Instant Pot Ham White Bean Soup

Ham and White Bean Soup

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 from 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.

MY OTHER RECIPES


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

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 40 minutes.  Ham White Bean Soup

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

4.78 from 9 votes
Ham and White Bean Soup
Print
Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.

Course: Main Course
Cuisine: Mediterranean
Servings: 8
Calories: 187 kcal
Author: Delicious Meets Healthy
Ingredients
  • 1 lb Great Northern beans soaked for 1 hour (see notes)
  • 1 Tbsp 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
  • 4 cup water
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp dried mint
  • 1 tsp thyme
  • 1 tsp paprika
Instructions
Instant Pot Instructions
  1. 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).

  2. Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move valve to sealing and cook on Manual for 15 minutes. 

  3. 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. 

  4. Open lid and serve warm.

Slow Cooker Instructions
  1. Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).

  2. Serve soup warm. 

Stove Top Instructions
  1. Add cold water to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.

  2. 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.

  3. Serve soup while it's warm.

Recipe 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. 

Nutrition Facts
Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
Amount Per Serving
Calories 187 Calories from Fat 62
% Daily Value*
Total Fat 6.9g 11%
Saturated Fat 2g 10%
Cholesterol 32.3mg 11%
Sodium 1469.2mg 61%
Total Carbohydrates 17.6g 6%
Dietary Fiber 4.4g 18%
Sugars 2.3g
Vitamin A 9%
Vitamin C 12%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Hearty, starchy, and filling, this rustic Ham White Bean Soup is the epitome of comfort food. Great way to use leftover ham.

12 comments on Instant Pot Ham White Bean Soup

  • Sylvia

    This sounds wonderful. I am always looking for new bean recipes and I plan to make this soon. You mentioned the ham bone in your narrative, but it is not in the recipe. I would like to include the ham bone, as I have done when I make split pea soup. How would I do that with this recipe?

    • Delicious Meets Healthy (author)

      Hi Sylvia, you can just add the ham bone in the Instant Pot and cook it with everything else. It will add a lot of flavor! 🙂 Just remove it before serving. Hope you enjoy this recipe!

  • Karen

    Neli, this recipe is a real winner…thank you. I made this in my Instant Pot today and I used slightly more ham and no mint (did not have any on hand). I also subbed a can of diced tomatoes for the fresh tomato. I did not add any salt, because my broth was not salt-free. The ham turned out so tender and succulent, and the beans were cooked exactly right – I quick-soaked them for a bit more than an hour after boiling for five minutes. A perfect dinner with some hot rolls and a bit of fruit.

    • Delicious Meets Healthy (author)

      Awesome! So glad you enjoyed the soup, Karen! I love bean soups and this one is my favorite comfort soup! Thanks for stopping by! You made my day! 🙂

  • Jeanette

    How do I adjust the recipe by switching to canned white beans and Italian sausage? I mainly need to know how long to cook under pressure. Also, do you ever use the soup setting instead of the manual setting? Thank you.

    • Delicious Meets Healthy (author)

      Hi Jeanette,
      since the canned beans are already precooked, this means you need the right time for the sausage and the vegetables. Based on the IP’s cooking guide and my previous experience with cooking Italian sausage and vegetables in the IP, I would suggest about 8-10 minutes, and do QR once it’s done, instead of NPR. I have not cooked with precooked beans in the IP and I don’t know if they will turn mushy or not though. Hope this helps you and it turns out fantastic! 🙂

      I find that using the Manual function instead of the Soup function saves more time. The graphic for the soup function here http://instantpot.com/technology/smart-cooking-programs/ shows that it takes about 15 minutes to come to pressure if you use the soup function.

  • mandy lovis

    Fantastic soup!!! My family loved it. I prepped everything this morning and soaked my beans while i was at work. the only thing i didn’t do was add mint (not a fan) but it turned out fantastic and will definitely make again. thanks for the great recipe 🙂

    • Delicious Meets Healthy (author)

      So happy to hear that, Mandy! Glad your whole family enjoyed it! It’s one of my favorite soups too! 🙂

  • Corinne

    I have about 8 cups of homemade ham stock I made when I boiled ham bones. How can I incorporate this in? I am thinking omit water and veg broth and add all of stock. What do you think?

    • Delicious Meets Healthy (author)

      Absolutely! It will turn out delicious with the homemade ham stock! I don’t know if you already added salt to your stock or not. But if you did, adjust the salt in the recipe accordingly.

  • Eric

    This was tasty but there was WAY too much broth at the end which made it way too watery. I ended up taking some of the beans and pulverizing them to help make the broth thicker, but it was still way too watery. So I made a thickener with flour and water and that made the broth a better consistency. Next time I would cut way down on the water, possibly even eliminating it a cup at a time.

    • Delicious Meets Healthy (author)

      Hi Eric,
      thanks for your feedback. Could you please tell me which cooking method you used – instant pot, slow cooker or stove top?

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