5 from 40 votes
Ham and Bean Soup
Ham and Bean Soup simmers white beans with diced ham, aromatic vegetables, and spices in chicken broth, optionally enriched with kale. This hearty soup balances the smoky saltiness of ham with soft beans and tender vegetables, resulting in a comforting bowl suitable for cooler weather or anytime you want a filling meal.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
servings
Calories:
423 kcal
Course:
Main Course, Soup
Ingredients
- 2 tablespoons butter or olive oil
- 1 onion chopped, medium
- 1 carrot diced, large
- 2 celery ribs diced
- 3 garlic minced, cloves
- 2 cups ham can also use a ham bone or smoked ham hocks, diced
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons salt
- 4 cups chicken broth quality
- 60 ounces white bean rinsed and drained (e.g., cannellini, navy, great northern) *Can substitute one pound dried beans, see note, canned, 4 x 15 ounce cans
- 1 kale chopped (optional, can use other veggie of choice or omit entirely, bunch
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.
Cup of Yum
Notes
- If using dried beans, soak them overnight and increase cooking time by about an hour until beans are tender.
- For a slow cooker method, sauté vegetables first, then add all ingredients except kale; cook on high 4-5 hours, adding kale the last 20 minutes.
Nutrition Information
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 423
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.