Ham And Bean Soup Stove Top Slow Cooker Or Instant Pot

Ham and Bean Soup

Let me tell you, this has to be one of the most satisfying soup recipes there is. It’s hearty, thick, flavorful, and super easy to make in the Crock Pot, Instant Pot, or Stove Top! (and there’s no need to rinse those dried beans overnight, see more info on that below!) This is such an economical meal too. It freezes perfectly and use a great way to make use of leftover ham!

Ingredients

Note: The bacon pictured below is an optional garnish.

How To Make It (Summary of Stove Top Method)

See recipe card below this post for ingredient quantities and full instructions, including Crock Pot and Instant Pot instructions. 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.

Add remaining ingredients. 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. (PRO Tip: Consider adding the carrots during the last 40-45 minutes of cooking for a firmer consistency.) Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!

Using a Ham Bone

Using a nice meaty, uncleaned ham bone is what gives this soup it’s amazingly rich and savory flavor. The more meat on the ham bone, the better. Bits of tender ham will work it’s way into the soup.

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.) If you’re unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.

Soaking Navy Beans

I rinse, but I don’t soak, and you don’t need to for this recipe. The necessity of soaking beans overnight is a widely debated topic. After some research and testing, I’ve found that soaking navy beans overnight makes little difference in texture and cooking time. Soaking beans overnight has been said to aid in digestion as it removes some of the sugars from the beans. Huff Post provides more information about soaking your beans overnight and why it might not be necessary.

Using Different Kinds of Dried Beans

Dry Pinto Beans, Great Northern Beans, or a bag of 15-Bean Mix can also be used.

Using Canned Beans

Although canned beans are a time-saver, you won’t achieve the same depth of flavor in the broth as you do with dry beans. The broth also won’t be nearly as thick. Dry beans are also less expensive and don’t have added sodium as canned. My Ham Soup, White Bean Soup and Pinto Bean Soup recipes are great alternatives if using canned beans!

Storing Leftovers

Store in an airtight container and refrigerate for 3-5 days or freeze for up to 3 months. This soup does freeze and reheat well. I use these 16 oz. storage containers to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.