HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (2024)

By Nicole Harris 19 Comments





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How do you use that leftover ham from your holiday feast? Make thisHam and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.

How Do You Make A Good Ham And Bean Soup

It’s all about adding textures and flavors. This Ham and Bean Soup has beans, carrots, celery, tomatoes, cabbage and ham. The savory broth will warm you up on the coldest days. Fresh ingredients prepared from scratch make this soup the best!

This soup recipe is a great way to use up that leftover ham from your holiday feast. Here are a couple recipes for those holiday hams to get you started: Pineapple Honey Glazed HamOrange Honey Baked Ham

Can you use canned beans in this soup?

Yes, you can. I’m not against using canned beans when that is what you have on hand. Just make sure you rinse the canned beans thoroughly before adding to the soup. You also will not need to cook the beans so that decreases the cooking time. If using canned beans, cook the broth and veggies until carrots are fork tender then add the beans and ham.

However, I highly recommend using dried beans. It takes some planning because you need to soak the beans. But it is worth that extra effort.

What Bean Do You Use For Ham And Beans

Navy beans or great northern beans are the best for Ham and Bean Soup, in my opinion. While you can use canned beans, dried beans make the best soup.

What goes in Ham and Bean Soup?

  • Dried Navy Beans
  • White Onion
  • Carrots
  • Celery
  • Garlic
  • Chicken Stock
  • Canned Diced Tomatoes
  • Bay Leaf
  • Garlic Powder
  • Dried Italian Herbs
  • Green Cabbage
  • Ham

Leftover Ham Recipes:

Ham and Cheese Pastry Bake
Deviled Ham
Ham Fettuccine Bake
Ham and Potato Corn Chowder
Sweet Potato Ham and Cheese Skillet

HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (5)

Ham and Bean Soup Recipe

Yield: 8

Prep Time: 10 minutes

Cook Time: 2 hours

Additional Time: 6 hours

Total Time: 8 hours 10 minutes

How do you use that leftover ham from your holiday feast? Make thisHam and Bean Soup Recipe to use your ham leftovers in an entirely new dinner. This easy, healthy meal is perfect for a cold Winter day.


  • 1 Lb Dried Navy Beans
  • 3 Tablespoons Oil
  • 1 White Onion, (chopped)
  • 4 Carrots, (chopped)
  • 2 Celery Stalks, (sliced)
  • 5 Garlic Cloves, (finely chopped)
  • 64 ounces Chicken Stock
  • 14.5 ounce Can Fire Roasted Diced Tomatoes
  • 1 Bay Leaf
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Italian Herbs
  • Fresh Cracked Pepper
  • 2 Cups Shredded Green Cabbage
  • 2-3 Cups Chopped Ham
  • Salt - to taste (if needed)


  1. Rinse dried beans then cover with several inches of water. Soak beans over night then rinse again.
  2. Heat oil in large dutch oven pot over high heat. Saute onion, carrots and celery 4-5 minutes while stirring. Add garlic and saute 30-60 seconds.
  3. Add beans, chicken stock, tomatoes, bay leaf, garlic powder, Italian herbs and pepper. Bring to a boil then reduce heat to simmer. Cover, leaving lid slightly ajar. Cook for 90 minutes. Check consistency of beans. If the beans are still quite firm, cook for 30 minutes longer.
  4. Remove lid and add ham and cabbage. Cook for 15-20 more minutes. Salt to taste (This will vary depending on the saltiness of the ham. The soup may not even need salt.) Discard bay leaf and serve.


*Cook ham bone in broth and beans to add extra flavor*

Nutrition Information

Yield 8Serving Size 1
Amount Per ServingCalories 413Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 64mgSodium 1650mgCarbohydrates 36gFiber 10gSugar 8gProtein 29g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (9)

This post contains affiliate links. Basically, I get a little kick back for sending you over to purchase. . . at no extra cost to you. Thanks for your support!Nutrition information on this recipe is approximate.






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Reader Interactions


  1. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (10)Bryan Martinez says

    This looks really good! It’ll definitely go well with the cold season right now, I think I’ll just add some jalapenos to this soup for an extra kick, thank you!


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (11)Nicole Harris says

      Oh, I like that addition 🙂


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (13)Nicole Harris says

      Yes, I’m sure this will work in a crockpot. The cooking time will be increased though.


  2. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (14)Kelly says

    What is the bright green on top? Only see dry herbs in recipe.


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (15)Nicole Harris says

      That is fresh parsley. I usually add it to make the photos pop. You can add it or not, your preference.


      • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (16)Kelly says

        Thanks for the answer…I haven’t made your recipe yet, but my Easter ham bone is waiting in the fridge! This weekend I’m trying.


  3. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (17)Kelly says

    Just made this. Used a ham bone in bean cooking step and half the broth in recipe (mostly because my Dutch oven was not big enough with the ham bone included) This was so delicious! Love the tomato and cabbage addition. Thanks for great recipe!


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (18)Nicole Harris says

      Awesome! Glad you enjoyed this soup…one of my favorites!


  4. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (19)Gail says

    Do you think I could freeze this soup in small amounts for lunches?


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (20)Nicole Harris says

      I haven’t tried freezing. I personally don’t like the consistency of beans when they have been frozen then thawed. Other than that I would think it would be fine.


  5. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (21)Murray P says

    I don’t eat tomatoes ,but, I like tomatoe sauce and paste, can I substitute the tomatoes for a small can of paste or half can of sauce?


    • HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (22)Nicole Harris says

      Yes, just be careful of too much tomato paste as it can be on the salty side.


  6. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (23)Sue says

    I made this and it was delicious!


  7. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (24)Carrie says

    Great recipe! Healthy and delicious
    Everyone loves it! I have done this recipe as directed and also with a left over ham bone from Easter!
    Both great but… I thought using ham bone gave it a richer flavor!
    My 8 grand kids love this soup ages from 1 to 8.
    That says a lot on a recipe!
    Thank you for sharing!
    I’ve made it 3 times already and I’m sure it will be made many more!


  8. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (25)Ada Chinery says

    Working on the soup as I type…… couldn’t see where it said to put in the ham bone. We have combined everything and will check the bone in a half hour. Smells really good!


  9. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (26)Leslee Pettitt-Myers says

    This recipe looks delicious!I love the addition of the cabbage and tomatoes. I’m wondering if you have any experience with Cottage Ham. I was unable to find any ham hocks/shanks, but came across this pork product. It is pork butt that is brined. I think it would work beautifully, but would appreciate any advice or your experience. Thank you!


  10. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (27)Summer Yule says

    Delicious and easy recipe to use up leftover bits of Christmas ham! This soup will be my lunches for the coming week 🙂 Thank you so much for the meal inspiration!


  11. HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (28)Kevin Ireland says

    I make a LOT of soups – and this was one of the best ever. I had leftover honey-cured ham that I needed to use up, and combined it with two chopped Tofurkey-brand plant-based Italian sausages. I followed the recipe, using 2 well-rinsed cans of Great Northern Beans and 1 can Garbanzo Beans. In the last 30 minutes, I added one chopped zucchini and about 4oz (1/2 package) chopped portabella mushrooms. I served with a dollop of low-fat sour cream. SO good!


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HAM and BEAN SOUP RECIPE!!! + WonkyWonderful (2024)


Why is my ham and bean soup not thick? ›

One of the simplest ways to thicken up your ham and bean soup is by adding more beans. The beans will naturally release starch as they cook, which will help to thicken the soup. You can either mash a portion of the cooked beans with a fork or blend them in a food processor before adding them back to the soup.

How do you thicken ham and bean soup without cornstarch? ›

Sprinkle in flour then cook for 1 minute stirring constantly. The addition of flour to the Ham and Bean Soup will give it a nice velvety texture. Step 3: Add the stock. Slowly add glugs of chicken stock while stirring until a smooth, creamy sauce forms.

Why are my ham and beans watery? ›

Excessive cooking or stirring may damage cornstarch integrity and cause your ham and beans to thin out.

What is the thickener in a white bean soup? ›

Addition of Cornstarch or Flour: Create a slurry by mixing equal parts cornstarch or flour with water. Stir this mixture into the soup and let it simmer for a few minutes until it thickens. Ensure there are no lumps by gradually adding the slurry while stirring constantly. Use of Potato Flakes or Mash.

How do I thicken up my ham and bean soup? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Can you overcook bean soup? ›

Can you overcook beans in soup? Absolutely. If you cook the soup for too long, the beans will become mushy and potentially even lose their shape. If this happens, this is the biggest indicator that the beans have been overcooked.

Can you use instant mashed potatoes to thicken bean soup? ›

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

How do you make soup thicker without flour or cornstarch? ›

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

How do you reduce gas in ham and beans? ›

To cut down on the gassy properties, you can add a little baking soda to your recipe. The baking soda helps break down some of the beans' natural gas-making sugars. I tested this while fixing one of my favorite slow cooker recipes: red beans and sausage.

What juice keeps ham moist? ›

If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.

How do you soften beans for bean soup? ›

Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour.

What if my bean soup needs more flavor? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What 2 ingredients are used to thicken the soup? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

What do Chinese use to thicken soup? ›

The main uses for cornstarch in Chinese cooking are: Marinating meats to create a velvety texture after stir-frying. Dredging foods prior to deep-frying to achieve a perfectly crispy result. Magically thickening soups, gravies, and stir-fry sauces.

Why is my bean soup not thickening? ›

Add More Beans

One of the simplest ways to thicken bean soup is to add more beans. As the beans cook, they naturally release starches that will help thicken the soup. You can either add a can of pre-cooked beans or cook a batch of dry beans separately and then incorporate them into the soup.

Does bean soup thicken on its own? ›

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

Why won't my beans thicken? ›

The longer you simmer and reduce the beans, the more the sauce will thicken. If you don't cook the beans long enough, the sauce will stay loose and runny, according to Home Cook World.

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