White Bean & Ham Soup

Prep Time
Cook Time
Ready In

"Bean soups are one of my favoites! delicious and nutritious. This recipe is also good if made with great northern or navy beans. Canned beans are not as good so I would say not to use them, take the time and use dried beans and soak them for 8 hours Yummy!!"

Original recipe yields 7 servings


  • Serving Size: 1 (833.4 g)
  • Calories 260.3
  • Total Fat - 11.2 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 114.5 mg
  • Sodium - 1529.3 mg
  • Total Carbohydrate - 15.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 5.8 g
  • Protein - 24.8 g
  • Calcium - 84.4 mg
  • Iron - 2.3 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 1.1 mg

Step 1

Place the beans in a large bowl and pick through them, removing and discarding any broken beans or stones. Cover them with at least 3 inches of cold water. Allow to soak uncovered and at room temperature at least 8 hours or overnight. Drain in a colander and set aside.

Step 2

Place the measured water and ham bone or hocks in a Dutch oven or a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for 1 hour.

Step 3

Add the soaked beans, thyme, garlic powder and cayenne pepper; stir to combine (leave the bone or hocks in the pot), and return to a simmer, skimming the surface with a spoon as necessary to remove any scum. Cook, stirring occasionally, until the beans are almost completely tender but still a little underdone in the center, about 1 hour (the beans should not be completely cooked because they will cook more later).

Step 4

Meanwhile, peel and cut the carrots into medium dice and place in a medium bowl. Cut the celery and onion into medium dice and add them to the bowl with the carrots. Add the diced vegetables and measured salt to the pot, stir to combine, and bring to a simmer. Cook, stirring occasionally, until the beans and vegetables are tender and the meat is falling off the bone, about 40 minutes more. Turn off the heat.

Step 5

Remove the ham bone or hocks to a cutting board and let sit until cool enough to handle. Remove the meat from the bones and set it aside (discard the skin and bones).

Step 6

Using a potato masher, lightly mash half of the beans and vegetables, leaving the remaining half intact. Stir in the diced and reserved ham. Taste and season with salt and pepper as needed.

Tips & Variations

No special items needed.



I had a ham bone with lots of meat on it from New Years....decided to try this version of bean and ham soup. Turned out fantastic. My ham was bourbon brown sugar glazed, so the soup did take on some sweetness. I also had to cook a bit longer to get the ham to fall off the bone. But the flavors are wonderful and I'll make this again. Thanks for sharing!

review by:
(14 Jan 2018)


Delicious and filling and a real comfort for lunch on a chilly day. My smoky bacon hock weighed in at nearly 1 1/2 pounds but my packet of white beans was just under 1lb and I added more vegetables and chose not to mash the vegetables and beans and I know my late father would have loved this soup not only for its flavours but because it was thick and luscious and slightly creamy in texture though there was no dairy added. Thank you CMPrimm made for Alphabet Soup game.

review by:
(28 May 2017)


Hearty and delicious. This soup is full of flavor from the smoked ham. I used kidney beans instead, and they made it extra tasty.

review by:
(13 Jan 2014)


I didn't make exactly as stated but is was still wonderful and I still have some leftover for tomorrow, I made it with fresh chopped garlic, half water and chicken broth and dried spices, this is very good, thanks for sharing the recipe with us here on this site

review by:
(19 Oct 2012)