Dutch Oven Ham and Bean Soup {tomato based}

Name: Ham and Bean Soup with Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 ham bone; 1 cup celery (diced, about 3 ribs); 1 cup onions (diced, about one small); 1 cup carrots (diced, about 3 large); 15 oz can diced tomatoes (with juices); 32 oz low-sodium chicken broth; 4 cups water; 1 tbsp granulated garlic; 1½ tsp dried oregano (3 tbsp fresh); 1½ tsp dried thyme (6-8 sprigs fresh); ½ tsp black pepper; 15 oz tomato sauce (8 oz for lighter tomato flavor); 4 cups ham (diced or cubed); 45 oz cannellini beans (drained and rinsed (3 cans)); 6 oz tomato paste (OPTIONAL)

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The sizzle of onions and celery hitting the pot is your first clue that this Ham and Bean Soup with Tomatoes is going to be something special. Rich, tomato-based broth loaded with tender ham and creamy white beans, all from one Dutch oven in about 40 minutes.

This is one of the best ways to use up leftover ham and a ham bone after the holidays. The Dutch oven does the heavy lifting here: you get steady, even heat that pulls every bit of flavor out of that bone and into the broth. If you love a good bowl of soup, you will also want to try our Quick Dutch Oven Chicken Noodle Soup, Dutch Oven Awesome Chili, and Dutch Oven 7 Can Soup.

Ham and bean soup with tomatoes served from a Dutch oven with a wooden ladle

Quick Look at this Recipe

✅ Recipe Name: Dutch Oven Ham and Bean Soup
🕒 Ready In: 40 minutes (10 prep, 30 cook)
👪 Serves: 8 people
🥣 Main Ingredients: ham, cannellini beans, diced tomatoes, tomato sauce, carrots, celery, onion
📖 Dietary Info: Gluten-free
⭐ Why You'll Love It: A rich, tomato-based broth loaded with tender ham and creamy white beans, ready in under an hour.

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Quick Look at this Recipe
Why You'll Love This Ham and Bean Soup
What Makes This Dutch Oven Ham and Bean Soup Different
Ingredients for Ham and Bean Soup with Tomatoes
How to Make This Soup
Variations
Expert Tips
What to Serve with Ham and Bean Soup
Storage and Reheating
Frequently Asked Questions
More Delicious Recipes
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Why You'll Love This Ham and Bean Soup

Rich, Tomato-Based Broth: Most ham and bean soups go the clear-broth route. This version leans into tomato sauce and diced tomatoes for a broth with real body, color, and savory depth. The tomatoes add natural umami that amplifies the smoky ham flavor.
Uses Leftover Ham and the Bone: This is the perfect day-after-holiday recipe. The ham bone simmers in the broth to extract every bit of smoky flavor, then gets pulled out before serving. If you cooked our Honey Mustard Glazed Ham, you already have exactly what you need.
Canned Beans, No Soaking: Canned cannellini beans keep this a weeknight-friendly recipe. No overnight soaking, no hours of simmering dried beans. Just drain, rinse, and stir them in at the end.
Cast Iron Does the Heavy Lifting: A Dutch oven holds steady, even heat that keeps a perfect simmer going. That consistent temperature pulls more flavor from the ham bone and develops a deeper, richer broth than a thin-walled pot ever could.

What Makes This Dutch Oven Ham and Bean Soup Different

If you have made ham and bean soup before, it was probably the classic clear-broth version. This recipe takes a different approach. Tomato sauce and diced tomatoes go right into the pot, creating a thicker, heartier broth that is almost stew-like. The tomatoes do not overpower the ham. They round out the flavor and give the soup a rich color that looks as good as it tastes.

The flavor building starts with the ham bone. It simmers in the broth for a full 20 minutes, releasing collagen and smoky richness into every spoonful. Then the tomato elements layer on top. If you made our Honey Mustard Glazed Ham, pour a cup of that cooking liquid right into the pot. It adds a sweet, tangy depth you will not get any other way.

This is also a "use what you have" kind of recipe. Chicken broth, water, or bouillon all work for the liquid base. You can go lighter on the tomato sauce or heavier depending on your taste. The bones of the recipe stay the same either way.

Ingredients for Ham and Bean Soup with Tomatoes

Ham and bean soup ingredients laid out on a cutting board

Ham and ham bone: Leftover spiral ham works perfectly. The bone adds smoky depth to the broth. No bone? No problem, the soup still tastes great. If you have leftover ham from our Dutch Oven Ham, even better.
White beans (canned): Cannellini, great northern, or navy beans all work here. Drain and rinse before adding. Two cans give you plenty of beans in every spoonful.
Vegetables: Onion, celery, and carrots form the classic mirepoix base. A can of diced tomatoes adds the signature tomato flavor.
Liquids: About 8 cups total: a mix of chicken broth and water. Tomato sauce (8 to 15 oz depending on how tomato-forward you want it) rounds out the base.
Herbs and seasonings: Oregano, thyme, granulated garlic, black pepper, and bay leaves. Simple pantry ingredients that build layers of flavor.
Optional: Tomato paste for extra thickening. Salt to taste (go easy since the ham and broth carry plenty of sodium).

For complete measurements and quantities, see the recipe card below.

How to Make This Soup

The process is straightforward: saute the ham, onion, celery, and carrots in the Dutch oven to build the flavor base. Add the liquids, ham bone, and seasonings, then bring it to a boil for 20 minutes to extract all that smoky richness. Remove the bone, stir in the tomato sauce and diced tomatoes, and simmer until everything melds together. Finish by adding the canned beans and heating through. The whole thing comes together in about 40 minutes.

Ham and vegetables sauteing in a Dutch oven

Step 1: Saute the Ham and Vegetables. Heat olive oil in your Dutch oven over medium-high heat. Add the diced ham, onion, celery, and carrots. Cook for 5 minutes until the vegetables soften and the ham gets a little color.

Broth added to the Dutch oven with ham and vegetables

Step 2: Add the Liquids and Ham Bone. Pour in the chicken broth and water. Drop in the ham bone, bay leaves, thyme, salt, and pepper. Bring to a boil and cook for 20 minutes to pull all that smoky flavor from the bone.

Stirring ham and bean soup in a Dutch oven

Step 3: Add Tomatoes and Simmer. Remove the ham bone. Stir in the tomato sauce and diced tomatoes. Reduce heat and let it simmer for another 10 minutes so all the flavors come together.

Adding canned beans to ham and bean soup

Step 4: Add the Beans. Drain and rinse all three cans of beans (kidney, cannellini, and pinto). Stir them into the soup and heat through for 5 minutes.

Ham and bean soup simmering in a Dutch oven

Step 5: Season and Adjust. Taste and adjust the salt and pepper. Remove the bay leaves and thyme sprigs. Let the soup rest for a few minutes off heat so the flavors settle.

Finished ham and bean soup in a Dutch oven ready to serve

Step 6: Serve. Ladle into bowls and top with fresh parsley, a drizzle of olive oil, or a sprinkle of Parmesan. Serve with crusty bread for dipping.

Bowl of ham and bean soup with tomatoes topped with fresh herbs

Variations

Dried beans instead of canned: Use about 1.5 cups of dried beans. Sort and soak them overnight, then boil with the ham bone for about 2 hours until tender. Add the vegetables during the last 20 minutes.
Different bean types: Navy beans give you a smaller, creamier texture. Great northern beans hold their shape with a firmer bite. Kidney beans push it toward a heartier, chili-like version.
Spicy version: Add a pinch of red pepper flakes or a diced jalapeno with the vegetables for some heat.
Smoky version: No ham bone? Add a teaspoon of smoked paprika or a small splash of liquid smoke to make up for the lost smokiness.
Lighter tomato flavor: Use only 8 oz of tomato sauce instead of 15 oz, and skip the tomato paste. You will still get the tomato character without it dominating.

Expert Tips

Do not skip the boil. The 20-minute boil with the ham bone extracts collagen and gelatin, giving the broth real body. A gentle simmer will not do the same thing.
Taste before salting. Ham, canned broth, and canned tomatoes all carry sodium. You may not need any extra salt at all. Always taste first and adjust from there.
Thicken with tomato paste gradually. Add a tablespoon at a time and stir until you reach the consistency you want. You can always add more, but you cannot take it out.
Add beans last. Canned beans are already cooked. Simmering them too long makes them mushy. Five to ten minutes to heat through is all they need.
Bouillon swap: Water plus Knorr chicken bouillon works just as well as boxed broth. This is actually what we use most of the time.

What to Serve with Ham and Bean Soup

This soup is a full meal on its own, but a good bread or cornbread on the side takes it to the next level. Here are our favorites:

Cornbread: Our Creamed Corn Cornbread is the top pick. Cast Iron Sweet Cornbread and Southern Cornbread are both great options too.
Bread: A warm slice of Dutch Oven Bread or Dutch Oven Sourdough Bread is perfect for dipping.
Leftover ham: If you have more ham than soup, try our Skillet Ham Mac and Cheese for another great way to use it up.

Storage and Reheating

Fridge: Store in an airtight container for up to 5 days. The flavor actually improves overnight as the tomato broth absorbs into the beans.
Freezer: Freeze for up to 3 months. Cool completely first and leave headroom in containers for expansion.
Reheating: Stovetop over medium-low heat is best. Add a splash of broth or water since the beans absorb liquid as it sits. Microwave works in a pinch.
Make-ahead tip: This is a great make-ahead meal. Prepare through the simmer step, cool, and refrigerate. Reheat and add the beans fresh if you want them firmer.

Overhead view of ham and bean soup in a cast iron Dutch oven

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes. Use about 1.5 cups of dried beans. Sort and soak them overnight, then boil with the ham bone for about 2 hours until tender. Add the vegetables during the last 20 minutes of that boiling time and continue with the rest of the recipe.

Can I make this without a ham bone?

Absolutely. The ham bone adds smoky depth to the broth, but you can still make a delicious soup without one. Use diced ham for the meat and add a pinch of smoked paprika or a splash of liquid smoke to make up for the lost flavor.

How do I thicken ham and bean soup?

Tomato paste is the easiest way. Add a tablespoon at a time and stir until you reach the consistency you want. You can also mash a few beans against the side of the pot with a spoon to release their starch into the broth.

Is ham and bean soup gluten free?

Yes. All the ingredients in this recipe, including the canned beans, tomato sauce, and chicken broth, are naturally gluten free. Always check labels on your specific broth and canned goods to be sure.

Can I use water and bouillon instead of broth?

Yes. Start with 8 cups of water and add granulated chicken bouillon per the package directions. Taste and adjust. This is actually what we do most of the time.

How long does ham and bean soup last in the fridge?

Properly stored in an airtight container, this soup keeps for up to 5 days in the refrigerator. It also freezes well for up to 3 months.