This is the perfect way to use leftover ham—simple, hearty, and incredibly comforting. With slow-simmered beans and rich flavor from the ham, this soup feels like a warm meal in every spoon.
Ingredients
2 cups dried white beans (Great Northern or cannellini)
2–3 cups cooked ham, diced
1 ham bone (optional, but highly recommended)
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6–8 cups chicken broth (or water + bouillon)
1 teaspoon dried thyme (or Italian seasoning)
Salt, to taste
Black pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
Soak the Beans
Place the dried beans in a large bowl and cover them with plenty of water. Let them soak overnight (at least 8 hours).
Quick method:
Pour boiling water over the beans and let them sit for 1 hour.
Drain and Rinse
Drain the soaked beans and rinse them well. Set aside.
Cook the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add Garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Build the Soup
Add the soaked beans, diced ham, and the ham bone (if using).
Pour in the broth until everything is well covered.
Season
Add thyme and black pepper. Stir gently.
Simmer Slowly
Bring the soup to a boil, then reduce the heat to low.
Cover partially and let it simmer gently for 2–3 hours. Stir occasionally.
Check the Beans
After about 2 hours, check if the beans are soft and creamy. If not, continue cooking until tender.
Finish the Ham Bone
Remove the ham bone, shred any meat from it, and return the meat to the soup.
Adjust Seasoning
Add salt at the end, to taste. (Adding salt too early can slow down bean softening.)
Adjust Texture
If too thick → add a little hot broth or water
If too thin → simmer uncovered for a few minutes
Rest and Serve
Let the soup rest for 5–10 minutes before serving.
Serve hot, topped with fresh parsley if desired.
Tips for the Best Flavor
Soaking beans helps them cook evenly and faster
Low, slow simmering makes the soup rich and creamy
The ham bone adds deep, smoky flavor
Always salt at the end for perfectly tender beans