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 chicken breast; 2 medium carrot; 3 talks celery; 1 medium onion; 1 tbsp garlic; 1 tbsp neutral cooking oil; 2 cans great northern beans; 4 cups chicken broth; 2 cups water; 1 tsp chicken bouillon; salt; black pepper; 2 medium potato; 2 cups kale

User Reviews

5

20 reviews

Excellent

Prep Time
15 mins
Cook Time
45 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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This Ham and Bean Soup blends diced ham, shredded chicken breast, great northern beans, and a variety of vegetables like carrots, celery, potatoes, kale, onions, and garlic in a savory broth. The hearty soup combines the smoky flavor from ham with tender chicken and nutrient-rich kale, creating a filling and comforting dish well suited for a meal with balanced textures and flavors.

Description

The Ham and Bean Soup starts by softening diced onion, carrots, and celery with garlic, allowing a gentle browning to develop flavor. Cubed ham and chicken breast pieces are then added along with diced potatoes. Canned great northern beans contribute a creamy texture and protein. Chicken broth and water form the base of the soup, enriched with granulated chicken bouillon and seasoning. After simmering, chicken is removed and shredded before returning to the pot with added chopped kale, which is massaged to soften its texture.

The cooking method builds layers of flavor, progressing from sautéed vegetables to simmered meats and legumes, culminating in a thick, hearty soup that balances smoky ham with the mildness of chicken and earthy kale. Potatoes add a starchy element that enhances the soup's body, making it suitable for a nourishing lunch or dinner.

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Ingredients

Servings

For the Soup

1¼ lbs ham steak
1 lb chicken breast boneless skinless
2 medium carrot
3 talks celery
1 medium onion
1 tbsp garlic minced
1 tbsp neutral cooking oil generic cooking oil
2 cans great northern beans
4 cups chicken broth
2 cups water
1 tsp chicken bouillon granulated
salt to taste
black pepper to taste
2 medium potato
2 cups kale

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Instructions

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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.