Pioneer Woman Inspired Bean and Ham Soup: Hearty Comfort Food Recipe

This bean and ham soup recipe is your ticket to a comforting, home-style meal, perfect for using up that leftover holiday ham. Inspired by classic, hearty recipes, think of this as your own “Pioneer Woman” version of bean and ham soup – simple, satisfying, and packed with flavor.

Bowl of ham and bean soup with spoon, with buttered cornbread in background

After enjoying a delicious spiral ham, you might be wondering what to do with the leftover ham bone. Look no further! This slow-cooker bean and ham soup is the ideal way to maximize every bit of flavor and create a truly comforting dish.

Bean and ham soup, also known as navy bean soup, is a timeless favorite for good reason. Slow cooking the ham bone with white beans releases incredible depth of flavor – smoky, savory, and subtly sweet. It’s a budget-friendly and family-pleasing meal that’s surprisingly easy to prepare. With just a few simple steps, you can create a pot of hearty bean and ham soup that will warm you from the inside out.

Table of Contents

1) Ingredient Notes
2) Ham Bone Storage for Soup
3) Making Bean and Ham Soup
4) Recipe Enhancements
5) Serving Suggestions
6) Storing and Reheating Leftovers
7) Freezing Tips
8) More Soup Recipes
9) Recipe
10) Bean and Ham Soup Recipe

Ingredient Notes

This bean and ham soup recipe is wonderfully straightforward, making it suitable for cooks of all levels. Here’s a breakdown of what you’ll need. (Ingredient quantities are detailed in the recipe card below.)

Dried Navy Beans: Navy beans are the classic choice, but small white beans or great northern beans also work beautifully.
Ham Bone with Meat: A leftover spiral ham bone is ideal; it’s what gives this soup its signature smoky flavor, reminiscent of the hearty meals you’d find in “Pioneer Woman” recipes. Alternatively, a smoked ham hock from the grocery store will do the trick. For a quicker option, you can even use chopped deli ham.
Onion: Any large onion will complement the flavors of the ham and beans.
Celery: Celery adds a subtle layer of flavor and pleasant texture to this comforting soup.
Garlic: Fresh garlic is recommended for the best flavor, but granulated garlic can be substituted in a pinch.
Thyme: Dried or fresh thyme brings a touch of earthy, herbal notes.
Sea Salt & Black Pepper: Essential seasonings to enhance all the flavors.
Water: Water is perfect for this recipe as the ham bone infuses it with rich flavor during slow cooking. This keeps the recipe budget-friendly without sacrificing taste. Broth can be used if preferred.
Carrots: Carrots are added later in the cooking process to prevent them from becoming mushy.

Ham Bone Storage for Soup

A cooked ham bone can be stored in the refrigerator for up to a week, or frozen for several months. This means you can enjoy your holiday feast and relax before making your delicious bean and ham soup. No need to rush into soup-making the very next day!

If you are seeking other ways to use leftover ham, consider trying a ham and pea pasta recipe for another comforting meal option.

Soaking Navy Beans: Is it Necessary?

Soaking navy beans before cooking is optional, but it significantly reduces cooking time. In a slow cooker test, soaked navy beans cooked perfectly in about 6 hours, while unsoaked beans took closer to 9 hours. This time difference is worth considering when planning your cooking schedule.

White beans soaking in large pitcher

How Long to Soak Navy Beans

For optimal results, soak navy beans for 8 to 12 hours. To soak, rinse the beans, place them in a large bowl or pot, and cover them with water, ensuring the water level is about 4 inches above the beans as they will expand. You can soak beans at room temperature or in the refrigerator. After soaking, rinse and drain the beans before cooking.

Ham Bone Substitutes

If you don’t have a leftover ham bone, smoked ham hocks are an excellent substitute. They are usually available year-round in the meat section of most grocery stores. Keep in mind that ham hocks have less meat, so you may want to add chopped ham steak or deli ham towards the end of the cooking process for a meatier soup.

Making Bean and Ham Soup

Here are instructions for making bean and ham soup using either a slow cooker or on the stovetop, both methods delivering that classic, comforting taste reminiscent of “Pioneer Woman” style cooking.

Slow Cooker Bean and Ham Soup

Getting Started: In your slow cooker, combine the beans, ham bone, diced onion, celery, minced garlic, thyme, salt, and pepper. Add enough water or broth to cover the ingredients by about an inch. Set your slow cooker to low heat and cook for 6 hours if using soaked beans, or 9 hours for unsoaked beans.

Ham bone in slow cooker with other soup ingredients

Adding Carrots: After 5 hours of cooking, stir in the diced carrots. Continue to cook until both the beans and carrots are tender.

Finishing Touches: Remove the ham bone from the slow cooker. Separate the ham meat from the bone, chop it into bite-sized pieces, and return the ham to the soup. Discard any bone, gristle, or unwanted pieces. You’ll be surprised by how much flavorful ham you get from the bone!

Ham being shredded in enamelware pan

Stovetop Bean and Ham Soup

Sautéing Vegetables: In a 4-quart soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced onions, celery, and minced garlic and sauté until softened.

Bringing to a Boil: Add the beans, ham bone, thyme, salt, pepper, and 6 cups of water to the pot. Bring the mixture to a boil.

Simmering: Once boiling, reduce the heat to low, cover the pot with a loose-fitting lid, and simmer for 2 to 3 hours, stirring occasionally and adding more water as needed to maintain the desired consistency.

Adding Carrots: Stir in the diced carrots during the last 20 to 30 minutes of simmering.

Finishing: Once the beans and carrots are tender, remove the ham bone from the pot. Shred the ham, add it back to the soup, and discard the bone and any gristle before serving.

Recipe Enhancements

Here are a few tips to ensure your bean and ham soup is perfect every time, embodying that comforting, no-fuss “Pioneer Woman” approach to cooking.

Bean Variety: Navy beans are preferred for their size and relatively quick cooking time. However, cannellini, great northern, or other small white beans are also excellent choices.
Meat Quantity: If your ham bone is lean, or you desire a meatier soup, feel free to add extra ham, such as deli ham or ham steak, at any point during the cooking process.
Liquid Choice: While some bean and ham soup recipes call for chicken broth, water works wonderfully as the ham bone provides ample flavor. You can also use turkey stock or any broth you prefer.
Soup Thickness: Bean and ham soup naturally thickens as it cools. It will thin out slightly upon reheating. If you prefer a less thick soup, simply add more broth or water when reheating.

Serving Suggestions

Bean and ham soup is a comforting meal on its own, but it’s even better with the right accompaniments. Just like a “Pioneer Woman” meal, serve it up family-style with some delicious sides.

Homemade French bread is a classic pairing – enjoy it fresh from the loaf or toasted with butter. The subtle sweetness of cranberry walnut bread also complements the savory ham in the soup. Cornbread or cornbread muffins are always a welcome, and perhaps the most traditional, choice, especially for a Southern-inspired meal.

Storing and Reheating Leftovers

Allow the bean and ham soup to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until heated through.

Freezing Tips

Bean and ham soup freezes exceptionally well, making it perfect for meal prepping or saving leftovers for future meals. Let the soup cool, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

More Soup Recipes

Recipe Card

Bean and Ham Soup Recipe

This old-fashioned bean and ham soup recipe, reminiscent of comforting “Pioneer Woman” style meals, is made with navy beans and smoked ham in a crockpot or on the stove. It’s a truly homemade comfort food, and a delicious, easy way to use leftover holiday ham or a smoked ham hock.

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 10 cups
Author: Traci Antonovich
Rating: 4.99 from 410 votes

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Ingredients

1 (16-oz bag) Dried Navy Beans, about 2 ½ cups, sorted and rinsed
1 Smoked Ham Bone, or smoked ham hock
½ large Onion, diced (1 cup)
1 large Celery Rib, diced (1 cup)
5 cloves Garlic, minced
1 teaspoon Fresh Thyme, or ¼ teaspoon dried
1 teaspoon Sea Salt, or to taste
½ teaspoon Black Pepper
6 cups Water, or broth
1 large Carrot, diced (1 cup)

Instructions

(Recommended) Soaking Beans: Soak the navy beans overnight in 8 cups of water, then drain and discard the liquid. For a quicker method, unsoaked beans can be used, but will require longer cooking time.

Crockpot Instructions:

Combine navy beans, ham bone, onion, celery, garlic, thyme, salt, and black pepper in a 5-quart slow cooker.
Add enough water to cover the beans by 1 inch. You may need to add more liquid during cooking.
Cook on LOW for 6 hours (soaked beans) or 9 hours (unsoaked beans). Cooking time may vary based on bean freshness and slow cooker model.
During the last hour, stir in the carrots and continue cooking until beans and carrots are tender.
Remove ham bone and shred any edible ham. Discard bones and gristle.
For a creamier soup, mash some beans with a potato masher directly in the pot. Return shredded ham to the soup and serve warm.
To store leftovers, cool to room temperature and refrigerate in airtight containers for up to 5 days, or freeze for up to 3 months.

Stovetop Instructions:

Heat 2 tablespoons olive oil in a 4-quart soup pot over medium-high heat. Sauté onions, celery, and garlic until softened.
Add navy beans, ham bone, thyme, salt, pepper, and 6 cups water. For unsoaked beans, see recipe notes for adjusted cook times.
Bring to a boil, reduce heat, and simmer covered for 2 hours (soaked beans) or 6 hours (unsoaked beans), adding water as needed to keep beans covered.
During the last hour, add carrots and cook until tender, stirring occasionally.
Proceed with step #5 of the crockpot instructions.

Recipe Notes

Bean Variety: Navy beans are recommended for their size and quick cooking time, but cannellini, great northern, or small white beans are also suitable.
Liquid: Water is used as the ham bone provides rich flavor. Chicken or turkey broth can be substituted if preferred.
Adding Ham: For a meatier soup, add extra ham, such as deli ham or ham steak, during cooking.
Cooking Time: Bean age can affect cooking time. Allow extra time, especially on low in a slow cooker. If beans are not soft after the initial cook time, switch to HIGH and monitor for desired tenderness.

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