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Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)
4.9 from 93 votes

Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

This Ham White Bean Soup features great northern beans, ham, vegetables, and herbs cooked together to create a hearty, savory soup with balanced spices like mint, thyme, and paprika. Versatile cooking methods include Instant Pot, slow cooker, or stovetop. The soup yields a comforting, thick, flavorful broth and tender beans, great for a filling meal or alongside crusty bread.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8
Calories: 240 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1 lb great northern beans soaked for 1 hour using the quick soak method (see notes) or 3 cans Great Northern or Cannellini beans
  • 1 Tablespoon extra virgin olive oil
  • 1 carrot chopped, medium
  • 1 onion chopped, medium
  • 3 garlic minced, cloves
  • 1 tomato peeled and chopped, medium
  • 1 lb ham cubed
  • 4 cups vegetable stock
  • 1 - 2 cups water depending on how thin you like your soup
  • 2 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon dried mint
  • 1 teaspoon thyme
  • 1 teaspoon paprika

Instructions

Instant Pot Instructions
    Cup of Yum
  1. Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
  2. Add the beans, ham, seasonings, chicken stock to the Instant Pot and close the lid. Lock the lid, move the valve to 'Sealing' and cook on Manual for 15 minutes. 
  3. When the ham and bean soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. 
  4. Open lid and serve warm.
Slow Cooker Instructions
  1. Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
  2. Serve soup warm. 
Stove Top Instructions
  1. Add cold water to a dutch oven to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
  2. Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
  3. Serve soup while it's warm.

Notes

  • Quick soak beans by boiling for 5 minutes then resting covered for 1 hour; rinse before cooking.
  • Overnight soak can be done by covering beans in water for 6-8 hours or overnight; rinse before cooking.
  • Add a ham bone if available to enhance flavor depth.
  • If dry beans are unsoaked, increase cooking time and add 1-2 cups extra water.
  • Allow 10 minutes natural pressure release after Instant Pot cooking before quick release.
  • Soup thickens upon cooling; adjust water for preferred consistency.
  • Serve with crusty bread for a complete meal.

Nutrition Information

Calories 240kcal (12%) Carbohydrates 16g (5%) Protein 17g (34%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 35mg (12%) Sodium 1735mg (72%) Potassium 475mg (10%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 1800IU (36%) Vitamin C 4.8mg (5%) Calcium 54mg (5%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 240

% Daily Value*

Calories 240kcal 12%
Carbohydrates 16g 5%
Protein 17g 34%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 1735mg 72%
Potassium 475mg 10%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 1800IU 36%
Vitamin C 4.8mg 5%
Calcium 54mg 5%
Iron 1.9mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.