White Bean and Ham Soup

Hearty White Bean and Ham Soup, perfect for cold winter days! White beans, ham shanks, onions, celery, carrots, garlic, Tabasco, and herbs.

Photography Credit: Elise Bauer

When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can’t eat those!)

It’s one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we’ll enjoy it for dinner one night and then for lunch for several days afterwards.

Why is it that some stews and soups improve the next day? I think it’s because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.

White Bean and Ham Soup Recipe

  • Prep time: 10 minutes
  • Cook time: 3 hours, 30 minutes
  • Yield: Serves 8


  • 1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
  • 2 quarts of water
  • 2-3 lbs of smoked ham hocks or shanks
  • 2 teaspoons Herbes de Provence, or Italian seasoning
  • 1 Tbsp olive oil
  • 1 cup of diced onions (about 1 small onion)
  • 1 cup chopped celery (about 2-3 ribs)
  • 2/3 cup chopped carrots (about 1 medium carrot)
  • 2-3 cloves garlic, minced
  • Tabasco sauce
  • Salt and pepper
  • Fresh parsley


1 Soak the dry beans in hot water Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak the beans for about 2 hours. Drain the water.

2 Make the ham broth While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Heat on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

3 Sauté the onions Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

4 Add vegetables and beans to the ham broth Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the onions, garlic, and the chopped celery and carrots. Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

5 Season to taste Add several drops of Tabasco to taste. Add salt and pepper to taste.

Serve with a pinch of chopped fresh parsley.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to White Bean and Ham Soup on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Portuguese White Bean and Pork Stew - from Hunter Angler Gardener Cook

White Bean Soup with Ham and Rosemary - from Kalyn's Kitchen

Slow Cooker Black Bean Soup with Peppers and Ham - From Andrea's Recipes

White Bean Ham Soup

Showing 4 of 75 Comments

  • Lynne Rhodes

    Second time making this fabulous soup! I add about 3\4 of catsup and a tsp of garlic powder in addition to the garlic. So good!

  • Gabrielle

    This recipe is delicious and simple enough where I didn’t have to go out and buy a lot of different ingredients! I had left over ham from Christmas and making this soup was the perfect way to use it. Instead of using ham shanks for the broth, I used a “not beef” bouillon cube that worked really well. I bought canned white beans and really only soaked them for about 30-45 minutes and feel they were perfectly tender for the soup (they stew for 40 more minutes). I also added kale for a little extra substance and more veggies. I will definitely keep this recipe in mind and will be making it again!

  • Alyssa

    What is the serving size ?

  • cynthia

    Delicious! Thank you. Much better than my mother’s. I snuck in a bag of baby spinach and put in 1 T of Worcestershire–no tabasco. Ended up cooking it almost double the time. The beans were very slow. You made my husband very happy today!

  • Kathy

    This is my go to recipe for ham and bean soup. It’s so easy and full of flavor without much effort! We love it. Thank you!

View More Comments / Leave a Comment
White Bean Ham SoupWhite Bean and Ham Soup