Ham and Bean Soup
This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It's made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!
Servings: 13 cups
Calories: 212kcal
Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 small yellow onion diced
- 2 cups ham diced. (equal to two 8 oz. ham steaks.)
- 2 cups carrots diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 4 cups water
- 1 ham bone see notes for alternatives
- 1 lb. dried Navy beans rinsed
- 2 teaspoons onion powder
- 1 bay leaf
- 2 sprigs thyme
Instructions
Stove Top
- Rinse the beans under cold water.
- Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
- Cook for 5 minutes, until soft and translucent.
- Add the carrots, diced ham and the garlic and cook for 1 minute. (PRO Tip: You may also add the carrots during the last 40-45 minutes of cooking for a firmer consistency.)
- Add the chicken broth, water, ham bone, navy beans, onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
- Simmer with the lid partially cracked for 3+ hours, or until it's thickened to your desired consistency. The longer it simmers, the thicker it will become and the softer the beans will get. Stir occasionally as the beans will settle to the bottom of the pot.
- Remove the ham bone/hock, the bay leaf, and thyme stems. Serve and enjoy!
- *Add a little additional water or broth if the soup ends up thicker than you’d like.
Slow Cooker
- Note: Crock Pots can vary greatly in terms of heat. Refrain from opening the lid during cooking to ensure the beans have enough heat to cook down in a sufficient amount of time. Note that high altitudes also require more cooking time.
- Rinse the beans under cold water. Add all of the ingredients to a large slow cooker (5 quarts or larger).
- Cook on high for 6+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
- Remove the ham bone/hock, the bay leaf, and thyme stems and serve!
Instant Pot
- Rinse the beans under cold water.
- Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the diced ham and garlic and cook for 1 minute.
- Add the remaining ingredients and secure the lid.
- Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
- Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
- Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
- Remove the ham bone/hock, the bay leaf, and thyme stems and serve!
Notes
Ham Bone Substitutes
- Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)
- Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.) Bacon also makes a nice optional garnish on top of this soup prior to serving.
- If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of using 4 cups of broth & 4 cups of water.
To use Canned Beans: My Ham Soup, White Bean Soup, Sausage and White Bean Soup, and Pinto Bean Soup recipes are great alternatives if using canned beans! If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)
Nutrition
Calories: 212kcal | Carbohydrates: 24g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 540mg | Potassium: 607mg | Fiber: 9g | Sugar: 3g | Vitamin A: 3324IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg