Hearty Ham and White Bean Soup Recipe Easy and Delicious

There’s something about a pot of soup simmering on the stove that makes a house feel like a home. Hearty Ham and White Bean Soup is one of those dishes that wraps you in warmth from the first spoonfultender beans, smoky ham, and a broth that’s been coaxed into something almost magical.

I first made this on a January afternoon in 1987, using the ham bone from Christmas dinner that I’d tucked in the freezer. The kitchen windows fogged up as it bubbled away, and my daughter Eleanor kept sneaking tastes with a wooden spoon. The secret is letting the beans break down just enough to thicken the broth naturallyno flour, no fuss. After forty years of making soups in my kitchen, I can tell you this one never gets old.

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Why This Soup Belongs in Your Kitchen

A pot of Hearty Ham and White Bean Soup does more than fill bowlsit fills the house with the kind of warmth that makes everyone drift toward the kitchen. The beans break down slowly into a creamy broth, the ham adds a gentle smokiness, and the vegetables soften into something tender and sweet.

This is the soup I made when my children came home cold from school, when neighbors needed comfort, when the ham bone from Sunday dinner sat waiting in the freezer. It doesn’t demand fancy ingredients or complicated stepsjust a little time and a sturdy pot.

• Budget-friendly: Uses a ham bone or leftover diced ham and pantry staples
• Freezer-ready: Makes a big batch perfect for future meals
• Naturally thickens: No flour or cream neededthe beans do the work

The Ingredients You’ll Need

Every ingredient here serves a purpose, and nothing is hard to find. The white beans soak up the flavors of everything around them, while the carrots and celery add a quiet sweetness. Thyme is the herb that ties it all togetherearthy and gentle, never overpowering.

Ingredient	What It Does
Ham bone or diced ham	Adds smoky depth and richness
Dried white beans (soaked)	Creamy texture, hearty base
Onion, carrots, celery	Classic soup backbonearomatic and sweet
Garlic	Warmth and savory depth
Chicken broth	Flavorful liquid base
Thyme	Gentle earthiness that complements ham

Pro Tip: Soak your dried white beans the night before. They’ll cook evenly and won’t stay stubbornly hard in the center.

How to Make It

Start by softening the vegetables in a little oilthis step builds the foundation of flavor. Once the onion turns translucent and the garlic smells fragrant, add the ham and soaked beans. Pour in the chicken broth, season with thyme, salt, and pepper, then let it simmer low and slow.

The soup needs timean hour or twoto let the beans soften completely and the broth thicken naturally. If you used a ham bone, pull it out once the meat falls off easily, shred it, and stir it back in. Taste and adjust the seasoning before serving.

Note: For a thicker texture, mash some of the beans against the side of the pot with the back of a spoon. It creates a creamier broth without any extra ingredients.

Timing and Temperature Guide

Stage	Time	What to Watch For
Sauté vegetables	5–7 minutes	Onion softens, garlic is fragrant
Bring to boil	10 minutes	Broth bubbles actively
Simmer	1–2 hours	Beans are tender, broth thickens
Final adjustments	5 minutes	Taste and season as needed

Serving and Storing

Serve this soup hot, ladled into deep bowls with a thick slice of crusty bread alongside. It tastes even better the next day once the flavors have had time to settle and marry together.

Store leftovers in an airtight container in the refrigerator for up to three days. The soup will thicken as it sitsjust add a splash of chicken broth or water when reheating. You can also freeze it in individual portions for up to three months.

• Reheating tip: Warm gently on the stovetop over medium-low heat, stirring occasionally
• Freezing tip: Cool completely before transferring to freezer-safe containers

Simple Swaps and Tweaks

This recipe is forgiving and adaptable. If you don’t have a ham bone, diced ham works beautifully. You can use canned white beans if you’re short on timejust drain and rinse them, then add during the last 30 minutes of simmering.

Instead of This	Try This
Dried white beans	3 cans (15 oz each) white beans, drained
Chicken broth	Vegetable broth or water + extra salt
Fresh thyme	1 teaspoon dried thyme
Ham bone	2 cups diced cooked ham

Pro Tip: Add a splash of apple cider vinegar at the end for a subtle brightness that balances the richness of the ham.

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FAQs ( Hearty Ham and White Bean Soup )

A Bowl of Warmth Worth Sharing

This Hearty Ham and White Bean Soup takes just a little time and patience, but the reward is a thick, comforting broth that tastes like it’s been simmering in your family for generations. The beans turn tender and creamy, the ham falls apart in smoky shreds, and the whole house smells like love.

If you want a touch of brightness, stir in a squeeze of lemon juice before serving. A sprinkle of fresh parsley adds color and freshness. Leftovers freeze beautifullyI always tuck away a few containers for those nights when I need something nurturing without the work.

I’d love to know if this soup finds a place at your table. Did your grandmother make something similar? Share a photo or tell me your favorite memory of homemade soupit’s these stories that make cooking feel like home. Save this recipe for someone who needs a warm bowl and a little comfort.