Ham and Bean Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 14 g (1 tablespoon)unsalted butter
• 1 smallyellow onion, diced
• 300 g (2 cups; equivalent to two 227 g/8 oz ham steaks)ham, diced
• 256 g (2 cups)carrots, diced
• 2 clovesgarlic, minced
• 946 ml (4 cups)chicken broth
• 946 ml (4 cups)water
• 1ham bone (see notes for alternatives)
• 454 g (1 lb)dried navy beans, rinsed
• 10 ml (2 teaspoons)onion powder
• 1bay leaf
• 2 sprigsthyme

Instructions

1. 1

   Rinse the beans

   For the stove-top method, rinse the beans under cold water.

2. 2

   Soften the onion

   Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and cook for 5 minutes, until soft and translucent.

3. 3

   Add ham and carrots

   Stir in the carrots, diced ham and garlic, then cook for 1 minute. For firmer carrots, you can instead add them during the final 40–45 minutes of cooking.

4. 4

   Add soup ingredients

   Add the chicken broth, water, ham bone, navy beans, onion powder, bay leaf and thyme. Bring to the boil, then lower the heat to a simmer.

5. 5

   Simmer until thick

   Simmer with the lid partly open for 3 hours or more, until the soup reaches your preferred thickness. A longer simmer softens the beans and thickens the soup; stir occasionally because the beans can settle on the bottom. Add a little extra water or broth if it becomes thicker than you like.

6. 6

   Remove and serve

   Take out the ham bone or hock, bay leaf and thyme stems, then serve.

7. 7

   Prepare slow cooker

   For the slow-cooker method, rinse the beans under cold water and add all the ingredients to a slow cooker of at least 5 quarts (about 4.7 litres). Slow cookers vary in heat, so keep the lid closed while cooking; cooking at high altitude may take longer.

8. 8

   Cook until tender

   Cook on high for 6 hours or more, until the beans are tender and the soup has thickened to your preferred consistency.

9. 9

   Finish the soup

   Remove the ham bone or hock, bay leaf and thyme stems, then serve.

10. 10

    Rinse the beans

    For the Instant Pot method, rinse the beans under cold water.

11. 11

    Soften the onion

    Add the olive oil and butter to the Instant Pot and select Sauté. Add the onion and cook for about 5 minutes, until soft and translucent.

12. 12

    Cook the ham

    Add the diced ham and garlic and cook for 1 minute.

13. 13

    Add remaining ingredients

    Add the remaining ingredients and secure the lid.

14. 14

    Set the pressure

    Press Cancel, then select Pressure Cook. Set the timer for 45 minutes; the pot will take some time to reach pressure.

15. 15

    Release the pressure

    When cooking is finished, wait 10 minutes before using the quick-release valve. This allows most of the pressure to release naturally and gives the soup a little extra cooking time.

16. 16

    Remove and serve

    Take out the ham bone or hock, bay leaf and thyme stems, then serve.

What is ham and bean soup?

Ham and bean soup is a hearty American soup built around beans simmered with ham and aromatics. This version uses navy beans, ham, carrots and thyme in a broth that thickens as the beans soften.

The three cooking options make it adaptable to different kitchens, while the ham bone adds savoury depth as the soup cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 212 calories, 13g protein, 24g carbs, 7g fat.

The navy beans and carrots provide most of the carbohydrates, while the ham contributes much of the protein. Olive oil, butter and the ham add fat; serve a bowl with salad or extra vegetables if you want to balance the meal with more produce.

The beans and ham

Navy beans: Rinsing the dried beans under cold water removes any dust before they go into the pot. They cook in the broth until tender and help give the soup its thick texture.

Ham: Diced ham provides savoury bites throughout the soup, while the ham bone contributes flavour to the cooking liquid.

Building the flavour

Onion base: Cooking the diced onion in olive oil and butter for 5 minutes softens it before the liquid goes in. Garlic joins the ham and carrots briefly so it cooks without a long fry.

Herbs and seasoning: Onion powder, bay leaf and thyme season the broth as it simmers. Remove the bay leaf and thyme stems before serving.

Choosing a cooking method

Stove top: A gentle simmer for 3 hours or more lets you watch the soup thicken and stir the beans away from the bottom of the pot.

Slow cooker: Use a cooker of at least 5 quarts (about 4.7 litres) and keep the lid closed during cooking so the beans have consistent heat.

Instant Pot: Set the pressure cook time to 45 minutes, then wait 10 minutes after cooking ends before using quick release.

Getting the texture right

Thick broth: The soup thickens as it simmers and the beans soften. Cook it longer for a thicker result, or stir in a little extra water or broth if it gets too thick.

Carrots: Add them with the ham for softer carrots, or hold them back until the final 40–45 minutes of stove-top cooking for a firmer bite.

When it is ready

Use tenderness as the cue for the beans: they should be soft, and the soup should have thickened to your liking. Slow-cooker timing can vary with the heat of the appliance, and high altitude may extend the cooking time.

Stir the stove-top soup occasionally, as the beans can settle at the bottom. Remove the bone, bay leaf and thyme stems before ladling it out.

What to serve with it

Serve the soup as a meal on its own or with bread for dipping. A simple green salad or steamed vegetables can make a fresh contrast to the rich, savoury broth.

Recipe notes & tips

• Rinse the dried beans under cold water before cooking.
• Stir the stove-top soup now and then to stop beans settling on the bottom.
• Add the carrots during the final 40–45 minutes of stove-top cooking if you prefer them firmer.
• Keep the slow-cooker lid closed while the beans cook.
• Add a little water or broth if the finished soup is thicker than you prefer.
• Remove the bay leaf, thyme stems and ham bone or hock before serving.

Variations

• Firmer carrots: Add them during the final 40–45 minutes of stove-top cooking.
• Slow-cooker version: Cook all the ingredients on high for 6 hours or more.
• Instant Pot version: Pressure cook for 45 minutes, then wait 10 minutes before quick release.
• Broth adjustment: Add a little extra water or chicken broth to loosen the soup.
• Ham hock: Use a ham hock in place of the ham bone, then remove it before serving.

Common mistakes to avoid

• Skipping the rinse: Rinse the beans under cold water before adding them.
• Lifting the slow-cooker lid: Keep it closed during cooking so the beans retain enough heat.
• Letting beans settle: Stir the stove-top soup occasionally to keep them from resting on the pot's bottom.
• Cooking carrots too long: For a firmer texture, add them in the final 40–45 minutes of stove-top cooking.
• Soup too thick: Stir in a little extra water or broth to reach the consistency you want.
• Serving with herbs in the bowl: Remove the bay leaf and thyme stems before serving.

How to store

Refrigerate cooled soup in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, adding a splash of water or broth if it has thickened in storage.

Frequently asked questions