Dinner

Ham and Bean Soup Recipe

ByMaya Arden February 20, 2026February 20, 2026

Introduction

Ham and bean soup is a comforting classic that combines savory ham with tender beans and hearty vegetables. This easy-to-make soup is perfect for a cozy meal any day of the week, delivering rich flavor and satisfying warmth.

A white bowl filled with a colorful, hearty soup showing three main layers: the first layer is a clear broth with tiny herbs and black pepper floating on top; above it, chunks of pinkish cooked meat are mixed with white beans, small bright orange carrot cubes, and pale green celery pieces; the top layer contains fresh dark green spinach leaves scattered throughout. A silver spoon leans inside the bowl on the left side, and in the background, there are light-colored crispy crackers on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 large yellow onion, diced (~2 cups)

3 stalks celery, diced (~1 cup)
3 medium-large carrots, diced (~1 ½ cups)

3 garlic cloves, minced (1 tablespoon)
1 tablespoon Italian seasoning

2 quarts (8 cups) water (or 1 quart water + 1 quart chicken broth)
2 bay leaves
1 ham hock/ham bone (optional)

20-24 ounces (about 4 cups) chopped or pulled cooked ham pieces
3 15-ounce cans Great Northern beans, drained and rinsed
5 ounces fresh baby spinach leaves (may use chopped kale)

1 tablespoon apple cider vinegar

Instructions

Step 1: In a Dutch oven over medium heat, heat the olive oil. Add the diced onion, celery, carrots, garlic, and Italian seasoning; sauté until the onions are translucent, about 5 minutes.
Step 2: Add the water or broth, bay leaves, and the ham hock if using. Cover and bring to a rolling simmer for 10-20 minutes (longer if using the ham hock).

Step 3: Remove the lid and add the chopped ham and drained beans. Simmer, uncovered, for at least 10 minutes and up to 30+ minutes for a thicker, more flavorful soup.
Step 4: Remove the Dutch oven from heat, then take out the ham hock and bay leaves. Stir in the spinach and apple cider vinegar just until the spinach starts to wilt.

Tips & Variations

For a thicker soup, simmer uncovered longer to reduce liquid.

Swap baby spinach with kale or other hearty greens for different flavors.
Use smoked ham hock or ham bone for deeper smoky flavor.
Rinse canned beans to reduce sodium and improve texture.

Storage

Allow the soup to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave until warmed through.