This easy ham and bean soup is packed full of white beans, ham, carrots, and onions. It’s hearty, flavorful, and a perfect way to use up leftover ham and can be ready in 30 minutes.
This ham and bean soup is a perfect warm and hearty way to use up some leftover ham. It’s such a warm and comforting meal that is so easy to make, and perfect served with a side of rolls.
Whenever we have a ham for one of the holidays, Easter, or Thanksgiving, or Christmas, like our maple glazed ham, as delicious as it is, we always seem to have some left over. Most likely cause all the delicious sides we serve with the ham everyone gets stuffed quickly, or because we always seem to buy a giant ham from the store. Either way, it’s not really a bad thing to have leftover ham. I love using it to make delicious sandwiches, ham fried rice, or lentil soup with ham. And this ham and bean soup is another great way to use up some leftover ham.
Of course you can make this soup recipe without leftover ham meat too, you can buy pre cubed ham, or other ham just to make this yummy ham and bean soup recipe.
Ingredients needed to make ham and bean soup:
- Cannellini beans – also known as white kidney beans. But you can also use great northern or navy beans.
- Diced Ham
- Minced Garlic – you can buy jarred minced garlic from the store, or you can buy a knuckle or garlic and chop it up yourself.
- Chicken Broth – you can use chicken broth or stock. It gives you the liquid for your soup. Depending on how salty your ham is you can use a low-sodium chicken broth or regular. You can also substitute water if you don’t have chicken broth. Or water with some chicken bouillon added. I typically go for less salt and then add in more at the end as needed.
- Herbs and spices
How to make ham and bean soup?
You’ll start by sauteing some onion, carrots and celery, in some olive oil. Cook them for a few minutes until they’re nice and soft. Then add a little minced garlic and saute it until it’s nice and fragrant.
Add in the ham and saute it for a couple minutes in all those yummy flavors. Then add in the chicken broth, beans, and seasonings. Bring the mixture to a boil. Boil for about 20 minutes to let the soup beans soften a bit, and the flavors all meddle. Add salt and pepper to taste, and enjoy hot.
**If you still have your ham bone you can also add it to your broth while it’s cooking to get all the yummy flavor of it. You can also make a ham broth with the bone by boiling the bone in the water for about 1 hour, instead of using chicken broth.
Because ham can be very salty you don’t want to add your salt until the end to make sure you don’t over salt the soup.
This ham and bean soup is a delicious, comforting bowl of soup that is perfect for the spring, fall or winter. It’s great made with ham bought just for this, or the perfect way to use up some leftover ham from Sunday dinner, or Easter, or Thanksgiving!
More ham soup recipes:
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Ham and Bean Soup
- 1 TBS olive oil
- 1 cup diced onion
- 1 cup peeled and diced carrot
- 1/2 cup diced celery
- 1 TBS minced garlic (about 4 cloves)
- 2 cups chopped cooked ham
- 3 (15) oz cans cannellini beans / white kidney beans (rinsed and drained)
- 6-8 cups chicken stock or broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper (to taste)
- Add the olive oil to a large sauce pan over medium high heat.
- Add the onion, carrot, and celery. Cook for about 5 minutes until the onions are softened.
- Add in the minced garlic and cook for about 1 minute.
- Add the ham and cook for another 2 minutes.
- Then add in the beans, then pour in the chicken stock.
- Add in the bay leaves, thyme, and salt and pepper and stir it all together.
- Lower the temperature to medium low and simmer the soup for 20-30 minutes. Stir the soup occasionally.
- Remove the bay leaves. Serve the soup warm.