Ham and Bean Soup with Slow Simmered Ham

Name: Ham and Bean Soup with Slow Simmered Ham
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 1 pound dried white beans (such as navy or Great Northern); 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth; 2 cups diced smoked ham; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon smoked paprika; Salt and pepper to taste

Highlighted under: Weeknight Meals

I absolutely love making Ham and Bean Soup, especially during the colder months. It always brings warmth and comfort to my home, filling it with delightful aromas. The slow simmering of the ham allows its rich flavors to infuse, creating a deep, savory broth that perfectly complements the tender beans. I find that adding a hint of smoked paprika gives it an extra layer of flavor I can’t resist. This soup is not just a dish; it's a hearty hug in a bowl that I love sharing with family and friends.

Created by

The Jamescookbook Team

Last updated on 2026-02-14T16:58:19.079Z

When I decided to make this Ham and Bean Soup, I knew I wanted something rich and fortifying. After experimenting with various spices, I found that a touch of thyme and bay leaf transformed the dish, elevating the ham's natural flavors. The secret lies in the slow cooking — letting the ingredients mingle on low heat for a couple of hours makes all the difference.

Throughout the process, I checked for seasoning and added extra broth as needed. The result was a hearty soup with a creamy texture that sticks to your ribs but is also light enough to feel good about enjoying a second bowl. It’s become a family staple that everyone looks forward to on chilly evenings.

Why You Will Love This Recipe

Hearty and satisfying, perfect for chilly days
Rich flavors developed through slow simmering
Easy to make and great for batch cooking

The Importance of Slow Simmering

The key to achieving a deeply flavorful Ham and Bean Soup lies in the slow simmering process. Cooking the soup over low heat for at least two hours allows the flavors of the smoked ham to fully meld with the broth, resulting in a rich and satisfying soup. During this time, the beans absorb the savory notes, creating a perfect harmony that sure to please the palate. Don't rush the simmer; instead, take this time to enjoy the aromas wafting through your kitchen.

While it may be tempting to crank up the heat for faster results, high temperatures can lead to uneven cooking and mushy beans. Aim for a gentle simmer, where small bubbles break the surface occasionally. This method helps maintain the beans' integrity while giving them enough time to soften. If you notice a rapid boil, reduce the heat to achieve the desired simmer and prevent overcooking.

Enhancing Flavor with Spices

The incorporation of smoked paprika in this recipe is a game-changer. Its subtle smokiness complements the diced ham and adds an extra layer of depth to the soup's flavor profile. If you want to take it a step further, consider adding a pinch of cayenne pepper for a spicy kick or even a splash of apple cider vinegar before serving to brighten the flavors. Adjust according to your taste preference and dare to experiment with different spice blends.

When seasoning, remember that the broth and smoked ham already contain sodium. Therefore, taste the soup just before serving to avoid over-salting. If you find the flavor lacking, instead of just adding salt, consider enhancing it further with herbs or spices you enjoy, like freshly chopped parsley or a sprinkle of thyme, to provide fresh undertones.

Ingredients

For the Soup

1 pound dried white beans (such as navy or Great Northern)
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
2 cups diced smoked ham
1 teaspoon dried thyme
1 bay leaf
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Prepare the Beans

Begin by soaking the white beans in water overnight. Drain the beans and set them aside.

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add Garlic and Spices

Stir in the garlic, thyme, smoked paprika, and bay leaf. Cook for an additional minute until fragrant.

Combine Ingredients

Add the soaked beans, diced ham, and chicken broth to the pot. Bring to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beans are tender.

Season

Taste the soup and season with salt and pepper as needed.

Serve

Ladle the soup into bowls and enjoy warm, preferably with some crusty bread.

Pro Tips

For extra depth of flavor, consider adding a splash of vinegar just before serving. It brightens the taste of the soup beautifully.

Storage and Make-Ahead Tips

This Ham and Bean Soup stores beautifully, making it perfect for meal prep or large gatherings. Once cooled, transfer any leftovers to airtight containers and refrigerate for up to five days. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much upon refrigeration, add a splash of water or broth to loosen it up while reheating.

For longer storage, consider freezing the soup in portion-sized containers. It can be frozen for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat as mentioned. Note that beans may lose some texture during freezing, so expect a softer bite upon reheating, but the flavors will still be delightful.

Variations to Try

For those looking to vary the recipe, you can substitute the white beans with other varieties like black beans or pinto beans. Each type offers a slightly different flavor and texture, allowing you to customize the soup to your preferences. Additionally, you might experiment with different types of ham; honey-baked ham or even leftover holiday ham can impart unique flavors to the dish.

If you prefer a vegetarian or vegan option, replace the ham with a hearty vegetable, like diced mushrooms or cubed sweet potatoes, and use vegetable broth instead of chicken broth. You may also want to add a splash of liquid smoke to replicate that smoky flavor. This way, you can enjoy the comforting essence of the soup while accommodating different diets.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can substitute with 3 cans of low-sodium beans. Just add them in during the last 30 minutes of cooking.

→ How long will the soup last in the refrigerator?

The soup can be stored in an airtight container for up to 4 days.

→ Can I freeze the soup?

Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for about 3 months.

→ What kind of ham should I use?

A smoked ham hock or leftover holiday ham works great, providing a delicious flavor.