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.
- Hearty and Filling – Packed with protein-rich beans and diced ham, this soup is a complete meal!
- Budget-Friendly – Made with simple, affordable pantry staples and leftover ham, this recipe is an inexpensive and delicious way to feed a crowd.
- No Overnight Soaking – Many bean soup recipes require you to soak the beans overnight, which is a great method if you remember to get the beans started the night before. You could definitely use the overnight soak method with this soup. But I’m not always thinking that far head, so I usually fall back on this recipe.
- One-Pot Meal – Everything cooks in a single pot, making cleanup quick and easy.
- Naturally Gluten-Free – No special substitutions or additions needed to make this soup gluten-free.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
Ham and Bean Soup with Rosemary
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.
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Servings: 8 servings
Calories: 244kcal
Ingredients
- 1 pound Great Northern beans dry
- 4 cups chicken or vegetable broth
- 4 cups water
- 1 ham hock
- 1 cup carrots chopped
- 1 stalk celery chopped
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups ham chopped
- 2 tablespoons fresh rosemary chopped
- Salt and pepper to taste
Instructions
- Rinse 1 pound Great Northern beans in a large colander, sorting out any broken or discolored beans.
- In a large pot over high heat, bring 4 cups chicken or vegetable broth and 4 cups water 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 1 ham hock, 1 cup carrots chopped, 1 stalk celery chopped, 1 medium onion chopped, 2-3 cloves garlic minced, 1 teaspoon mustard powder and 2 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 2 cups ham, chopped and 2 tablespoons fresh rosemary, chopped. Season with salt and pepper, to taste. Simmer for an additional 20-30 more minutes.
Nutrition
Calories: 244kcal | Carbohydrates: 16g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 924mg | Potassium: 502mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2695IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes and Substitutions
- The Best Beans: I like to use Great Northern beans in this soup, because of their mild, tender taste and texture. But you can substitute with cannellini beans, navy beans, or even pinto beans if needed. Try a combination of different beans to add even more texture. If you’re short on time, you can use two 15-ounce cans of beans in place of the dry beans. Just add them during the last 30 minutes of simmering to avoid overcooking them.
- Ham Hock: 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. If you can’t find 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.
- Fresh Rosemary Alternatives: Substitute with a teaspoon of dried rosemary, thyme, or a herb blend like Italian seasoning.
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.
Slow Cooking
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.
Storage and Reheating
- Refrigerator: Let soup cool, then store in an airtight container in the fridge for up to 4–5 days. It’s even better the next day!
- Freezer: This soup freezes beautifully. Place in freezer-safe containers or resealable bags, leaving a little space for expansion. Freeze for up to 3 months. For best results, thaw overnight in the fridge. You can also reheat straight from frozen—just add a splash of broth or water to help loosen it up.
- Reheating: Place leftover soup in a saucepan and reheat over medium-low heat, stirring occasionally until heated through. Add a bit of broth or water if it’s too thick. Alternatively, you can reheat soup in the microwave in 1-minute intervals, stirring between each, until hot. Cover loosely to avoid splatters.
Variations & Fun Twists
- Spicy & Smoky: Add a diced chipotle pepper in adobo and/or a pinch of smoked paprika and red pepper flakes for extra bold flavor and heat.
- Southern Style: Stir in a handful of collard greens or kale during the last 10–15 minutes of cooking.
- Make It a Stew: Reduce the broth slightly and add extra veggies like potatoes, sweet potatoes, or chopped carrots to turn it into a thick and hearty stew.
- Add Some Crunch: Crumble some crisp-cooked bacon or garlic croutons on top for a delicious crunch.
Pairings
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.
Butter Biscuits
More Bean Soup Recipes to Try
- White Bean Sausage Chili
- Barbecue Smoked Sausage Chili
- Best Pasta Fagioli Soup
- Slow Cooker Black Bean Soup
15 comments
Joseph
Just made this for dinner tonight and wow, it’s delicious. I haven’t had a good ham and bean soup since the one my grandma used to make.
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!