Your New Favorite Bowl of Cozy: White Bean & Ham Soup

Hello, my kitchen friends! Can you smell that? It’s the unmistakable, soul-warming aroma of something truly magical simmering on the stove. For me, there are few things in life more comforting than a big, bubbling pot of soup. It’s a hug in a bowl, a culinary security blanket, and the ultimate sign that all is right in the world—even if it’s just for dinner.

And today, we’re making one of my all-time favorites: a hearty, flavorful, and incredibly satisfying White Bean & Ham Soup. This isn’t just any soup; it’s a symphony of creamy, tender white beans and rich, smoky ham, all swimming in a savory broth that’s been kissed with herbs and slow-cooked to perfection. It’s the kind of meal that fills your home with an inviting fragrance, promising a delicious dinner long before you even lift a spoon.

Whether you’re battling a chilly evening, need a no-fuss meal prep superstar for a busy week, or simply crave the deep satisfaction of a homemade classic, this recipe is your answer. You don’t need any fancy chef skills here—just a big pot, a handful of simple ingredients, and a little bit of patience while the magic happens. So, tie on your favorite (and probably a little messy) apron, and let’s create something unforgettable together!

The Soup That Built a Fort

This recipe always takes me right back to my grandma’s kitchen. She was a wizard with a humble ham bone. The day after a big family holiday, like Easter, she’d look at that leftover bone, still clinging to precious bits of meat, and her eyes would twinkle. “Soup day!” she’d declare.

My brother and I would be tasked with sorting the beans, a job we treated with the seriousness of gold prospectors, hunting for tiny stones. The house would slowly fill with the most incredible smell as the soup simmered for hours. We’d build pillow forts in the living room, and the ultimate reward for our “hard work” was a steaming bowl brought to us on a tray. We’d blow on our spoons, careful not to burn our tongues, and feel like the luckiest kids alive. It was more than lunch; it was a tradition. It was love, served in a chipped ceramic bowl. To this day, every time I make this soup, I’m eight years old in a pillow fort, and everything feels right with the world.

Gathering Your Ingredients: The Dream Team

This soup is all about humble, wholesome ingredients that come together to create something greater than the sum of their parts. Here’s what you’ll need:

2 cups dried white beans (great Northern or cannellini): I highly recommend starting with dried beans! They have a superior, creamy texture and hold their shape beautifully. Chef’s Insight: Great Northern beans are a bit smaller and firmer, while cannellini are larger and creamier—you can’t go wrong with either!
1½ – 2 lbs cooked ham or 1 smoked ham hock/bone: This is the flavor powerhouse! Diced ham is convenient, but a smoked ham hock or the bone from your holiday spiral ham will infuse the broth with an incredible, deep smokiness. Substitution Tip: No ham? Smoked turkey legs or even a few slices of thick-cut bacon, chopped and sautéed, are fantastic alternatives.
1 tbsp olive oil: Just enough to get our aromatic vegetables started.
1 medium onion, 2 carrots, 2 celery ribs (the “Holy Trinity”): This classic base, or mirepoix, builds the foundational flavor of our soup. Chef’s Hack: Don’t waste time with perfect chopping! A rough chop is perfectly fine—this is rustic, homey cooking.
3 garlic cloves, minced: Because a little garlic makes everything better. Feel free to add an extra clove or two if you’re a garlic enthusiast like me!
6 cups chicken or vegetable broth: Use a good-quality, low-sodium broth so you can control the salt level, especially since the ham is already salty.
1 bay leaf, 1 tsp dried thyme: These earthy herbs are the perfect supporting cast. If you have a fresh thyme sprig, just toss the whole thing in and fish it out later.
Salt & freshly ground black pepper, to taste: Crucial reminder: Always wait until the very end to add salt! The ham will release a lot of salt as it cooks.
Optional garnish: chopped parsley or chives: A bright, fresh garnish at the end isn’t just for looks—it adds a pop of flavor that cuts through the richness beautifully.

Let’s Get Cooking: Building Your Masterpiece

Ready to transform these simple ingredients into a legendary soup? Follow these steps, and you’ll be a soup superstar in no time.

Heat the olive oil in a large soup pot or Dutch oven over medium heat. You want a nice, heavy-bottomed pot to distribute the heat evenly and prevent scorching. Once the oil shimmers, it’s showtime!
Add the onion, carrots, and celery (your mirepoix!). Sauté for about 5-7 minutes, until the onions become translucent and the veggies just begin to soften. We’re not looking for color here, just to sweeten them up and build a flavor base. You should hear a gentle sizzle—this is the sound of flavor developing! Chef’s Tip: Stir them occasionally so they cook evenly.
Add the minced garlic and cook for another minute until incredibly fragrant. Ah, that smell! Garlic burns easily, so we add it later to keep its flavor bright and avoid any bitterness. You’ll know it’s ready when your kitchen smells like heaven.
Now, add the rinsed beans, diced ham (or carefully place the whole ham bone/hock in), broth, bay leaf, and thyme. Give everything a good stir. If you’re using a ham bone, make sure it’s mostly submerged. Chef’s Hack: If you have a Parmesan rind hiding in your freezer, now is the time to throw it in! It adds an unbelievable umami depth.
Bring the pot to a lively boil. Don’t walk away! As soon as it hits a rolling boil, it’s time to…
Reduce the heat to low, cover the pot partially (leave a small crack for steam to escape), and let it simmer gently for 60-75 minutes. Patience is key! A gentle simmer, with just a few bubbles breaking the surface, is what we want. A rapid boil can make the beans tough and the ham stringy. This slow-and-low cooking is what coaxes all the creamy starch from the beans and melds the flavors together.
If you used a ham bone or hock, carefully remove it with tongs and place it on a cutting board to cool slightly. Once it’s cool enough to handle, shred every last bit of that delicious, smoky meat from the bone and stir it back into the soup. That’s pure gold!
Fish out and discard the bay leaf (and the Parmesan rind if you used one). No one wants to bite into a bay leaf!
Now, taste your masterpiece! This is the most important step. Season with freshly ground black pepper. Now, and only now, taste for salt. The ham is salty, so you may not need much, if any. Add a little at a time until it’s perfect for you.
For a thicker, creamier texture, take a moment to mash some beans. Use the back of your spoon or a potato masher to press a few spoonfuls of beans against the side of the pot. Stir them in—this will naturally thicken the broth and make it luxuriously creamy.

How to Serve It Up in Style

Ladle this beautiful soup into deep, warm bowls. The final flourish? A sprinkle of freshly chopped parsley or chives over the top. It adds a vibrant color and a fresh flavor that perfectly complements the smoky ham. For the ultimate cozy night in, serve it with a thick, crusty slice of buttered bread or fluffy buttermilk biscuits for dipping. Trust me, you’ll want to sop up every last drop!

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas for your creativity! Here are a few of my favorite variations:

Italian Vibe: Swap the thyme for a teaspoon of dried oregano and a pinch of red pepper flakes. Stir in a couple of big handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking.
Smoky & Spicy: Add a chopped chipotle pepper in adobo sauce along with the broth for a deep, smoky heat.
Herbaceous Freshness: Stir in 2 tablespoons of chopped fresh rosemary or sage along with the garlic for a more potent, aromatic herb flavor.
Vegetarian Delight: Omit the ham. Use vegetable broth and add 1 teaspoon of smoked paprika to mimic that smoky flavor. Add a cup of chopped potatoes for extra heartiness.
Extra Creamy: For a decadent finish, stir in a 1/4 cup of heavy cream or half-and-half right before serving.

Olivia’s Chef Notes & Kitchen Confessions

This soup has been on quite a journey with me! The first time I made it on my own, in my first tiny apartment, I was so excited that I added a heaping teaspoon of salt at the beginning, just like I would with most other recipes. Big mistake! The ham made it saltier than the sea. My roommate and I bravely ate it anyway, but we learned a valuable lesson that day: always salt your ham soup at the end!

Over the years, I’ve found that this soup is even better the next day. The beans continue to drink up the broth, and all the flavors get to know each other a little better in the fridge overnight. It’s the ultimate make-ahead meal. And don’t be afraid if it thickens up a lot after cooling—just stir in a splash of broth or water when you reheat it to bring it back to the perfect consistency.

Your Soup Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the most common ones to ensure your soup is a roaring success!

Q: Can I use canned beans instead of dried to save time?
A: You absolutely can! It will change the texture and flavor a bit, but it’s a great shortcut. Use 3-4 (15 oz) cans of cannellini beans, rinsed and drained. Since the beans are already cooked, you only need to simmer the soup for about 20-30 minutes to let the flavors meld, rather than the full 60-75 minutes.

Q: My soup is too thin! How can I thicken it?
A> No problem! My favorite method is the bean-mashing trick in step 10. If you need it even thicker, you can make a quick “slurry.” Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup and let it cook for another 2-3 minutes until thickened.

Q: My soup turned out too salty. Help!
A> We’ve all been there! The best fix is to dilute it. Add a cup or two of plain water or unsalted broth. If you have them, you can also add a peeled, diced potato to the pot and simmer for 20 more minutes; the potato will absorb some of the excess salt (just remember to remove it before serving).

Q: Do I really need to soak the beans overnight?
A> For this specific recipe, no! One of the things I love about it is that it’s a “no-soak” soup. The long, gentle simmering time is enough to cook the dried beans from scratch to a perfectly tender state. Soaking can speed things up slightly, but it’s not necessary here.

White Bean & Ham Soup

Author: OliviaBennett

Print Recipe

Description

There’s nothing like a big, warm bowl of soup to make your home feel instantly cozy. This White Bean & Ham Soup is creamy, hearty, and packed with flavor. Tender white beans, smoky ham, and aromatic vegetables come together in a savory broth that’s perfect for chilly evenings or easy weeknight dinners. Simple ingredients, minimal prep, and a little patience create a soup that tastes like love in a bowl.

Ingredients

Scale

2 cups dried white beans (Great Northern or cannellini)
1½–2 lbs cooked ham, diced, or 1 smoked ham hock/bone
1 tbsp olive oil
1 medium onion, roughly chopped
2 carrots, roughly chopped
2 celery ribs, roughly chopped
3 garlic cloves, minced
6 cups chicken or vegetable broth (low-sodium preferred)
1 bay leaf
1 tsp dried thyme (or 1 sprig fresh thyme)
Salt & freshly ground black pepper, to taste
Optional garnish: chopped parsley or chives

Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking 5–7 minutes until softened.
Add garlic: Stir in minced garlic and cook 1 minute until fragrant.
Combine soup ingredients: Add beans, ham (or ham hock), broth, bay leaf, and thyme. Stir well.
Simmer: Bring to a boil, then reduce heat to low. Cover partially and simmer 60–75 minutes, until beans are tender.
Shred ham: If using a ham hock, remove and shred the meat, then return to the soup. Discard bay leaf.
Season: Taste and adjust with black pepper and, if needed, salt. For a thicker soup, mash a few beans against the side of the pot.
Serve: Ladle into bowls and garnish with parsley or chives. Serve with crusty bread or biscuits.

Notes

Quick shortcut: Use 3–4 cans of rinsed white beans; simmer 20–30 minutes.
Thicker soup: Mash some beans or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).
Too salty? Add water or unsalted broth, or simmer with a peeled diced potato to absorb salt.
Flavor twists:
- Italian: Add oregano, red pepper flakes, and fresh spinach or kale.
- Smoky & spicy: Add a chipotle pepper in adobo sauce.
- Vegetarian: Omit ham, add smoked paprika and diced potatoes.
- Extra creamy: Stir in ¼ cup heavy cream before serving.

Nutritional Information*

Servings: 6 | Prep Time: ~15 minutes | Cook Time: ~1 hour 15 minutes

Approximate Calories per serving: ~350 | Protein: ~22g | Carbs: ~35g | Fat: ~8g

*Please note: These values are estimates based on the ingredients used and can vary significantly depending on your specific choices, such as the type of ham and broth.

Make-ahead & Storage: This soup is a meal-prep champion! It gets better the next day as flavors deepen. Store it in an airtight container in the fridge for up to 3-4 days. You can also freeze portions for up to 3 months. When reheating from frozen, thaw it in the fridge overnight if possible, then warm it gently on the stove, adding a splash of broth or water if it has thickened too much.

There you have it, friends! My heart and soul in a soup pot. I hope this recipe brings as much warmth and joy to your kitchen as it has to mine. If you make it, I’d be absolutely thrilled if you tagged me on social media @OliviasCozyKitchen so I can see your beautiful creations! Now, go forth and get cozy!

A Final Simmer…

Writing this all down brings back so many smells and tastes—from my grandma’s kitchen to my own salty first attempt. This soup has been a constant for me, and sharing it with you feels like passing on a little piece of that comfort. It’s a resilient recipe; it forgives mistakes, welcomes variations, and always, always satisfies.

My greatest hope is that it does the same for you. That on some busy Tuesday or chilly Sunday, you’ll remember this pot of soup, and it will bring you the same sense of peace and contentment it has brought me for years. Now, it’s your turn. Your soup, your story, your cozy memory in the making.