Chunky Ham and Bean Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 1.5 cups each
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Calories
55383 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Chunky Ham and Bean Soup
Description
Chunky Ham and Bean Soup brings together diced cooked ham sautéed until browned, and a medley of vegetables including onion, carrots, celery, and garlic. These are cooked together until softened, effectively deglazing the pot to incorporate browned bits for added flavor. The soup uses cannellini beans, with one can puréed to enhance thickness while maintaining chunkiness with the remaining whole beans. Seasoned with dried thyme and freshly cracked black pepper, it is finished with chicken broth adjusted for preferred consistency.
The combination results in a robust and slightly creamy soup with tender meat and vegetables, balanced by the earthiness of the beans and herbal notes of thyme. The method highlights the ham's savory depth by browning and then simmering with vegetables and beans, yielding a comforting texture and taste.
This soup suits lunches or dinners, warming on cooler days and offering a substantial yet approachable meal. It pairs well simply with bread or a light salad for a complete meal. The ingredient list and procedure allow flexibility in broth quantity to adapt thickness based on personal preference.
Ingredients
- 1 yellow onion $0.32
- 3 carrot $0.30
- 3 ribs celery $0.35
- 2 cloves garlic $0.16
- 1 lb. ham $3.75, cooked
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 3 oz. cans cannellini beans $1.47
- 1/4 tsp thyme $0.02, dried
- black pepper $0.03, freshly cracked
- 2 cups chicken broth $0.26, or more as needed
Instructions
- Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.
- Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.
- Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.
- While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.
- Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.
- Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more chicken broth or water to achieve your desired soup consistency.
- After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 41.5 cups each
Amount Per Serving
Calories 55383 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 553.83kcal | 28% |
| Carbohydrates | 75.33g | 25% |
| Protein | 41.75g | 84% |
| Fat | 9.98g | 15% |
| Sodium | 2143.8mg | 89% |
| Fiber | 18.23g | 73% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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