Ham and Bean Soup Recipes Stovetop for Cozy Weeknights Fast

A hearty, weeknight-friendly soup using leftover ham, pantry beans, and veggies—ready in under an hour with big cozy flavor.

You’ve got leftover ham, a couple cans of beans, and exactly zero desire to babysit dinner for two hours. Perfect. This stovetop soup turns pantry staples into a steaming bowl of comfort with restaurant-level flavor in about 45 minutes. It’s cheap, filling, and wildly forgiving—even if you eyeball half the measurements like a rebel. Hungry folks get fed, you look like a genius, and your budget stays calm.

What Makes This Recipe So Good

• Weeknight fast: You’ll go from chopping board to bowls in roughly 45 minutes, with most of that time hands-off simmering.
• Big ham-bone flavor (even without a bone): Smoked paprika, thyme, and a splash of Worcestershire mimic that slow-cooked depth.
• Flexible beans: Use cannellini, great northern, navy beans, or a mix. Canned beans keep it quick; cooked-from-dry is great too.
• One pot, minimal fuss: A single Dutch oven or soup pot does everything. Less cleanup, more couch time.
• Leftovers get better: The flavors deepen overnight, making tomorrow’s lunch borderline heroic.
• Budget-friendly: A small amount of ham stretches into multiple hearty servings. Beans do the heavy lifting like champs.
• Customizable: Want it creamy? Spicy? Smokier? You’ve got options for days (see variations below).

Ingredients

Yield: 6 to 8 servings | Prep: 15 minutes | Cook: 35–45 minutes

• 2 tablespoons olive oil (or unsalted butter)
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 celery ribs, diced
• 4 garlic cloves, minced
• 2 cups diced cooked ham (leftover baked ham, smoked ham steak, or deli ham)
• 1 meaty ham bone or ham hock (optional but excellent for extra flavor)
• 3 cans (15 ounces each) cannellini or great northern beans, drained and rinsed (or about 4 cups cooked beans)
• 6 cups low-sodium chicken broth (plus more as needed)
• 1 bay leaf
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt, plus more to taste (ham varies in saltiness)
• 1 tablespoon Worcestershire sauce (optional, for depth)
• 1 teaspoon Dijon mustard (optional, brightens the broth)
• Pinch of red pepper flakes (optional, for gentle heat)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (optional slurry to thicken)
• 1–2 teaspoons lemon juice or apple cider vinegar (to finish, optional but recommended)
• 2 tablespoons chopped fresh parsley, for garnish
• Crusty bread, to serve (optional but highly encouraged)

Cooking Instructions

1. Sweat the aromatics: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes.
2. Add garlic and spices: Stir in the garlic, thyme, and smoked paprika. Cook 30–60 seconds, just until fragrant. Don’t let the garlic brown (bitter city).
3. Ham time: Add the diced ham and cook 2–3 minutes to warm and get a little caramelization. If using a ham bone or hock, nestle it into the pot now.
4. Build the broth: Pour in the chicken broth and add the bay leaf, black pepper, and 1/2 teaspoon salt to start. Bring to a boil, then immediately reduce to a gentle simmer.
5. Simmer for flavor: Let the pot simmer uncovered for 15 minutes. This melds the aromatics and coaxes smoky ham flavor into the broth. Skim any foam if you see it.
6. Add the beans: Stir in the drained beans. Simmer another 10–15 minutes to soften the beans further and soak up the savory broth.
7. Season smart: Stir in Worcestershire and Dijon if using. Taste the soup and adjust salt and pepper. Remember: different hams vary in saltiness, so season cautiously.
8. Optional thickening: For a heartier texture, mash 1–2 cups of the beans right in the pot with a potato masher, or stir in the cornstarch slurry and simmer 2–3 minutes until slightly thickened.
9. Finish with brightness: Remove the bay leaf (and ham bone/hock, if used). Stir in lemon juice or vinegar to lift the flavors at the end. It shouldn’t taste sour—just lively.
10. Garnish and serve: Ladle into bowls, top with parsley, and serve hot with crusty bread. Prepare for happy silence at the table.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for 4–5 days. The soup thickens in the fridge; loosen with a splash of broth or water when reheating.
• Freezer: Freeze up to 3 months. Portion into quart containers or zip-top bags (lay flat for easy stacking). Label, so Future You knows what it is. FYI, beans stay tender after freezing here.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a little liquid as needed. Microwave in 1–2 minute bursts, stirring between intervals.
• Ham bone storage: If you used a bone/hock, remove and discard any gristle, then shred extra meat into the soup before storing. Waste nothing.

What’s Great About This

• It’s a flavor cheat code: Smoked paprika + Worcestershire + Dijon = depth fast, without hours of simmering.
• Uses everyday ingredients: Onions, carrots, celery, beans, and ham. Stuff you probably have within arm’s reach.
• Kid- and guest-friendly: Familiar flavors, gentle warmth, and easy to customize per bowl (hot sauce here, extra herbs there).
• Scales like a champ: Double it for a crowd; the pot won’t complain. Leftovers are a bonus, not a burden.
• High protein, high fiber: Beans + ham deliver stick-to-your-ribs satisfaction that still feels wholesome.
• Great any season: Cozy enough for winter, quick enough for summer nights when you want something substantial without a production.

Pitfalls to Watch Out For

• Over-salting early: Ham and broth can be salty. Season in stages and taste after the beans go in.
• Boiling hard: A rolling boil can break beans and turn veggies mushy. Keep it to a gentle simmer.
• Skipping the acid: A small splash of lemon or vinegar at the end brightens everything. Don’t skip that final “pop.”
• Burning the garlic: It goes from aromatic to acrid fast. Cook it briefly and keep heat moderate.
• Forgetting to mash: If the broth tastes thin, lightly mashing some beans thickens it without cream or roux.
• Using high-sodium broth: Start with low-sodium so you control the salt. Your tastebuds (and blood pressure) will thank you.
• Overcrowding flavors: It’s tempting to dump your spice cabinet in. Keep it simple; let ham and beans lead.

Recipe Variations

• Creamy comfort: Stir in 1/2 cup heavy cream or half-and-half at the end. Or add 3 ounces softened cream cheese and whisk until smooth.
• Cajun vibe: Swap smoked paprika for Cajun seasoning and add 1 finely diced bell pepper with the onions. Finish with hot sauce.
• Tuscan style: Use cannellini beans, add 2 cups chopped kale in the last 5 minutes, and finish with extra-virgin olive oil and Parmesan.
• Tomato-kissed: Add a 14.5-ounce can of fire-roasted diced tomatoes with the broth for a slightly tangy, hearty base.
• Herb-forward: Replace thyme with Italian seasoning or add fresh rosemary (1 small sprig) while simmering. Remove before serving.
• Extra smoky: Add a ham hock or a splash (1/2 teaspoon) of liquid smoke. Use sparingly—liquid smoke is potent.
• Spicy upgrade: Stir in 1–2 minced chipotles in adobo or 1 teaspoon crushed red pepper. Top with jalapeño slices for the heat lovers.
• Veg boost: Dice a russet potato (1 medium) and add with the broth, or toss in a handful of frozen corn for sweetness.
• Dried bean route (quicker stovetop hack): Quick-soak 1 pound dried beans: cover with water by 2 inches, boil 2 minutes, cover and sit 1 hour, drain, then proceed with the recipe and extend simmer until tender (about 45–60 minutes total after adding broth).
• Turkey twist: Swap ham for smoked turkey (legs or wings) if that’s what you’ve got. Same method, equally delicious.

FAQ

Can I use dried beans instead of canned?

Absolutely. Quick-soak 1 pound of dried beans (boil 2 minutes, rest 1 hour, then drain) and simmer in the soup until tender, about 45–60 minutes after adding broth. You may need to add extra liquid. Season toward the end since both ham and broth can be salty.

What’s the best ham to use?

Leftover baked ham or a smoked ham steak works perfectly. If you’ve got a ham bone or hock, toss it in for extra depth. Trim off any tough skin and dice the meat into bite-size pieces for even distribution.

How do I thicken the soup without cream?

Mash 1–2 cups of beans right in the pot using a potato masher, or use a cornstarch slurry (2 teaspoons cornstarch + 2 tablespoons water). Simmer a few minutes until slightly thickened. Easy win, IMO.

Do I need to rinse canned beans?

Yes, rinse and drain to remove excess starch and sodium. This keeps the broth cleaner and prevents a gummy texture. It also helps you control seasoning better.

How can I reduce sodium?

Use low-sodium broth, rinse the beans, and go light on added salt until you taste at the end. If your ham is particularly salty, a splash of lemon juice or vinegar helps balance without more salt.

Can I make it dairy-free and gluten-free?

It’s naturally dairy-free as written if you use oil. Skip any cream-based add-ins. For gluten, check labels on broth, Worcestershire, and Dijon—most are fine, but brands vary. Cornstarch slurry is naturally gluten-free.

How long does this take on the stovetop?

About 45 minutes, give or take. You’ll sauté aromatics for 6–8 minutes, simmer with broth for 15, then finish with beans and final seasoning for another 10–15. It’s fast comfort food.

What if my soup tastes flat?

Add a pinch more salt, a grind of black pepper, and a small splash of acid (lemon juice or vinegar). You can also spike in another 1/2 teaspoon Worcestershire or a drizzle of good olive oil. Small tweaks, big payoff.

Wrapping Up

This stovetop ham-and-bean situation turns everyday staples into a bowl of rich, savory comfort in under an hour. It’s flexible, forgiving, and friendly to budgets and busy schedules. Keep the core method, tweak the seasonings to your taste, and enjoy a pot of soup that tastes like you worked way harder than you did. Grab some crusty bread and call it dinner—tonight’s a win.