Cold evenings do something to me.
I crave slow food. Deep bowls. Seconds without guilt.
Every winter, especially after the holidays when I have leftover ham in the refrigerator, I go back to this ham and bean soup recipe with great northern beans.
Have you ever smelled slow-simmering smoked ham?
To be honest, it changes the whole house. This soup is simple, hearty, and old-school in the best way. No tricks. Just comfort.
Why Great Northern Beans Work Best
Great Northern beans are mild. Creamy but not mushy. They soak up flavor like little sponges.
That’s why they shine in ham and bean soup, white bean soup with ham, and cozy bean stews.
I’ve tried kidney beans once and nope, not the same. These beans hold their shape while still thickening the broth naturally.
This soup is classic comfort food Southern style, especially popular in winter soups season, post-holiday meals, or quiet Sundays when nothing else is planned.
Ingredients Needed To Make Ham and Bean Soup Recipe With Great Northern Beans
Here’s what goes into my pot. Nothing fancy. Everything intentional.
- 1 lb dried Great Northern beans
- 1 meaty ham bone or You can even take two cups of chopped smoked ham
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste (add later)
- 8 cups water or low-sodium chicken broth
Optional but nice:
- Smoked paprika
- Crushed red pepper
- Fresh parsley
This is one of those bean soup recipes that forgives you if you eyeball things.
Instructions To Make Ham and Bean Soup Recipe With Great Northern Beans
Step 1: Soak the Beans (Don’t Skip This)
Rinse the beans well. Pick out broken ones. Cover with water by 2 inches. Let soak overnight.
In a hurry? Boil for 2 minutes, turn off heat, cover, soak 1 hour. Drain.
Skipping soaking makes beans cook uneven. Trust me, I tried once and regreted it badly.
Step 2: Build the Flavor Base
Heat olive oil in a large heavy pot. Add onion, carrot, and celery. Cook 5–7 minutes until soft. Stir often. Add garlic and cook 30 seconds.
This is where creative food starts. Smell matters here. If it smells good, you’re doing it right.
Step 3: Add Ham and Beans
Add soaked beans. Add ham bone or chopped smoked ham. Drop in bay leaf and thyme. Pour in water or broth until everything is covered well.
Bring to a boil. Reduce to a gentle simmer. Cover slightly.
Already smells like ham and beans, doesn’t it?
Step 4: Slow Simmer Like You Mean It
Simmer for 1½ to 2 hours. Stir occasionally. Beans should be tender. Ham should fall apart easily.
If using a ham bone, remove it near the end. Shred meat. Return meat to pot. Discard bone.
The soup thickens naturally. That’s the beauty of white bean and ham soup. No flour needed.
Some days I mash a cup of beans and stir back in. Some days I don’t feel like it.
Step 5: Season at the End
Taste first. Then salt. Ham can be salty already. Add pepper. Optional smoked paprika adds depth. Bay leaf comes out now.
I once salted early and the soup turned too salty. Still ate it though, not gonna lie.
Variations I’ve Tried
- Easy white bean soup with ham using canned beans (works, but soak flavor suffers)
- Extra carrots for sweetness
- Added potato cubes once, very filling
- Turned leftovers into thicker ham white bean soup the next day
This recipe also works as a base for ham bone and 15 bean soup recipes, but Great Northern beans keep it classic.
Storage Tips
Fridge: 4 days.
Freezer: up to 3 months.
Reheat slowly. Add water if thick.
It tastes better the next day. Always does. Science maybe.
When to Serve This Ham and Bean Soup
Winter nights. Rainy days. After Christmas ham leftovers. Snow days. Sick days. Lazy Sundays.
This is one of those white bean soup recipes with ham that quietly becomes a family thing. Nobody announces it. It just happens.
Final Thoughts
Soup like this teaches patience. You can’t rush beans. You can’t fake depth.
This ham and bean soup recipe with great northern beans reminds me that simple food carries history, seasons, and memory. It’s not trendy. It doesn’t need to be.
Cook it once, and you’ll feel why it lasts. Real comfort food isn’t loud. It just shows up when you need it most.
