1-First Step: Soak the Beans Start by soaking 2 cups of dry Great Northern or Navy beans in cold water for 8 to 10 hours or overnight. This step softens them and cuts down cooking time, making your ham soup recipe easier. Drain, rinse, and toss out any broken or discolored beans to ensure the best texture in your easy ham and bean soup recipe.

2-Second Step: Sauté the Vegetables Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add 2 cups chopped celery, 2 cups chopped carrots, 1 large finely chopped onion, and 3 finely minced garlic cloves, then sauté until they’re tender, about 5-7 minutes. This builds a flavorful base for your hearty homemade ham and bean soup, and you can swap veggies for low-calorie options if needed.

3-Third Step: Add the Liquids and Meats Stir in 8-9 cups of chicken stock, the ham bone, and 4 cups of cubed leftover ham. If you’re making a vegan version, use vegetable stock and plant-based ham alternatives here. Bring everything to a gentle boil, which helps blend the flavors in this classic ham and bean soup.

4-Fourth Step: Incorporate Herbs and Simmer Add the soaked beans, 1/4 cup fresh parsley (or 1 tablespoon dried), 4 sprigs fresh thyme (or 2 teaspoons dried), and 1/2 teaspoon fresh ground black pepper. For gluten-free adaptations, check that all herbs are pure. Bring the mix to a boil, then lower the heat, cover, and let it simmer for 2 to 3 hours until the beans are tender and the soup thickens naturally.

5-Fifth Step: Thicken and Finish Near the end of cooking, take out about 1 cup of soup and puree it with an immersion blender, then stir it back in to thicken. Chop any large ham pieces before serving, and add salt to taste adjust for dietary needs like low-sodium options. This step ensures your best ham and bean soup recipe has a creamy consistency without extra ingredients.