There are recipes you plan to make, and then there are recipes that kind of sneak into your life when you’re not paying attention. This Classic Ham and Bean Soup is definitely the second kind for me. I didn’t grow up dreaming about ham and bean soup. No childhood nostalgia poster. No fancy origin story. It just… showed up one night when I had leftover ham, a short attention span, and zero interest in cooking anything complicated.

And honestly? I’m glad it did.

Why This Classic Ham and Bean Soup Feels Like a Win Every Time

I’ll be real with you—some nights I want comfort food, but I don’t want a project. This soup hits that sweet spot. It’s fast, it smells incredible almost immediately, and it tastes like you tried harder than you actually did. That’s a rare combo.

What I love most about this Classic Ham and Bean Soup is that it doesn’t pretend to be anything fancy. It’s honest food. Beans, ham, broth, vegetables. But somehow, when it all comes together, it feels warm and grounding, like pulling on an old sweatshirt that’s been washed a thousand times and still fits just right.

Is it life-changing? Maybe not. Is it exactly what you want on a busy weeknight or a cold evening when the day felt a little too long? Absolutely.

Ingredient Notes (How I Actually Think About Them)

Before you start chopping, here’s how I mentally break down the ingredients—not in a “chef-y” way, just in a real kitchen way.

• Olive Oil: Nothing fancy. Just enough to get everything moving.
• Onion, Carrot, Celery: The holy trinity of cozy soup. If you rush this part, the soup knows. Take the five minutes.
• Garlic: Fresh garlic changes the whole mood of the pot. I don’t measure it perfectly. I never do.
• Cooked Ham: This is the reason the soup exists. Leftover holiday ham, weekend ham, random fridge ham—it all works.
• White Beans: Cannellini or navy beans are both great. Rinse them well. It’s worth it.
• Chicken Stock: I usually grab chicken, but beef stock sneaks in sometimes and… it’s not bad.
• Bay Leaves or Thyme: One or the other. Not both. Trust me.
• Parsley: Optional, but it makes the soup feel finished, like you tried.

How I Make This Classic Ham and Bean Soup (On Autopilot, Honestly)

1. I start by heating olive oil in a big pot over medium-high heat. In go the onion, carrot, and celery. I let them cook until the onion softens and everything smells sweet and warm—about five minutes, give or take. This is where the soup starts to feel like something.
2. Then I add the garlic. Just long enough for it to smell amazing. Not long enough to burn. There’s a fine line, and I’ve crossed it before, so now I pay attention.
3. Next comes the ham. I stir it around for a couple of minutes and let it warm through. At this point, the kitchen smells like dinner, and that’s always a good sign.
4. I pour in the stock, add the bay leaves or thyme and parsley, and bring everything to a boil. Once it’s bubbling, I lower the heat and let it simmer for a few minutes. Nothing dramatic. Just enough time for the flavors to get to know each other.
5. Finally, the beans go in. A little black pepper, a quick taste. Sometimes it needs salt. Sometimes it doesn’t. Ham can be salty, beans can be bland—it depends. I adjust and move on.

That’s it. No overthinking.

Storing Leftovers (Because This Makes Great Leftovers)

If you’re lucky enough to have leftovers, this Classic Ham and Bean Soup holds up really well. I keep it in the fridge for up to four days, and honestly, I think it tastes better the next day. Everything settles down and gets cozy.

It also freezes well. Just let it cool first. When reheating, add a splash of stock or water if it thickened up. Soups do that sometimes. It’s normal.

Ways I Change It Up (Depending on My Mood)

I rarely make this soup the exact same way twice, and I think that’s part of why I still like it.

• Add diced potatoes if you want something extra filling
• Throw in spinach or kale at the end if you need greens
• Mash some of the beans for a thicker texture
• Swap thyme for rosemary when I want a deeper flavor
• Use sausage or bacon when ham isn’t around

It’s flexible. Forgiving. Low-pressure. Kind of like the best recipes are.

What I Usually Serve With It

This Classic Ham and Bean Soup doesn’t need much, but a little something on the side never hurts.

• Crusty bread for dipping
• A simple salad if you’re feeling balanced
• Crackers if that’s what you’ve got
• Or just another bowl, because… yeah

FAQ:

Can I make this ahead of time?
Yes, and you probably should. It gets better.

Is this soup thick or brothy?
Somewhere in between. Cozy but still spoonable.

Do I have to rinse the beans?
You should. It keeps the soup from tasting muddy.

Can I use dried beans?
Sure, but you’ll need to cook them first. This version is about speed.

This Classic Ham and Bean Soup isn’t trying to impress anyone. It just wants to feed you, warm you up, and make your evening a little easier. And honestly? That’s enough for me.

If you make it, tell me—did it hit the spot? Or did you tweak it your own way? I love hearing how these recipes live in other kitchens.

Classic Ham and Bean Soup

A quick and hearty Classic Ham and Bean Soup made with tender ham, white beans, aromatic vegetables, and savory broth. Perfect for an easy weeknight meal.

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Keyword: Classic Ham and Bean Soup

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 people

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 1 large carrot peeled and diced
• 1/2 cup celery finely chopped
• 4 cloves garlic minced
• 2 cups cooked ham shredded or diced
• 1 1/2 quarts 1.5 liters chicken stock or broth
• 2 bay leaves or 1 tablespoon fresh chopped thyme
• 3 tablespoons fresh flat-leaf parsley chopped
• 4 15-oz cans white beans (cannellini or navy) rinsed and drained
• 1/2 teaspoon black pepper
• Salt to taste

Instructions

• Heat the olive oil in a large pot or saucepan over medium-high heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, approximately 5 minutes.
• Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
• Stir in the cooked ham and cook for an additional 2 minutes, allowing the ham to warm through.
• Pour in the chicken stock. Add the bay leaves (or thyme) and chopped parsley. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to allow the flavors to combine.
• Add the rinsed beans and black pepper. Simmer for an additional 2 minutes. Taste and adjust seasoning with salt if necessary.
• Remove bay leaves before serving. Serve hot.

Notes

This Classic Ham and Bean Soup is naturally gluten-free when prepared with certified gluten-free chicken stock. Always verify that the ham and broth used do not contain added gluten-based thickeners or flavorings.