Ham and Bean Soup with Rosemary

4.7 from 15 votes

Posted September 28, 2024Last Updated October 23, 2024

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There’s nothing quite like a warm bowl of ham and bean soup on a chilly day. Whether you’re looking to make the most of leftover ham or simply want a wholesome meal, this recipe is simple to prepare and full of rich, cozy flavors.

Why You’ll Love This Recipe

When it comes to classic comfort food, ham and bean soup is near the top of my list. This Ham and Bean Soup with Rosemary isn’t a quick soup, as the beans need several hours on the stove-top to soften and cook. But the aroma as it simmers only elevates it’s comfort food status in my eyes.

This is my go to recipe for bean soup. It has become a favorite of the entire neighborhood. I have to make a double batch just to satisfy everyone. The only change I make is to add diced russet potatoes.

Graham

The addition of rosemary to this soup makes it smell, and taste, even more heavenly. Just don’t rush the cooking time. You want your beans to be nice and tender.

Don’t worry! You don’t have to wait until you have a ham hock to make ham and bean soup (although it’s a great way to use up all those leftover ham parts).

You should be able to find ham hocks at your local grocery store. If you don’t see them, just ask the butcher. Often they won’t have them out, but they’re still available.

There are bean soup recipes that require you to soak the beans overnight, which is really a great method, if you remember to get the beans started the night before.

You could even use the overnight soak method with this recipe. But I’m not always thinking that far head, so I usually fall back on this recipe.

Either way, you’ll have a hearty, delicious bowl of warm, comforting ham and bean soup when all is said and done! There’s nothing more perfect on a chilly, stay-indoors kind of day.

I love this recipe!!! It’s a winner no matter what time of year.

Kathy

Ingredients

Great Northern Beans: These beans are a great choice for soups thanks to their smooth texture. And they stay tender without falling apart. If you can’t find Great Northern beans, navy beans or cannellini beans are great alternatives.
Ham Hock: The ham hock adds so much flavor to this soup. It slowly simmers to release flavor and richness, making the broth even more delicious. If you don’t have a ham hock, no worries! You can use a smoked turkey leg or even some thick-cut bacon for a similar smoky flavor—just watch the salt if you’re using bacon.
Chopped Ham: This soup is a great way to use up leftover ham. You can also pick up pre-cooked diced ham from the grocery store if you’re short on time.
Chicken or Vegetable Broth: Chicken broth brings a hearty, richer flavor, while vegetable broth keeps things a bit lighter and works great if you’re aiming for a more plant-forward option.
Carrots, Celery, and Onion: Also known as the “holy trinity” of soup bases. They not only add flavor but some texture to the soup as well.
Garlic: Fresh garlic gives a wonderful punch of flavor to this soup, and it complements the ham and beans perfectly. Fresh is best , but if you’re in a pinch, a teaspoon of garlic powder will work.
Bay Leaves: They contribute an earthy, herbal flavor to the broth. Just don’t forget to remove them before serving!
Mustard Powder: My secret ingredient to add a subtle tang and balance out the richness of the ham.
Fresh Rosemary: Rosemary takes this soup to the next level. It pairs perfectly with ham and beans. If you only have dried rosemary, use about half the amount since dried herbs are more potent. But definitely use fresh if you can!
Salt and Pepper: Many of the ingredients in this soup are already salty, so be careful when adding salt. Always taste the soup toward the end of cooking and adjust the seasoning based on your preference. Some fresh cracked black pepper is a delicious finishing touch!

How to Make Ham and Bean Soup

Step 1

Rinse the beans: Start by rinsing the dry beans in a large colander. Sort through them and remove any discolored or broken beans.

Step 2

Simmer and soak the beans: In a large pot, bring the chicken or vegetable broth and 4 cups of water to a boil over high heat. Add the rinsed beans and let them simmer for 5-10 minutes. Remove the pot from heat, cover, and allow the beans to sit for 1.5 hours. This will help soften them for cooking.

Step 3

Add vegetables and seasonings: After the beans have soaked, return the pot to high heat. Add the ham hock, carrots, celery, onion, garlic, mustard powder, and bay leaves. Stir everything together to combine.

Step 4

Simmer: Once the soup comes to a boil, reduce the heat to low and cover the pot. Let it simmer gently for about 2 hours, stirring occasionally.

Step 5

Remove the ham hock and bay leaves: Uncover the pot and carefully remove the ham hock and bay leaves. Discard the bay leaves. If you like, you can shred any meat from the ham hock and add it back to the soup.

Step 6

Add ham and rosemary: Stir in the chopped ham and fresh rosemary. Taste and season the soup with salt and pepper as needed. Simmer for an additional 20-30 minutes to allow the flavors to deepen. Serve and enjoy!

What Should I Serve With Ham and Bean Soup

As much as a love a good soup and salad combo, this is the kind of soup that needs to be served with some good crusty bread or homemade rolls.

These are some of our favorite bread recipes to make and serve with this soup.

Honey Butter Biscuits (Church's Chicken Copycat) — **Easy No-Knead Dutch Oven Bread**

Recipe Tips

Since broth forms the base of this soup, using a high-quality broth can make a big difference. Homemade broth or a low-sodium store-bought option works best, because it allows you to control the salt level.
If you prefer a thicker soup, you can mash a portion of the beans with a potato masher or use an immersion blender to blend part of the soup. This will give it a creamy consistency while still keeping some texture.
Don’t forget to remove the bay leaves before serving. They add great flavor during cooking but no one wants to bite into a bay leave while enjoying their soup.

Be sure to save this recipe to your favorite Pinterest board for later.

FAQs

Should I soak the beans overnight?

No need! This recipe uses a quick-soak method, which saves time. By boiling the beans briefly and letting them soak for a few hours, you soften them enough for cooking without needing an overnight soak. If you prefer, you can soak the beans overnight in cold water and skip the boiling step.

Can I use canned beans instead of dried beans?

Yes, you can use two 15-ounce cans of beans if you’re short on time. Just skip the soaking process. Since canned beans are already cooked, add them during the last 30 minutes of simmering to avoid overcooking them.

What can I use if I don't have a ham hock?

You can substitute with a smoked turkey leg or thick-cut bacon for a similar smoky flavor. Just watch the salt content, as bacon is saltier. You could also skip the hock entirely, although the flavor of the soup will be less rich and smoky.

Can I make this soup in a slow cooker?

Yes! To make this soup in a slow cooker, follow the same steps for soaking the beans, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, until the beans are tender. Add the chopped ham and rosemary during the last hour of cooking.

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