Ham and Bean Soup
Comforting ham and bean soup is a classic and hearty soup. It’s loaded with creamy white beans, smoky ham, and tender veggies. It’s the perfect soup for using up your leftover ham and super easy to make on those busy weeknights.
We are ALL about ham at our house, so be sure to check out our favorite breakfast casserole that is loaded with ham! And these charro beans and Hawaiian fried rice should also be on your menu in the near future.
Easy Ham and Bean Soup
I love a tasty and comforting soup I can easily whip up on a busy weeknights! Especially when I can repurpose a previous meal and create a new one! This easy ham and bean soup is perfect for using that leftover ham from Sunday diner. Anytime I make ham I always use the leftovers for soup the next day. I love that it’s a little bit more healthy and hearty than any of my usual go-to soup recipes. It’s packed with veggies, tender cubed ham, and plenty of protein-packed white beans. It’s hearty and filling and you’ll love the salty herb-infused flavors!
If your family loves soup like mine does then this classic split pea soup and delicious ham and potato soup are a must! And the best part is that they are made with ham too!
Ingredients You’ll Need
This ham and bean soup comes together with a lot of ingredients you probably already have on hand! It’s a great way to use up leftover ham and easily made with canned beans. For exact measurements, check out the recipe card below.
- Butter: Heat the butter to saute the veggies.
- Onions, Carrots, Celery: The magic combination of veggies! Cook until tender.
- Garlic: Fresh garlic adds delicious flavor to this soup.
- Flour: Helps to slightly thicken the soup without having to mash the beans.
- Bay Leaf and Thyme: The perfect blend of spices to season the soup.
- White Beans: Not only do white beans add fiber and protein, but they also help to thicken the sauce, plus add a little creaminess. Use any kind of white bean!
- Chicken Broth: If you can, use a low-sodium chicken stock or broth. You want to be able to control the amount of salt that goes into the soup.
- Leftover Cubed Ham or Ham Hock: Leftover ham makes this recipe super easy! You can also use a ham hock if there is enough meat on it for the soup. The saltiness and smokiness infuse the soup and it’s delicious!
- Pepper: Balances out the salty flavors.
- Salt: Wait to season the soup with salt and pepper until right before serving. The saltiness comes from the ham you use, so it could already be perfectly salted.
Ham and Bean Soup Recipe
This ham and bean soup is a great option for a quick and easy dinner! It only takes 15 minutes of prep and then it’s off to the stove to simmer!
- Saute the Vegetables and Garlic: In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
- Stir in the Flour: Sprinkle the flour over the cooked veggies and stir to combine.
- Add the Broth, Beans, Ham, and Seasonings: Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
- Simmer: Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
- Remove Bay Leaf/ Adjust Seasonings: Remove the bay leaf then taste and season with salt if needed.
- Garnish and Serve: Garnish with fresh thyme and enjoy!
Tips and Variations
Ham and bean soup is easy to make and so versatile. Follow my tips and variations below to make this comforting and hearty soup.
- Ham: Use cubed or shredded leftover ham! You can also use a ham steak or ham hock for added smokiness.
- Beans: Canned beans make this recipe so easy and any white bean works! Cannellini beans, white kidney beans, navy beans, or Great Northern beans. Even pinto beans would be delicious.
- Veggies: Try adding green beans, corn, or any of your favorite veggies to make this soup just the way you like it!
- Thicken: Traditionally ham and bean soup is thickened with partially mashed beans, but the added flour is the thickener in this recipe. Feel free to mash some of the beans before serving if you like it extra thick.
Storing Leftovers
Ham and bean soup make great leftovers for lunch the next day! Follow my tips below for storing, freezing, and reheating leftovers.
- In the Refrigerator: Store in an airtight container for 5-6 days.
- In the Freezer: After your ham and bean soup has cooled, transfer to a freezer bag and freeze it for up to 3 months. Let thaw in the fridge overnight before reheating.
- Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30-second intervals, stirring frequently.
Bread to Serve With Ham and Bean Soup
Ham and Bean Soup
Ingredients
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 cup carrot, peeled and diced
- 1/2 cup celery, diced
- 2 garlic cloves, minced
- 1 1/2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 3 (15 ounce) canned white beans, drained and rinsed
- 2 cups cooked ham, cubed or shredded
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste, if needed
- fresh thyme for garnish
Instructions
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In a large pot, heat the butter over medium heat. Add the onion, carrots, and celery and cook until tender. Add the garlic and cook for 30 seconds.
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Sprinkle the flour over the cooked veggies and stir to combine.
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Add in the chicken broth, beans, cubed ham, bay leaf, thyme, and pepper. Stir to combine.
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Bring to a low boil then reduce the heat to simmer. Simmer for 15 to 20 minutes, stirring occasionally.
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Remove the bay leaf then taste and season with salt if needed.
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Garnish with fresh thyme and enjoy!
Notes
Originally Posted on September 27, 2019
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