So, This Ham and Bean Soup—It’s Kinda Special

Alright, let me tell you: if there’s anything more comforting than a bubbling pot of ham and bean soup on the stovetop, I honestly haven’t found it yet. I started making this on one absurdly cold Sunday when I was broke, hungry, and had half a ham hock sitting in my fridge that needed using up (and, let’s be real, I was avoiding cleaning out said fridge). Ever since then, it’s been my go-to when I want something that feels like a food-hug. Seriously, when my brother comes over, he always asks if I’ve got the ‘good soup’ on. (By the way, you ever actually try to eat beans quietly? Impossible.) Anyway, get comfortable, because this one’s a bit of a story in a bowl.

Why You’ll Probably Love This

I make this whenever I’ve got leftover ham, or if it’s a Sunday and I wanna pretend I’ve got my life together. My family goes bananas for this soup—my mom says it reminds her of the ones her mum used to throw together, but honestly, I think it’s just because it makes the whole house smell like you live in a cabin. Plus, it’s one of those recipes where you can chuck in whatever odds and ends you’ve got (old carrots, the last sad stick of celery hiding in the back of the crisper, you name it). Oh, and as an added bonus, it’s forgiving if you forget about it for a bit—the beans don’t care, trust me. Actually, there were a few times early on where I burned the bottom of the pot. Just stirred really well and carried on, no one noticed a thing.

Here’s What You’ll Need (Give or Take)

1 leftover ham bone (plus some extra bits, or just chopped ham if you’re not feeling fancy)
2-2.5 cups dried white beans (I like navy beans, but cannellini or even pinto work! Sometimes, if I forget to soak, I just use canned. Shh.)
1 large onion, chopped (sometimes I use two, because why not?)
2 carrots (but if you’ve only got one, the soup police aren’t coming)
2 celery stalks, diced (optional—I’ve skipped it, especially if the store’s run out or my wallet says nope)
3-4 cloves garlic, minced (my grandma always said to double the garlic, and she had a point)
6 cups water (more or less depending how thick you like it; sometimes I use chicken broth or veggie stock if it’s on sale)
1 bay leaf
Salt and pepper to taste (but go easy at first, ham can be real salty)
A pinch of thyme or parsley (dried or fresh, never made much difference to me—but I throw it in just the same)
Optional: a splash of vinegar or squeeze of lemon at the end (wakes things up, but totally your call)

Alright, Let’s Make Soup!

Soak your beans overnight if you remember. If you’re like me and often don’t, no biggie—just use the quick soak method (boil beans a few minutes, then let them sit covered for an hour), or just open up a couple cans and pretend it was your plan all along.
Toss the onion, carrots, celery, and garlic into a big ol’ pot with a bit of oil. Let ‘em soften for about 5-7 minutes. If they start sticking or look a hair burnt, just add a splash of water—works every time.
Now’s the time to add your ham bone (or ham chunks), drained beans, bay leaf, and water (or broth if you’re feeling extravagant). Bring everything to a boil—this is when my kitchen starts to smell like actual comfort.
Lower the heat and let everything simmer. Like, gently bubble for at least an hour and a half, sometimes two if you’ve got time. Stir every so often (this is when I usually sneak a taste—watch your tongue, it will be hot!). Don’t worry if it looks a little thin; beans thicken it up as it sits. Or, if it’s too thick, just splash in more water.
Fish out the ham bone. Usually I shred the meat and dump it back in, unless I get distracted and someone else eats it first. Season with salt, pepper, and the thyme or parsley. Maybe that bay leaf, too—take it out or you’ll be fishing it out of someone’s bowl like I did once at Thanksgiving.
Let it simmer another 10-20 minutes. If you’re feeling fancy, toss in a splash of vinegar or lemon juice at the end—brings out all the flavors. Or don’t. That’s plenty.
Ladle into bowls and serve. I like a chunk of crusty bread on the side. Or, honestly, a sleeve of saltines. No judgment.

Some Notes, Learned the Hard Way

If you forget to soak the beans, your soup will just take longer to cook. Ask me how I know.
I’ve added potatoes once—turned it to mush, not my best idea, but hey, live and learn.
If you think you burned it, just decant the top layer. That bottom crust can stay behind with your secrets.
One time I tried making this in a slow cooker overnight. Actually, it works better if you check the beans doneness by hour four. I woke up to mush, again.
The soup thickens as it cools, so don’t panic if it looks brothy at first.

Variations, AKA Soup Experiments (Some Good, Some Not)

Smoked sausage instead of ham? I’ve done it. It’s hearty, just dice it up.
Turkey leftovers with a smoked paprika pinch? Knackered but surprisingly tasty.
Veggie version—did without ham once when my vegetarian cousin visited. Used smoked paprika and liquid smoke for depth. Not half bad, but I missed the chew of ham bits.
Tried parsnips one time because they were cheap—honestly? Never again. Turned the whole thing weirdly sweet. (But maybe that’s just me!)

Equipment (Or, It’s Fine If You Don’t Have Everything)

Big soup pot—I use an old Dutch oven, but any deep pot will do. Heck, I’ve used a slow cooker in a pinch, too.
Ladle? Well, helps, but you can pour if you’re careful (though I did splash soup all over my socks once…)
Sharp knife and chopping board—if you don’t have these, just tear up the veggies with your hands; rustic is all the rage.

How To Store Your Leftovers (If There’s Any Left)

Let it cool (important! Hot soup in the fridge is a bad idea, learned that the hard way). Dump into lidded containers, and store in the fridge—should be good for up to 4 days, but honestly, it never makes it more than a day in my place. You can freeze it, too. I think the beans get a smidge softer after freezing, but honestly, it’s still delicious. Just defrost gently and maybe add a splash of water to thin it out.

How I Like To Serve This (But You Do You)

Crusty bread is my go-to. I’ll sometimes float a few oyster crackers if I’m in a mood. We once did a big pot for Christmas Eve with sharp cheddar grated in each bowl; proper cozy. My uncle swears by a dash of hot sauce, and my dad’s all about the fresh black pepper mountain on top. Your kitchen, your rules.

Stuff I Wish Someone Had Told Me (AKA Pro Tips)

I once tried rushing the bean cooking by cranking the heat—regretted it. The beans got tough, not tender. Low and slow is the way.
Don’t go overboard with adding more ham saltiness—you can always add, but you can’t take out. Learned that with one full salt-bomb batch.
If it’s too thick, just thin with water or broth. Don’t panic. I’ve carried on with soup so thick you could stand a spoon in it, and it was still inhaled.

Questions I Actually Get About This Soup

Can you use canned beans instead of dried? Honestly? All the time. Just rinse ‘em, cut the simmering time in half (and skip the soak, obviously).
Can I make this vegetarian? Yep! Like I said, smoked paprika, maybe a touch of miso for depth. Won’t taste like ham, but it’s still proper filling.
What can I use instead of a ham bone? Ham hock, chunked ham, leftover Easter ham…or just skip it and go all beans; still works. (Oh, leftover roast chicken thrown in at the end isn’t bad either, come to think.)
How do you stop the beans from being tough? Don’t salt too early. Wait ‘til they’re close to done to really season, or just salt at the end if you’re cautious.
It’s looking way too thick, what do I do? Add a splash of water and call it a day! Or eat it as a stew, you’re not in a restaurant anyway.
Do you ever add tomatoes? Once, then didn’t again. The color goes a bit funny, and I think it fights with the ham. But it’s your soup, so follow your bliss.

One last thing—sometimes, when I’m making this, I end up reminiscing about how food brings people together. Like, even when the soup’s not perfect, and sometimes it’s definitely not, it still gets gobbled up with a smile and a second bowl. Or maybe that’s just my lot, who knows? Enjoy. And maybe wear socks you don’t mind spilling soup on.

Hearty Ham and Bean Soup Recipe for Chilly Evenings