Easy Ham and Bean Soup that’s so full of flavor, you can’t stop at just one bowl. This soup is made in an Instant Pot with leftover ham, navy beans, and a simple combination of veggies and spices. The best part about this soup is how ham infuses the whole soup with its delicious flavors.
HAM AND BEAN SOUP
It’s amazing that such a simple soup can have such amazing flavors. Most of the flavors here comes from the best part, the ham. Using leftover ham in this bean soup actually infuses the soup with the flavors of the ham.
So if you glazed a ham for a holiday dinner, make this ham and bean soup with the leftovers. Whatever flavors you baked on the ham will transfer into the soup beautifully.
The main reason for the ham infusing so much flavor into the soup, is because it was cooked in an Instant Pot. Pressure cooking is a great method for infusing a lot of flavor into the dishes.
Besides infusing a lot of flavor into the soup, making it in the Instant Pot will speed up the process. The whole soup will take you less than an hour to make. I’m still amazed that you can get tender, soft beans by pressure cooking it for just about 30 minutes.
If you cooked ham on bone for the holidays, you can throw in the bone as well. Cut the meat off the bone and add the bone into the pot while sauteing the veggies. Then, simply die the meat that has been cut off the bone and add it to the soup as well. This bean soup will be amazing with or without the bone. This will just be a good way to utilize the bone instead of just tossing it away.
HOW TO MAKE HAM AND BEAN SOUP IN INSTANT POT
Start by preparing all your veggies and ham. Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
Set Instant Pot to saute and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
Press garlic and add it to the pot. Saute until fragrant.
Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.
Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
HOW TO MAKE HAM AND BEAN SOUP IN A SLOW COOKER
You can easily convert this recipe to a slow cooker by sauteing vegetables and ham on stovetop first and then transferring it into a slow cooker.
Preheat a medium pot over medium heat and add oil, onions, celery, and carrots and saute until veggies soften and start to golden. Press in garlic and saute until fragrant. Add diced ham, stir, and saute for a couple of minutes.
Transfer it all into a slow cooker. (Add ham bone if using.)
Add beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. Close the lid and set it to cook on LOW for 8-10 hours (until beans are tender).
HOW TO FREEZE HAM AND BEAN SOUP
When freezing any food, it’s important to cool it to room temperature as quickly as possible before freezing. Cooling it quickly and freezing it will extend its shelf life by giving less time for bacteria to grow.
To cool the soup, place the pot with soup into a larger container filled with ice and let it cool, stirring occasionally.
Once soup is cooled to room temperature, portion it into freezer zip-lock bags. Get the air out and seal. Label and date each bag and lay them flat on a cutting board. Place it in the freezer.
It’s easier to freeze soup in freezer bags because flat bags of frozen soup can be stacked easily. This will save you a lot of room.
Defrost ham and bean soup overnight, in the refrigerator.
SOME MORE SOUP RECIPES YOU WILL LOVE
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Ham and Bean Soup
Ingredients
- 2 tbsp canola oil
- 1 medium yellow onion
- 2 long celery ribs
- 2 medium carrots
- 4 cloves of garlic
- 1 1/2 cups diced ham use leftover holiday ham is available
- 1 lb dried navy beans
- 8 cups chicken broth
- 1 large bay leaf
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes
- salt
- ham bone from leftover whole cooked ham OPTIONAL
Instructions
- Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain.
- Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
- Press garlic and add it to the pot. Saute until fragrant.
- Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt.
- Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
- Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
- NOTE: don't forget to discard the bay leaf and ham bone if using.
Video
Notes
Nutrition
Hilda says
Does this freeze ok?
Char says
After 50 minutes, beans were not done. The broth is amazing, but the cook time definitely needs to be more. Set again for another 20 minutes, but I think 90 minutes would be better. I mean, the beans were still almost hard after 45 minutes.
John Wong says
My beans were perfect after 50 minutes cook time with about 20 minutes natural release. Checked them at 30 but still not done. I like the beans super soft so that their starch help to thicken the broth slightly. Didn’t have the ham bone so rendered down 2 slices of bacon first and sautéed the rest in the bacon fat. Really delicious
Chelsea says
We love eating Ham and bean soup. This year I used your recipe and my family all said this was hands down the best ham and bean soup I’ve ever made and I make it 2 or 3 times a year. Thank you!
LyubaB says
Wow! What a compliment! I am so glad you and your family liked it!
William D Kash says
Just made it today. Fantastic!!
LyubaB says
I am so glad you liked it, William!
Roger says
I added Italian sausage to the recipe, because I had some the needed to be used or….anyway it was Delicious!!! I made enough for a couple days and am excited to see how the flavors meld and make for an even more flavorful soup? I will definitely be making this again!!
LyubaB says
I bet that was tasty! I’m glad you liked it!
Jen says
Flavor was good but the beans were still crunchy after 33 minutes and 10 minutes slow release. Had to repressurize and add more time.
Nancy says
Can this be cooked in a slow cooker? Would love to try it. Don’t have an instant pot!
LyubaB says
Hi Nacy,
Yes, you can make this in the slow cooker I go over how in the post and I will copy and paste it in this comment as well.
HOW TO MAKE HAM AND BEAN SOUP IN A SLOW COOKER
You can easily convert this recipe to a slow cooker by sauteing vegetables and ham on stovetop first and then transferring it into a slow cooker.
Preheat a medium pot over medium heat and add oil, onions, celery, and carrots and saute until veggies soften and start to golden. Press in garlic and saute until fragrant. Add diced ham, stir, and saute for a couple of minutes.
Transfer it all into a slow cooker. (Add ham bone if using.)
Add beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. Close the lid and set it to cook on LOW for 8-10 hours (until beans are tender).
Julie says
Perfect soup on a cold night.
Very good!
The best ham & bean soup we’ve ever enjoyed!
Saving this recipe!
LyubaB says
Wow! I am so happy you liked the soup so much! Thank you for stopping by to let me know! 🙂
Amanda T. says
I had to cook it for 50 minutes and let it NPR for about 12 minutes which cut it a little close for me. I was making this before I went to work but I had just enough time. It’s delicious though! I cant wait to come home later to a nice comforting bowl of soup! I didn’t have any ham but had pancetta that I cooked on the stove while the soup was pressure cooking.
LyubaB says
I hope you like it, Amanda!
Wanda says
Absolutely delicious! Mine was cooked to perfection with 30 min cook time and 30 min slow release. Paired with a great pan of cornbread! My husband loved it! Will definitely make it again!
I never leave a review so you know I really liked this dish!
LyubaB says
Thank you for taking the time to let me know, Wanda! I am so happy you liked the recipe! 🙂
Kat W says
So easy and absolutely delicious 😋 I only had a ham steak, but it worked perfect in this recipe. I’m definitely going to make this again
LyubaB says
Glad you liked it, Kat!
Lori Piccinini says
I want to try this tonight with our easter ham I am confused however as if I need to soak the dry 1 lb of navy beans for 8 hrs or overnight before ? or if you buy canned? I have also had issues making pork and beans in large portions for a work event in the past and the beans never softened that were dried from a pressure cooker recipe. Please advise!
LyubaB says
I don’t presoak with the pressure cooker because I don’t notice a difference. You can still soak them overnight though if you want.
Rita says
Wonderful soup!!! I did 33 minutes pressure and 25 minutes slow release. The beans were absolutely perfect! I’m new to the instant pot and this recipe will definitely be made again! Thank you ❤️
LyubaB says
You are so welcome, Rita! I am so glad you liked the soup!