Leftover Ham and Bean Soup
User Reviews
4.5
Leftover Ham and Bean Soup
Description
This soup begins by sautéing onion, celery, and carrot in olive oil until softened, creating a flavor foundation. Garlic and leftover ham, along with a ham bone if available, are added with vegetable broth and a whole parsnip to infuse subtle sweetness and body. Bay leaves, cumin, and thyme season the broth. The soup cooks in two stages: initially to extract flavors and tenderize, then after adding drained cannellini beans to complete the cooking.
Removing the ham bone, bay leaves, and parsnip before serving focuses on the soup’s savory, hearty character. Fresh chopped parsley garnishes provide a bright contrast. The soup pairs well with crusty bread for a satisfying meal.
Substitutions such as using store-bought ham instead of leftovers, chopping parsnip for eating, or using soaked dry beans instead of canned are possible with adjusted cooking times. Leftover soup stores safely in the refrigerator for several days or freezes well. Proper thawing and reheating methods maintain texture and flavor integrity.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 talks celery chopped
- 2 medium carrot chopped
- 3 cloves garlic minced
- 2 cups ham chopped in cubes, leftover
- 1 ham bone optional, leftover
- 1 whole parsnip peeled and cleaned
- 2 bay leaf
- 8 cups vegetable broth low sodium
- 19 ounce cannellini beans 1 can, drained and rinsed
- 1 teaspoon cumin ground
- 1 teaspoon thyme dried
- ⅛ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup parsley chopped, for garnish, fresh
Instructions
- In a large soup pot, heat olive oil over medium heat. Add onion, celery and carrot and cook for about 5 minutes until onion is tender.
- Add garlic, ham, ham bone, parsnip, bay leaves and the broth. If you don't have a ham bone, just skip it.
- Bring to a boil and lower heat to medium. Let cook for about 30 minutes.
- Add the rinsed beans, cumin, thyme and season with salt and pepper. Continue cooking for another 30 minutes.
- Remove the ham bone, bay leaves and parsnip.
- Garnish the soup with some fresh parsley, and serve it up with some crusty bread for a complete meal.
Notes
- If no ham bone is available, omit it; the soup will still have good flavor from ham.
- Chop the parsnip if you prefer to eat it instead of just flavoring the broth.
- Dry beans can be used instead of canned, soaking overnight reduces cooking time.
- Store leftovers in a covered container in the fridge for 3-4 days.
- Soup freezes for up to one month; cool completely before freezing in bags placed flat for easy storage and thawing.
- Reheat gently on the stove or microwave, thawing in the fridge beforehand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 196kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 1562mg | 65% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3284IU | 66% |
| Vitamin C | 6mg | 7% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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