Slow Simmered Ham and Bean Soup

Name: Slow Simmered Ham and Bean Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 1 lb dried navy beans, soaked overnight; 1 ham hock or bone-in ham shank; 1 medium onion, diced; 2 cloves garlic, minced; 3 carrots, sliced; 2 celery stalks, diced; 6 cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons apple cider vinegar

Highlighted under: Universal Food Recipes

I've always found comfort in a warm bowl of ham and bean soup, especially during chilly days. This recipe elevates the classic version with a slow simmer that melds flavors beautifully, creating a hearty meal that's perfect for any occasion. Using a mix of spices and tender, hearty beans, I love how the simple ingredients come together to offer both nutrition and flavor. It’s the kind of dish that warms you from the inside out, ideal for sharing with family or savoring alone.

Created by

The Chefzoeskitchen Team

Last updated on 2026-02-14T16:50:21.667Z

I vividly remember the first time I made this slow simmered ham and bean soup; the smell wafted through my kitchen and brought everyone to the table. The key is to use high-quality ham and let the soup simmer gently, which draws out the flavors from the beans and spices. It’s a simple method but yields a rich and satisfying result that makes you feel cozy and content.

One tip I discovered is to soak the beans overnight – this not only shortens the cooking time but also helps them cook evenly. I often add a splash of apple cider vinegar at the end to brighten the flavors, making every bite a little more vibrant. Trust me, it’s worth the wait!

Understanding the Ingredients

The choice of beans plays a crucial role in the texture and flavor of your soup. I recommend using dried navy beans for their creamy consistency when cooked, which blends perfectly with the ham's savory notes. If you're in a pinch, you could substitute with Great Northern beans, but keep in mind that their texture may vary slightly. Make sure to soak your beans overnight to soften them fully, enabling even cooking and reducing the overall cooking time.

The ham hock or bone-in ham shank is essential for imparting a rich flavor to the broth. Choose a well-smoked hock for a deeper taste; however, if you prefer a leaner option, you can use diced cooked ham instead. Just add it towards the end of cooking to avoid overcooking. Additionally, as the flavors develop, be prepared to taste and adjust the seasoning—a good soup should have a balanced flavor profile that draws out the essence of each ingredient.

Perfecting the Cooking Technique

Sautéing your vegetables before adding them to the broth is a significant step that elevates the overall flavor. Allow the onions to turn translucent and slightly golden; this usually takes about 5-7 minutes on medium heat. The goal is to develop a base of flavor before the soup begins to simmer. You want to keep an eye on the garlic, as it can burn quickly; add it after the onions begin to soften to prevent a bitter taste.

Simmering the soup for a full two hours is ideal as it not only tenderizes the beans but also allows the flavors to meld together beautifully. Keep the heat low enough to maintain a gentle simmer—the surface should bubble lightly without boiling vigorously. If you're in a rush, a pressure cooker can cut down the cooking time significantly, but I find that nothing rivals the depth of flavor achieved through slow cooking.

Ingredients

Gather these ingredients to create a delightful ham and bean soup.

Ingredients

1 lb dried navy beans, soaked overnight
1 ham hock or bone-in ham shank
1 medium onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, diced
6 cups chicken broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 tablespoons apple cider vinegar

Ensure you have everything ready before starting the cooking process to make things smooth.

Instructions

Follow these steps to make your soup come together perfectly.

Prepare the Beans

Drain the soaked beans and set them aside. This helps reduce cooking time and ensures they cook evenly.

Sauté the Vegetables

In a large pot, sauté the diced onion, garlic, carrots, and celery in a little olive oil until they are soft, about 5 minutes.

Combine Ingredients

Add the soaked beans, ham hock, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Stir well.

Simmer the Soup

Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 2 hours, or until the beans are tender.

Finish and Serve

Remove the ham hock, shred the meat, and return it to the pot. Stir in the apple cider vinegar, adjust seasonings to taste, and serve hot.

Enjoy your delicious ham and bean soup, and feel free to garnish with fresh herbs.

Pro Tips

For extra flavor, add a chopped green bell pepper when sautéing the vegetables. This soup also freezes well, making it a great option for meal prepping.

Storing and Reheating

This soup is perfect for batch cooking, as it stores well in the refrigerator for up to a week. Make sure to let it cool completely before transferring it to an airtight container. If you plan to keep it longer, consider freezing portions. Ladle the soup into freezer-safe bags or containers, leaving some space for expansion. It can be kept in the freezer for up to three months. To reheat, simply thaw in the refrigerator overnight and warm on the stovetop over medium heat, adding a bit of water if the soup thickens too much.

When reheating, stir occasionally to ensure even warming. If you find the flavors muted after freezing, don't hesitate to add a splash of apple cider vinegar or a pinch of fresh herbs to brighten it up. A bit of adjusting can often bring back that freshly-made taste, making each bowl delightful.

Serving Suggestions

This soup can be served as an entrée, but it also shines as a starter. Pair it with a crusty piece of bread or a fresh garden salad for a complete meal. If you're feeling indulgent, consider topping with crumbled bacon or fresh herbs like parsley or thyme for added color and flavor. A dollop of sour cream or a sprinkle of cheese can also elevate the soup, adding creaminess that contrasts well with the hearty bean base.

For a fun twist, you might serve the soup over rice or with a side of cornbread to soak up the flavorful broth. You could even make a variation with spices, incorporating smoked paprika or a dash of hot sauce for an extra kick. Experimenting with spices not only changes the depth of flavor but also offers exciting alternatives for those who have a varied palate.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, if you're short on time, you can use canned beans. Just rinse and drain them, and add them towards the end of cooking.

→ What type of ham is best for this soup?

A ham hock or a bone-in ham shank is ideal for adding flavor, but any leftover ham will work too.

→ How can I make this soup vegetarian?

You can substitute the ham with smoked paprika for flavor and use vegetable broth instead of chicken broth.

→ Can I add other vegetables?

Absolutely! Feel free to add in your favorite vegetables such as spinach or kale for added nutrition.