This Dutch Oven Ham and Bean Soup is one of those family recipes that you always have on hand! This classic recipe is simple, satisfying, and full of so many delicious things like tender carrots, flavorful garlic, and hearty ham and beans.
This isn't just any soup; it's a wonderfully smoky, savory, and satisfying meal that tastes even better the next day. It's the perfect way to use that leftover ham bone (a secret flavor weapon!), turning simple ingredients into a rich, deep flavored bowl of goodness. Grab your Dutch oven, and let's get cozy!
When the weather gets cold, I love warming myself up with a tasty soup, and this ham and bean soup recipe is one of my favorite go-tos. It comes together with just a handful of ingredients, involves minimal preparation and cleanup, and it’s customizable, so you can easily sneak in your veggies!
Why My Recipe
- Deep, Rich Flavor: The use of a ham bone is essential! As the soup simmers, the bone releases incredible smoke and saltiness, creating a broth that is complex and irresistible.
- Hands-Off Cooking: After a quick 15 minutes of chopping, the soup simmers beautifully in your Dutch oven, giving you 45 minutes back for cozy relaxation.
- Wholesome and Hearty: Filled with protein-packed white beans and tender vegetables like carrots and onion, this soup is a complete and satisfying meal.
David
What is Dutch Oven Ham and Bean Soup?
Dutch oven ham and bean soup is a delightful combination of smokey ham, hearty beans, tender vegetables, and the perfect blend of herbs and spices. In this recipe, onions, carrots, and garlic are sautéed in a Dutch oven before adding in the ham, beans, spices, and stock. It’s then simmered together, creating a dish that’s big on flavor and absolutely drool-worthy!
Ingredient Notes
- Olive oil: Starts the sauté so onion and carrots soften and sweeten, building a flavorful base before liquid ever hits the pot.
- Yellow onion (diced): Savory backbone; dice small so it melts into the broth rather than staying chunky.
- Carrots (peeled, diced): A little natural sweetness to balance smoky ham and savory spices; cut evenly so they cook through in the simmer time.
- Ham bone: The flavor engine. Adds smokiness, collagen, and little ham shreds as it simmers. No bone? Use a smoked ham hock or stir in chopped cooked ham and a splash of liquid smoke.
- Stock (chicken or beef): Nine cups give you a brothy, scoopable soup; chicken reads lighter, beef adds deeper savor. Choose low-sodium if you want full control of seasoning.
- Bay leaves: Subtle herbal lift that keeps the soup from tasting flat after a long simmer.
- Thyme: Earthy, classic with beans and ham; dried works beautifully in long cooks.
- Paprika: Gentle warmth and color that round out the pot—use smoked paprika if you want extra campfire notes.
- White beans (canned, drained and rinsed): Creamy body and plant protein; navy, great northern, or cannellini all play nicely.
Can I Make Ham and Bean Soup in the Crockpot?
This Dutch oven recipe can easily be made in the Crockpot if you want to set it and forget it! To make this fantastic soup in the slow cooker, saute the vegetables and garlic in olive oil in a pan. Once sauteed and softened, transfer them to a slow cooker with the rest of the ingredients. Cook on low for 4 to 6 hours or high for 2 to 3 hours and enjoy!
Storage, Make-Ahead, and Reheat
Fridge: Airtight 3–4 days; flavor improves by Day 2.
Freeze: Up to 3 months. Cool completely, leave a little headspace, and thaw overnight.
Reheat: Gently on the stovetop, thinning with a splash of stock or water if it thickens in the fridge.
Tips for Making Dutch Oven Ham and Bean Soup
- The Ham Bone Power-Up: Don't have a ham bone? You can substitute with a smoked ham hock or 1 cup of diced cooked ham. However, the bone truly provides the deepest flavor, so save it after your holiday dinner!
- Salt Control: Ham and ham bones can be quite salty. To better manage the sodium, use a low-sodium chicken or beef broth. You can always add more salt at the end, but you can't take it away!
- Why Canned Beans? Using canned, pre-cooked beans (and rinsing them!) saves hours of soaking and boiling. It's the secret to making this recipe so fast! You're nurturing your time management!
- Flavor Boost the Next Day: This soup is one of those meals that tastes even better the next day. As it sits, the flavors deepen and meld. Make a double batch and enjoy leftovers!
Recommended
Instant Pot Corn Soup
Instant Pot Southwest Chicken Soup
Instant Pot Lentil Soup
Substitutions
- Beans: You can also use dry beans in this recipe. Be sure to soak them for 6 to 8 hours before adding them to the pot.
- Spice: Try adding spice to this dish by adding cayenne pepper to the soup in Step 3.
- Vegetables: This soup is a great way to eat more veggies! Potatoes are delicious in this recipe and can be cubed and cooked in the broth. Spinach and kale are also great additions to this soup. You can add them shortly before serving and they will wilt in the heat of the soup.
More Hearty Recipes You’ll Enjoy
If you enjoyed this satisfying Dutch oven ham and bean soup, try these other hearty recipes!
Cowboy Crockpot Potatoes
Crockpot Red Beans and Rice
Slow Cooker Chicken Pot Pie
Instant Pot Lasagna Soup
Ground Beef Stroganoff
Dutch Oven Ham and Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 carrots peeled and diced
- 2 garlic cloves minced
- 1 ham bone
- 9 cups chicken OR beef stock
- 2 bay leaves
- ½ teaspoon thyme
- ½ teaspoon paprika
- 3 cans white beans drained and rinsed
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Cook the onion and carrot for 4-5 minutes, stirring occasionally, until soft. Add garlic and cook for an additional 30 seconds.
- Then add the ham bone, thyme, paprika, and bay leaves.
- Add stock and beans to the Dutch oven.
- Cover and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Remove the ham bone and strip any remaining ham off it. Add this ham back into the Dutch oven.
- Serve with toppings of your choice.
Notes
- If you want more control over this recipe's salt content, use low-sodium broth.
- As it sits, the flavors mix even more, making this soup so delicious the next day!
Recipe FAQs
No ham bone—what can I use?
Use a smoked ham hock or stir in 1–2 cups chopped cooked ham. A small splash of liquid smoke can help mimic bone-in depth.
Can I use dry beans instead of canned?
Yes. Cook 1½–2 cups dry white beans separately until tender, then add to the soup and simmer 10 minutes to marry flavors.
How do I make it thicker?
Mash some beans in the pot or simmer uncovered for a few extra minutes. For ultra-creamy, blend a cup of soup and stir it back in.
I made this recipe, in my new Le Creuset Dutch Oven, on New Year’s Day. It’s so flavorful! I made only one small change, as my husband doesn’t like onions. Instead, I added two more carrots and our remaining ham. I also used only 8 cups of no sodium chicken broth, because I didn’t want to open a third 32 ounce container for one cup. This recipe is a new favorite! Bon Appetit!
So happy you enjoyed it, Shelby! I love it when can easily personalize a recipe for your own! Thank you so much for visiting and trying out my Dutch Oven ham and bean soup!