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There’s something about a pot of Ham And Bean Soup that makes a house feel lived-in. In my kitchen, it’s the smell that gets you first, smoky ham, sweet mirepoix, and that gentle, slow simmer that promises dinner is going to be good.
This is the version I make when I want old-school comfort with restaurant-level depth. It’s built for anyone with a ham hock, a bag of Great Northern beans, and a craving for a bowl that’s hearty, velvety, and seriously satisfying.
Why You’ll Love This Recipe
Smoky, savory depth without fuss: I lean on a ham hock and a steady simmer so the broth tastes like it’s been tended all day, even if you’re just puttering around the house.
The umami-smoke boost: In my pot, a Parmesan cheese rind and 1/2 teaspoon smoked paprika turn the flavor dial way up, giving the soup that rounded, woodsy “how is this so good?” finish.
Velvety texture, no cream needed: Great Northern beans naturally go creamy when they’re cooked right, and a little mashing or blending makes it feel lush without flour or dairy.
Salt that stays in balance: Ham hocks vary a lot, so I season with restraint early, then adjust at the end when the flavors have concentrated.
Ingredients and Substitutions
This pot keeps it classic, dried beans for body, mirepoix for sweetness, bay leaf for perfume, and ham for that smoky backbone. Use a Dutch oven if you have one, it holds a gentle simmer beautifully.
Ingredients
- 8 cups water
- 1 pound dry great northern beans, sorted and rinsed
- 1/2 teaspoon salt
- 1 cup chopped carrots
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 1 ham hock
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
Ingredient Notes & Substitutions
Great Northern beans: They’re my go-to for Ham And Bean Soup because they turn creamy while still holding their shape. Navy beans work similarly, and cannellini beans give a slightly larger, silkier bite.
Ham hock: This is about collagen as much as meat, it’s what makes the broth feel full-bodied. If you have a leftover ham bone, it can stand in, just keep some meat clinging to it for richness.
Mirepoix (carrots, onion, celery): That classic trio sweetens the broth and rounds out the smoky edges. I keep the chop fairly even so everything turns tender at the same pace.
Bay leaves: They add a quiet, woodsy background note that makes beans taste “finished.” Pull them out before serving so no one gets a mouthful of leaf.
Mustard powder: It doesn’t make the soup taste like mustard, it sharpens the savory notes and keeps the ham flavor tasting lively instead of heavy.
Smoked paprika and Parmesan rind: They’re the signature twist in my kitchen, and they belong in the simmering stage so the broth absorbs that smoky umami slowly.
How to Make Ham And Bean Soup
Get Set Up
Measure everything out and give the beans one last look for tiny stones. It takes a minute, and it saves the whole pot.
Soak the Beans
- Put the water and sorted beans into a large pot or Dutch oven, then bring it to a full boil over high heat. As soon as it’s bubbling hard, stir in the salt, take the pot off the heat, cover it, and let the beans sit for 1 hour, they’ll start to plump and soften around the edges.
- Drain the soaking liquid completely, then return the beans to the pot and replace with fresh water. This “refresh step” is the difference between a soup you love and a soup that loves you back, because it helps reduce digestive discomfort for many bean-eaters.
Build the Flavor and Simmer
- Add the carrots, onion, celery, garlic, mustard powder, and bay leaves, then stir so the pot smells immediately more fragrant. Nestle in the ham hock, then add your Parmesan rind and 1/2 teaspoon smoked paprika, and bring everything back to a boil.
- Reduce the heat to low so the surface barely trembles, then cover and simmer for 1 hour. You’re looking for a savory, smoky aroma, beans that are tendering up, and a broth that’s starting to look slightly creamy from the starch.
Finish with Ham and Seasoning
- Lift out the ham hock and discard it, then stir in the chopped ham. Keep the heat low and simmer about 30 minutes, just until the meat is hot and the soup takes on that velvety, “spoon-coating” texture.
- Season with ground white pepper to taste, then fish out the bay leaves and Parmesan rind before serving. Give it one last stir, the broth should smell smoky-sweet and look glossy.
Secrets for Perfection
The degassing benefit is real: Draining that first soak water matters, because the compounds that cause gassiness dissolve into it. Starting again with fresh water gives you a calmer bowl without changing the soul of the soup.
Collagen is the quiet hero: A ham hock earns its keep when it has time to break down, giving the broth body you can feel. If the soup still tastes thin after the hour, keep the simmer gentle and steady until it feels rounder.
Salt management saves the pot: Ham varies wildly in saltiness, so I never “fix” seasoning early. Let it simmer, let flavors concentrate, then adjust at the end when you can taste the truth.
Soft beans have rules: Acid can toughen bean skins, so hold any bright finishing splash until the beans are fully tender. If you want a pop at the end, a tiny bit of vinegar or lemon right before serving does the trick.
Pro Tips & Troubleshooting
Pro Tips
- For instant creaminess, puree 1 cup of soup and stir it back in.
- A small splash of apple cider vinegar or lemon perks up smoky broth.
- Beans older than a year can stay stubbornly firm, even simmering.
- A Dutch oven holds steady heat, which keeps beans from splitting.
- Parmesan adds savory depth in dishes like parmesan chicken too. The same umami effect shows up beautifully in soups.
- If you love meaty broths, beef noodle soup brings a similar cozy payoff. It’s another cold-weather staple when you want something filling.
Common Mistakes to Avoid
- Skipping the sorting step, because tiny stones are more common than you’d think.
- Boiling aggressively for a long time, which can turn beans into ragged mush.
- Adding acidic ingredients before the beans are tender, which can stall softening.
- Over-salting early, then realizing the ham was salty all along.
Serving & Storage
Serving Ideas
I love this soup with cornbread and a little honey-butter on the side. That sweet edge plays nicely against the smoky ham and bay leaf.
A sharp cheddar grilled cheese is pure comfort with this bowl. Something like cheesy garlic bread also dips beautifully, especially when the broth is thick and velvety.
For garnish, chopped parsley or green onions wake the whole pot up. A grind of extra white pepper at the table is also lovely.
Storage & Make-Ahead
In the fridge, keep the soup in an airtight container up to 4 days. It often tastes even better the next day after the flavors settle.
In the freezer, store up to 3 months with a little headspace. Beans keep drinking broth as they sit, so the texture gets thicker over time.
To reheat, warm it slowly on the stovetop over low heat. Add a splash of water or chicken stock if it’s turned too spoon-standing thick.
Ham And Bean Soup
Equipment
- Dutch oven
Ingredients
- 8 cups water
- 1 pound dry great northern beans, sorted and rinsed
- 1/2 teaspoon salt
- 1 cup chopped carrots
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 1 ham hock
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
Instructions
Soak the Beans
- Place the 8 cups of water and sorted beans into a large pot or Dutch oven and bring to a full boil over high heat. Stir in the salt, remove the pot from heat, cover, and let the beans soak for 1 hour to soften.
- Drain the soaking liquid completely. Return the beans to the pot and refill with fresh water to ensure a clean broth and improve digestibility.
Build the Flavor and Simmer
- Add the chopped carrots, onion, celery, minced garlic, mustard powder, and bay leaves to the pot. Nestle the ham hock into the mixture and bring the soup back to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1 hour. The broth should start to become creamy from the bean starch and take on a smoky aroma.
Finish with Ham and Seasoning
- Lift out the ham hock and discard it. Stir in the chopped ham and continue to simmer on low for about 30 minutes until the meat is heated through and the texture is velvety.
- Season with ground white pepper to taste. Remove the bay leaves before serving the soup hot.
Notes
Nutrition
Conclusion
This is the Ham And Bean Soup I make when I want maximum flavor from simple pantry staples. That Parmesan rind and smoked paprika give the broth a deep, smoky umami that tastes like it simmered in a smokehouse.
If you end up loving this style of thrifty, hearty soup, hamburger soup is another cozy option for busy weeks. A soup pot on the stove has a way of making the whole day feel easier.
