I love ending up with a hearty ham and bean soup that’s filling enough for dinner and shelf-stable enough to stash in the pantry. One batch gives me a rich, satisfying meal now and jars ready for later.

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I’m ridiculously into this ham and bean soup because it eats like a full meal, not a sad little starter. The beans turn thick and creamy, the ham bone brings that salty, smoky backbone I crave, and every spoonful has serious body.

But what really gets me is having jars tucked in my pantry for busy days when I want something hearty without fuss. And yes, I will absolutely stand at the counter sneaking extra bites before it ever hits a bowl.

Big flavor. Stick-to-my-ribs texture.

This is the kind of soup I keep coming back to, season after season.

Ingredients

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Navy or great northern beans turn creamy and make the soup actually filling.
Ham bone or hock brings that smoky, old-school flavor you can’t fake.
Diced ham adds meaty bites, so every spoonful feels worth it.
Onion gives a cozy base flavor.
Basically, it starts the whole thing right.
Carrots add a little sweetness and color, because beige soup needs help.
Celery brings a soft, savory crunch in the background.
Garlic makes it smell amazing and keeps the flavor from tasting flat.
Broth adds body, saltiness, and that slow-cooked vibe.
Tomatoes add brightness, if you like a little tang.
Bay leaves and thyme make it taste like grandma knew what she was doing.
Potatoes make it extra hearty.
Plus, they stretch the pot nicely.

Ingredient Quantities

1 pound dried navy beans or great northern beans, rinsed and sorted

2 to 3 pounds ham bone and/or ham hock with some meat attached

2 cups diced cooked ham

1 large yellow onion, chopped (about 1 1/2 cups)

2 medium carrots, peeled and diced (about 1 cup)

2 celery stalks, diced (about 1 cup)

3 garlic cloves, minced

6 to 8 cups low sodium chicken broth or ham broth

2 cups water, additional as needed

1 (14.5 ounce) can diced tomatoes, undrained (optional)

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley

1 to 2 teaspoons kosher salt, to taste

1 teaspoon freshly ground black pepper

2 tablespoons olive oil or vegetable oil

2 medium russet or Yukon Gold potatoes, peeled and diced (optional)

How to Make this

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1. Rinse and sort 1 pound dried navy or great northern beans; soak overnight in cold water or use quick soak by covering with water, bringing to a boil 2 minutes, then removing from heat and letting sit 1 hour; drain and rinse.

2. In a large stockpot, heat 2 tablespoons olive or vegetable oil over medium heat; add 1 large chopped yellow onion, 2 diced carrots, 2 diced celery stalks and 3 minced garlic cloves; cook 5 to 7 minutes until softened.

3. Add the soaked beans, 2 to 3 pounds ham bone and/or ham hock with some meat attached, 2 cups diced cooked ham, 6 to 8 cups low sodium chicken or ham broth, 2 cups water, 1 1
4.5 ounce can diced tomatoes with juices if using, 2 bay leaves, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon dried parsley (or 1 tablespoon fresh), 1 teaspoon freshly ground black pepper and 1 to 2 teaspoons kosher salt to taste.

4. Bring to a boil, then reduce heat to low, partially cover and simmer gently for 1 1/2 to 2 hours until beans are tender and meat is falling off the bone; add 2 medium diced potatoes if using in the last 30 to 40 minutes of cooking so they do not overcook.

5. Remove ham bone and/or hock; pick off and chop any meat, discarding fat and bone, then return chopped ham to the pot; discard bay leaves and taste, adjusting salt and pepper as needed.

6. If you prefer a thicker soup, mash a cup of the beans against the side of the pot or puree 2 cups of soup and stir back in to thicken; keep soup hot while you prepare jars for canning.

7. Sterilize canning jars and lids, keep jars hot until ready, and prepare a pressure canner with recommended water level; ladle hot soup into jars leaving 1 inch headspace, remove air bubbles, wipe rims clean, place lids and screw bands fingertip tight.

8. Process jars in a pressure canner according to USDA guidelines: pints process 75 minutes and quarts process 90 minutes at 10 to 11 psi for elevations up to 1,000 feet; increase pressure according to your altitude per your pressure canner instructions.

9. After processing, turn off heat and let canner cool until pressure returns to zero before opening; remove jars and place upright on a towel, undisturbed for 12 to 24 hours to cool and seal.

10. Check seals, wipe jars, label with contents and date, store in a cool dark pantry for up to one year; refrigerate after opening and consume within 3 to 4 days.

Equipment Needed

1. Large stockpot (8 to 12 quarts)
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Ladle and a long-handled slotted spoon
6. Colander or fine mesh strainer
7. Measuring cups and spoons
8. Potato masher or immersion blender
9. Canning jars with lids and screw bands
10. Pressure canner with jar lifter and funnel

FAQ

Do I need to cook the beans and ham completely before canning? Yes. Fully cook the dried beans and simmer the ham and ham bone so beans are tender and meat is cooked through before filling jars. Partially cooked ingredients can alter texture and safety during processing.

Can I use the tomato option and still safely can this soup? Yes. Even with tomatoes the soup is a low acid food and must be pressure canned rather than water bath canned.

What jars, headspace and processing times should I use? Use clean pint or quart jars. Leave 1 inch headspace. Process pints for 75 minutes and quarts for 90 minutes in a pressure canner at the pressure required for your canner type and altitude. Consult your pressure canner manual or the USDA canning guide for the exact pressure adjustment for your elevation.

How should I handle salt and seasonings for canning? Reduce salt slightly before canning because flavors can intensify in storage. Always taste and adjust salt and pepper when reheating a jar, adding up to the recipe amount if needed.

How long will canned ham and bean soup keep and how do I store it? Properly processed and sealed jars stored in a cool dark place will keep best quality for about 12 months. After opening refrigerate and use within 3 to 4 days.

How do I reheat canned soup and what should I do if a jar looks wrong? Reheat in a pot over medium heat and bring to a full, rolling boil for at least 10 minutes before serving to ensure even heating. If a jar does not seal, shows foaming, an off odor, or bulging lid do not taste it. Dispose of the contents safely.

Ham And Bean Soup (and How To CAN It!) Recipe Substitutions and Variations

Dried navy or great northern beans: substitute cannellini beans, pinto beans, or small white kidney beans; if using larger beans like cannellini, shorten cooking time slightly.
Ham bone or ham hock: substitute smoked turkey necks, smoked pork shoulder, or leftover diced smoked ham with a cup of chicken broth added for depth.
Yellow onion: substitute sweet onion, white onion, or 1/2 cup leek (white and light green parts) for a milder, sweeter flavor.
Russet or Yukon Gold potatoes: substitute red potatoes, sweet potatoes for a sweeter note, or omit and add an extra cup of diced carrots or barley for body.

Pro Tips

1. Sauté the onion, carrot and celery until they are deeply softened and starting to brown. That little extra caramelization adds a warm, savory backbone to the soup that you will notice in every spoonful.

2. Hold off on most of the salt until the beans are tender and you have removed the ham bone. Curing salt in ham can make the pot salty and adding salt too early can slow bean softening. Taste and adjust at the end.

3. If you want a creamier, more velvety texture, scoop out and mash about a cup of the cooked beans or puree 2 cups of the finished soup and stir it back in. It thickens the broth without needing flour or cream.

4. Skim off excess fat after removing the ham bone, then shred the meat finely before returning it to the pot. Smaller pieces spread flavor through the soup and remove any greasy mouthfeel.

5. For safe, consistent home canning, use a pressure canner and follow tested USDA processing times and your canner manufacturer recommendations for altitude. Make sure jars, lids and rims are spotless, maintain one inch headspace, and let jars sit undisturbed until fully cooled so you get reliable seals.

Ham And Bean Soup (and How To CAN It!) Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

449

kcal

Equipment: 1. Large stockpot (8 to 12 quarts)
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Ladle and a long-handled slotted spoon
6. Colander or fine mesh strainer
7. Measuring cups and spoons
8. Potato masher or immersion blender
9. Canning jars with lids and screw bands
10. Pressure canner with jar lifter and funnel

Ingredients

1 pound dried navy beans or great northern beans, rinsed and sorted
2 to 3 pounds ham bone and/or ham hock with some meat attached
2 cups diced cooked ham
1 large yellow onion, chopped (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 celery stalks, diced (about 1 cup)
3 garlic cloves, minced
6 to 8 cups low sodium chicken broth or ham broth
2 cups water, additional as needed
1 (14.5 ounce) can diced tomatoes, undrained (optional)
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
1 to 2 teaspoons kosher salt, to taste
1 teaspoon freshly ground black pepper
2 tablespoons olive oil or vegetable oil
2 medium russet or Yukon Gold potatoes, peeled and diced (optional)

Directions

Rinse and sort 1 pound dried navy or great northern beans; soak overnight in cold water or use quick soak by covering with water, bringing to a boil 2 minutes, then removing from heat and letting sit 1 hour; drain and rinse.
In a large stockpot, heat 2 tablespoons olive or vegetable oil over medium heat; add 1 large chopped yellow onion, 2 diced carrots, 2 diced celery stalks and 3 minced garlic cloves; cook 5 to 7 minutes until softened.
Add the soaked beans, 2 to 3 pounds ham bone and/or ham hock with some meat attached, 2 cups diced cooked ham, 6 to 8 cups low sodium chicken or ham broth, 2 cups water, 1 1
5 ounce can diced tomatoes with juices if using, 2 bay leaves, 1 teaspoon dried thyme (or 1 tablespoon fresh), 1 teaspoon dried parsley (or 1 tablespoon fresh), 1 teaspoon freshly ground black pepper and 1 to 2 teaspoons kosher salt to taste.
Bring to a boil, then reduce heat to low, partially cover and simmer gently for 1 1/2 to 2 hours until beans are tender and meat is falling off the bone; add 2 medium diced potatoes if using in the last 30 to 40 minutes of cooking so they do not overcook.
Remove ham bone and/or hock; pick off and chop any meat, discarding fat and bone, then return chopped ham to the pot; discard bay leaves and taste, adjusting salt and pepper as needed.
If you prefer a thicker soup, mash a cup of the beans against the side of the pot or puree 2 cups of soup and stir back in to thicken; keep soup hot while you prepare jars for canning.
Sterilize canning jars and lids, keep jars hot until ready, and prepare a pressure canner with recommended water level; ladle hot soup into jars leaving 1 inch headspace, remove air bubbles, wipe rims clean, place lids and screw bands fingertip tight.
Process jars in a pressure canner according to USDA guidelines: pints process 75 minutes and quarts process 90 minutes at 10 to 11 psi for elevations up to 1,000 feet; increase pressure according to your altitude per your pressure canner instructions.
After processing, turn off heat and let canner cool until pressure returns to zero before opening; remove jars and place upright on a towel, undisturbed for 12 to 24 hours to cool and seal.
Check seals, wipe jars, label with contents and date, store in a cool dark pantry for up to one year; refrigerate after opening and consume within 3 to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.