Cheesy Ham and Bean Soup is a delicious blend of onions, carrots, Great Northern beans, and diced ham, all finished with melted cheddar cheese. I love this soup for a cozy dinner or a filling lunch! Pair it with some crusty bread, like a French baguette, for a complete meal. For another comforting option, especially on chilly days, you might also want to try my Navy Bean Ham Bone Soup, too!
Ingredients & Substitutions
- Onion & Carrots: A diced yellow onion and carrots are sauteed in butter for a flavorful base.
- Flour: Adding all-purpose flour helps thicken the soup.
- Chicken Broth & Whole Milk: The liquid base of the soup is made up of chicken broth and whole milk. You could use chicken stock if you don’t have broth. I would stick with whole milk; if you use lower-fat milk, the soup will lose some of its creaminess. (But, it will still be delicious!)
- Ham: This recipe is perfect for using leftover ham! Just dice it and add it to the soup.
- Beans: I used Great Northern beans for this soup. They are big, pale white beans that are a bit flat. You can also use navy beans or Cannellini beans, but keep in mind that they might be a little firmer than the soft and creamy Great Northern beans. Remember to rinse and drain the beans before adding them to the soup!
- Cheese: Shredded mild cheddar cheese is melted into the soup for a creamy finish. For the best results, shred a block of cheese (rather than use pre-shredded cheese). For a stronger flavor, try sharp cheddar. Or, use your favorite kind of cheese or blend of cheeses.
Can I Use Dried Beans?
Yes, you can use dried beans (instead of canned) in this recipe, but they will need to be soaked before adding them to the soup. You can use a ‘quick soak’ or overnight soak. Soaking the beans in cold water overnight (up to 24 hours) results in a creamier texture. To soak the beans, start by rinsing them. Next, place the beans in a large bowl and cover them with water. Use a lid or cover to keep the beans covered. When you’re ready to make the soup, just drain the beans and add them as directed in the recipe.
What To Serve With Cheesy Ham and Bean Soup
To make this soup a complete meal, here are some delicious options to try:
- Crusty bread like Ciabatta or sourdough
- Air Fryer grilled cheese sandwich (I mean, why not make the meal even cheesier?!?)
- Cornbread (or cornbread muffins)
- Buttermilk biscuits
- Roasted vegetables like asparagus, carrots, or Brussels sprouts
How To Store Cheesy Ham and Bean Soup
To store cheesy ham and bean soup, first, let it cool to room temperature. Next, store it in an airtight container (or divide it into multiple containers). Store the soup in the refrigerator for up to 3-4 days. Reheat it on the stovetop or microwave.
Can I Freeze Cheesy Ham and Bean Soup?
Yes, you can freeze cheesy ham and bean soup, but I would recommend freezing it without the cheese. (You can stir in the cheese when reheating the soup.) Once cooled, store the soup in a freezer-safe container or bag, leaving room for expansion. Label and date the packaging; it will last up to 3 months in the freezer. When you’re ready to eat, thaw the soup in the refrigerator overnight. Reheat it on the stove over medium heat, and then stir in the cheese until melted and smooth.
Cheesy Ham and Bean Soup
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic, minced
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
- 2 cups (270 g) cooked ham, diced
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- 1 cup (113 g) mild cheddar cheese, shredded (plus more for garnish)
- parsley, for garnish
Instructions
- In a large pot over medium heat, melt the butter. Add onion, carrots, salt, and pepper. Stir. Cook for 10-12 minutes, or until the onion and carrots start to soften.
- Add garlic. Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
- Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine.
- Add the ham and beans. Stir to combine.
- Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.
- Remove the pot from heat. Stir in the shredded cheddar cheese until fully melted and smooth.
- Serve, garnished with parsley and more cheese if desired.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This soup is creamy and comforting! The cheese melts perfectly with the ham and beans. A great way to warm up on a cold day!
Elizabeth
I loved this soup! It is very flavorful and filling enough to be the main course.
Bella
Absolutely delicious! The flavors blend so well together. I love the cheesy goodness and the hearty texture. It’s a keeper.
Annabelle
This is a comforting and hearty meal for the upcoming cold weather!
Selena
Such a comforting dish! The combination of cheese, ham, and beans is so satisfying. I’ll definitely make this again for my family!
I made this soup. So easy and delish! Added a few extras, chopped celery with carrots and onion and a few cubed potatoes when I added the ham. As is my nature with cream soups I added a pinch of pepper flakes. Yummy
I had started to make ham and navy bean soup when I read your recipe. The basic soup was made but I finished it with tomato paste, broth and will add the cheese when I serve it. Excellent recipe!