Betty Crocker Ham and Bean Soup Recipe: Slow-Simmered Savory Depth in One Pot

Betty Crocker-style ham and bean soup delivers the kind of slow-simmered comfort that transforms a simple kitchen into a cozy haven. This classic recipe combines tender ham, hearty beans, and savory broth for a dish that’s as nostalgic as it is satisfying.

The secret lies in letting flavors meld over time—no shortcuts here, just deep, warming satisfaction in every spoonful. I’ve refined this version to balance tradition with modern convenience, so you get restaurant-quality results without hours of prep.

What makes this soup truly special is its rich, velvety texture—achieved through a simple roux and careful simmering. You’ll start with diced ham, dried beans (or canned for speed), and aromatic vegetables like carrots and celery, all building a flavor base that deepens as it cooks.

The addition of a touch of cream or milk at the end elevates it from hearty to luxurious, just like Betty Crocker’s original vision. It’s the kind of dish that feels like a hug in a bowl, perfect for chilly evenings or lazy Sundays.

By the time you’re done, you’ll have a creamy, savory soup with tender ham pieces, perfectly softened beans, and a broth so flavorful it’ll have everyone asking for seconds. The aroma alone—warm, spiced, and slightly sweet—will fill your home, making it impossible to resist.

This recipe is designed to be your go-to for comfort, whether you’re feeding a family or treating yourself to a well-deserved break. Let’s get started on this timeless classic.

The beauty of this soup is its versatility—it’s just as good reheated the next day, making it ideal for meal prep. You can also customize it with optional garnishes like fresh parsley, a sprinkle of black pepper, or even a dollop of sour cream for extra richness.

Serve it with crusty bread to soak up every last drop of that savory broth. Ready to create a bowl of warmth and tradition? Here’s everything you need.

Ingredients for betty crocker ham and bean soup

Sixteen ingredients that blend into nostalgic, velvety ham and bean soup perfection.

The ham and beans are the stars here. Look for high-quality ham—the kind with good marbling and minimal added salt. Costco or local butchers often have the best cuts. For beans, dried navy beans give that classic texture, but canned beans in a pinch save time. The carrots and celery should be fresh and crisp—Trader Joe's usually has good organic options. If you're short on time, pre-diced veggies from the store work fine, but fresh is always better. The key is even dicing so everything cooks uniformly.

No dried beans? Two cans of navy beans (15 oz each) work perfectly—just drain and rinse. Short on ham? Substitute smoked turkey or ham-flavored sausage. The roux is non-negotiable for that creamy texture, but if you're avoiding gluten, use cornstarch instead of flour (same ratio). For the broth, low-sodium is crucial—you'll add salt later. The bay leaf adds depth, but if you don't have it, a pinch of dried thyme works too. And trust me on the heavy cream—half-and-half works but won't be as rich.

This soup tastes even better the next day—4-5 days in the fridge or 6 months frozen. Portion into containers for easy lunches. The cream can separate when refrigerated, so stir well before reheating. Garnish with fresh parsley right before serving—it brightens up the whole dish. If you make a big batch, freeze half right away. The flavors only get better as they meld over time.

Step-by-step instructions for Betty Crocker ham and bean soup

This hearty soup comes together in one pot with rich, slow-simmered flavors you'll love.

Start by rinsing the 1.5 cups dried navy beans under cold water in a colander. I like to pick through them quickly to remove any small stones or debris that might have snuck in. For best results, soak them overnight in plenty of cold water—this reduces cooking time and improves texture. If you're short on time, use the quick-soak method: boil the beans in fresh water for 2 minutes, then let them sit off heat covered for 1 hour.

After soaking, drain and rinse the beans again. This step is crucial because it removes any surface starch that could make the soup gummy. The beans should be plump but still firm to the touch. Set them aside—they'll cook right in the pot with everything else, creating that classic hearty texture we all love in ham and bean soup.

In a large Dutch oven or heavy pot, melt the 2 tablespoons unsalted butter over medium heat until it foams. Add the 2 tablespoons all-purpose flour and whisk constantly for 2-3 minutes until the mixture turns a light golden color and smells nutty. This roux forms the creamy base for your soup—don't rush it or it'll taste raw.

Here's the thing—if you see the roux darken too quickly, reduce the heat slightly. You're aiming for a light color that still has some body. Once it's ready, slowly pour in 1 cup of the chicken broth while whisking continuously. This creates a smooth paste that will thicken your soup beautifully. Let it simmer for 1 minute until it loses its raw flour taste completely.

Add the 1 whole yellow onion, 3 whole celery stalks (diced), and 1.5 cups carrots (diced) to the pot. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften slightly and begin to release their natural juices. You'll notice the kitchen fill with that wonderful aromatic blend of onion, celery, and carrot—this is where the soup's character starts building.

I like to press down gently on the vegetables with a wooden spoon during the first minute of cooking. This prevents them from curling and ensures even contact with the pan. Once they're nicely softened but not browned, add the 1.5 lb diced ham and stir to combine. The ham will release its savory juices, which infuse the vegetables with delicious depth right away.

Pour in the remaining 5 cups chicken broth and add the soaked navy beans, 1 whole bay leaf, 1 teaspoon salt, and ½ teaspoon ground black pepper. Bring everything to a gentle boil, then reduce heat to low and let it simmer uncovered for 1 hour to 1 hour 15 minutes. You'll know it's ready when the beans are fork-tender and the flavors have melded beautifully.

I check for doneness by tasting a bean—it should be soft but still hold its shape with a slight bite. If the soup looks too thick, add a splash of water or broth. The bay leaf should be removed before serving, so I leave it in until the very end to infuse flavor without becoming noticeable. Real talk: this is where patience pays off—the longer it simmers, the richer the flavors become.

Strain the soup through a fine-mesh sieve to remove the bay leaf and any fibrous vegetable bits. Return it to the pot and stir in the ½ cup heavy cream over low heat for 2-3 minutes—just until it's warmed through and slightly thickened. The cream adds that velvety finish that makes this soup feel special.

Taste and adjust seasoning if needed—sometimes the ham brings extra saltiness, so you might not need all the 1 teaspoon salt. Ladle the soup into bowls and garnish with ¼ cup chopped fresh parsley. The parsley adds a bright contrast to the rich, hearty flavors and makes the dish look restaurant-worthy. Serve immediately with crusty bread to soak up every last drop of that delicious broth.

Make-ahead tips for this recipe

Freezer Prep Essentials

Portion your soup into airtight freezer-safe containers (I love Stasher bags for their flexibility) before it cools completely. Leave ½-inch headspace—liquids expand when frozen. Label each container with the date and "Ham & Bean Soup" to track freshness.

This soup freezes beautifully for up to 6 months without texture loss. 🧊

Thawing for Best Results

For refrigerator thawing, transfer containers to the fridge 12-24 hours before serving. For quicker thawing, place the sealed container in cold water (change water every 30 minutes) until just thawed.

Never microwave directly from frozen—this creates uneven heating and ruins the creamy texture. Stir well after thawing to redistribute any separated cream.

Reheating Perfection

Stovetop reheating preserves texture best: Simmer on low heat for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons water or broth if it looks too thick. For microwave reheating, cover with a damp paper towel and heat on 50% power in 1-minute intervals, stirring between each.

Always bring to a gentle boil to ensure food safety.

Flavor Preservation Tips

The cream may separate slightly after freezing—just whisk vigorously to restore that velvety texture. For extra richness after reheating, stir in 1 tablespoon heavy cream or a splash of chicken broth.

The beans will soften further after freezing, so they'll be even more tender when reheated. This makes the soup even more comforting the second time around! ✨

Batch Prep Strategy

Make double the recipe and freeze half immediately. This gives you a ready-to-go meal for busy nights. I keep one container in the fridge for 3-4 days and freeze the rest.

When you're ready to serve, simply thaw and reheat—no extra prep needed. The secret to great meal prep is portion control and proper storage. 💡

Garnish After Reheating

Always add fresh garnishes after reheating to maintain vibrant flavors. Sprinkle with ¼ cup chopped parsley or a pinch of black pepper right before serving. A drizzle of olive oil or a dollop of sour cream adds freshness.

The contrast between the warm soup and cool garnishes makes each bite feel special.

Frequently asked questions