Ham and Bean Soup (Smoky Ham Bone Recipe)

What Makes This Recipe Work

A meaty ham bone seasons the broth from the inside while the beans cook, so the soup needs little more than pepper. Soaking softens the beans evenly and shortens the simmer, which keeps them from splitting before the centers are creamy.

Ingredients for Ham and Bean Soup (Smoky Ham Bone Recipe)

• 1 lb dried navy, great northern, or cannellini beans, sorted and rinsed
• 1 meaty ham bone or 2 cups diced cooked ham
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 8 cups chicken broth, plus more as needed
• 1 bay leaf
• 1 tsp dried thyme
• 2 tbsp apple cider vinegar
• 1/2 tsp black pepper, plus more to taste
• Salt only if needed after tasting

How to Make Ham and Bean Soup (Smoky Ham Bone Recipe)

1. Soak the beans overnight in a large bowl with plenty of cold water, or use the quick soak: cover with water, boil for 2 minutes, remove from the heat, cover, and let stand 1 hour.
2. Drain the soaked beans and place them in a large pot with the ham bone, onion, carrot, celery, and garlic.
3. Pour in the broth and add the bay leaf and thyme; bring to a boil, then lower the heat to a gentle simmer.
4. Skim off any foam, cover the pot partially, and simmer for 1 1/2 hours, until the beans are creamy inside, adding hot water if the level drops below the beans.
5. Remove the ham bone, pull off the meat, shred it, and return the meat to the pot.
6. Simmer uncovered for 15 minutes to thicken slightly, then stir in the vinegar and the black pepper; taste before salting, since the ham is already salty.
7. Serve in deep bowls with cornbread on the side.

Tips for the Best Ham and Bean Soup (Smoky Ham Bone Recipe)

• Soaking cuts the simmer time and helps the beans cook evenly; the quick soak method works when you forgot to plan ahead.
• Wait to add salt and acidic ingredients like tomatoes until the beans are fully tender, or their skins stay tough.
• Short on time: skip the soak, simmer the ham and vegetables 45 minutes, then add 3 (15 oz) cans of rinsed beans for the last 10 minutes.
• Ham bones vary in saltiness, so taste the broth before deciding on salt.

Variations and Substitutions

• Slow cooker bean and ham soup: combine the soaked beans, ham bone, vegetables, and broth and cook on LOW 8 to 9 hours; shred the ham and stir it in at the end.
• For a Tuscan white bean soup, use cannellini beans, skip the ham, and finish with rosemary and Parmesan.
• A split pea version works with the same ham bone; split peas need no soaking, and a split pea soup recipe slow cooker method runs on LOW 6 hours.

How to Store and Reheat

• Refrigerate for up to 5 days; the soup thickens as the beans cool, so thin it with broth when reheating.
• Freeze for up to 3 months in freezer containers; thaw overnight and warm gently on the stove.

Ham and Bean Soup (Smoky Ham Bone Recipe) FAQ