Ham and Bean Soup

Ham and Bean Soup is a fast and easy recipe for leftover ham using ingredients you have on hand, ready in one hour! Slow Cooker and Instant Pot methods too.

Slow Cooker Ham and Potato Soup is one the most loved Soup Recipes by our fans. This easy version with beans is another tasty, cozy comfort food for cold winter nights.

Ham and Bean Soup in orange pot


This tasty soup is like our original Slow Cooker Ham and Bean Soup with some slight adjustments and made much faster. Like less than an hour total time to make fast! This soup recipe is just as warm and delicious, and it’s a great way to use leftover Baked Ham during the holidays.

Ham and Bean Soup is a go-to comfort food all year long, but especially when the nights are cold. It’s such an easy recipe with canned beans, cooked ham, sautéed veggies, herbs, and broth. No soaking beans overnight or simmering for hours. If you like the low and slow method, there are instructions in this post for slow cooking, plus Instant Pot and dried bean variations.

Quick and easy Ham and Bean Soup can be made with leftover bone-in ham or cooked ham from the deli or butcher. Use a thick cut ham steak or you can get the precut cubed ham. You don’t want to use deli slices because they won’t give much flavor or texture.

Ham and Bean Soup is a hearty one pot meal for dinner in less than an hour. It’s a great recipe for busy weeknights or when you exhausted from all your holiday cooking. Bread is all you need to complete your meal so serve Ham and Bean Soup with Dinner RollsCornbread, or Beer Bread


Tips for Ham and Bean Soup

  • This Ham and Bean Soup recipe has a thinner broth. If you like a thicker broth, remove 1 cup beans after the soup has cooked and puree. Stir back into the soup until hot and serve.
  • Ham is naturally salty so wait to season your soup. Once soup has finished cooking, taste it before adding salt as needed.
  • Cut your carrots, onions, and celery all about the same size. This makes sautéing and cooking them evenly easier.
  • This ham soup recipe doesn’t use a ham bone, you can add it if you have it for even more flavor. Make sure to brown it before adding and remove before serving.

Ham and Bean Soup Ingredients


  • Veggies: Other veggies like spinach, kale, green beans, peas, and zucchini would tasted delicious in this ham soup. You can also add potatoes, sweet potatoes, or squash and cook for about 10-15 minutes longer.
  • Ham Bone: If you have a ham bone, brown it in a skillet for 3-4 minutes on each side before adding to bring out the flavor.
  • Ham Hocks: Ham hocks or ham shanks will add a smoky flavor to your soup! Add a smoked ham hock to the soup with the chopped ham and simmer for an hour or until the meat is falling off the bone.
  • Ham Broth: For the ultimate hammy Ham and Bean Soup recipe, make ham broth with your ham bone ahead of time. Bring 8 cups of water and a ham bone to boil and then simmer covered 1-3 hours.
  • White Beans: White beans like cannellini, navy beans and great northern beans taste the best with ham, but you can use what you have one hand. You can also use dried lentils or canned black-eyed peas without adjusting cook time.
  • Dried Beans: If you want to use dried beans, soak overnight covered in water. Drain the water and increase the broth to 8-10 cups. Bring the soup to a boil and simmer for 2-3 hours, or until beans are tender.

Slow Cooker Ham and Bean Soup

  • In a skillet, melt butter and add onion, carrots, and celery. Sauté until onions are soft, 3-4 minutes.
  • Add minced garlic and cook until fragrant, about 30 seconds.
  • Pour onion mixture in a slow cooker. 
  • If using a hambone, brown on both sides 3-4 minutes. Add to crock pot.
  • Add remaining ingredients to the crock pot, except canned beans*.
  • Cover with lid and cook on low for 6-8 hours, or on high 3-4 hours.
  • Add canned beans to slow cooker and cook on high additional 30 minutes.
  • *You can add dried beans in the beginning and they will cook with soup. Soak beans overnight before using.

Instant Pot Ham and Bean Soup

  • Set Instant Pot on Sauté function and cook onion, celery, and carrots in butter 3-4 minutes. If using hambone, cook with onion mixture.
  • Once onions are soft, add minced garlic and cook until fragrant, about 30 seconds.
  • Turn Instant Pot off while you add the remaining ingredients.
  • Secure lid and seal valve. Set Instant Pot to Soup function for 20 minutes*.
  • Naturally release pressure for 10 minutes, then quick release. Stir and serve.
  • If using dried beans, soak overnight and increase cook time to 30 minutes.



  • Serve: Ham and Bean Soup can be at room temperature for up to 2 hours. To keep out longer, serve in a crock pot on warm for up to 4 hours, stirring occasionally.
  • Store: Cool Ham and Bean Soup before placing in an airtight container and refrigerating for up to 3 days. Reheat on the stove top over low medium heat.
  • Freeze: Once soup has cooled completely, freeze in sealed containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove top.

Ham and Bean Soup in in ladle

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Ham and Bean Soup

Ham and Bean Soup is a fast and easy recipe for leftover ham using ingredients you have on hand, ready in one hour! Slow Cooker and Instant Pot methods too.
Yield 6 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons unsalted butter
  • 1 yellow onion , diced
  • 2 carrots , diced
  • 2 stalks celery , diced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 cloves garlic , minced
  • 3 cups ham , diced
  • 45 ounces white Cannellini beans , drained and rinsed
  • 1 sprig fresh thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 4 cups chicken broth


  • Add the butter to a large dutch oven over medium heat with your onion, carrots, celery, salt and pepper.
  • Cook for 6-8 minutes, stirring occasionally, until onions are translucent.
  • Add in the garlic and stir well, cooking for 1 minute.
  • Add in the ham, cannelini beans, thyme, rosemary, bay leaves and chicken broth and stir well.
  • On medium-high heat, bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.


Calories: 389kcal | Carbohydrates: 50g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 1650mg | Potassium: 1382mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3573IU | Vitamin C: 28mg | Calcium: 187mg | Iron: 7mg
Keyword: Ham and Bean Soup

Ham and Bean Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Used Ham bone for base, 3 kinds of beans and added potatoes …We buy our ham online and it is soooo awesome…Easy recipe to execute and so very flavorful. Will be sharing some with two of my neighbors who are not so into cooking…I may add some sort of pepper to add a little heat as well… Thanks !!!!

  2. This is a great ham bone soup recipe. I love soup recipes for fall/winter and this one is definitely going on my list of must-makes!

  3. This is delicious! Everything comes together for such a nice flavor. I omitted the Rosemary and Bay Leaves, as I am not a fan of those flavors. I also used salted butter and it was not overly salty. Will definitely make this again!