This easy ham and bean soup with canned beans is a nourishing and satisfying supper that’s full of flavor! Smoky and rich, the homemade soup comes together quickly on the stovetop (no soaking beans!) or in the slow cooker.
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If you love bean soup recipes as much as we do, be sure to try this Senate bean soup, a pot of this 15-bean soup with ham, this easy red beans and rice recipe, and these Appalachian soup beans, too!
Easy breezy – Even a dude can cook it! Best bean soup I’ve ever tasted. Thanks!
– Chip
Video: How to Make Ham and Bean Soup with Canned Beans
I have vivid memories of my dad’s ham and bean soup from my childhood. As soon as the temperatures drop or life gets busy, I find myself craving the comforts of home and a warm bowl of soup for the soul! This white bean and ham soup (and really, soup in general) is like the workhorse of the food world. It’s easy (thanks to canned beans), it’s economical, it’s nutritious, and you can make it in advance.
What to Know Before You Make this Ham and Bean Soup Recipe
- The Best Ham to Use: Be sure to use a smoked ham hock (not a fresh ham hock), because the smoked meat gives the soup all of its flavor! I find the smoked ham hocks in my grocery store near the sausage and bacon, but you can also check near the pork products. Just about every store carries them! As the bean and ham soup simmers on the stove top, the meat becomes very tender and can easily be pulled off of the bone. Then you just discard the fat and bone from the ham hock and add the tender meat back into your pot. You keep the smoky flavor and the meat, and you get rid of the stuff that you don’t want.
- Reader Tip: Others have prepared the soup using a 1-2 lb. ham shank, and that works well, too. A leftover ham bone from your leftover holiday ham will do the trick as well — just make sure that you have some leftover chopped ham to add to the soup.
- The Best Beans to Use: This recipe works well with any canned white beans, such as Great Northern beans, navy beans (also called Yankee beans), or cannellini beans (white kidney beans). The canned beans do not need to be pre-soaked in water, so this is a quick and easy version of the classic soup. For a slight twist, use pinto beans instead. If you prefer to start with dried beans, use this recipe.
Directions
This white bean and ham soup is the perfect lunch or dinner to throw in a pot while you go about your day. With a warm loaf of crusty bread, it’s a delicious and satisfying lunch or dinner that will make your friends and family feel cozy inside! I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Sauté the veggies in butter.
- Add the broth, beans, thyme, ham hock, and bay leaf.
- Boil, then reduce heat to low and simmer for about 1 hour.
- Pull out the bay leaf and the ham hock.
- Remove the meat from the ham bone, chop the meat, and then return the diced ham to the pot. Discard the bone and fat.
- Season with salt and pepper so that the soup tastes exactly how you like it.
- Ladle into bowls, garnish with fresh parsley or thyme, and serve!
Serving Suggestions
This easy ham and bean soup with canned beans is delicious alongside a simple green salad dressed in Dijon vinaigrette, flaky biscuits, 3-ingredient buttermilk biscuits, cast iron cornbread, corn sticks (shown here), or a loaf of crusty no-knead Dutch oven bread.
Preparation and Storage Tips
- Storage: Store the soup in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks.
- How to Freeze: This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the soup to cool to room temperature. Stored in an airtight container, the soup will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and enjoying.
- How to Reheat: Place the soup in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes.
Tips For Making the Best Ham and Bean Soup Recipe
- Ham hocks can be quite salty, so I recommend using low-sodium chicken broth. You can substitute with regular chicken broth or vegetable broth if you prefer. For a real treat, use homemade chicken broth or chicken stock.
- How to Thicken Ham and Bean Soup: For a thicker soup, mash or puree some of the beans at the end of cooking. You can do this with a potato masher, or you can use an immersion blender. The pureed beans will add texture to the dish and thicken the soup. Just be careful not to puree all of the soup! Another easy way to thicken the soup is to continue simmering the pot with the lid off until it reduces.
- The soup just gets better as it sits in the fridge, so feel free to make a pot in advance and reheat the ham and bean soup the next day. It will have great flavor and texture!
Excellent recipe, beautiful and hearty dish.
– Gregg
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Ham and Bean Soup with Canned Beans
Equipment
Ingredients
- 1 tablespoon butter
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 tablespoon minced fresh garlic (about 3 cloves garlic)
- 6 cups low-sodium chicken broth
- 3 (15.5 ounce) cans white beans, drained and rinsed (about 5 ¼ cups total) (use navy beans, Great Northern beans, or cannellini beans, for instance)
- Leaves from 2 sprigs fresh thyme (or sub with ½ teaspoon dried thyme)
- 1 ½ lb. smoked ham hock
- 1 dried bay leaf
- Kosher salt and ground black pepper, to taste
- Optional: chopped fresh parsley or thyme, for garnish
Instructions
- In a large soup pot or Dutch oven, melt butter over medium-high heat. Add carrots, celery, onion, and garlic. Stir until vegetables are crisp-tender (about 5 minutes).
- Stir in chicken broth, beans, thyme leaves, ham hock, and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour. Discard bay leaf. For a thicker soup, mash or puree some of the beans at the end of cooking. You can do this with a potato masher, or you can use an immersion blender. The pureed beans will add texture to the dish and thicken the soup. Just be careful not to puree all of the soup! Another easy way to thicken the soup is to continue simmering the pot with the lid off until it reduces.
- Remove ham hock; pull meat off the bone and discard fat. Cut ham into bite-sized pieces and stir into the pot. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with parsley or thyme.
Notes
Nutrition
Ham and Bean Soup Recipe Variations
- If you prefer a dried bean soup that starts with soaking the beans, try this recipe.
- Instead of a smoked ham hock, use a leftover ham bone from a Christmas or Easter ham, or use a ham shank. If using a leftover bone, make sure that you have some leftover ham to add to the soup as well.
- Add a can of petite diced tomatoes.
- For extra veggies, add fresh spinach at the very end or kale when there’s about 10 minutes left so that it has time to wilt in the hot soup.
- Use even more fresh herbs. In addition to thyme, try parsley, rosemary, chives, basil, or oregano.
- I used chicken broth, but vegetable broth will also work well.
- Leftover roast chicken would be great in this soup.
- Add a dash of cayenne or garnish with crushed red pepper flakes to make it spicy.
More Bean Soup Recipes to Try
15 Bean Soup with Sausage
10 hours hrs 45 minutes mins
Southern Ham Bone Soup
1 hour hr 30 minutes mins
Southern Black Eyed Pea Soup
10 hours hrs 45 minutes mins
This recipe was originally published in December, 2017. It was updated in December, 2024.
This soup reminds me of my childhood, too. My Grandma used to make split pea soup with ham, similar to this. It wasn’t a favorite of mine at the time, but now I love it. Your version sounds delicious, Blair! I could definitely use a big bowl of this for lunch today!
Yep! It’s on my lunch menu today, Gayle! 🙂 Such a cozy winter meal!
It really sounds delicious. I can’t wait to try it. I hope it’s not hard to make. Or so it seems easy from the recipe.
Hi, Hollie! Nope, it’s definitely not hard! Basically just dump-and-go! 🙂
Great recipe. I’ve made it seveal times now with a couple tweaks. I only use 3 cups of broth and 3 strips of cut up bacon to replace the butter.
Thanks, Kelly!
I can’t wait to try this! It sounds absolutely delightful!
Awesome! Thanks, Lisa!
Ooh, this would be perfect for using up Christmas leftovers as we always have leftover ham! Yum!
Totally!!! Perfect for leftovers! 🙂
Yum Yum! What are some great sides to serve w/ this? Corn bread comes to mind but I’ve backed off on making it beez it is always so-o-o- dry … My family won’t even eat it. So how about a good sour dough toast w/ cheese or garlic butter? At a loss. M
Hi, Mary! Yes, if you’d like something other than cornbread, you can try the sourdough toast that you suggested, frozen Texas Toast, a loaf of French or Italian bread from the bakery, or refrigerated biscuits or crescent rolls that you just pop in the oven. 🙂
Is it bad that I’m ready for summer to be over so I can eat things like this!? Haha it looks so delicious and hearty!
I’m right there with you — already making comfort food dishes!
Can you make it using dried beans? Not as easy, but would you soak and cook the beans first?
Hey Susie! Here’s the version that I love using dry beans: https://www.theseasonedmom.com/bean-soup/
Hope that helps!
Easy breezy – Even a dude can cook it! Best bean soup I’ve ever tasted. Thanks!
Awesome, Chip! It’s my favorite, too! So glad that you enjoyed it. 🙂
Ok, I’ll admit, I love the “bean with bacon” canned soup from the store. I don’t really follow recipes too closely but a trick I’ve found is to mash up or even puree anywhere from 1/3 to 1/2 of the beans at the end. It won’t hurt if you get a little of the veggies mashed up either. Makes the soup more creamy like the store bought ones.
Great tip, Tim! I also love a THICK bean soup, and I have found that this soup thickens up really nicely as it sits and cools (even without having to puree some of it). I always make it at least 1-2 days in advance, since it gets thicker and more flavorful in the fridge!
I’ve used this recipe more than a few times using a 1 to 2 pound ham shank as there is more meat on them.
The ones I get from my local store/butcher counter are like little hams and work great.
Will the beans get too mushy if I put them in at the beginning? Worried they will break down too much.
Hi, Jean! I haven’t found that to be a problem, but you can certainly wait to stir them in until closer to the end if you’re concerned about too many soft beans. I think that it’s fine if some of the beans break down, as it adds texture and thickness to the soup. Just a matter of preference, though!
I tried this recipe yesterday in the crock pot and loved it. My husband gave it an A+.
Thank you, Blair!
That’s wonderful to hear, Terry. Thank you for taking the time to let me know!
Excellent recipe, beautufil and hearty dish.
Thank you, Gregg!
the recipie please
Hi Ron,
If you scroll up, you’ll find the complete recipe on the recipe card. Or, you can view and print it here!
Pretty easy recipe. I didn’t have a ham bone or ham hock so I used leftover ham. I added a splash of Liquid Smoke to give it the smokey taste I was missing.
We’re glad you were able to make it work for you and enjoyed the recipe! Thank you for taking the time to leave a review, Bobbie.
Easy to make and delicious! My husband commented that the soup was really good and had lots of flavor. I followed the recipe using the crockpot and added a can of fire roasted tomatoes with jalapeño. It added a little kick to the soup. Will definitely make this again.
Thank you, Patti! We’re so glad you enjoyed it and were able to adjust it to suit your preferences.
With the enormous amount of ads popping up it’s very difficult to follow the recipe!
Thank you for letting us know, Sheri! We do our best to keep the ads to a minimum but don’t always have control over their placement. We hope you still enjoy the recipe!
I boil the ham until tender and then put the whole pot of ham & broth in the fridge to get cold. That allows the cold fat to get hard on the top. I scoop all the cold fat off the top and use the remaining fat free ham broth for the soup. All the soup ingredients are then added to the fat free ham broth and heated…veggies being sautéed separately before being added. Just an idea for those who would like to make this with less fat…flavor is all there, just not all the fat.
Thank you for sharing, Deb!
I made this soup last night and it was delicious!!
Thank you, Susan!