This 4-ingredient ham and bean soup is the sort of thing folks in my part of the Midwest make without even thinking, especially the week after Easter when that big holiday ham has been carved down to the bone. My grandpa called this his “second Sunday dinner” because he’d toss the ham bone, leftover meat, and a bag of beans into a big old pot and just let it bubble away all afternoon until the whole house smelled like comfort. It’s simple, filling, and costs next to nothing to make, but it tastes like it’s been handed down for generations—because in many families, it has.
Serve this ham and bean soup piping hot in sturdy bowls with plenty of crusty bread, cornbread, or buttered toast to catch every bit of the thick, savory broth. A simple side like sliced apples, a basic green salad, or a plate of crisp raw vegetables balances the richness nicely. It’s also wonderful with a sprinkle of black pepper at the table, and if you like a little kick, a dash of hot sauce. Leftovers thicken overnight and make an easy lunch, especially with a grilled cheese or a ham sandwich if you still have more Easter ham to use up.
4-Ingredient Ham and Bean SoupServings: 6
Ingredients
1 meaty leftover ham bone (or 2–3 cups leftover cooked ham chunks, plus any pan drippings)
1 pound (about 2 cups) dried white beans (such as Great Northern or navy), rinsed
8 cups water (or enough to cover the bone and beans by about 1 inch)
1 medium onion, peeled and chopped
Directions
Pick over the dried white beans, discarding any broken pieces or small stones. Rinse the beans well under cool running water and drain.
Place the meaty ham bone into a large heavy pot or Dutch oven. If you don’t have a bone, add your leftover ham chunks and any pan drippings you saved from the Easter ham instead.
Add the rinsed beans and the chopped onion to the pot. Pour in the water so that the ham bone, beans, and onion are covered by about an inch. Give everything a gentle stir to settle it in the pot.
Set the pot over medium-high heat and bring it just up to a boil. As soon as it reaches a boil, reduce the heat to low so the soup is at a gentle simmer, with only a few small bubbles breaking the surface.
Partially cover the pot with a lid, leaving it slightly ajar so some steam can escape. Let the soup simmer slowly for about 2 to 3 hours, stirring now and then to keep the beans from sticking to the bottom. Add a little more water if the liquid level drops too low; you want a thick but spoonable broth.
After about 1½ to 2 hours, check a few beans for doneness. When they are very tender and starting to break down, carefully lift out the ham bone with tongs to a cutting board. Let it cool just enough to handle, then pick off any remaining meat, discarding fat, gristle, and the bone. Chop or shred the meat into bite-size pieces.
Return the chopped ham to the pot and stir it into the beans. Taste the broth; depending on how salty your ham was, you may not need to add any salt at all. If you do add salt, do it a little at a time, tasting as you go. If you like, add a few grinds of black pepper.
Continue simmering the soup for another 20 to 30 minutes, uncovered, until the broth is nicely thick and the beans are creamy and tender all the way through. The soup should look hearty, with plump white beans and generous pink chunks of ham in a rich, steamy broth.
Turn off the heat and let the soup rest for about 10 minutes before serving; it will thicken slightly as it stands. Ladle into bowls and serve hot, making sure each bowl gets plenty of beans, broth, and ham.
Variations & Tips
If you like a little more flavor but want to keep the spirit of the recipe, you can tuck in a bay leaf or two while the soup simmers, or add a chopped carrot and a couple of celery ribs along with the onion (just know that will take you beyond the strict 4-ingredient idea). A clove or two of minced garlic can also be added with the onion for extra depth. For a slightly smokier soup, use a smoked ham hock along with the ham bone, or replace some of the water with low-sodium chicken broth. If you prefer a creamier texture, lightly mash a ladleful of beans against the side of the pot near the end of cooking and stir them back in, or blend a small portion of the soup and return it to the pot. For a thicker, almost stew-like bowl, simply simmer uncovered a bit longer until the broth reduces to your liking. To stretch the soup for more people, stir in an extra cup or two of water and adjust the seasoning.
Food safety tips: Always start with a fully cooked ham bone or ham from the refrigerator, and do not use meat that has been left out at room temperature for more than 2 hours. If your Easter ham bone has been frozen, thaw it in the refrigerator before making the soup. While the soup simmers, keep it at a gentle simmer (not just warm) to ensure it stays at a safe temperature. Once cooked, cool leftovers promptly—within 2 hours—by transferring the soup to shallow containers, then refrigerate. Use refrigerated leftovers within 3 to 4 days, or freeze for up to 2 to 3 months. Reheat leftovers to a full simmer before serving, stirring well to heat evenly.
