Ham and Bean Soup with Onion

Name: Ham and Bean Soup with Onion
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup dried navy beans; 1 cup dried great northern beans; 1 cup diced ham; 1 large onion, chopped; 4 cups chicken broth; 2 cloves garlic, minced; 1 teaspoon thyme; Salt and pepper to taste

Highlighted under: Cozy Comfort Meals

I’ve always found comfort in a warm bowl of Ham and Bean Soup with Onion. The way the beans absorb the flavor of the ham and the aromatic onions is truly delightful. This recipe has become a family favorite, especially during chilly nights where a hearty meal makes all the difference. The simplicity of the ingredients allows for a quick preparation, yet the depth of flavor is impressive. With just a little time and care, you’ll have a nourishing soup that warms the heart and soul.

Created by

Anna

Last updated on 2026-02-14T15:42:18.767Z

As I crafted this Ham and Bean Soup with Onion, I couldn't help but remember the warmth of my grandmother's kitchen. There’s something magical about letting the ingredients simmer together—it's how the simple elements create a symphony of flavors. I often choose a mix of great northern and navy beans for a nice texture and hold-up.

One tip I have is to sauté the onions until they're golden before adding anything else. This step enhances their natural sweetness and brings out a deeper flavor profile that you won't want to miss. It’s this attention to detail that transforms the soup from good to great!

Reasons You'll Love This Recipe
Hearty and filling, perfect for any time of year
Packed with protein and nutrients from beans and ham
Simple ingredients that create complex flavors

The Importance of Bean Selection

For this Ham and Bean Soup, using a combination of navy and great northern beans is crucial. Navy beans are creamy and tender when cooked, while great northern beans provide a hearty texture that holds up nicely in soup. This balance ensures each spoonful offers a delightful contrast, enhancing the overall experience. If you find yourself without one of these varieties, you can substitute with cannellini beans, but be sure to adjust the cooking time slightly as they may soften faster.

Soaking the beans overnight is not just a time saver; it also helps to reduce cooking time and enhances the digestibility of the beans. If you’re pressed for time, a quick soak method works well: cover the beans with water, bring to a boil, and let them sit for an hour before draining. However, I find that the overnight soak is best for achieving that perfect tender bite.

Perfecting the Flavor Base

Sautéing the onions until they are golden is essential for developing a rich foundation for your soup's flavor. This Maillard reaction creates sweeter, more complex notes that elevate the dish. I usually cook them over medium heat and keep an eye on them to avoid burning; stirring occasionally ensures even caramelization, typically around 5-7 minutes.

Adding garlic just for a minute before the other ingredients helps release its oils without bittering the soup. When you see the garlic start to turn golden, it’s time to move on. This step is key to achieving that aromatic essence that permeates the entire soup. As the soup simmers, these flavors meld beautifully, making every bite deeply savory.

Ingredients

Main Ingredients

1 cup dried navy beans
1 cup dried great northern beans
1 cup diced ham
1 large onion, chopped
4 cups chicken broth
2 cloves garlic, minced
1 teaspoon thyme
Salt and pepper to taste

Make sure to rinse and soak your beans overnight for the best results.

Cooking Instructions

Prepare the Beans

Rinse the dried beans under cold water. Soak them overnight in a bowl filled with water. Drain and set aside.

Sauté the Onions

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until golden, about 5-7 minutes.

Add Ingredients

Stir in the garlic and cook for an additional minute. Add the ham, chicken broth, soaked beans, thyme, salt, and pepper. Bring the mixture to a boil.

Simmer the Soup

Reduce heat to a simmer, cover the pot, and cook for about 40 minutes or until the beans are tender. Stir occasionally.

Serve hot, garnished with fresh herbs if desired.

Pro Tips

Feel free to add carrots or celery for extra flavor and nutrition. Also, consider garnishing with fresh parsley or a dollop of sour cream.

Storing and Freezing

This Ham and Bean Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To maintain flavor and texture, allow it to cool to room temperature before sealing it. When reheating, do so gently on the stove over low heat, stirring periodically to avoid scorching. If using a microwave, heat in short intervals to prevent overheating, as the beans can become mushy if cooked too long.

For longer storage, this soup freezes beautifully. Portion it into freezer-safe bags or containers once fully cooled, making sure to leave some headspace for expansion. It’s best used within 3-4 months for optimal flavor. When ready to enjoy, thaw overnight in the refrigerator and reheat as noted above for a cozy meal that feels freshly made.

Serving Suggestions

Pairing this soup with a slice of crusty bread or buttery cornbread complements its heartiness beautifully. To add a fresh element, consider topping each bowl with a sprinkle of chopped parsley or green onions for a bit of brightness. A dollop of sour cream or a drizzle of hot sauce can also offer an enjoyable contrast to the rich flavors.

For those looking to customize, feel free to add vegetables like carrots or celery in the sautéing step to build more depth. These additions contribute additional nutrients and a touch of natural sweetness. Just be mindful to chop them small enough so they cook through in the same timeframe.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans. Just add them towards the end of cooking, as they are already cooked.

→ How long does this soup last in the fridge?

The soup can last up to 3-4 days in the fridge when stored in an airtight container.

→ Can I freeze Ham and Bean Soup?

Absolutely! Let the soup cool completely, then place it in freezer-safe containers for up to 3 months.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh garden salad.