Ham and Bean Soup

Name: Ham and Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large onion; 3 medium carrots; 3 stalks celery; 6 cloves garlic; pinch-1/4 teaspoon red pepper flakes; 2 1/2 cups cubed ham or one meaty ham bone; 2 cups Yukon gold potatoes; 5 1/2 cups low sodium chicken broth; 1 teaspoon chicken bouillon; 1 tsp EACH ground mustard, dried parsley; 1/2 tsp EACH dried oregano, dried thyme, smoked paprika, salt; 1/4 teaspoon pepper; 2 bay leaves; 3 15 oz. cans cannellini beans; chopped green onions; freshly chopped parsley

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Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 servings
Course
Main Course, Soup
Cuisine
American

Ham and Bean Soup

Victor Mills

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This Ham and Bean Soup recipe is a quick and easy one pot meal that warms you from the inside out. It’s chock full of salty ham, creamy white beans, buttery potatoes and veggies in a warm, savory, aromatic broth. It’s fabulous made with leftover ham OR make it with cubed deli ham any time of the year! This satisfying recipe is extremely versatile, pantry friendly, reheats beautifully and will have everyone coming back for more! Serve it up with green bean salad and garlic bread to complete the winning feast.

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, chopped
3 medium carrots, peeled and chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
6 cloves garlic, minced
pinch-1/4 teaspoon red pepper flakes,
2 1/2 cups cubed ham or one meaty ham bone
2 cups Yukon gold potatoes chopped into 1/2” cubes
5 1/2 cups low sodium chicken broth
1 teaspoon chicken bouillon (granulated, cube or base)
1 tsp EACH ground mustard, dried parsley
1/2 tsp EACH dried oregano, dried thyme, smoked paprika, salt
1/4 teaspoon pepper, plus more to taste
2 bay leaves
3 15 oz. cans cannellini beans, rinsed and drained

garnish

chopped green onions (optional)
freshly chopped parsley (optional)

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Instructions

Melt butter in the olive oil in a large soup pot/Dutch oven over medium-high heat. Add onions, carrots and celery and cook until the onions are tender, about 7 minutes. Add garlic and red pepper flakes and sauté 30 seconds.
Add ham (ham bone if using), potatoes, chicken broth, all seasonings and bay leaves. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes.
Add the canned beans and continue to cook, covered, until the potatoes are tender, about 10 additional minutes.
Meanwhile, if using a hambone, remove it from the soup and chop off any ham and add the meat back to the soup.
Discard bay leaves. Add additional broth if desired for a brothier soup. Taste and season with additional salt and pepper to taste. Top with green onions and parsley if desired.

Notes

Ham: Any type of cubed ham will work in this recipe. If you have leftover ham from Easter, Thanksgiving or Christmas, throw it in, otherwise, head to the deli counter and have them slice any ham ¼-inch thick and finish chopping it into cubes at home.
Storage: This soup only tastes better the next day, so it is great for meal prep! Store in an airtight container in the fridge for up to 5 days.