Last Updated 08-08-2024
HAM AND BEAN SOUP WITH ROSEMARY — Fresh rosemary is the perfect accompaniment to this savory, made-from-scratch bean soup. The perfect way to use up leftover ham!
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.
I love this recipe!!! It’s a winner no matter what time of year. ~ Kathy
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 soup when all is said and done!
Be sure to save this Ham and Bean Soup with Rosemary recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Ham and Bean Soup with Rosemary
- Dry Great Northern Beans
- Chicken or vegetable broth
- Ham hock
- Produce: carrots, celery, onions, garlic, fresh rosemary
- Spices: mustard powder, bay leaves, salt and pepper
- Chopped ham
Ham and Bean Soup with Rosemary
Ingredients
- 1 pound dry Great Northern beans
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 ham hock
- 1 cup chopped carrots
- 1 stalk celery chopped
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 2 tablespoons fresh rosemary chopped
- Salt and pepper to taste
Instructions
- Rinse the beans in a large colander, sorting out any discolored beans,
- In a large pot over high heat, bring the water and stock to a boil. Add the beans and simmer for 5-10 minutes. Remove pot from heat and allow beans to soak for 90 minutes.
- After soaking, return the pot to high heat and add the ham hock, carrots, celery, onion, garlic, mustard powder and bay leaves.
- Stir well and bring to a boil. Reduce heat to low and simmer, covered, for 1.5 to 2 more hours, stirring occasionally. Uncovered and remove ham hock and bay leaves.
- Stir in chopped ham and rosemary. Season with salt and pepper, to taste. Simmer for an additional 20-30 more minutes.
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter | Google+
If you love this recipe, you might also like:
Tortellini and White Bean Soup with Pancetta
Slow Cooker White Chicken Chili
Slow Cooker Honey Glazed Ham
Who Dished It Up First: Adapted from All Recipes.
Carmen Edwards
This soup is delicious. I have prepared it for family several times. Once I multiplied the ingredients and fed people at a board meeting. I keep it warm in a crock pot. Once I left it on the stove and I scorched it. I was mad at myself! I make it most often with leftover holiday ham rather than a ham hock. Hubby and I sprinkle our servings generously with black pepper. I like to serve it with a gold, crusty garlic bread.
Ben
I had a ham in the fridge for a while and stumbled upon this while looking for riffs on a bean soup recipe. I’ve been doing a number of successful ones lately, but wanted to turn up my game. I would have never thought of the mustard powder, but it was a game changer.
My Instant Pot may need a new seal, so I was forced to go old school with the beans. I decided to do an all day simmer (prep in the morning, let cook while working) and the beans were amazing after 9 hours without any pre-soak. The smell of just the chicken broth, rosemary, and mustard was amazing while I was prepping the onions, etc.
One trick I’ve latched onto lately is adding butternut squash to bean soups like this. I’ve never been a squash fan, but they add a flavor that just goes so well with ham and beans. I threw that into this one as well and it was fantastic. My wife commented that it was one of the best things I’ve made (not that I’d go that far, but it was really good).
Danelle
Awesome! I love the butternut squash idea. Can’t wait to try it! Thanks!
Mandie Kramer
I only had one ham steak in the fridge (maybe a cup all-in-all) and some dry pinto beans in the pantry. I threw everything at once into the slow cooker like a heathen and it still came out wonderfully. I didn’t even need to add salt or pepper at all. So flavorful! Thanks for the great recipe!
Graham D
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
Danelle
Thanks so much! Potatoes are a great idea!
Brenda
Sounds wonderful with a fresh loaf of rustic rosemary bread. Thank you
kathy
I Love this recipe!!! It’s a winner no matter what time of year, and I’m in SW Florida so fall lasts maybe 3.5 hours every other year…. keep these delicious gems coming xoxoxo
Danelle
Thanks so much Kathy!
MegUnprocessed
Those seasonings sound good!
Jill
Looks amazing! I love making soup in the fall! Can’t wait to try it!
erika
Never tried ham & bean soup; not a fan of beans. But you had me sold with the rosemary. So I gave it a go one chilly day and finished with mixed feelings. The soup itself has wonderful flavor. I made the mistake of buying a pre-packaged ham hock (my grandpa is rolling over in his grave right now) and a couple packs of cubed ham. I recommend to anyone trying this recipe please do yourself a flavor and use a leftover ham hock with enough ham still leftover on the bone to use as your ham bits. It is totally worth it. I can’t wait for the leftover holiday ham to try this soup again!
kelly kardos
This looks out of this world..we love soups!
Lisa Clawson
I am totally intrigued with the mustard powder and rosemary. They both sound like they’d give the soup that, “MMMMMMMmmmm what is in this?” quality:) I can’t wait to try it out!! Thanks