This cozy Old Fashioned Ham and Bean Soup is based on my mom’s recipe—simple, nostalgic, and deeply flavorful. Learn expert tips, freezing tricks, and what not to do with salt.
This isn’t just soup. It’s the one my mom made every winter—on the back burner while life happened around it. It starts with a leftover ham bone, a handful of beans, and turns into something that feels like home in a bowl.
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✨Want to make an old-school ham and bean soup using leftover holiday ham? This easy, from-scratch recipe walks you through everything. No fancy ingredients, just real comfort food done right.
This delicious soup recipe is one way my mom would use up leftover holiday ham, especially after Christmas or Easter. It's comforting, practical, and budget-conscious; perfect for stretching leftovers into a second (and even better) meal.
✨Looking for an easy recipe for making a whole spiral ham with a delicious honey glaze? Be sure to check out our Best Copycat Honeybaked Ham Recipe.
Looking for more ways to use up leftover ham? It's the perfect addition that turns Cheesy Potato Casserole into a hearty main dish, or fold it into our Creamy Parmesan Risotto for a rich and savory upgrade.
Why You'll Love This Recipe
My sweet Mom, an amazing home cook who had a knack for turning simple ingredients into something truly delicious. This old fashioned ham and bean soup, a staple on chilly fall and winter evenings, was her comforting answer when budgets were tight and her family needed to be fed.
This soup is a classic Midwestern meal - humble, hearty, and deeply nourishing. Mom loved to serve it alongside warm cornbread or garlic breadsticks and a crisp green salad.
Ingredient Tips & Notes (Don’t Skip These!)
- Beans - Soak overnight and rinse. Fresh dried beans cook more evenly.
- Ham Bone/Hocks - Use a leftover ham bone if you’ve got it; smoked hocks add a deeper, smokier taste.
- Onion, Celery, Carrot - Keep these in roughly equal amounts for a well-balanced base. When one overpowers the others (especially onion or carrot), it can throw off the whole flavor. This trio is all about harmony.
- Salt - Add only after cooking. Salting too early can keep the beans tough.
- Black Pepper - Season to taste when served. It’s bold and can overpower the soup if added too early.
See the recipe card for full information on ingredients and quantities.
Easy Substitutions and Flavor Add-Ins
- Beans - Dried or canned beans like kidney beans, navy beans, or cannellini beans are great additions.
- No ham bone? Use 2 smoked ham hocks instead.
- Add-ins - Garlic, diced potatoes, and greens like spinach, kale, or Swiss chard.
- Herbs - Fresh or dried herbs like Italian parsley, thyme, and rosemary.
Popular Variations + One Reader Favorite
🥓 Reader Favorite Twist:
Don’t miss the Smoky Bacon & Corn version—a sweet and smoky upgrade that takes this classic soup to the next level.
- Instant Pot Version - Short on time? You can make this soup in an Instant Pot. No need to soak the beans—just add everything to the pot, seal, and cook on high pressure for about 45 minutes with a natural release.
- Vegetarian Version - Skip the ham and use vegetable broth with a little bit of paprika for a rich, smoky flavor.
- Creamy Version - Blend 1–2 cups of soup and stir it back in for a naturally thickened, creamy texture.
- Spicy Version - Add a spoonful to hot salsa or your favorite hot sauce for a spicy kick.
- Smoky Bacon & Corn Version (Unique!) - Stir in a handful of crispy bacon bits and a cup of sweet corn during the last 10 minutes of cooking. Some leftover fried corn would be the perfect addition to use here!
How To Make My Mom’s Ham and Bean Soup
This recipe is wonderfully simple and deeply comforting. You won't find any fancy ingredients or complicated steps here—just grab a big pot, add a little patience, and get ready for a whole lot of flavor.
Here's exactly how my mom used to make it (except for the carrots😊), and how I still make it every time we have leftover holiday ham and need something hearty on the table.
STEP 1: Soak the Beans. Soak 2 cups of beans in water overnight. Drain and rinse.
Time Saving Option: Skip this step and use 3 cans of beans instead.
STEP 2: Add to Pot. In a large soup pot, combine soaked beans, 5 quarts of water, ham bone (or hocks), onion, celery, and carrots.
STEP 3: Simmer Low and Slow. Bring to a gentle boil, then reduce heat and simmer uncovered for 2-2.5 hours, stirring occasionally, until it “looks good” (Mom’s words).
Ham should be falling off the bone, beans and vegetables should be tender, and broth slightly thickened.
STEP 4: Final Touches. Remove the bone/hocks, shred or cut up any meat, and return it to the pot.
Add 2 teaspoons of salt and pepper to taste once served to prevent it from overpowering the soup.
Pro Tips for the Best Ham and Bean Soup
- Use fresh beans: Old beans can stay tough no matter how long you cook them. Soak overnight and rinse well before cooking.
- Wait to salt: Many cooks, like my mom, advise waiting to salt bean soups until the end, believing that if you salt too early, the beans won't soften properly. Though some consider this an old wives' tale, it's a practice I've always followed.
- Choose your ham wisely: Smoked ham hocks offer rich, deep flavor. If you use leftover honey-glazed ham, add a splash of vinegar or mustard to balance out the sweetness of the honey.
- Simmer low and slow: Gentle simmering for 2+ hours develops flavor and softens beans.
- Balance your base: For a really balanced flavor and a pretty visual appeal, aim for equal parts onion, celery, and carrot in your soup. It makes a huge difference!
- Black pepper last: Let everyone season at the table—it’s bold and easy to overdo.
- Plan for leftovers: The flavor gets even better the next day. This soup was made to be reheated.
Can You Freeze Ham and Bean Soup? Yes, but Do This First
- Let it cool completely before transferring.
- Portion in containers with room for expansion.
- Label and date it.
- Thaw overnight in the fridge before reheating gently.
✨Quick Summary: Yes, it freezes well. Just cool it down first, and use containers with headroom.
Serving Suggestions
Serve this leftover ham and bean soup hot with breadsticks to dunk, warm homemade cornbread, or a fresh green salad.
Recipe FAQs
You likely salted too early. Salt can toughen beans if added before they’re fully cooked. Always add salt at the end. Old beans may also refuse to soften.
If your soup tastes bland, add a little more salt and let it simmer for another 10 minutes before tasting again. Sometimes, blandness isn't just about salt; it could be missing some acid or depth. A splash of vinegar or lemon juice, or even a small spoonful of mustard, can really brighten things up and bring out all those hidden flavors.
If your soup is too salty, toss in a peeled and diced potato to absorb some excess, or simply dilute it with unsalted broth or water, then finish with a dash of vinegar to balance the flavors.
No, but it adds great flavor. If you don’t have one, smoked ham hocks are a great substitute.
To thicken your soup, you can either drain and mash a can of beans to stir back in, or simply use an immersion blender to purée some of the soup directly in the pot. Simmering uncovered also helps reduce and thicken the broth.
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📖 Recipe
Old Fashioned Ham and Bean Soup Recipe
Equipment
Ingredients
- 2 cups Great Northern beans dried or canned
- 5 quarts fresh water
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 1 leftover ham bone
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
Instructions
- Soak 2 cups of beans in water overnight. Drain and rinse. Time Saving Option: Skip this step and use 3 cans of beans instead.
- In a large pot, combine soaked beans, 5 quarts of water, ham bone (or hocks), onion, celery, and carrots.2 cups Great Northern beans, 5 quarts fresh water, 1 cup diced yellow onion, 1 cup diced celery, 1 cup diced carrots, 1 leftover ham bone
- Bring to a gentle boil, then reduce heat and simmer uncovered for 2-2.5 hours, stirring occasionally, until it “looks good” (Mom’s words). Ham should be falling off the bone, beans and vegetables should be tender, and broth slightly thickened.
- Remove the bone/hocks, shred or cut up any meat, and return it to the pot. Add 2 teaspoons of salt and pepper to taste once served to prevent it from overpowering the soup.2 teaspoons salt, ¼ teaspoon ground black pepper
Notes
Nutrition
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Seanna says
This is my Mom's tried and true recipe! I hope you like it as much as I do! Let me know, I'd love to hear from you.