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Close-up of creamy white bean and ham soup in a rustic ceramic bowl, featuring Great Northern beans, smoky ham, carrots, celery, and fresh parsley in a rich homemade broth.
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White Bean and Ham Soup

This cozy White Bean and Ham Soup is the perfect way to transform leftover ham into a hearty, satisfying meal. Tender Great Northern beans, smoky ham, and a rich broth come together in a soup that's filling, budget-friendly, and even better the next day.
Course Comfort Food, dinner, Lunch, Main Course, Soup
Cuisine American, Homestyle Cooking, Southern American
Keyword bean and ham soup recipe, budget friendly soup, classic ham and bean soup, comfort food soup, creamy white bean soup, easy white bean soup, family dinner soup, great northern bean soup, great northern beans and ham, ham and bean soup, ham bone soup, ham hock soup, hearty bean soup, homemade ham soup, leftover ham soup, old fashioned bean soup, stove top white bean soup, white bean and ham soup, white bean soup recipe, winter soup recipe
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings
Calories 400kcal
Cost $13 for entire recipe

Equipment

  • Large Dutch oven or soup pot
  • Chef’s knife
  • Cutting board
  • wooden spoon
  • measuring cups
  • Measuring spoons
  • Can opener
  • Potato masher (optional, for thickening the soup)
  • Ladle

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 5 garlic cloves minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon celery seed
  • ¼ teaspoon black pepper
  • 5½ cups low-sodium chicken broth
  • 1 meaty ham bone or smoked ham hock
  • 2½ cups diced cooked ham divided
  • 3 cans 15-ounce each Great Northern beans, drained and rinsed
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon unsalted butter
  • 2 tablespoons fresh parsley chopped
  • Salt to taste

Instructions

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the onion, carrots, and celery. Cook for 8 to 10 minutes, stirring occasionally, until softened and lightly golden.
  • Stir in the garlic, thyme, rosemary, smoked paprika, celery seed, and black pepper. Cook for 30 seconds until fragrant.
  • Pour in the chicken broth and add the ham bone, bay leaf, and 1½ cups of the diced ham.
  • Bring the soup to a gentle simmer. Partially cover and cook for 40 minutes to allow the ham bone to flavor the broth.
  • Add 2 cans of the beans and continue simmering for 20 minutes.
  • Using a potato masher, mash some of the beans directly in the pot until the broth becomes slightly creamy. Alternatively, blend about 1 cup of the soup and return it to the pot.
  • Stir in the remaining can of beans and simmer for another 10 minutes.
  • Remove the ham bone and bay leaf. Shred any meat from the bone and return it to the soup.
  • Stir in the remaining diced ham, apple cider vinegar, butter, and parsley.
  • Taste and adjust with salt and additional black pepper as needed.
  • Let the soup rest for 10 minutes before serving.

Notes

This White Bean and Ham Soup is easy to make, but a few simple tips will help you achieve the best flavor and texture every time.

Use a Ham Bone for the Best Flavor

A leftover ham bone adds incredible depth and richness to the broth as it simmers. The bone releases smoky flavor and natural collagen, creating a heartier and more flavorful soup. If you don't have a ham bone, a smoked ham hock is an excellent substitute.

Choose Great Northern Beans

Great Northern beans are the classic choice for white bean and ham soup because they become creamy while still holding their shape. Cannellini beans also work well if you prefer a slightly softer, creamier texture.

Mash Some of the Beans

Mashing a portion of the beans directly in the pot helps create a naturally creamy broth without adding cream or flour. This simple technique gives the soup a rich, comforting texture while keeping it wholesome.

Wait to Add Salt

Ham and chicken broth can vary significantly in sodium content. Taste the soup at the end of cooking before adding any salt to avoid making it overly salty.

Add a Splash of Vinegar

A small amount of apple cider vinegar brightens the rich flavors of the ham and beans. It won't make the soup taste acidic, but it helps balance the savory broth and enhances the overall flavor.

Make It Ahead

Like many bean soups, this white bean and ham soup tastes even better the next day. The flavors continue to develop overnight, making leftovers especially delicious.

Adjust the Consistency

If the soup thickens too much after refrigeration, stir in a splash of chicken broth while reheating. For an even thicker soup, mash a few extra beans before serving.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months, making it perfect for meal prep and busy weeknights.