Easy Leftover Ham and Bean Soup

Name: Easy Leftover Ham and Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 ½ cup leftover ham, cubed; 1 tin cooked white beans; 1 onion; 2 carrots; 2 celery stalks; 1 red pepper; 5 cups stock/broth; 2 tablespoon tomato puree; ½ teaspoon salt; ⅛ teaspoon ground black pepper; 1 teaspoon dried thyme; 1 tablespoon chopped fresh parsley

User Reviews

4.3

60 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3 servings
Calories
135 kcal
Course
Soup
Cuisine
International

Easy Leftover Ham and Bean Soup

Willa Mcdonald

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A quick and easy Leftover Ham and Bean Soup that is healthy and filling, just perfect for a chilly day. The soup takes about 25 minutes to cook, and it's a great way of using up any ham leftovers you have after a big celebration like Thanksgiving, Christmas or Easter or just a good Sunday Roast. A hearty midweek meal for the whole family, this ham and bean soup is the perfect comfort food. Kids will love it too, as it's so tasty and colourful.

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Ingredients

Servings

1 ½ cup leftover ham, cubed
1 tin cooked white beans (400 g, 13oz)
1 onion
2 carrots
2 celery stalks
1 red pepper
5 cups stock/broth either vegetable, chicken or beef
2 tablespoon tomato puree
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley

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Instructions

Peel and chop the onion and carrots, and chop the red pepper and celery stalks.
Add the stock to a pot together with the vegetables, and cover the pot with a lid.
Leave to cook for about 15 minutes or until the the veggies are tender.
Add the beans (drained and rinsed) and cooked ham, tomato puree, salt, pepper and thyme, and leave to cook for a further 5 minutes.
Remove the pot from the heat and garnish with chopped parsley.

Notes

If you 'd like to cook this soup in the slow cooker, just add all the veggies, beans and leftover ham to the crockpot together with 3 cups of broth, and set if either on low for 7-8 hours or on high for 4-5 hours.
The seasoning, thyme, parsley and tomato puree can be added at the end, no need to add them from the start.
Carrots and celery take their sweet time to become tender in the slow cooker, that's why we have it set up for so many hours, otherwise the beans and ham are already cooked.
The reason we won't need to use all the 5 cups of broth used for cooking the soup on the stove top is that very little liquid is lost in the crockpot, where on the stovetop more than a quarter of it is absorbed during cooking.
So start by pouring 2 cups of broth first, and if it's not enough after adding the other ingredients, add the 3rd cup.

Nutrition Information

Show Details

Calories 135kcal (7%) Carbohydrates 18g (6%) Protein 12g (24%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 31mg (10%) Sodium 2754mg (115%) Potassium 384mg (11%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 9156IU (183%) Vitamin C 59mg (66%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 135 kcal

% Daily Value*

Calories	135kcal	7%
Carbohydrates	18g	6%
Protein	12g	24%
Fat	2g	3%
Saturated Fat	1g	5%
Cholesterol	31mg	10%
Sodium	2754mg	115%
Potassium	384mg	8%
Fiber	3g	12%
Sugar	11g	22%
Vitamin A	9156IU	183%
Vitamin C	59mg	66%
Calcium	39mg	4%
Iron	1mg	6%