Servings
Font
Back
0.0 from 0 votes

HAM AND BEAN SOUP

This hearty and comforting ham and bean soup is a classic dish perfect for a chilly day. It's easy to make and a great way to use leftover ham.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 8 people
Calories: 350 kcal
Course: Others
Cuisine: American

Ingredients

  • 1 pound dried navy beans or Great Northern beans (or 4 (15-ounce) cans cannellini beans, drained and rinsed)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth or vegetable broth
  • 1 bay leaf 
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 pound cooked ham, diced
  • salt and pepper to taste
  • Optional garnishes: fresh parsley, crusty bread

Instructions

    Cup of Yum
  1. Soak the beans (if using dried beans): If using dried beans, soak them in a large pot of water overnight or for at least 8 hours. Drain and rinse the soaked beans. If using canned beans, skip this step.
  2. Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
  3. Add garlic and aromatics: Stir in the minced garlic, bay leaf, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant.
  4. Add beans and broth: Add the soaked beans (or canned beans) and chicken broth (or vegetable broth) to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 1-2 hours (or until the dried beans are tender). Cooking time will be much shorter if using canned beans - about 30 minutes.
  5. Add ham: Stir in the diced ham. Cook for another 30 minutes to allow the flavors to meld.
  6. Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley and with crusty bread for dipping, if desired.

Notes

  • Bean Variations: You can use other types of beans, such as kidney beans, pinto beans, or cannellini beans.
  • Ham: You can use leftover ham, ham hock, or even bacon in this soup. If using a ham hock, add it to the soup along with the beans and remove it before serving.
  • Vegetable Variations: Feel free to add other vegetables to the soup, such as potatoes, corn, or green beans.
  • Slow Cooker: You can also make this soup in a slow cooker. Combine all the ingredients (except the ham) in the slow cooker and cook on low for 8-10 hours. Add the ham during the last hour of cooking.
  • Make-Ahead: This soup is even better the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
  • Freezing: Ham and bean soup freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 40g (13%) Protein 20g (40%) Fat 12g (18%) Fiber 15g (60%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 40g 13%
Protein 20g 40%
Fat 12g 18%
Fiber 15g 60%

* Percent Daily Values are based on a 2,000 calorie diet.