Ham And Bean Soup

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There are few things as deeply comforting on a cool day as a pot of Classic Slow-Simmered Ham and Bean Soup.

Using a smoky ham hock or a leftover holiday ham bone simmered alongside tender white beans creates a rich, velvety broth without needing heavy cream. Because the beans break down slightly as they cook, they naturally thicken the soup into a hearty, deeply savory meal that tastes like it spent all day at a country kitchen.
True to form, your heavy-bottomed Dutch oven is the absolute best tool for this, allowing you to build layers of flavor right on the stovetop before letting it simmer to perfection.
Here is how to make a foolproof, soul-warming pot of Ham and Bean Soup from scratch.

Ingredients

  • 1 lb (16 oz) dry Great Northern beans or Cannellini beans (rinsed and sorted)
  • 1 large smoked ham hock (or 2 to 3 cups of diced leftover cooked ham, plus a ham bone)
  • 2 tbsp olive oil or unsalted butter
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 to 7 cups low-sodium chicken broth (or a mix of chicken broth and water)
  • 2 bay leaves
  • 3 sprigs of fresh thyme (or 1/2 tsp dried thyme)
  • 1/2 tsp freshly cracked black pepper (hold off on adding extra salt until the very end, as the ham hock will release plenty of natural saltiness)
  • 2 cups chopped fresh kale or baby spinach (optional, for a pop of color and nutrition)
  • Fresh parsley, chopped, for garnish

Step 1: Quick-Soak the Beans (1 Hour Ahead or Overnight)

  • Overnight Method: Place your rinsed beans in a large bowl, cover them with several inches of cold water, and let them soak on the counter for 8 to 12 hours. Drain and rinse before using.
  • Quick-Soak Method (If you’re short on time): Place the rinsed beans in your Dutch oven, cover with water by 2 inches, and bring to a rolling boil for 2 minutes. Remove from heat, cover with the lid, and let them sit undisturbed for 1 hour. Drain and rinse.

Step 2: Sauté the Aromatics

  1. Place your clean Dutch oven over medium heat and add the olive oil or butter.
  2. Add the diced onion, carrots, and celery (the classic culinary mirepoix). Cook, stirring occasionally, for 6 to 8 minutes until the vegetables begin to soften and the onions are translucent.
  3. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Build the Rich Broth and Simmer

  1. Pour in the 6 cups of chicken broth and drop in the smoked ham hock (or ham bone), bay leaves, and fresh thyme sprigs.
  2. Add your drained, soaked beans directly into the pot and give everything a good stir.
  3. Bring the liquid to a boil, then immediately reduce the heat to low, cover the Dutch oven with its lid, and let it simmer gently for 1.5 to 2 hours.
  4. Why this matters: The long, slow simmer allows the meat from the ham hock to tenderize and fall off the bone while infusing the broth and beans with a rich, smoky depth of flavor.

Step 4: Shred the Ham and Thicken the Soup

  1. Carefully remove the ham hock from the pot using tongs and transfer it to a cutting board.
  2. Once it is cool enough to handle, pull the tender meat away from the bone, discard any excess fat or bone fragments, and chop or shred the meat.
  3. Return the shredded ham back into the soup.
  4. If you like a thicker, creamier soup, use the back of a wooden spoon to mash a portion of the soft beans directly against the side of the pot.

Step 5: Add Greens and Final Seasoning

  1. If using chopped kale or spinach, stir them into the hot soup now and let them simmer uncovered for 3 to 5 minutes until tender.
  2. Taste the broth. Because ham hocks vary in saltiness, this is the time to add a pinch of kosher salt if needed, along with the freshly cracked black pepper.
  3. Remove the bay leaves and thyme stems, ladle the steaming soup into bowls, garnish with a sprinkle of fresh parsley, and serve hot alongside a slice of crusty homemade artisan bread!

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