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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.
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.
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.
How To Make 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.
Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
- 1 lb Great Northern beans, soaked for 1 hour using the quick soak method (see notes)
- 1 Tbsp extra virgin olive oil
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium tomato, peeled and chopped
- 1 lb ham, cubed
- 4 cups vegetable stock
- 2 cup water *
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried mint
- 1 tsp thyme
- 1 tsp paprika
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, click 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.
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.
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