Ham and Bean Soup with Fresh Thyme

Name: Ham and Bean Soup with Fresh Thyme
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups dried white beans (e.g., Great Northern or Navy beans); 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 1 pound smoked ham, diced; 1 bay leaf; 1 teaspoon fresh thyme leaves; 6 cups chicken broth; Salt and pepper to taste

Highlighted under: Simple Everyday Cooking

I absolutely love making Ham and Bean Soup with Fresh Thyme during the cooler months. The combination of tender beans, smoky ham, and aromatic thyme creates a comforting and hearty dish that feels like a warm hug. This recipe is an easy way to use up leftover ham, transforming it into a delicious pot of soup that the whole family can enjoy. Plus, it fills the house with an incredible aroma that draws everyone to the kitchen. It warms my soul every time I make it!

Created by

Emily

Last updated on 2026-02-14T17:10:18.609Z

When I first decided to make Ham and Bean Soup with Fresh Thyme, I knew I had to create something special. After trying various methods, I discovered that simmering the beans with the ham bones elevates the flavor to a whole new level. What surprised me the most was how the fresh thyme tied everything together so beautifully, giving it an earthy depth that felt just right.

One of my favorite tips is to let the soup sit for a bit after cooking; it allows the flavors to meld even further. The next day, the taste is even richer! It’s a soup that not only nourishes but also brings loved ones together around the table.

Why You Will Love This Recipe
Hearty and satisfying blend of flavors
Perfect way to utilize leftover ham
Fresh thyme adds a delightful aromatic touch

Understanding the Ingredients

The beans in this Ham and Bean Soup not only provide substance but are also a great source of protein and fiber. Using dried white beans like Great Northern or Navy beans enhances the texture, giving the soup a creamy consistency once cooked. If you’re short on time, you can use canned beans, but remember to adjust the cooking time accordingly, as they will require significantly less simmering.

The smoky flavor of the ham is essential for depth in this recipe. When selecting ham, aim for a quality smoked variety that imparts a robust taste. Leftover holiday ham is perfect, but you can also use ham hocks or boneless ham steaks. For a lower sodium option, consider using a low-sodium broth, which will help balance the flavors without overwhelming the dish.

Perfecting the Cooking Technique

Soaking the beans overnight is a crucial step that not only softens them but also helps reduce the cooking time. If you're in a hurry, a quick soak method can be employed – boil the beans for 2 minutes, then let them rest in the hot water for 1 hour. This technique helps achieve tender beans while avoiding undercooked bites in your soup.

When sautéing the vegetables, ensure they cook until they are soft but not brown, which usually takes about 5 minutes over medium heat. Browning can introduce an unwanted bitterness to the soup, so keep an eye on them. It’s the foundation for balancing the earthy flavors of the thyme and the richness of the ham.

Ingredients

For the Soup

2 cups dried white beans (e.g., Great Northern or Navy beans)
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound smoked ham, diced
1 bay leaf
1 teaspoon fresh thyme leaves
6 cups chicken broth
Salt and pepper to taste

Make sure to rinse and soak the beans overnight for the best results!

Instructions

Soak the Beans

In a large bowl, cover the dried beans with water and let them soak overnight. Drain and rinse before using.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.

Combine Ingredients

Stir in garlic, diced ham, and the soaked beans. Add the bay leaf, thyme, and chicken broth.

Simmer the Soup

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 60 minutes or until beans are tender.

Season and Serve

Season with salt and pepper to taste. Remove the bay leaf before serving. Enjoy warm!

For a creamier texture, you can blend a portion of the soup before serving.

Pro Tips

For a spicier kick, try adding a pinch of red pepper flakes during cooking. Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.

Make-Ahead and Storage Tips

This Ham and Bean Soup is a fantastic make-ahead meal. It actually tastes better the next day as the flavors have time to meld. After cooking, allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months, making it a convenient option for busy weeknights.

To reheat, simply warm on the stove over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of chicken broth or water to reach your desired consistency.

Serving Suggestions

Serve this hearty soup with a side of crusty bread or a fresh green salad for a complete meal. I love to pair it with a sprinkle of freshly grated Parmesan cheese on top, which adds a nice umami kick and creaminess that complements the soup’s flavors beautifully.

For a bit of a twist, consider topping your soup with a dollop of sour cream or a drizzle of olive oil. You can also add a pinch of smoked paprika or a dash of hot sauce to give it an extra layer of complexity. These small finishing touches can elevate the dish and cater to different taste preferences at the table.

Questions About Recipes

→ Can I use canned beans instead of dried?

Yes, you can use canned beans. Make sure to drain and rinse them, and reduce the cooking time accordingly.

→ Is this soup gluten-free?

Yes, all the ingredients in this recipe are gluten-free.

→ Can I add other vegetables?

Absolutely! Feel free to experiment with other vegetables like spinach, kale, or bell peppers.

→ How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.