Old Fashioned Ham and Bean Soup

5 from 1 vote

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Soup

Cuisine: American

Servings:

Calories: 96kcal

Author: Jami Powell

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.

Video

Notes

Cooking Notes:

Keep the pot partially covered to maintain a steady simmer without losing too much liquid. Stir occasionally so the vegetables cook evenly from top to bottom.

Tips for Best Results:

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.

How to Know It’s Ready:

The soup is ready when the ham easily pulls apart, the beans are warmed through, and the kale has softened slightly while keeping its color.

Nutrition