Do I have to soak the beans?

No, but soaking speeds up cooking and helps them cook more evenly. If you skip soaking, plan for a longer simmer and keep the lid on.

Can I make Ham and Bean Soup dairy-free?

Absolutely. The beans thicken the broth naturally. Use olive oil and skip cream.

Use smoked ham hocks or diced ham. Add a pinch of smoked paprika to boost depth.

Stir in kale, spinach, or diced tomatoes near the end. They will keep color and texture.

Try a seafood night with this creamy, cozy shrimp and corn chowder . It is rich, quick, and family friendly.

A cozy and savory soup made with ham, beans, and aromatic vegetables that warms you up on a cold evening.

1 bone Ham bone or smoked ham hocks (For deep, savory flavor)
2 cups Diced ham (Use leftover roasted ham for best flavor)
1 can Navy beans, Great Northern, or Cannellini beans (Or use dried beans soaked overnight)
1 cup Onion, diced (Part of the mirepoix base)
1 cup Carrot, diced (Part of the mirepoix base)
1 cup Celery, diced (Part of the mirepoix base)
3 cloves Garlic, minced (Add towards the end of sautéing)
1 leaf Bay leaf (For flavoring)
1 teaspoon Fresh thyme or dried thyme (For flavoring)
6 cups Low sodium chicken stock (Or broth of your choice)
2 tablespoons Olive oil or butter (For sautéing)
to taste Salt and pepper (Season to taste at the end)

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In a heavy pot, sauté onion, carrot, and celery in olive oil with a pinch of salt until soft (about 7-10 minutes).
Add garlic for the last minute and stir in thyme and bay leaf.

Drop in the ham bone or ham hocks and add the beans.
For dry beans, use soaked beans and enough low sodium broth to cover by about two inches. For canned beans, drain and rinse, then add with broth.
Bring to a gentle boil, then reduce to a simmer. Cook until beans are tender (1-1.5 hours for soaked dry beans or 20-30 minutes for canned beans).
Once the meat is tender, remove the bone or hocks, shred the meat, and return it to the pot.

Season with pepper and salt only if needed.
Add a splash of vinegar or lemon juice to brighten it up.
If a thicker soup is desired, mash some beans against the pot’s side or puree a ladleful and stir back in.

Serve hot with crusty bread and butter. Leftovers can improve in flavor overnight.