Old Fashioned Ham and Beans Recipe – Easy Southern Comfort Soup

 There’s something undeniably comforting about a pot of ham and beans simmering on the stove. The savory aroma, the tender bites of ham, and the creamy beans all come together in a bowl that feels like home. This Old Fashioned Ham and Beans Recipe – Easy Southern Comfort Soup brings that cozy, down-home flavor to your table without hours of soaking or fussing.

Made with canned great northern beans, hearty chunks of ham, simple seasonings, and rich chicken broth, this Great Northern Bean And Ham Soup proves that classic comfort food doesn’t have to be complicated. With just 7 minutes of prep and about 45 minutes of cook time, it’s perfect for busy weeknights or a laid-back weekend dinner. When you’re looking for Easy Soup Beans that taste like they’ve been simmering all day, this recipe delivers every time.

The magic is in the balance of flavors. Choosing the right Spices For Ham And Bean Soup—like garlic, onion, black pepper, and a touch of thyme—brings depth and warmth to every spoonful. It’s no wonder this dish is a staple among traditional Ham And Bean Recipes and beloved as a hearty Southern Ham And Bean Soup.

Using pantry staples makes this one of the most practical Canned Northern Bean Recipes and a standout among Canned Bean Soup Recipes. And while many swear by their Ham And Beans Crockpot Recipes Best, this stovetop version gives you the same slow-cooked flavor in under an hour.

Whether you call it an Easy Ham And Beans Recipe or your new favorite comfort meal, one thing’s certain: this humble bowl of soup is simple, satisfying, and always welcome at the dinner table.

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Old Fashioned Ham and Beans Recipe – Easy Southern Comfort Soup

⭐ 4.8 out of 5 (15 ratings)
Prep Time: 7 minutes
Cook Time: 45 minutes
Total Time: 52 minutes
Yield: 8 servings
Category: Soup
Cuisine: Southern

Ingredients

• Five (15-ounce) cans great northern beans (drain three cans and leave two undrained)
• 4 cups chicken broth
• 2 cups cooked ham, diced
• 2 tablespoons dried minced onion
• 2 bay leaves
• 1 smoked ham hock
• 1 teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper

Directions

1. Add the beans, chicken broth, diced ham, minced onion, bay leaves, ham hock, basil, salt, black pepper, and cayenne to a large stockpot or Dutch oven.
2. Set the pot over medium-high heat and bring everything to a rolling boil. Let it boil for 5 to 10 minutes, stirring regularly to prevent sticking and to help blend the flavors.
3. Lower the heat to maintain a gentle simmer. Cook uncovered for about 30 to 35 minutes, giving it an occasional stir as it thickens.
4. When the soup is finished cooking, take out the bay leaves and carefully remove the ham hock. Cut or pull the meat from the bone, discard the bone and any excess fat, then return the shredded meat to the pot. Stir well to combine.
5. Serve hot with sweet cornbread on the side and an extra sprinkle of black pepper if desired.

Recipe Notes

For a thicker, creamier texture, allow the soup to boil closer to 10 minutes at the start and stir frequently. If you prefer the beans to stay more intact with a lighter broth, shorten the boiling time and stir less often.

Storage: Keep leftovers in a sealed container in the refrigerator for up to 5 days.

Freezing: This soup freezes well. Store in a freezer-safe airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.