Classic Ham & Bean Soup (Southern-Style One-Pot Comfort Food)

This Classic Ham & Bean Soup brings cozy comfort to your table with tender navy or great northern beans simmered in a smoky ham broth, along with carrots, celery, onions, and fragrant herbs. Easy to make ahead, perfect with crusty bread or cornbread—ideal for chilly days or family meals.

Ingredients

• 1 lb (≈ 225 g) dried white beans (navy or Great Northern), soaked overnight
• 1 ham bone or 1–2 smoked ham hocks (about 1½–2 lb total)
• 4 cups cubed cooked ham (from bone or leftovers)
• 1 Tbsp olive oil or butter
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1–2 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• 6–8 cups chicken or vegetable broth (or water)
• Salt and black pepper, to taste
• Fresh parsley (chopped), for garnish

Directions

1. 1. Soak & Prep Beans
2. Rinse and drain dried beans, then soak overnight in cool water. Drain and rinse before cooking.
3. 2. Sauté Vegetables
4. In a large soup pot, heat oil or butter over medium heat. Add onion, carrot, and celery; cook until softened (~5 minutes). Add garlic and cook 30 seconds more.
5. 3. Simmer Soup
6. Stir in beans, ham bone/hocks, fresh thyme, bay leaves, and broth (or water). Bring to a boil, then reduce to a low simmer. Cover and cook for ~90 minutes (or until beans are tender).
7. 4. Add Ham & Season
8. Remove ham bone/hocks and bay leaves. Shred any meat from bone and return it to the pot along with cubed ham. Season with salt and pepper to taste. Simmer another 15 minutes.
9. 5. Finish & Serve
10. If you prefer a thicker soup, mash a cup of beans against the side of the pot to thicken broth. Garnish with chopped parsley before serving. Serve hot with cornbread or crusty rolls.