Ham and Bean Soup
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course, Soup
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Cuisine
American
Ham and Bean Soup
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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
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 onion chopped, large
- 3 carrot peeled and chopped (about 1 cup, medium
- 3 celery chopped (about 1 cup, stalks
- 6 cloves garlic minced
- red pepper flakes pinch to 1/4 teaspoon
- 2 1/2 cups ham cubed or one meaty ham bone
- 2 cups potato chopped into 1/2” cubes, Yukon gold variety
- 5 1/2 cups chicken broth low sodium
- 1 teaspoon chicken bouillon (granulated, cube or base)
- 1 tsp EACH ground mustard
- 1 tsp EACH dried parsley
- 1/2 tsp EACH dried oregano
- 1/2 tsp EACH dried thyme
- 1/2 tsp EACH smoked paprika
- 1/2 tsp EACH salt
- 1/4 teaspoon black pepper plus more to taste
- 2 bay leaf
- 3 oz. cans cannellini beans rinsed and drained
garnish
- green onion optional, chopped
- parsley optional, freshly chopped
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.
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