There is something inherently soulful about a bubbling pot of ham and bean soup simmering on the stove. It is the quintessential comfort food—a dish that manages to be both humble and luxurious at the same time. Whether you are looking for a way to use up a leftover holiday ham bone or simply want a protein-packed meal that warms you from the inside out, mastering the art of this classic soup is a skill every home cook should possess. This guide will walk you through the nuances of flavor, the science of bean preparation, and the steps to creating a rich, velvety broth that will have everyone asking for seconds.
The Foundation of Flavor: Selecting Your Ingredients
To understand how to make ham and bean soup that stands out, you must first look at the quality of your base components. While this is often seen as a “pantry pull” meal, the specific choices you make regarding beans and pork will dictate the final texture and depth of the dish.
Choosing the Right Beans
Traditionally, Great Northern beans or Navy beans are the stars of this show. They are prized for their mild flavor and their ability to hold their shape while still becoming creamy when bitten. Navy beans are smaller and cook slightly faster, whereas Great Northern beans are a bit meatier. If you prefer a more robust, earthy profile, Cannelini beans or even a 15-bean mix can provide a variety of textures and colors. Regardless of the variety, using dried beans is highly recommended over canned ones for this specific recipe, as the long simmer allows the beans to absorb the smoky essence of the ham.
The Magic of the Ham Bone
The secret to a truly deep, gelatinous broth lies in the ham bone. If you have a leftover bone from a spiral-sliced ham or a honey-glazed roast, you have gold in your hands. The marrow and connective tissue in the bone break down during the simmering process, adding a richness that a standard store-bought stock simply cannot replicate. If you do not have a bone on hand, you can purchase ham hocks or smoked pork shanks from your local butcher. These are specifically cured and smoked to provide maximum flavor to soups and stews.
Preparation and the Soaking Debate
Before you even turn on the heat, you must decide how to handle your dried beans. This is often the most debated step in the process of learning how to make ham and bean soup.
The Overnight Soak
The traditional method involves soaking the dried beans in cold water for at least 8 to 12 hours. This softens the outer skin and, more importantly, helps break down some of the complex sugars that cause digestive discomfort. After soaking, you should always discard the soaking water and rinse the beans thoroughly before cooking.
The Quick Soak Method
If you find yourself craving soup on short notice, the quick soak is a reliable alternative. Place the beans in a large pot, cover with two inches of water, and bring to a rolling boil. Boil for 2 minutes, then remove from heat, cover the pot, and let them sit for one hour. Drain and rinse, and they are ready for the soup pot. This method achieves about 80% of the tenderness provided by an overnight soak.
Creating the Aromatic Base
A great soup is built in layers. You don’t just throw everything into water and hope for the best. You start with the “holy trinity” of soup making: onions, carrots, and celery.
Sautéing the Mirepoix
In a large Dutch oven or heavy-bottomed stockpot, heat a tablespoon of olive oil or butter over medium heat. Add finely diced onions, carrots, and celery. The goal here is not to brown them, but to sweat them until the onions are translucent and fragrant. This step releases the natural sugars in the vegetables, which provides a balanced sweetness to counteract the salty, smoky ham.
Infusing Garlic and Spices
Once the vegetables are soft, add minced garlic. Garlic burns easily, so only cook it for about 60 seconds until it becomes aromatic. This is also the time to add your dried herbs. Thyme and bay leaves are the classic choices for ham and bean soup. A pinch of crushed red pepper flakes can add a subtle background heat, while a teaspoon of smoked paprika can enhance the wood-fired flavor of the ham.
The Simmering Process
Now comes the part that requires patience. Combine your soaked beans, the ham bone or hocks, and your aromatics in the pot.
Liquid Ratios and Stock
Cover the ingredients with liquid. While water works, using a low-sodium chicken broth or a homemade vegetable stock provides a much more complex flavor profile. Ensure the liquid is about 2 inches above the bean line. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer.
Time and Temperature
Cooking beans is a slow process. You want the liquid to barely bubble. If the heat is too high, the beans may break apart or the skins may toughen. Cover the pot partially to allow a small amount of steam to escape, which helps thicken the broth. On average, dried beans will take between 60 to 90 minutes to become tender. During the last 30 minutes of cooking, you can add in extra cubes of ham meat if your bone didn’t have much left on it.
Refining Texture and Seasoning
As the soup nears completion, there are a few professional tricks you can use to elevate the texture.
The Creaminess Trick
If you prefer a thicker, creamier soup without adding dairy, take a ladleful of the cooked beans and a bit of the liquid and blend them in a separate bowl using an immersion blender or a fork. Stir this paste back into the main pot. This releases the natural starches of the beans into the broth, creating a velvety consistency that clings to the spoon.
The Importance of Acid
After simmering for over an hour, the flavors can sometimes feel “heavy.” To brighten the dish, add a splash of acid right before serving. A teaspoon of apple cider vinegar or a squeeze of fresh lemon juice cuts through the fat of the ham and makes the individual flavors of the vegetables and beans pop. This is the difference between a good home-cooked soup and a restaurant-quality dish.
A Note on Salt
Do not salt your soup at the beginning. Ham bones and hocks are naturally very salty, and as the liquid reduces, the salt concentration increases. Additionally, salting beans too early can sometimes prevent them from softening properly. Wait until the beans are fully cooked, then taste and add salt as needed.
Serving and Storage
Ham and bean soup is a complete meal on its own, but it pairs beautifully with a side of crusty sourdough bread or a piece of warm, buttery cornbread. For a bit of freshness, garnish the bowls with chopped fresh parsley or sliced green onions.
Better the Next Day
Like many stews and braises, ham and bean soup often tastes even better the next day. As it sits in the refrigerator, the starches continue to meld with the fats and spices, deepening the flavor. If the soup becomes too thick in the fridge, simply add a splash of water or broth when reheating it on the stove.
Freezing for Later
This soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers or heavy-duty zip-top bags. It will stay fresh for up to three months. When you are ready to eat, thaw it overnight in the refrigerator and reheat it gently.
Common Variations to Try
While the classic recipe is hard to beat, you can adapt the method of how to make ham and bean soup to suit your preferences or what you have in your pantry.
- The Smoky Cajun Version: Add diced bell peppers to your mirepoix and season with Cajun spices and a dash of hot sauce.
- The Leafy Green Addition: Stir in a few handfuls of fresh kale or spinach during the last 5 minutes of cooking for added color and nutrition.
- The Tomato Twist: Add a tablespoon of tomato paste to the aromatics or a can of diced tomatoes with the broth for a slightly acidic, savory depth.
Frequently Asked Questions
Can I make ham and bean soup in a slow cooker?
Yes, you can easily adapt this for a slow cooker. After sautéing your vegetables on the stove (which is still recommended for flavor), place them in the slow cooker with the soaked beans, ham bone, spices, and liquid. Cook on low for 8 to 10 hours or on high for 5 to 6 hours. This is an excellent way to let the flavors develop while you are away at work.
Do I really have to soak the beans?
While you can technically cook dried beans without soaking, it will significantly increase the cooking time—sometimes doubling it. Unsoaked beans are also more likely to cook unevenly, with some remaining crunchy while others turn to mush. If you are in a rush, the “quick soak” method mentioned earlier is the best middle ground.
What if my beans won’t soften even after hours of cooking?
There are usually two culprits for “hard” beans: age or acid. If your beans are several years old, they may never soften completely regardless of how long you cook them. Additionally, adding acidic ingredients like tomatoes, vinegar, or wine too early in the process can toughen the bean skins. Always add acidic components at the very end.
Can I use canned beans to save time?
You can, though the texture and flavor will be different. If using canned beans, you won’t need to simmer the soup for nearly as long. Simply sauté your vegetables, add your ham and broth, and simmer for about 20 minutes to meld the flavors before adding the rinsed canned beans. Cook for another 10 minutes just to heat the beans through.
How do I know when the soup is finished?
The soup is done when the beans are “creamy” all the way through when pressed against the roof of your mouth. They should not be grainy or firm. Furthermore, the meat on the ham bone should be falling off easily. Once the beans reach this state and the broth has thickened to your liking, the soup is ready to be seasoned and served.