After a big holiday meal, this Ham and Bean Soup is one of my favorite ways to use leftover ham and a ham bone. Navy beans and aromatics simmer low and slow, turning those leftovers into a classic, comforting soup packed with savory flavor in every spoonful.

Looking for more leftover ham recipes? Try my Split Pea Soup with Ham (one of my most popular recipes!), Baked Ham and Cheese Sliders, Deviled Ham, Ham and Cheese Puff Pastry Slab Pie, or a Monte Cristo Sandwich.

ham and bean soup in an ivory ceramic bowl garnished with fresh parsley

Before You Start Cooking

Plan ahead: Unlike split peas or lentils, dried navy beans need to be soaked overnight before cooking. Set them up the night before you plan to make this soup, or early in the morning.
Use a ham bone and leftover meat: This recipe is ideal for using up a spiral-cut or bone-in ham (like my Honey Mustard Glazed Ham). If your ham was heavily glazed, trim off some of the sweeter bits to keep the soup from becoming too sweet.
Pick the right pot: A heavy-bottomed Dutch oven or large soup pot (6 to 7 quarts) helps ensure even cooking and prevents the beans from sticking as they simmer.

How to Make Ham and Bean Soup

overhead of ingredients needed to make ham and bean soup in bowls with text label overlays

Step 1: Soak the Beans

I always take a quick look through dried beans before soaking them. Every once in a while, you’ll find a shriveled bean or a small stone mixed in.

After sorting, rinse them well in a colander, then put them in a large bowl or pot and cover with plenty of cold water.

dried navy beans in a glass bowl on a gray tile surface next to a white and ivory striped dish cloth — Dried navy beans, before soaking.

Let the beans soak overnight (about 12 hours) so they’re fully hydrated and ready to cook. The next day, drain and rinse them under cold water once more, then set them aside while you start building the soup.

navy beans soaked in water in a glass bowl on a gray tile surface next to a white and ivory striped dish cloth — Beans after soaking for 12 hours.

Step 2: Sauté the Aromatics

Like many great soups, this one starts with a classic mirepoix: a mix of onions, carrots, and celery sautéed in fat to build a rich flavor base.

In a large, heavy-bottomed pot, heat a little olive oil and unsalted butter over medium heat. (I used my favorite 6-3/4 quart enameled cast iron Dutch oven here.)

Add the diced onion, celery, and carrots, and sauté until they’re beginning to soften. This will take about 5 to 8 minutes.

diced celery, carrots, and onions with butter and olive oil in a white enameled cast iron Dutch oven — Mirepoix.

Next, stir in minced garlic (I like using a garlic press), chopped rosemary, half of the fresh thyme, black pepper, and a little paprika. Let everything cook for another minute or so, just until the garlic is fragrant.

Seasoning Tip: You can use either sweet paprika (I use Hungarian) or smoked paprika (if you’d like to boost the smoky flavor of the soup). I wait to add salt until after simmering, since the ham and bone will season the broth as it cooks. Some hams are saltier than others.

sauteed mirepoix in a white enameled cast iron Dutch oven with fresh herbs, paprika, and black pepper added — Adding the garlic, herbs, and seasonings.

Step 3: Simmer the Soup

Add the soaked beans to the pot along with the ham bone and a couple of bay leaves, then pour in low-sodium chicken broth and enough water to comfortably cover the beans. The ham bone doesn’t need to be fully submerged to do its job flavoring the soup.

chicken stock being poured from a liquid measuring cup into a white enameled cast iron Dutch oven with mirepoix, navy beans, and a ham bone — Pouring in chicken stock.

water being poured from a liquid measuring cup into a white enameled cast iron Dutch oven with chicken stock, mirepoix, navy beans, and a ham bone — Pouring in water.

Bring the pot up to a boil, then lower the heat so the soup settles into a gentle simmer. I keep the lid slightly ajar and let it cook until the beans are tender. This usually takes between 60 to 90 minutes, though some batches may take up to 2 hours.

As the soup cooks, the beans will soften and naturally thicken the broth. Give the soup a stir from time to time, especially toward the end, to make sure nothing sticks on the bottom.

If the soup starts looking thicker than you’d like before the beans are ready, just loosen it with a splash of broth or water.

Once the beans are mostly tender (with about 15 minutes of cooking time remaining), remove the ham bone and stir in the diced or shredded ham. A short final simmer is all it needs to warm the meat through and add more smoky, meaty flavor to the soup.

stirring chicken stock and water into a pot of ham and bean soup with a wooden spoon — Stirring the soup.

shredded ham added to a pot of navy bean soup with a wooden spoon — Adding the ham.

Step 4: Finish the Soup and Season

Before serving, pull out the bay leaves and stir in the remaining thyme. Taste the soup and season with salt and pepper as needed. Depending on the ham and broth you used, it might not need much at all.

You can also adjust the texture of this soup to your liking. For a brothier soup, keep it as-is or add a splash more liquid. For a heartier bowl, mash a small portion of the beans with the back of a wooden spoon or potato masher.

Don’t overdo it when mashing! You still want to see whole beans, but mashing a small amount of them gives the soup some body. (I mashed about a quarter of the beans in the soup pictured here.)

Remember that the soup will thicken as it sits off the heat and the beans continue to absorb liquid.

cooked ham and navy bean soup in a white enameled cast iron Dutch oven with a wooden spoon

Serving Ham and Bean Soup

Ladle the hot soup into bowls and finish with a sprinkle of freshly cracked black pepper and chopped herbs. I like parsley or a little extra thyme.

Though this soup is starchy, we love a slice of crusty bread on the side. It’s perfect for dipping and soaking up every last bit of broth in the bowl. Ham and Bean Soup is also delicious when topped with homemade croutons.

This next part might be a little unconventional, but I love adding a touch of brightness to my bowl with a squeeze of fresh lemon juice. It doesn’t make the soup taste lemony, but just lifts the richness and subtly brings out the flavors.

Since it’s a personal preference, I always add it to my individual bowl rather than the whole pot.

Another nontraditional (but delicious) finish is a sprinkle of freshly grated Parmigiano Reggiano and a drizzle of extra virgin olive oil. (Reminiscent of how Pasta e Fagioli is often served.)

overhead of two bowls of ham and bean soup on a gray tile surface next to smaller bowls of chopped parsley and ground black pepper

Storing and Reheating

Ham and Bean Soup tastes even better the next day, when the flavors have had a chance to meld. When reheating, you might need to add a splash of broth or water if the soup has thickened too much.

Leftovers will keep well in an airtight container in the fridge for 3 to 4 days, depending on the freshness of your ham.

The soup also freezes well. Store in freezer-safe containers, leaving room for expansion, and store for up to 3 months. The soup’s texture will be best if you thaw it in the refrigerator overnight before reheating.

To reheat on the stovetop: Warm gently over medium-low heat, stirring occasionally.
To reheat in the microwave: Heat individual portions in a microwave-safe bowl on 50–70% power for 2-3 minutes. Stir halfway through so the soup heats evenly. I like to cover the bowl with a vented microwave dome to avoid splatters.

For food safety, the soup should reach a temperature of at least 165°F. Read more about storing and reheating leftovers in the USDA’s Leftovers and Food Safety guide.

spoonful of ham and bean soup held over a bowl of the soup

Variations

No Ham Bone

If you don’t have a ham bone, you can still make Ham and Bean Soup with a smoked ham hock. Add it to the pot in place of the bone and remove it after simmering. Ham hocks usually don’t have a lot of meat to shred, so plan to add diced or shredded ham from a thick-cut ham steak to give the soup enough meaty bites.

Add Potatoes

While the beans make this soup hearty on their own, adding potatoes is an easy way to give it even more substance. Cut the potatoes into ½-inch cubes and stir them into the pot during the last 20 to 30 minutes of simmering.

Because the soup cooks at a gentle simmer rather than a rolling boil, the potatoes will take a little longer to become tender than they would in plain water. I recommend using a waxy variety like Yukon Golds, which hold their shape well and won’t turn mushy.

As the potatoes cook, they’ll release some starch and naturally thicken the soup, so be prepared to add a splash of extra broth or water if needed. As a bonus, potatoes can also help mellow the flavor if your soup turns out a little too salty.

Different Bean Varieties

Navy beans are classic here, but this soup is flexible. Dried cannellini or Great Northern beans work just as well and can be used interchangeably, with similar soaking and cooking times.