We love a comforting bowl of quick ham and white bean soup. It’s a timeless classic—an easy way to turn a leftover ham bone into a rich, flavorful soup with white beans, clear broth and simple vegetables.
Stove Top Ham and Bean Soup Recipe
This stovetop soup is a fantastic way to use a ham bone from a holiday spiral ham without wasting any flavor. It’s our favorite post-holiday recipe: quick, flexible and ready in about 30–40 minutes. Using canned white beans makes it fast—and you can customize the vegetables to what you have on hand. Potatoes, cabbage, broccoli, cauliflower, kale or Swiss chard all work well and boost the nutrition. If you prefer dried beans, try an Instant Pot version for a similarly quick cook time with dried beans.
How to Make Ham & Bean Soup (Quick and Easy)
The stovetop method is straightforward: sauté aromatics, add the ham bone and liquids, stir in canned beans and vegetables, then simmer until flavors meld and veggies are tender. If the ham bone already has meat, you don’t need extra diced ham, but if it’s lean you can add cooked diced ham for more body. Because broth and ham vary in salt, taste at the end and adjust seasoning before serving. For a thicker texture, mash a few beans right in the pot. Finish with chopped kale or cabbage if you like, and garnish with fresh parsley.
Stovetop Ham & Bean Soup
If you prefer more beans, feel free to double the canned beans for a heartier bowl.
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Ingredients
- 1 large ham bone (or ham hock)
- 1 1/2 cups cooked diced ham (*optional if bone has meat)
- 1 Tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 7 cups chicken broth
- 15 oz. canned white beans, drained (or more to taste)
- 2–3 large celery stalks, diced
- 2–3 large carrots, peeled and diced
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon dried thyme (or oregano)
- 1/2 teaspoon ground cumin (optional)
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon fresh cracked black pepper, or to taste
- 1 cup chopped kale or cabbage (optional)
- Minced parsley for garnish (optional)
Instructions
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Heat a large stock pot over medium heat. Add the oil, then the onions and garlic. Cook about 1 minute, until softened and lightly browned.
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Add the ham bone, diced ham, broth, beans, celery, carrots, Worcestershire sauce, bay leaf, thyme, optional cumin, salt and pepper. Bring to a gentle simmer.
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Simmer 30–40 minutes, depending on how tender you prefer the vegetables and how concentrated you want the broth.
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Remove the ham bone and trim off any excess fat. Pull any cooked ham from the bone, chop it finely and return the meat to the pot. For a thicker soup, mash a few beans into the broth. Taste and adjust salt and pepper as needed.
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If using, stir in chopped kale or cabbage just before serving so it wilts but keeps texture. Garnish with minced parsley and serve warm.
Video
Nutrition Information per Serving
Try our Instant Pot Ham and Bean Soup recipe for a version that uses dried beans and the pressure cooker for a fast, hands-off option.
See more easy soup and stew recipes for more meal ideas.
We hope you enjoy this ham and bean soup. If you make it, please share a photo or leave a comment to tell us how it turned out.