Soups & stews / Bean, lentil & pea soups
Creamy Ham and Bean Soup
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Ham hock and navy beans simmer together until the whole house smells like Sunday supper. Mash a few beans into the broth, finish with a splash of vinegar, and bring out the biggest bowls you own.
The short version
Simmer soaked navy beans with a meaty ham hock until tender, about 1 1/2 hours. Cook onion, celery and carrot, add them with the diced ham and mash some beans into the broth. Finish with a splash of vinegar. Salt only at the end.
What makes ours better
small changes, very loud compliments
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Mash some of the beans. Crushing a cup or two of cooked beans against the side of the pot thickens the broth and makes it creamy, with no flour or cream.
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Cook the vegetables separately, then add them. Softening onion, celery and carrot in a little oil first gives sweetness the bare simmer can't, and keeps them from dissolving into the broth.
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Finish with a splash of vinegar. Ham and beans are rich and salty and want a little acid. A teaspoon of cider vinegar brightens the whole pot without tasting sour.
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Salt at the end. Hams vary wildly in saltiness. Seasoning after the hock has done its work keeps the soup from going too salty.
What you need
check the pantry before you promise anyone
- Dried navy or Great Northern beans1 pound
- Smoked ham hock or meaty ham bone1 large
- Low-sodium chicken broth4 cups
- Bay leaves2 whole
- Olive oil or butter2 tablespoons
- Celery ribs3 large
- Carrots2 large
- Dried thyme1 teaspoon
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Soak the beans
Cover the beans with 2 inches of cold water and soak for 8 hours or overnight. Drain and rinse. For a quick soak, boil the beans for 2 minutes in plenty of water, cover, and let them stand off the heat for 1 hour, then drain.
No time? Unsoaked beans work, but plan on an extra 30 to 45 minutes.
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Simmer the beans with the ham
Put the beans, ham hock, water, broth and bay leaves in a large pot. Bring to a boil, skim off any foam, then lower to a gentle simmer, partly covered. Cook for 1 hour, stirring now and then.
About 60 min. Cook mode has a timer for this step.
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Cook the vegetables
While the beans cook, warm the oil in a skillet over medium heat. Cook the onion, celery and carrots until soft and lightly golden at the edges, about 8 minutes. Add the garlic and thyme and cook 1 minute.
About 8 min. Cook mode has a timer for this step.
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Combine and keep simmering
Stir the vegetables into the pot. Simmer until the beans are completely soft and creamy inside, 30 to 45 minutes more. Add a splash of water if the level drops below the beans.
About 30 min. Cook mode has a timer for this step.
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Shred the ham
Lift out the hock and bay leaves. When the hock is cool enough to handle, pull off the meat and discard the skin, fat and bone. Chop the meat and return it to the pot along with the diced ham, if using.
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Mash some of the beans
With a potato masher or the back of a spoon, mash about 1 1/2 cups of the beans against the side of the pot. Simmer for 10 minutes so the soup thickens to a creamy broth.
About 10 min. Cook mode has a timer for this step.
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Season and serve
Stir in the vinegar and pepper. Taste, then add salt a little at a time, usually 1/2 to 1 teaspoon. Add more vinegar if it tastes flat. Top with parsley.
Don't salt early. The hock gives off plenty as it cooks.
Good to know
read this before somebody asks for seconds
- Old beans are the main cause of beans that won't soften. If your bag has been in the pantry for years, buy a fresh one.
- Got a leftover ham bone? Use it in place of the hock and add the diced ham. A bone from a glazed ham, like brown sugar mustard glazed ham, adds a hint of sweetness.
- Skip tomatoes and other acids until the beans are fully soft, since acid keeps beans firm.
- Storage. Fridge, 4 days. Freezer, 3 months. The soup thickens as it sits, so thin with water or broth when reheating.
Questions, answered
asked and answered at the kitchen counter
Do I have to soak the beans?
No. Unsoaked beans work but take about 30 to 45 minutes longer, and some may split. Soaking gives more even, creamy beans.
What can I use if I don't have a ham hock?
Use a ham bone, a smoked turkey leg or 1½ cups of diced ham plus 4 ounces of diced bacon cooked with the vegetables. The soup will be less rich without the bone, so add a spoonful of chicken base if it tastes thin.
How do I make ham and bean soup in a slow cooker?
Soak the beans, put everything but the vinegar and parsley in a slow cooker, and cook on low for 8 to 10 hours or high for 4 to 5. Mash the beans, add the vinegar and salt at the end.
Why are my beans still hard?
Old beans, hard water, or acid added too early. Keep simmering with water topped up. A pinch of baking soda in the pot can help, though it can make the beans mushy.
Can I use canned beans?
Yes. Use four 15-ounce cans, drained and rinsed, and simmer with the hock and broth for about 45 minutes, enough for the flavor to meld.
Can I add potatoes?
A diced potato added during the last 20 minutes works if you want it heartier. Mash it with the beans for extra body.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.