I’m always looking for new soup recipes that can be made in advance – this homemade white bean and ham soup is slow-simmered with smoky ham, white beans, and simple vegetables for a rich, cozy meal that only gets better as it cooks. It’s hearty, comforting, and a great way to use up leftover ham after the holidays.
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Contents
Tips for Making the Best Homemade White Bean and Ham Soup
Finish with fresh herbs – A little parsley, green onion, or even a squeeze of lemon at the end brightens the whole bowl.
Use a flavorful ham – A smoked ham hock or pork shank adds the most depth, but a leftover ham bone works just as well. The more flavor in the bone, the richer the broth. You can use diced ham but it lacks the overall flavor.
Don’t rush the beans – Slow simmering is key. Letting the beans cook gently gives you that creamy texture and allows the soup to naturally thicken. I’ve made this with both canned and dry beans and prefer the longer process of the dry beans.
Save some veggies for later – Cooking part of the vegetables later keeps them from turning mushy and adds better texture to the finished soup.
Adjust the thickness – For a creamier soup, mash some of the beans right in the pot. Prefer it brothy? Leave them whole.
How to Make Homemade White Bean and Ham Soup
There’s something deeply comforting about a pot of ham and bean soup simmering on the stove. It’s the kind of meal that fills the kitchen with warmth, uses simple ingredients, and doesn’t ask much from you other than a little time.
This soup is built around dried white beans, a smoky ham hock, and a handful of everyday vegetables. As it cooks, the beans soften and release their starches, creating a naturally thick, rich broth: no cream or shortcuts needed. It’s hearty without being heavy and makes excellent leftovers for the next day (or two).
If you have leftover ham from a holiday meal, this is one of the best ways to use it. And if all you have is a ham bone tucked away in the freezer, even better, it adds incredible depth of flavor. The first time I made this soup I used diced ham and it lacked flavor – the ham bone makes a big difference.
How the Soup Comes Together
After soaking the beans, everything starts in a large pot with a base of onion, leek, celery, and carrot cooked gently in oil and butter. Garlic and dried herbs are added just long enough to become fragrant, then most of the vegetables are set aside to be added back later.
The soaked beans and ham hock go into the pot next, along with fresh water. From there, it’s mostly hands-off time. The soup simmers slowly, allowing the beans to soften and the broth to develop real depth.
Near the end of cooking, the reserved vegetables, cooked ham, and a sprig of rosemary are added back in. Once the beans are tender enough to mash easily, the soup is finished with shredded ham from the hock, a little seasoning, and optional lemon juice to brighten everything up.
Make It Your Own
One of the best things about this soup is how forgiving it is.
- For a creamier texture, mash some of the beans directly in the pot.
- Prefer a thinner soup? Add a splash of water or broth before serving.
- No rosemary on hand? Thyme works well too.
- Like leftovers? This soup tastes even better the next day.
Serve it with crusty bread, cornbread, or just a spoon—no extras required.
Saving Some for Later
I always make a double batch of soup and save some for later. This homemade White Bean and Ham Soup is a great soup for freezing, and if anything, freezing improves the flavor.
How to Freeze Ham and Bean Soup
- Let the soup cool completely before freezing.
- Remove any fresh herbs (like parsley or green onions) before freezing and add them fresh when serving.
- Portion the soup into airtight containers or freezer bags (leave a little space for expansion).
- Label with the date and freeze for up to 3 months.
Reheating Tips
- Thaw overnight in the fridge, or reheat gently from frozen on the stovetop.
- The soup will thicken after freezing—just add a splash of water or broth while reheating to loosen it up.
- Taste and adjust seasoning after reheating; beans tend to soak up salt over time.
One Small Note
If you mashed a lot of the beans, the texture may be slightly thicker after freezing—but the flavor holds up beautifully.
Homemade White Bean and Ham Soup
Ingredients
Method
- Sort and rinse the beans, then soak in about 8 cups of water for at least 6 hours or overnight.
- Heat the oil and butter in a large pot over medium heat. Add the onion, leek, celery, and carrot and cook until softened. Stir in the garlic, mustard powder, and dried herbs and cook until fragrant. Remove most of the vegetables and set aside.
- Add the ham hock to the pot, then drain and add the beans along with 5 cups of water. Bring to a gentle boil, reduce heat, cover, and simmer for 1½–2 hours, checking for tenderness after 1 hour.
- Remove the ham hock and return the reserved vegetables, cooked ham, and rosemary to the pot. Simmer 15 minutes more. Remove rosemary, shred any remaining meat from the ham hock, and add it back to the soup. Mash some beans if desired for a creamier texture. Season to taste and serve with parsley and green onions.
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