Cheesy Ham and Bean Soup Recipe

A Pot Full of Memories

My grandson calls this my hug in a bowl soup. I first made it decades ago for my bridge club. They all asked for the recipe. I still laugh at that. It was just something I threw together with what was in the fridge.

That’s the magic of a good soup. It doesn’t need to be fancy. It just needs to be made with a happy heart. This one always makes the whole house smell like home. Doesn’t that smell amazing?

Let’s Get Cooking

First, we start with the good stuff. Melt your butter in a big pot. Toss in your onion and carrots. Add the salt and pepper now. This helps them get soft and sweet.

Stir them around until they smell wonderful. Then, add the garlic and flour. The flour is our little secret. It will make the soup nice and thick later on. Stir it for just a minute.

Bringing It All Together

Now, slowly pour in the broth and milk. I like to use my other hand to stir. It feels like I’m giving the soup a good hug. Add the Worcestershire sauce for a little zip.

Next, in goes the ham and beans. Let it all bubble gently. This is when the flavors become friends. What’s your favorite soup to make on a chilly day? I’d love to know.

The Best Part

After it simmers, take the pot off the heat. Now for the magic! Stir in the shredded cheese. Watch how it melts into a creamy, dreamy sauce. This makes the soup so comforting.

Fun fact: The Worcestershire sauce is like a flavor booster. It makes the ham and cheese taste even richer without being too strong. I always keep a bottle in my pantry.

Why This Soup Matters

This soup matters because it turns simple things into a feast. You are using leftover ham and pantry beans. Nothing goes to waste. That is a good lesson for all of us.

It also matters because it brings people to the table. A warm bowl of soup makes people talk and laugh. It’s more than food. It’s a way to show you care. Do you have a recipe that makes people feel cared for?

Your Turn in the Kitchen

Now you ladle it into bowls. Add a little parsley on top for a fresh touch. Or more cheese! I always say more cheese is a good idea.

This soup is even better the next day. The flavors get to know each other better overnight. What’s your favorite leftover? Mine is definitely this soup.

Ingredients:

Ingredient	Amount	Notes
unsalted butter	3 tablespoons
yellow onion	1 large, diced	about 1 ½ cups
carrots	2 medium, diced	about 1 cup
kosher salt	½ teaspoon
black pepper	½ teaspoon
garlic	2 teaspoons	minced
all-purpose flour	¼ cup (31 g)
chicken broth	3 cups (720 g)
whole milk	1 cup (245 g)
Worcestershire sauce	2 tablespoons
cooked ham	2 cups (270 g)	diced
Great Northern white beans	2 cans (15 ounces each)	rinsed and drained
mild cheddar cheese	1 cup (113 g)	shredded
parsley		for garnish

A Pot of Cozy Memories

This soup always reminds me of my grandson, Leo. He calls it “hug in a bowl.” I think that’s just the sweetest thing. It’s the perfect meal for a chilly afternoon. The smell fills the whole house with goodness.

Let’s get our big pot ready. This recipe is simple and forgiving. You really can’t mess it up. I’ve made it a hundred times. Each time it turns out a little different, but always delicious.

• Step 1: Melt your butter in the pot. Toss in the onion and carrots. Add the salt and pepper now. This makes the veggies taste so good. Let them cook until they get a bit soft. I love the sizzle they make. It smells like the start of something wonderful.
• Step 2: Stir in the minced garlic. Oh, that smell is just heavenly. Now, sprinkle the flour right over everything. Stir it all around for one minute. (My hard-learned tip: Don’t walk away here! The flour can stick if you don’t keep stirring.) This little step makes the soup nice and thick later.
• Step 3: Slowly pour in the chicken broth and milk. Add the Worcestershire sauce too. Keep stirring as you pour. This makes everything smooth and happy. I still laugh at the time I poured too fast. Let’s just say we had some lumps to work out!
• Step 4: Now for the ham and beans. Just dump them right in. Give everything a good stir. The soup is starting to look like a real meal. Do you prefer ham or bacon in your soup? Share below! It’s fun to hear what everyone likes.
• Step 5: Let the soup simmer on a lower heat. It needs about fifteen minutes. This is when the flavors become friends. You will see it get thicker. Stir it once in a while. This is a good time to set the table.
• Step 6: Turn off the heat. Now, stir in the shredded cheddar cheese. Watch how it melts into creamy ribbons. Doesn’t that look amazing? Ladle it into bowls. A little parsley on top makes it pretty.

Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Tasty Twists

This soup is like a favorite sweater. You can dress it up in different ways. Feel free to play with the recipe. It’s your kitchen, after all. Here are some fun ideas I’ve tried.

• The Green Garden Twist: Skip the ham. Add a big handful of fresh spinach at the end. It wilts right down into the hot soup.
• The Smoky & Spicy Twist: Use smoked gouda cheese instead of cheddar. Add a tiny pinch of red pepper flakes for a warm kick.
• The Everything-But-The-Kitchen-Sink Twist: Toss in a handful of frozen corn with the beans. It adds a lovely little sweet pop in every bite.

Which one would you try first? Comment below! I love reading your creative ideas.

The Perfect Bowl

Now, let’s talk about serving this cozy masterpiece. A good meal is about more than just the main dish. It’s about the whole experience. I like to make it feel special.

For sides, a thick slice of crusty bread is a must. It’s perfect for dipping. A simple green salad with a light dressing is lovely too. It adds a fresh crunch next to the creamy soup.

What to drink? On a cold night, a mug of hot apple cider is so comforting. For the grown-ups, a crisp glass of hard cider pairs beautifully. It cuts through the richness of the soup. Which would you choose tonight?

Keeping Your Cozy Soup Perfect

This soup is a wonderful friend to have waiting for you. Let it cool completely before storing. It will keep in the fridge for about four days.

You can also freeze it for up to three months. I use old yogurt containers for this. Just leave a little space at the top for the soup to expand.

I once froze it in a glass jar. The jar cracked! Now I only use plastic. Reheat it gently on the stove with a splash of milk.

Making a big batch saves you on a busy night. This is why it matters. A ready-made meal feels like a warm hug after a long day.

Have you ever tried storing it this way? Share below!

Simple Fixes for Soup Troubles

Is your soup too thin? Let it simmer a bit longer. The extra cooking time will help it thicken up nicely.

I remember when my cheese clumped once. The soup was too hot! Now I always take the pot off the heat first. Then I stir the cheese in.

If the soup is too salty, add a peeled potato. Simmer it for about fifteen minutes. The potato will soak up some of the salt.

Fixing small problems builds your cooking confidence. It also makes the final flavor just right for your family. That is why it matters so much.

Which of these problems have you run into before?

Your Soup Questions Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour blend instead of regular flour.

Q: Can I make it ahead? A: Absolutely. It tastes even better the next day as the flavors mingle.

Q: What can I use instead of ham? A: Diced chicken or cooked sausage are both tasty swaps.

Q: Can I double the recipe? A: Of course. Just use a very large pot for all the ingredients.

Q: Is the parsley necessary? A: No, it is just a pretty garnish. But it adds a fresh little taste.

Fun fact: Worcestershire sauce is fermented, which gives it a deep, rich flavor.

Which tip will you try first?

Share Your Kitchen Creations

I hope this soup brings warmth to your table. It is a recipe full of simple, good things. Cooking for others is a way to show you care.

I would love to see your beautiful bowls of soup. Share a picture with all your friends.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.