Description
This classic ham and bean soup is hearty, comforting, and full of flavor, made with tender white beans, smoky ham, and aromatic vegetables. It’s a great way to use up leftover ham and makes a filling, wholesome meal.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 lb cooked ham, diced
- 1 (15 oz) can great northern beans, drained and rinsed (or 2 cups cooked dried beans)
- 4 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add garlic and cook for 1 more minute until fragrant.
- Stir in ham, beans, chicken broth, bay leaf, and thyme. Bring to a boil.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until flavors meld and vegetables are tender.
- Remove bay leaf. Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve hot.
Notes
- For a thicker soup, mash some of the beans or use an immersion blender to blend a portion of the soup.
- Use leftover holiday ham or a ham bone for added richness.
- This soup freezes well – cool completely before transferring to freezer-safe containers.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 35mg