Ham and Bean Soup 

Prep Time: 15 minutes | Cook Time: 105 minutes



  • 1 leftover ham bone, meat removed
  • 6-10 cups water
  • 1 medium onion, diced (Check out our handy how-to video)
  • 2-3 medium carrots, diced
  • 2 medium russet potatoes, diced
  • 2-3 ribs celery, diced
  • 15 oz white beans (We like cannellini)
  • 1 1/2 cup ham, diced
  • 3 cloves garlic, minced
  • 3 sprigs thyme, fresh (Or sub for 1/2 tsp dried)
  • 3 sprigs oregano, fresh (Or sub for 1/2 tsp dried)
  • Salt and pepper, to taste


Place hambone in large pot and cover with water, but leave room for the water to boil. Bring to a boil, then reduce to a simmer and let cook for 1 hour. Remove and discard bone when done. Reserve broth.

Heat 2 tbs olive oil or butter in a large pot over medium. Add onion, carrots, potatoes, and a pinch of salt. Stirring occasionally, cook until onions have become translucent, about 3-5 minutes.

Add celery, beans, ham, garlic, thyme, and oregano. Stir and let cook about 1 minute.

Pour in ham broth, leaving enough room to boil. Supplement with water or store bought broth if necessary. Bring to a boil, then lower to a simmer and cook until potatoes are tender, or about 30 minutes.


Want to make this recipe even easier? Skip the sautéing and toss everything in the slow cooker on low 7-8 hours or high 4-5 hours.