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Ham and Bean Soup

If you asked Mark, he'd tell you he could eat soup every day of the week. This ham and bean soup is a delcious and easy soup to make if it is chilly outside or you just aren't sure what to make for dinner one night.


  • 1 (16-oz bag) Dried Navy Beans or Great Northern Beans (soaked*)

  • 2 tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced celery (a whole rib)

  • 1 Ham Steak, chopped (1-2 lbs)

  • 1 tbsp dried minced garlic

  • 1 tsp dried oregano

  • 1 tsp smoked paprika

  • 1 tsp salt**

  • 1 tsp pepper

  • 6 cups Ham Stock***

  • 1 cup chopped carrots (3-4 carrots)


  1. Heat 2 tbsp olive oil in soup pot (over medium high heat).

  2. Add onions and celery. Saute until tender.

  3. Add beans, ham, minced garlic****, oregano, paprika, salt, pepper, and ham stock to soup pot.

  4. Bring to a boil, then cover and reduce heat and simmer for 3-4 hours.*****

  5. Add carrots 20-30 minutes prior to serving and continue simmering.

  6. Serve with your favorite crackers or buttered bread.

  7. Enjoy!

Some Notes

*To soak or not to soak your beans. I soaked my beans in water for about 7 hours prior to cooking. I think it helps with the cooking of the beans when making the soup. When you soak your beans, you will have to continue to add water so the beans continued to be covered as they absorb the water.

**I'm hesitant to add a lot of salt when I'm using ham. I didn't add my salt until the very end (AFTER TASTING THE SOUP FIRST).

***The original recipe called for 6 cups of water. I'm a fan of using stocks. I don't believe they sell ham stock, but you can use ham boullion cubes and make it quick! I think the ham stock adds more flavor to the soup compared to straight water.

****Since I used dried minced garlic, I added it at this step so it wouldn't burn. If you are using fresh minced garlic, add it with the onion/celery in the previous step.

*****If you are a fan of thicker soups like us: at the 2 hour mark of simmering the soup, take a potato masher and mash some of the beans in the pot. Cook for at least another hour BEFORE adding the carrots. This will naturally cause the soup to thicken.

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