Warm up with a comforting bowl of Ham and Bean Soup, a timeless classic packed with flavor and nutrition. Perfect for using up leftover ham, this hearty soup combines tender chunks of ham, creamy beans, and a medley of fresh vegetables simmered in a savory broth.
This one-pot wonder is ideal for chilly evenings or as a quick and satisfying weeknight meal. Whether you’re cooking for the family or meal-prepping for the week ahead, this recipe is easy to prepare and will leave everyone asking for seconds.
Why You Will Love Making This Recipe
- Quick and Easy: Ready in under 40 minutes, perfect for busy schedules.
- Great Use of Leftovers: A delicious way to use leftover ham or a ham bone.
- Nutritious and Filling: Packed with protein, fiber, and hearty vegetables.
- Customizable: Adjust the ingredients to suit your taste or dietary preferences.
- Freezer-Friendly: Make a big batch and freeze portions for later.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 ham bone or 2 cups cooked ham, diced
- 4 cups chicken broth
- 2 cups water
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Equipment Used
- Large stockpot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Ladle
Prep Time and Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Directions & Instructions
- Sauté the Vegetables: Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute, until fragrant.
- Add the Ham and Broth: Place the ham bone or diced ham into the pot. Pour in chicken broth and water, then stir to combine.
- Add Seasonings: Stir in dried thyme, oregano, and bay leaves. Season with a pinch of salt and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
- Add the Beans: Stir in the drained beans and cook for an additional 5 minutes until heated through.
- Adjust Seasoning: Remove the bay leaves and taste the soup. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.
Nutritional Information (per serving)
- Calories: 250
- Protein: 20g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 6g
- Sugar: 3g
Variations
- Vegetarian Option: Replace ham with smoked tofu or mushrooms and use vegetable broth.
- Spicy Kick: Add red pepper flakes or diced jalapeños for extra heat.
- Different Beans: Swap cannellini beans for black beans, navy beans, or pinto beans.
- Herb Twist: Add fresh rosemary or basil for a unique flavor profile.
Frequently Asked Questions
Q: Can I make this soup in a slow cooker?
A: Absolutely! Combine all ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What other vegetables can I add?
A: Add zucchini, spinach, kale, or potatoes for added texture and nutrients.
Pro Tips By Elisa
- Flavor Boost: Use a smoked ham bone for a richer, deeper flavor.
- Creamier Soup: Mash some of the beans before adding them to thicken the soup naturally.
- Texture Perfection: Dice vegetables uniformly for even cooking and a beautiful presentation.
- Garnish Ideas: Top with shredded cheese or a dollop of sour cream for added indulgence.
Serving Suggestions
Pair this Ham and Bean Soup with a side of crusty bread, cornbread, or a simple green salad. For a complete meal, serve with iced tea or a glass of Chardonnay to complement the savory flavors. Enjoy the warmth and heartiness of this classic soup!
Ham and Bean Soup Recipe
Equipment
- Large stockpot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Ladle
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks diced
- 3 garlic cloves minced
- 1 ham bone or 2 cups cooked ham diced
- 4 cups chicken broth
- 2 cups water
- 2 cans 15 oz each cannellini or great northern beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large stockpot over medium heat. Add diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute, until fragrant.
- Add the Ham and Broth: Place the ham bone or diced ham into the pot. Pour in chicken broth and water, then stir to combine.
- Add Seasonings: Stir in dried thyme, oregano, and bay leaves. Season with a pinch of salt and black pepper. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
- Add the Beans: Stir in the drained beans and cook for an additional 5 minutes until heated through.
- Adjust Seasoning: Remove the bay leaves and taste the soup. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.