Old Fashioned Ham and Bean Soup with Kale is a comforting stovetop meal with easy prep, minimal ingredients, and family-friendly warmth in every bowl. This simple soup recipe brings together tender northern beans, leftover ham, and a rich simmered broth for a cozy, satisfying dish that fits weeknight cooking or make-ahead meals.
For more comforting dinner ideas, try our new Instant Pot Ham and Beans Recipe or our Italian White Bean Soup with Guanciale.
Old Fashioned Ham and Bean Soup Recipe at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 1 hour 30 minutes
- 👥 Servings: 6-8
- 🔥 Cook Method: Dutch Oven (Stovetop)
- 🍽️ Cuisine (or General Category): Classic American Soup
- 👩🍳 Pair With: Buttermilk Cornbread or Cheddar and Chive Drop Biscuits and a simple green salad
- ⭐ Difficulty Level: Easy
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We rely on this family recipe whenever leftover ham is in the fridge. Serve it with crusty bread to soak up every bit. ~Jami
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Why We Love This Recipe
- Leftover Ham: Perfect for using leftover ham without extra fuss. We also enjoy le
- Easy Weeknights: Canned beans make it weeknight-friendly with no soaking needed. Just like this White Chicken Chili Recipe!
- Fresh Greens: Kale adds color and nutrients while keeping the soup comforting and classic.
- Family Value: Budget-friendly, feeds a crowd, and reheats beautifully.
Key Ingredients
A cozy, straightforward list of ingredients that keep this soup classic with a fresh twist.
- Ham Bone or Smoked Hocks: Adds natural richness and smokiness as they simmer.
- Ham Scraps: We like using 1-2 cups of leftover ham for extra meatiness.
- Bacon: Renders enough fat to sauté the vegetables while adding a savory base.
- Carrots, Celery, and Onion: Gives the soup its aromatic backbone.
- Garlic: Adds depth but stays gentle after simmering.
- Thyme: A classic herb that complements ham beautifully.
- Bay leaves: Infuse mild herbal warmth as the soup cooks.
- Unsalted Chicken Broth: Lets you control saltiness since ham provides plenty.
- Northern Beans: Canned beans stay creamy and hold their shape.
- Fresh Kale: Stirred in at the end to keep it tender and bright.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Ham: Substitute with smoked turkey wings for a lighter version.
- Kale: Use spinach or Swiss chard for a softer green.
- Beans: Swap with navy beans, cannellini beans, or a mixed bean blend.
- Slow Cooker Version: Sauté aromatics first, then transfer and cook on low 6-7 hours.
- Texture: Mash some of the beans for a thicker soup.
How To Make Old-Fashioned Ham and Bean Soup with Kale
STEP ONE: Prepare the Flavor Base
Cook the bacon in a Dutch oven until softened and releasing fat.
Add onion, carrots, and celery and cook until glossy. Stir in garlic during the final minute.
STEP TWO: Prepare the Simmer Base
Nestle the ham bone or hocks into the pot.
Add thyme, pepper, and bay leaves. Pour in unsalted broth and bring to a gentle boil before reducing to a simmer.
STEP THREE: Prepare the Broth
Simmer covered for 45-60 minutes, turning the ham bone to extract all the richness.
Remove the bone, pull off meat, chop it, and return it to the pot.
STEP FOUR: Prepare the Finish
Stir in northern beans and simmer 15-20 minutes. Fold in kale until just wilted. Taste and adjust salt as needed.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use unsalted broth so the ham doesn't oversalt the soup.
✔️ DO Add canned beans later to keep them intact.
❌ DO NOT Overcook the kale. Add it right at the end.
Storage
Store leftover ham and white bean soup in airtight containers for up to 4 days. The soup freezes well for up to 3 months. Be sure to cool fully before freezing. Reheat on the stovetop over low heat or microwave in short intervals, adding a splash of broth if needed.
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Old Fashioned Ham and Bean Soup FAQs
Old fashioned ham and bean soup is made from white beans, a ham bone or hocks, onions, carrots, celery, garlic, thyme, bay leaves, pepper, and broth. These simple ingredients simmer together until the beans are tender and the broth becomes rich and hearty.
Yes, a ham bone adds deep savory flavor, and leftover ham provides extra meatiness. Simmering both together builds the classic "old fashioned" broth this soup is known for.
Yes. As the beans simmer, they release starch that naturally thickens the broth. If you want it thinner, add a splash of broth or water while reheating. For a thicker texutre, mash a small partion of the beans.
Yes, this soup works well in a slow cooker. Sauté the vegetables first, then cook on low for 6-7 hours with the ham bone. Add kale during the last 15 minutes so it stays tender.
Northern beans and navy beans are the most common choices. They hold their shape, absorb flavor well, and match the traditional texture of old fashioned ham and bean soup.
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📖 Recipe
Old Fashioned Ham and Bean Soup
Equipment
- Dutch oven (7 quart)
- Cutting board
- Chef's Knife
- Wooden spoon
- Measuring cups and spoons
- Tongs
Ingredients
- 1 ham bone with about 1-2 cups leftover ham scraps (or a smoked ham hock)
- 4 slices bacon diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery ribs diced
- 3 to 4 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 2 bay leaves
- 7 to 8 cups unsalted chicken broth plus more if needed
- 3 15 ounce cans northern beans, drained and rinsed 15 oz each northern beans, drained and rinsed
- 2 cups chopped fresh kale (optional) packed
- salt to taste added at the end
Instructions
- Set your Dutch oven over medium heat. Cook the bacon until it softens and releases its fat. Add the onion, carrot, and celery. Cook 5-6 minutes until the vegetables begin to soften. Stir in the garlic during the final minute.
- Nestle the ham bone (or hocks) into the pot. Add the thyme, black pepper, and bay leaves. Pour in 7-8 cups unsalted chicken broth, ensuring it comes up around the bone. Bring to a gentle boil, then reduce to a simmer.
- Cover and simmer for 45-60 minutes, turning the bone once or twice to draw out maximum flavor.
- Remove the ham bone and bay leaves. Chop any remaining meat from the bone and return it to the pot. Add the northern beans and let the soup simmer for another 15-20 minutes.
- Fold in the kale right before serving. Allow it to wilt for 3-5 minutes. Taste and season with salt if needed.
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Notes
- Sauté for Structure: Cook the aromatics long enough for the edges to soften.
- Protect the Beans: Add canned beans later so they stay whole and don't break down.
- Finish the Greens Last: Fold the kale in at the very end to keep it vibrant.
- Control the Heat: Maintain a low simmer so the ham doesn't toughen and the broth doesn't reduce too quickly.
Jami Powell says
We love making this soup with our leftover ham from Thanksgiving. So good!