Ham and Bean Soup with Garden Herbs

Name: Ham and Bean Soup with Garden Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 lb dried white beans (such as cannellini or Great Northern); 1 medium onion, diced; 2 cloves garlic, minced; 2 cups diced ham; 4 cups chicken broth; 2 cups water; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Food | Homestyle Cooking

I absolutely love making Ham and Bean Soup with Garden Herbs on chilly days. It’s the perfect comfort food that warms me from the inside out. The combination of tender beans, savory ham, and fresh herbs creates a dish that is both hearty and nutritious. Plus, I love how this recipe allows me to use whatever herbs I have on hand from my garden. In just under an hour, I can enjoy a bowl full of flavor that’s not only satisfying but also brings a sense of home and hospitality to my dining table.

Created by

The Chefkennethcooks Team

Last updated on 2026-03-21T16:10:16.785Z

When developing my Ham and Bean Soup, I wanted to incorporate fresh garden herbs for an aromatic twist. I experimented with thyme and rosemary, which complement the ham beautifully and enhance the overall taste. After adding these herbs, the soup not only smelled amazing while cooking but also offered an earthy richness that took it to another level.

Another tip I found helpful is soaking the beans beforehand, as it significantly reduces the cooking time and improves the texture. I love how every bite is a perfect blend of savory and herbal flavors, making it an absolute favorite in our household during the colder months!

Why You Will Love This Recipe

Rich, savory broth filled with tender beans and diced ham
Fresh garden herbs add a fragrant, wholesome touch
Easy to prepare and perfect for meal prepping or a family dinner

The Importance of Soaking Beans

Soaking dried beans is a crucial step in this recipe, as it not only reduces the cooking time significantly but also enhances the beans' digestibility. By soaking for at least 8 hours or overnight, you’ll help the beans hydrate, leading to a creamier texture in the finished soup. If you're short on time, a quick soak method involves boiling the beans for 2 minutes, then letting them sit covered for one hour before draining and rinsing them.

Choosing the right type of beans can also affect the overall flavor and texture of the soup. Cannellini beans will provide a buttery consistency, while Great Northern beans offer a slightly firmer bite. Both options work beautifully in this recipe. Just be sure to check for any debris or stones while rinsing, as you want only the pure beans to make it into your soup.

Customizing Your Soup

One of the best aspects of this Ham and Bean Soup is its adaptability. You can easily swap in any leftover meat, like a smoked turkey or sausage, if you don’t have ham on hand. Just adjust the salt accordingly, as smoked meats can be saltier. Similarly, fresh herbs like basil, thyme, or even cilantro can substitute for rosemary and thyme, allowing you to tailor the flavors to your liking.

If you wish to lighten the dish or make it vegetarian, omit the ham and replace the chicken broth with vegetable stock. You might also consider adding diced carrots and celery when sautéing the onions and garlic for a more robust vegetable profile. This versatility not only keeps meal prep exciting but also ensures that you're using what's available in your pantry or garden.

Ingredients

Gather these ingredients to create a delicious Ham and Bean Soup.

Ingredients

1 lb dried white beans (such as cannellini or Great Northern)
1 medium onion, diced
2 cloves garlic, minced
2 cups diced ham
4 cups chicken broth
2 cups water
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

These ingredients will help you craft a flavorful soup that is packed with nutrition.

Instructions

Follow these steps to make a hearty Ham and Bean Soup with Garden Herbs.

Soak the Beans

Rinse the dried beans under cold water, then soak them in a large pot of water overnight or for at least 8 hours.

Sauté Aromatics

In a large pot, heat a little olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Combine Ingredients

Add the soaked beans, diced ham, chicken broth, water, thyme, and rosemary to the pot. Bring to a boil.

Simmer

Reduce heat to low, cover, and let the soup simmer for 45 minutes, or until the beans are tender.

Season and Serve

Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!

This method produces a comforting and hearty soup perfect for any occasion.

Pro Tips

For an extra depth of flavor, consider adding a bay leaf during the simmering stage. Just remember to remove it before serving.

Storage and Reheating Tips

This soup stores exceptionally well for up to 5 days in the refrigerator. Simply transfer leftovers to an airtight container once cooled. Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if it thickens too much. Alternatively, you can use the microwave in short bursts, stirring in between to ensure even heating.

For longer storage, consider freezing your soup. Ladle cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can last for up to 3 months in the freezer. When you're ready to enjoy it, let it thaw in the refrigerator overnight before reheating on the stove for best results.

Serving Suggestions

Serve your Ham and Bean Soup with a slice of crusty bread or a warm baguette for a complete meal. A light side salad can also brighten the plate and balance the richness of the soup. Drizzling a touch of olive oil or balsamic vinegar over the salad adds a nice flavor contrast.

For a more gourmet experience, consider topping each bowl with a dollop of sour cream or Greek yogurt. This adds creaminess and a tangy note that complements the savory elements of the soup beautifully. Don't forget to sprinkle a few extra fresh herbs on top for added color and flavor!

Questions About Recipes

→ Can I use canned beans instead of dried beans?

Yes, you can use canned beans. Just add them in the last 15 minutes of cooking to prevent them from getting mushy.

→ How long can I store the soup?

The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

→ What other herbs can I use?

You can experiment with herbs like basil, oregano, or even a sprinkle of dill for different flavor profiles.

→ Can I make this recipe vegetarian?

Absolutely! Just omit the ham and use vegetable broth instead of chicken broth.