Description

This hearty Ham and Bean Soup is a comforting and flavorful dish perfect for chilly days. Featuring tender navy beans simmered with a meaty ham bone, fresh vegetables, and fragrant herbs, this soup delivers rich depth and satisfying texture. It’s an ideal make-ahead recipe that freezes well and is great for family meals or meal prep.

Ingredients

Scale

Ham and Stock

1 meaty ham bone (or 2 ham hocks)
3 cups chopped ham (from the ham bone or ham hocks)
10 cups water
5 cups water (additional)
2 tablespoons Better Than Bouillon Chicken Base (or Zoup brand chicken base)
2 teaspoons kosher salt (or 1.5 teaspoons table salt)
3 bay leaves

Beans

1 pound dry navy beans, rinsed and picked through

Vegetables

3 cups celery, chopped (include leaves)
2 large onions, chopped (about 3.5 cups)
6 cloves garlic, smashed and minced
4 medium carrots, peeled and shredded (about 2 cups)

Herbs and Spices

5 sprigs fresh thyme
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon chipotle chili powder (optional)

Garnishes (Optional)

Chopped fresh parsley
Shredded Parmesan cheese
French bread, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the ham bone: Remove as much meat as possible from the ham bone (2-3 cups), chop and set aside. Place the ham bone into your largest stock pot (minimum 6-quart capacity).
Add water and beans: Pour in 10 cups water, add rinsed navy beans, kosher salt, Better Than Bouillon Chicken Base, and bay leaves.
Simmer initial mixture: Cover and bring to a rolling boil over high heat. Reduce heat to medium-low and maintain a gentle simmer for 1 hour.
Prep vegetables – celery: Chop 3 cups celery including leafy ends into bite-sized pieces.
Prep vegetables – onions: Chop 2 large onions roughly (about 3.5 cups).
Prep garlic: Smash and peel 6 garlic cloves, then mince finely.
Add vegetables to soup: After 1 hour simmering, stir in the celery, onions, and minced garlic.
Add herbs, spices, and water: Add fresh and dried thyme, black pepper, chipotle chili powder (if using), and an additional 5 cups water to compensate for evaporation.
Simmer again: Bring soup to a boil over high heat, then reduce to medium-low and simmer for 1 more hour.
Prepare carrots: Peel and shred 4 medium carrots (approx. 2 cups).
Add carrots: Stir shredded carrots into the soup.
Remove ham bone and add ham meat: Extract remaining meat from the ham bone, shred, and add it back into the pot along with the chopped reserved ham.
Final simmer: Continue simmering for 30 minutes more until carrots and beans are tender and ham is heated through.
Serve: Ladle soup into bowls, garnish with fresh parsley and shredded Parmesan cheese. Serve with French bread for a complete meal.
Storage: Store soup covered in the refrigerator for 5-7 days.
Freezing and reheating: Freeze cooled soup in a ziplock bag leaving space for expansion. To reheat, thaw in refrigerator and heat gently on stovetop or microwave. For frozen soup, heat slowly on low in a pot with 1/2 cup water, stirring occasionally until thawed, then bring to a simmer before serving.

Notes

Use a meaty ham bone or substitute 2 ham hocks plus a ham steak to provide meat and flavor.
Better Than Bouillon Chicken Base adds rich depth but can be substituted with chicken broth.
If using table salt instead of kosher salt, reduce the amount to 1.5 teaspoons to avoid over-salting.
Chipotle chili powder is optional and adds a mild smoky heat.
This soup freezes well and reheats without losing flavor or texture.
French bread is an excellent companion but optional.