Ham and Bean Soup

Name: Ham and Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 5 servings
Ingredients: 1¼ lbs ham steak; 1 lb boneless skinless chicken breasts; 2 medium carrots; 3 talks celery; 1 medium onion; 1 tbsp garlic; 1 tbsp oil; 2 cans great northern beans; 4 cups chicken broth; 2 cups water; 1 tsp granulated chicken bouillon; salt and pepper to taste; 2 medium potatoes; 2 cups kale

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
5 servings
Calories
546 kcal
Course
Main Course, Soup
Cuisine
American

Ham and Bean Soup

Iris Warren

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Ham and Bean Soup made up of ham, shredded chicken, white beans, potatoes, and vegetables. A great option to add to your soup rotation for the winter. Soups are great options for meal prep if you don't have to travel with your meals because they keep the best in the fridge over the week.

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Ingredients

Servings

For the Soup

1¼ lbs ham steak
1 lb boneless skinless chicken breasts
2 medium carrots
3 talks celery
1 medium onion
1 tbsp garlic minced
1 tbsp oil
2 cans great northern beans
4 cups chicken broth
2 cups water
1 tsp granulated chicken bouillon
salt and pepper to taste
2 medium potatoes
2 cups kale

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Instructions

For the Soup

Wash and cut your vegetables. Cut the onion, carrots, and celery into a small dice. Cut the potatoes into a large dice. Cut the kale away from the stems and roughly chop. Massage the kale by squeezing the leaves a bit.
Into a large pot, add 1 tbsp of oil over medium high heat.
Add your garlic, onions, celery, and carrots. Season lightly with salt and allow them to brown for a few minutes.
While the vegetables are cooking, cut your ham steak into a large dice.
Once the vegetables have softened and developed color, add in the ham, chicken and the potatoes to the pot. Pour in the chicken broth and water.
Rinse and drain the beans and add them to the pot.
Cover the pot and bring it to a boil. Once boiling you can reduce the heat to low and cook for about 15 minutes.
After 15 minutes, pull out the chicken and shred with two forks or a mixer. Season the shredded chicken with salt and pepper.
Add in the kale to the pot while you shred the chicken.
Add the shredded chicken and 1 tsp of granulated chicken bouillon to the pot and stir.
Taste the broth to test for seasoning and adjust with salt and pepper to taste. The ham is quite salty so it make sure you test first before adding any salt.

Plating

This recipe makes 5 servings. Divide your soup evenly into 5 containers and allow to cool before you store in your fridge.
NOTE: A nice addition to the top of this soup after you reheat it is some chili garlic oil. The extra fat mixes with the broth for lots of flavor and heat.