Ham and Bean Soup with Rosemary

Name: Ham and Bean Soup with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 cup dried white beans (like Great Northern or Navy beans); 4 cups water (for soaking the beans); 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 2 cups diced cooked ham; 4 cups chicken broth; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh rosemary for garnish (optional)

Highlighted under: Classic Comfort Dishes

I absolutely love making Ham and Bean Soup with Rosemary on chilly evenings. This hearty dish warms me from the inside out, filling the house with a delicious aroma that brings everyone to the kitchen. The combination of tender beans, smoky ham, and fragrant rosemary creates a comforting bowl of goodness. It's an easy recipe that comes together quickly, making it perfect for a weeknight dinner or a cozy weekend meal. Plus, it’s a fantastic way to use up leftover ham!

Created by

Ella

Last updated on 2026-02-14T16:02:19.115Z

When I first tried making Ham and Bean Soup, I didn’t expect it to be such a wholesome delight. It quickly became a favorite in my family, not just for its taste, but also for how easy it is to prepare. The secret is in letting the beans simmer until they become creamy while allowing the ham to infuse its salty goodness throughout the broth.

One tip I discovered is to use dried beans that you soak overnight. This simple step makes all the difference, enhancing the texture and flavor of the soup. Each bite is a comforting blend of smokiness and herby aroma, reminding me of family gatherings around the table!

Why You'll Love This Recipe
Hearty and satisfying, perfect for cold nights
Rich flavor from the combination of ham and herbs
Simple to prepare, making it a great weeknight meal

The Importance of Soaking Beans

Soaking the dried white beans overnight not only softens them for easier cooking but also enhances their texture in the finished soup. When dried beans are hydrated, they lose some of their oligosaccharides, which can lead to digestive discomfort. By soaking, you'll create a smoother, creamier bean profile—perfect for this hearty soup.

If you're short on time, you can use a quick soak method: boil the beans in water for 2-3 minutes, remove from heat, cover, and let them sit for 1 hour. However, I find that the overnight soak really helps achieve the best result in terms of flavor and texture.

Flavor Development through Sautéing

Sautéing the onion, garlic, carrot, and celery at medium heat is crucial for unlocking their natural sugars and developing a deep, rich flavor base for your soup. Aim for a golden translucence in the onions and a fragrant aroma from the garlic—this usually takes about 5 minutes.

If you notice the veggies starting to brown too quickly, lower the heat slightly; you want them tender but not crisp. This aromatic blend acts as the backbone of your soup, so don’t rush through this step!

Serving and Storage Tips

When serving your Ham and Bean Soup, consider garnishing with fresh rosemary to enhance its aromatic qualities. A dollop of sour cream or a sprinkle of grated parmesan can also elevate the soup and add a creamy contrast to the rich flavors.

For storage, let the soup cool completely before transferring it to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of chicken broth to loosen the texture since the beans will continue to absorb liquid as it sits.

Ingredients

Gather the following ingredients to create a hearty Ham and Bean Soup:

Ingredients

1 cup dried white beans (like Great Northern or Navy beans)
4 cups water (for soaking the beans)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
2 cups diced cooked ham
4 cups chicken broth
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh rosemary for garnish (optional)

With these ingredients at hand, you're ready to create a delicious soup that everyone will love!

Instructions

Follow these simple steps to make Ham and Bean Soup with Rosemary:

Soak the Beans

In a large bowl, soak the dried beans in water overnight. This helps to soften them and reduces cooking time.

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are tender, about 5 minutes.

Cook the Ham

Stir in the diced ham and cook for another 3-4 minutes, allowing the flavors to meld.

Add Broth and Beans

Drain and rinse the soaked beans, then add them to the pot along with the chicken broth and rosemary.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30 minutes, or until the beans are tender.

Season and Serve

Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh rosemary if desired.

Your delicious Ham and Bean Soup with Rosemary is ready to be enjoyed!

Pro Tips

For extra flavor, consider adding a bay leaf or a few slices of smoked sausage while simmering. Just remember to remove the bay leaf before serving.

Ingredient Substitutions

If you don't have dried white beans on hand, you can easily substitute canned beans; just rinse and drain them before adding them at the simmering stage. This will cut down your cooking time significantly since canned beans are already cooked.

For a smoky flavor without using ham, try adding smoked paprika or liquid smoke into the broth. This approach works wonderfully for vegetarians and still delivers a robust taste. You can also include diced tomatoes for a bit of acidity and a different texture.

Scaling the Recipe

This soup recipe can be easily scaled to feed larger groups. For every additional 1 cup of beans, increase the liquid by 4 cups and adjust the seasoning accordingly. Just remember that more beans will require a longer cooking time; keep an eye on the beans until they're tender.

If you want to make a smaller batch, simply halve the ingredients without sacrificing flavor. This recipe holds up wonderfully, ensuring you'll still get that comforting essence in a smaller quantity.

Troubleshooting Common Issues

If your beans aren’t cooking as expected, it could be due to age. Old beans may take longer to soften. Always check the expiration date, or purchase from a reputable source for fresh, high-quality beans to prevent any cooking mishaps.

A common issue with soups is flavor imbalance. If your soup tastes flat, don't hesitate to add a squeeze of lemon juice or a splash of vinegar toward the end of cooking. It brightens up the flavors and can make a significant difference!

Questions About Recipes

→ Can I use canned beans instead?

Yes, if you're short on time, you can use canned beans. Just rinse them and add them to the pot during the last 10 minutes of cooking.

→ How long will the leftovers last?

Leftover soup can be stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

→ Can I freeze the soup?

Absolutely! The soup freezes well. Just let it cool completely before transferring it to an airtight container and freeze for up to 3 months.

→ Can I add other vegetables?

Certainly! Feel free to add vegetables like spinach, kale, or even potatoes to enhance the soup.