are a classic, homey dessert that feels like a natural, comforting extension of the meal.
- Dark chocolate chunk cookies — A little bitterness from the dark chocolate provides a sophisticated and deeply satisfying finish that isn’t too heavy after a robust soup.
- Lemon sorbet — For a super light and refreshing end, a scoop of tangy, bright lemon sorbet is the perfect palate cleanser and feels wonderfully clean.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the ham bone. A gentle simmer is key. A rolling boil can make the ham meat tough and rubbery and can cause the broth to become cloudy instead of clear and flavorful.
- Mistake: Adding salt too early. I’ve messed this up before too, and it’s a hard one to come back from. Since the saltiness of ham and broth can vary so much, you must wait until the end to season. You can always add more salt, but you can’t take it out.
- Mistake: Not shredding the meat from the ham bone. There is a treasure trove of incredibly flavorful, tender meat hiding on that bone! Make sure you take the time to pick it all off and add it back to the soup—it’s the best part.
- Mistake: Skipping the vegetable sauté. Throwing everything into the pot at once is tempting, but you’ll miss out on the foundational sweetness and depth that comes from properly softening the onions, carrots, and celery in oil first.
Expert Tips
- Tip: For a thicker, creamier soup, mash some of the beans. Before adding the diced ham in Step 5, use a potato masher or the back of a wooden spoon to mash about one cup of the beans right in the pot. This will release their starch and naturally thicken the broth to a lovely, velvety consistency.
- Tip: Add a Parmesan rind for an umami boost. If you have a leftover rind of Parmesan cheese sitting in your fridge, toss it into the pot when you add the ham bone. It will melt into the broth, adding a subtle, savory, cheesy depth that is absolutely magical.
- Tip: Let it rest before serving. If you have the time, turn off the heat and let the soup sit, covered, for 20-30 minutes before you serve it. This allows the flavors to marry and mellow, and the beans will absorb even more of the delicious broth.
- Tip: Brighten it up at the end. A final squeeze of fresh lemon juice or a drizzle of a good quality olive oil over each bowl just before serving can add a surprising and welcome layer of brightness that lifts all the other flavors.
FAQs
Can I make this soup in a slow cooker?
Absolutely! This is a fantastic slow cooker recipe. Simply sauté the vegetables on the stove first (this step is still worth it for flavor), then transfer them to your slow cooker. Add the ham bone, broth, water, thyme, and bay leaves. Cook on LOW for 7-8 hours. Then, remove the bone, shred the meat, and add it back to the pot along with the diced ham and beans. Cook on HIGH for another 30 minutes until heated through.
I don’t have a ham bone. What can I use instead?
No problem! You have a couple of great options. Ham hocks are a classic substitute and are usually available at most grocery stores. Alternatively, you can use about 3 cups of diced ham and add a teaspoon of smoked paprika to the pot when you add the broth to mimic that smoky depth. The soup will be a bit different, but it will still be delicious.
Can I use dried beans instead of canned?
You can, but it requires a bit more planning. You’ll need about 1 cup of dried cannellini beans. Soak them overnight in cold water. The next day, drain them and add them to the pot with the ham bone and broth. You’ll likely need to extend the initial simmering time to 1.5 to 2 hours, or until the beans are completely tender, before adding the diced ham.
How long will leftovers keep?
This soup keeps wonderfully. Let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You’ll notice the beans continue to absorb liquid, so you may need to add a splash of water or broth when reheating to get it back to your desired consistency.
Can I freeze this soup?
Yes, it freezes beautifully for up to 3 months. Again, cool it completely first. I like to freeze it in individual portions for easy lunches. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little liquid if needed. The texture of the beans may be a touch softer after freezing, but the flavor will be just as good.
Ham And White Bean Soup
Make the best Ham and White Bean Soup with this easy recipe. It's a hearty, comforting meal perfect for using leftover ham. Get the recipe now!
Ingredients
For the Ingredients
-
1 large ham bone (with some meat still attached or 2 ham hocks)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
2 medium carrots (peeled and diced)
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2 celery stalks (diced)
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3 cloves garlic (minced)
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4 cups chicken or vegetable broth
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4 cups water
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3 cans cannellini beans (drained and rinsed)
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1 tsp dried thyme
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2 bay leaves
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1.5 cups diced cooked ham
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Kosher salt and freshly ground black pepper (to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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In your large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally with your wooden spoon, for about 8-10 minutes, until the vegetables have softened and the onion is becoming translucent. You’ll notice a wonderful aroma starting to fill your kitchen—that’s the flavor building!01
-
Add the minced garlic and cook for one more minute, stirring constantly. You just want to take the raw edge off the garlic and let its fragrance bloom, but be careful not to let it burn, or it will turn bitter.02
-
Now, carefully place the ham bone or ham hocks into the pot. Pour in the chicken broth and the 4 cups of water. The liquid should just about cover the bone. Stir in the dried thyme and bay leaves. Bring everything to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour.03
-
After an hour, the broth will have taken on a beautiful, pale golden color and a rich, smoky scent. Carefully remove the ham bone from the pot and set it on a cutting board to cool slightly. Once it’s cool enough to handle, use a fork or your fingers to shred any remaining meat from the bone. Discard the bone, fat, and any gristle.04
-
Stir the shredded ham from the bone, the additional diced ham, and the rinsed cannellini beans into the soup. Bring it back to a simmer and cook, uncovered, for another 20-30 minutes. This allows the beans to heat through and the flavors to fully combine. The soup will thicken slightly as it cooks.05
-
This is the moment of truth. Taste your soup! Season with kosher salt and a generous amount of freshly ground black pepper. Remember, the ham is salty, so you may not need much salt at all. Remove and discard the bay leaves. Ladle the hot soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.06
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