Ham and Bean Soup with Lemon

Name: Ham and Bean Soup with Lemon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup dried white beans (such as cannellini or navy beans); 2 cups diced ham; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 4 cups chicken broth; 1 bay leaf; 1 tablespoon olive oil; Salt and black pepper to taste; Juice of 1 lemon; Chopped parsley for garnish

Highlighted under: Home-Cooked Classics Recipes

I always love a hearty soup, and this Ham and Bean Soup with Lemon has become a staple in my kitchen. The combination of tender beans, savory ham, and a bright touch of lemon creates a comforting dish that's perfect for chilly days. I've often found that using a combination of herbs elevates the flavors even more. Whenever I prepare this soup, I feel like I’m welcoming a hug in a bowl—it's nourishing and satisfies my soul just as much as my appetite.

Created by

Anna

Last updated on 2026-02-14T15:54:19.387Z

When making Ham and Bean Soup with Lemon, I like to soak the beans overnight for the best texture. I’ve found that this not only improves their creaminess but also helps them cook more evenly. During the cooking process, the ham adds a rich depth of flavor that mixes beautifully with the broth, creating a satisfying experience.

To add a zing that wakes up all the other flavors, I finish the soup with a squeeze of fresh lemon juice right before serving. This bright touch makes the entire dish feel vibrant and comforting; it’s a little trick I always recommend to friends!

Why You Will Love This Recipe
Hearty and filling, perfect for any meal or occasion
Brightened with fresh lemon for a unique twist
Easy to prepare, making it a great weeknight option

The Importance of Soaking Beans

Soaking dried beans overnight is a crucial step in preparing this soup. It not only helps to soften the beans but also reduces cooking time significantly. If you’re in a rush, you can use the quick soak method: boil the beans for 2-3 minutes, then remove from heat and let them sit in the hot water for an hour. This method isn't as effective as the overnight soak but can save you time in a pinch.

Soaked beans have a better texture when cooked, giving the soup a creamier consistency. Additionally, soaking helps to break down the oligosaccharides that can cause digestive discomfort, making your meal more enjoyable. You’ll notice that when you add the soaked beans to the pot, they will cook down more evenly and absorb the flavors from the broth.

Adjusting Flavor Profiles

The combination of aromatics—onion, carrot, and celery—lays the foundation for a deeply flavorful soup. Sautéing them until they’re soft allows their natural sugars to caramelize, enhancing their flavors. If desired, you can add a pinch of red pepper flakes during this step for a mild heat that pairs wonderfully with the savory ham and bright lemon.

Experimenting with herbs can also enhance the dish. While parsley is a classic garnish, adding a few sprigs of thyme or a bay leaf during cooking can layer more depth to the flavor. Just remember to remove any whole herbs like bay leaves before serving; they’re not meant to be eaten.

Storage and Make-Ahead Tips

This Ham and Bean Soup freezes exceptionally well. After cooking, let it cool to room temperature, then transfer it into airtight containers, leaving some space at the top for expansion. Properly stored, it can last in the freezer for up to three months. When you’re ready to enjoy it, thaw in the refrigerator overnight and reheat on the stovetop over medium heat for a comforting meal any time.

For meal prep enthusiasts, consider doubling the batch. A larger pot ensures you have plenty of leftovers to savor throughout the week or to share with friends and family. Just make sure to adjust your seasonings slightly, as flavors will deepen upon reheating, especially with the lemon juice that brightens the soup.

Ingredients

Main Ingredients

1 cup dried white beans (such as cannellini or navy beans)
2 cups diced ham
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 bay leaf
1 tablespoon olive oil
Salt and black pepper to taste
Juice of 1 lemon
Chopped parsley for garnish

Instructions

Prepare the Beans

Rinse the beans and soak them in water overnight. Drain and set aside.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened.

Add Garlic and Ham

Stir in the minced garlic and diced ham. Cook for another 2 minutes, allowing the flavors to meld.

Combine Ingredients

Add the soaked beans, chicken broth, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the beans are tender.

Finish the Soup

Remove the bay leaf and stir in the lemon juice. Taste and adjust seasoning as necessary. Serve hot, garnished with chopped parsley.

Pro Tips

For extra flavor, try adding a pinch of smoked paprika or a dash of hot sauce when seasoning the soup. This will enhance the smoky taste of the ham.

Serving Suggestions

When serving Ham and Bean Soup, consider pairing it with a simple crusty bread or a buttery biscuit. These accompaniments can help scoop up the hearty mixture, making for a satisfying meal. A fresh side salad dressed with a tangy vinaigrette would also complement the flavors of the soup beautifully, providing a refreshing contrast.

For those who enjoy a bit of spice, try topping each bowl with a dash of hot sauce or sliced jalapeños. These additions heighten the flavor profile and add an exciting twist to this classic comfort dish.

Ingredient Substitutions

If you don’t have ham on hand, diced turkey or chicken is a fantastic alternative. Both options bring a similar savory flavor and protein boost to the soup. For a vegetarian version, you can simply omit the meat and add extra vegetables like bell peppers or spinach, while using vegetable broth instead of chicken broth.

The choice of beans can also be varied. If you prefer a different texture or flavor, kidney beans or black beans can be substituted without compromising the heartiness of the soup. Just keep in mind that cooking times may vary slightly, so adjust accordingly.

Troubleshooting Common Issues

If your beans haven’t softened after cooking, it may be due to old or improperly stored beans. Always check the packaging date before using dried beans, and ensure they are kept in a cool, dry place. If you find that your soup is too thick, simply stir in additional broth or water until you reach your desired consistency.

Should the soup taste bland, don’t hesitate to adjust the seasoning. A little extra salt, freshly cracked black pepper, or even a splash of vinegar can sometimes work wonders in enhancing the flavors. Always remember to taste as you go, especially after adding the lemon juice, to achieve the perfect balance.

Questions About Recipes

→ Can I use canned beans instead of dried beans?

Yes, you can use canned beans. Just make sure to rinse them and reduce the cooking time since they are already cooked.

→ What type of ham is best for this recipe?

A smoked ham or leftover holiday ham works wonderfully, but you can also use ham hocks for a richer flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I freeze this soup?

Absolutely! This soup freezes well. Just make sure it's completely cooled before transferring it to a freezer-safe container.