One Bowl Ham and Bean Soup

Name: One Bowl Ham and Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb dried navy beans; 1 cup diced ham; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cups chicken broth; 2 cloves garlic, minced; 1 bay leaf; Salt and pepper to taste

Highlighted under: Mom’s Cooking

I absolutely love making One Bowl Ham and Bean Soup on chilly evenings. It’s one of those comforting dishes that warms you from the inside out. With hearty beans and savory ham, it's both filling and nutritious. Plus, the fact that it all comes together in a single bowl means less cleanup—who wouldn’t appreciate that? I usually keep all the ingredients on hand, making this a go-to recipe for busy weeknights or when I need a little extra warmth in my day.

Created by

The Chefisabelfoods Team

Last updated on 2026-02-14T15:42:19.635Z

I remember the first time I made One Bowl Ham and Bean Soup; I was looking for something quick yet satisfying. The method of simmering the ingredients slowly allows the flavors to meld beautifully. I’ve learned that cooking the beans with the ham hock gives it an incredible depth of flavor that you just can't rush. Trust me, take your time with it.

One tip that I always share with my friends is that if you have leftover ham from a holiday feast, then this soup is the perfect way to repurpose it. Each bowl is a delicious reminder of celebration and warmth, even long after the festivities have ended.

Why You'll Love This Recipe

Hearty and satisfying in every spoonful
Perfect for using up leftover holiday ham
Nutritious and packed with protein from beans
Easily adaptable to include your favorite vegetables

Ingredient Insights

The dried navy beans are the backbone of this soup, providing both texture and substance. Known for their creamy consistency when cooked, these beans absorb flavors beautifully. For a quicker option, you can also use canned navy beans; just add them in during the last 20 minutes of cooking to heat through without becoming mushy. If you’d like to adjust the protein level, try substituting with shredded rotisserie chicken or turkey for a different but equally satisfying flavor.

Using a quality chicken broth elevates the dish significantly; I recommend low-sodium versions, allowing you to control the saltiness. Homemade broth is a great option if you have it on hand, enriching the flavors of your soup even more. Pair the broth with aromatic garlic and a bay leaf to deepen the flavor profile, having them simmer together creates a savory base that complements the beans and ham wonderfully.

Cooking Tips

When sautéing the onions, carrots, and celery, keep an eye on the texture; they should be softened and just beginning to caramelize, which takes about 5-7 minutes over medium heat. The addition of a touch of oil not only prevents sticking but also aids in building a rich, flavorful foundation. If you prefer a heartier flavor, feel free to add a tablespoon of tomato paste during this step for a subtle sweetness.

Simmering is crucial in this recipe. Aim for a gentle simmer, watching for small bubbles breaking the surface, rather than a rolling boil. This lower temperature allows the flavors to meld beautifully over time. Stir occasionally to ensure nothing sticks to the bottom, especially with the beans in there. If you notice the soup thickening too much, simply add an additional cup of broth or water to reach your desired consistency before serving.

Ingredients

Main Ingredients

1 lb dried navy beans
1 cup diced ham
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
2 cloves garlic, minced
1 bay leaf
Salt and pepper to taste

Instructions

Prepare the Beans

Rinse the dried navy beans and soak them in water overnight. If you're short on time, use the quick soak method by boiling them for 5 minutes, then letting them sit covered for an hour.

Cook the Vegetables

In a large pot, sauté the onions, carrots, and celery in a little oil until softened, about 5 minutes.

Add the Ingredients

Add the soaked beans, diced ham, garlic, chicken broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to low.

Simmer the Soup

Cover and let it simmer for about 45 minutes, or until the beans are tender. Stir occasionally and add more broth if necessary.

Serve and Enjoy

Remove the bay leaf and serve the soup hot, garnished with fresh herbs if desired.

Pro Tips

For added flavor, consider incorporating thyme or smoked paprika. If you want a thicker soup, you can mash a portion of the beans against the side of the pot.

Make-Ahead Storage

This One Bowl Ham and Bean Soup is ideal for meal prep, as its flavors develop and deepen the longer it sits. Prepare it up to three days in advance and store it in an airtight container in the refrigerator. When reheating, use a stovetop on low heat, adding a splash of broth if the soup has thickened too much overnight. You can also freeze leftovers for up to three months, just remember to leave a little space in your container for expansion.

When you want to serve the frozen soup, transfer it to the refrigerator to thaw overnight, then reheat on the stovetop. Just make sure to monitor the temperature carefully, as even though it’s a hearty soup, you can still overcook the beans, causing them to break down more than desired.

Serving Suggestions

To enhance your soup, consider topping it with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives. This not only adds a pop of color but also a fresh zing to each bite. For extra texture, serve it with crusty bread or homemade cornbread for dipping, which complements the creamy beans beautifully.

Feel free to play with the flavors! If you enjoy a bit of spice, add diced jalapeños or a dash of cayenne pepper while sautéing the vegetables. You can also include seasonal vegetables such as spinach or kale during the final simmer for added nutrition and vibrant color. This dish is flexible and invites creativity, making it a fun weeknight meal.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans to save time. Just rinse and drain them, and add them to the soup during the last 15 minutes of cooking.

→ What type of ham should I use?

Smoked ham hocks or leftover holiday ham are ideal, as they add great flavor. You can also use diced ham or any cooked ham of your choice.

→ How long can I store leftovers?

Leftover soup can be stored in the refrigerator for up to 3 days. Just reheat gently on the stove over low heat.

→ Can I freeze the soup?

Absolutely! Just let it cool completely and store in an airtight container for up to 3 months.