Go Back
A steaming bowl of ham and bean soup with carrots and celery in a white bowl

Classic Ham and Bean Soup

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 340 kcal

Ingredients
  

  • 1 lb dry navy beans, soaked overnight and drained
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots , sliced
  • 2 celery stalks , sliced
  • 3 cloves garlic , minced
  • 1 smoked ham hock
  • 1.5 lbs cooked ham, diced
  • 6 cups chicken broth
  • 2 cups wate r
  • 1 tsp dried thyme
  • 2 bay leave s
  • Salt and black pepper to taste

Instructions
 

  • In a large Dutch oven or heavy pot, heat olive oil over medium heat.
  • Add onion, carrots, and celery; sauté until vegetables begin to soften, approximately 5-7 minutes.
  • Stir in minced garlic and cook for 1 additional minute until fragrant.
  • Add the soaked and drained beans, ham hock, diced ham, chicken broth, water, thyme, and bay leaves.
  • Bring the mixture to a boil, then reduce heat to low and cover with a lid.
  • Simmer for 1.5 to 2 hours, or until the beans are completely tender.
  • Remove the ham hock and bay leaves. Shred any meat from the hock and return it to the pot.
  • Season with salt and pepper to taste before serving.