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  • Instant Pot Ham White Bean Soup

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    Hearty, starchy and filling, this rustic Ham White Bean Soup is the epitome of comfort food. This soup is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. When it’s cold outside and all you want is to stay cozy and warm, the best thing to do is make a large pot of this hearty soup.

    Ham and White Bean Soup

    It’s one of my favorite soups from my childhood, and one my grandmother used to make very often. We enjoyed it for lunch and for dinner, and I never got tired of eating it. It was so good! Made with love!

    I tried to make the soup just like my grandmother used to make it. While it can’t compare to the soup from my childhood, I think it turned out pretty good! This soup tastes great and it is even better the next day. The flavors of the ham, beans, and vegetables have time to blend together and they taste wonderful. The starch from the beans thickens the broth and makes the soup creamy and so comforting. On cold days like today, there is nothing more satisfying and delicious than a warm comforting soup.

    Ham White Bean Soup

    This soup recipe is so simple, inexpensive and so so good. Leftovers can be frozen. Especially, now when I make this soup in a pressure cooker, it is very quick & easy – and ready in minutes. I like to make several batches of soup on some weekends and freeze them for later.


    Ham White Bean Soup

    How To Make Ham White Bean Soup

    Ham White Bean Soup

    Love that it’s is so easy to make. Just chop the vegetables and dump them in the electric pressure cooker, and soup cooks in only 15 minutes on Manual High Pressure after it comes to pressure. I usually soak my beans for 1 hour using the quick soak method (I used Great Northern beans) before I put them in the Instant Pot but you can also cook the ham white bean soup without soaking the beans. Just increase the cooking time to a total of 50-55 minutes. 

    If you are looking for a delicious vegan white bean soup, you can omit the ham. This soup is a great source of fiber and protein. Another favorite bean soup is this Hearty White Bean Soup with Sausage.

    Ham White Bean Soup



    Ham and White Bean Soup
    5 from 23 votes
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    Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

    Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 8
    Calories 240kcal

    INGREDIENTS

    INSTRUCTIONS

    Instant Pot Instructions

    • Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
    • Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move the valve to sealing and cook on Manual for 15 minutes. 
    • When the ham and bean soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. 
    • Open lid and serve warm.

    Slow Cooker Instructions

    • Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
    • Serve soup warm. 

    Stove Top Instructions

    • Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
    • Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
    • Serve soup while it’s warm.

    TIPS & NOTES

    Quick Soak – Place the beans in large saucepan with about 7 cups water. Bring to rapid boil on medium high heat, and boil for 5 minutes. Remove from heat, cover and let stand for 1 hour. Drain soak water and rinse beans. 
    Overnight Soak – Place beans in large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. 
    *Initially, the recipe called for 4 cups water. I reduced it to 2 cups after some readers’ feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.

    NUTRITION

    Calories: 240kcal | Carbohydrates: 16g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 1735mg | Potassium: 475mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1800IU | Vitamin C: 4.8mg | Calcium: 54mg | Iron: 1.9mg
    Course Main Course
    Cuisine Mediterranean
    Keyword Egg-Free, Fall, Gluten Free, Grain-Free, Healthy, Instant Pot, Low Fat, Nut-Free, One Pan, Winter
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    Comments

    Matt

    Excellent except the recipe calls for a peeled and chopped “tomato”. Should that say “potato”?? I used a potato and it added a nice creaminess to the soup.

      The recipe is correct and it calls for a peeled and chopped tomato, not potato. You are welcome to add a potato as well if you prefer. Glad to hear you loved the recipe!

    Melissa

    I have a 10qt pressure cooker. Would it be ok to double the recipe?

      Yes, I believe you should be able to double the recipe and make it in the 10 qt pressure cooker. I used a 6 qt IP but the soup was not all the way to the top.

    Toni

    5 stars
    Easy. Hearty. Go to. I take this when people are sick or need a meal. I use applewood smoked ham.

    Barb

    5 stars
    This was great! I used a mixture of soup beans (there was a recipe on the back for the ham and bean soup so I figured it would be ok). I also didn’t use the mint and I skipped step one since you said it was optional. This was very good. The only problem was we didn’t have enough left over for the next day because my boys ate it all.

    Shari Reno

    I had my pressure cooker since Christmas. I just tried it with this recipe. I had no clue what I was doinig, but it came out delicious!! I loved the flavor. I didn’t have the mint, but it tasted great. I love the thyme flavor! My beans are a little tough, but edible and I am sure when I reheat it they will be perfect. I didn’t know what NPR was and I don’t think I left it long enough.

    I locked the lid on tight between bowls and my 2nd bowl was “just right”!!

    Great recipe. I will be making it again this winter.

    Kathy Elaine Smith

    5 stars
    My family loved it. My son ate two bowls as soon as it was ready.

    JEAN M REID

    I’ve made this three times so far, and everyone loves it. Followed recipe as written (din’t have any mint to put in it). When done, I put a few cups of the beans into the blender, then pour back into soup after blended to give a creamier soup. It is delicious, definitely my go-to recipe when I have a ham bone and navy beans!!!

      Neli | Delicious Meets Healthy

      Awesome! So glad to hear that everyone loved it! You should also try the Instant Pot Ham and Potato Soup – it tastes great as well!

    Pamela

    This sounds wonderful. I grew up on ham and bean soup but I am new to the instant pot. My question is this: I love using navy beans which are smaller and would like to skip the soaking step. What is your advice?

      Neli | Delicious Meets Healthy

      Hi Pamela, you can certainly use Navy beans. If you don’t want to soak the beans, you can cook the ham and bean soup for about 30 minutes, and let the pressure release naturally. If you are using older beans, you might need to increase the cooking time another 10 minutes. If you still find that they are hard, you can put the lid back on, and move the valve to ‘Sealing’ and add another 5-10 minutes. Hope this helps.

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