Ham and Bean Soup

Name: Ham and Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tablespoons butter or olive oil; 1 medium onion; 1 large carrot; 2 ribs celery; 3 cloves garlic; 2 cups diced ham; 1/2 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon freshly ground black pepper; 1 1/2 teaspoons salt; 4 cups quality chicken broth; 60 ounces canned white beans (4 x 15 ounce cans); 1 bunch kale

User Reviews

5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
423 kcal
Course
Main Course, Soup

Ham and Bean Soup

Nevaeh Sloan

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Hearty, full of flavor and packed with nutrient-rich ingredients, this Ham and Bean Soup tastes even better the next day, making it perfect for leftovers!

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Ingredients

Servings

2 tablespoons butter or olive oil
1 medium onion , chopped
1 large carrot , diced
2 ribs celery , diced
3 cloves garlic , minced
2 cups diced ham (can also use a ham bone or smoked ham hocks)
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
4 cups quality chicken broth
60 ounces canned white beans (4 x 15 ounce cans) , rinsed and drained (e.g., cannellini, navy, great northern) *Can substitute one pound dried beans, see note.
1 bunch kale , chopped (optional, can use other veggie of choice or omit entirely)

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Instructions

Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5 minutes. Add salt and pepper to taste.Serve with a salad and/or some crusty bread.

Notes

If using dried beans, soak them overnight and increase cooking time by an hour or until the beans are soft.
soak them overnight and increase cooking time by an hour or until the beans are soft.
Slow Cooker Method: Use one pound of dried beans instead of canned (ideally soaked overnight, rinsed and drained). Saute the veggies as instructed and then place everything except for the kale in the the slow cooker and cook on HIGH for 4-5 hours or until the beans are tender. Add the kale during the last 20 minutes.

Nutrition Information

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Calories 423kcal (21%) Carbohydrates 62g (21%) Protein 31g (62%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 20mg (7%) Sodium 1148mg (48%) Potassium 1501mg (43%) Fiber 14g (56%) Sugar 3g (6%) Vitamin A 1893IU (38%) Vitamin C 4mg (4%) Calcium 232mg (23%) Iron 9mg (50%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 423 kcal

% Daily Value*

Calories	423kcal	21%
Carbohydrates	62g	21%
Protein	31g	62%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	20mg	7%
Sodium	1148mg	48%
Potassium	1501mg	32%
Fiber	14g	56%
Sugar	3g	6%
Vitamin A	1893IU	38%
Vitamin C	4mg	4%
Calcium	232mg	23%
Iron	9mg	50%