Name: Ham and Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 large onion, (chopped); 3 medium carrots, (peeled and chopped (about 1 cup)); 3 stalks celery, (chopped (about 1 cup)); 6 cloves garlic, (minced); pinch-1/4 teaspoon red pepper flakes,; 2 1/2 cups cubed ham or one meaty ham bone; 2 cups Yukon gold potatoes (chopped into 1/2” cubes); 5 1/2 cups low sodium chicken broth; 1 teaspoon chicken bouillon ((granulated, cube or base)); 1 tsp EACH ground mustard, dried parsley; 1/2 tsp EACH dried oregano, dried thyme, smoked paprika, salt; 1/4 teaspoon pepper, (plus more to taste); 2 bay leaves; 3 15 oz. cans cannellini beans, ( rinsed and drained); chopped green onions ((optional)); freshly chopped parsley ((optional))

This Ham and Bean Soup recipe is hearty, cozy and comforting, quick and easy to make, and can be made with leftover ham or deli ham

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.

We especially look forward to making ham for the leftovers! Along with this Ham and White Bean Soup, enjoy Creamy Ham and Potato Soup, Creamy Ham Tortellini Soup and Navy Bean Ham Soup.

PIN THIS RECIPE TO SAVE FOR LATER

How to Make Ham and Bean Soup

top view of ham and bean soup recipe with white beans and potatoes

Leftover Ham Soup Recipe

Satisfying transformation of leftover ham. Not only is leftover ham so flavorful, but it makes this Bean and Ham Soup recipe so easy!

You don’t have to use leftover ham. Purchase sliced ham from the deli, then cube it, and you’re all set!

Unbeatable flavor. A mirepoix base (carrots, onion, and celery), chicken bouillon, and adept seasonings make this soup taste like it’s been simmering for hours!

Made in 50 minutes. This is an easy one pot meal, that’s ready from start to finish in less than 50 minutes.

Meal-in-one. This Ham and White Bean Soup is chock full of protein, veggies and starch for a complete meal-in-one all made in one pot!

Make ahead friendly. This recipe tastes even better the next day for lunches or dinner!

up close of a ladle of bean and ham soup showing the ham, white beans, carrots, celery and potatoes in a savory broth

Ham and White Bean Soup Ingredients

This Bean and Ham Soup is made with pantry friendly ingredients you probably have on hand right now! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

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.
White Beans: Cannellini beans are my white beans of choice because they are creamy, tender, nutty and don’t easily fall apart.
Potatoes: Use Yukon gold potatoes peeled and diced into 1/2” cubes. Don’t substitute with Russet potatoes because they can fall apart and turn mealy in the soup, whereas Yukon gold potatoes remain nice and buttery.
Mirepoix: Yellow onion, carrots and celery are known as the holy trinity of cooking and provide a richness and depth of flavor that can’t be achieved any other way.
Garlic: Use 4-6 garlic cloves depending on your garlic love.
Red pepper flakes: This will not make the ham soup spicy, just flavorful!
Chicken broth: Take care your chicken broth is low sodium otherwise your soup will be too salty. Using low sodium broth also allows us to use chicken bouillon which amps up the flavor.
Chicken bouillon: Use bouillon powder, bouillon cube or bouillon base (Zoup! or Better Than Bouillon) in equal amounts. Add it to the soup without dissolving in liquid first. If using a cube, crush it up, then add directly to the broth.
Seasonings: Dried parsley, dried oregano, dried thyme, paprika, bay leaves, salt and pepper season the soup to perfection.

HOW TO MAKE Ham and Bean Soup

This Ham and Bean Soup recipe is quick and easy to prepare, the most difficult part is waiting for the potatoes to simmer! Let’s review the cooking process (full recipe in the printable recipe card at the bottom of the post):

Step 1: Sauté the aromatics. Sauté the chopped onions, carrots, and celery in butter and olive oil until the onions are tender. Add garlic, red pepper flakes (if using), and sauté for 30 seconds.

showing how to make ham and bean soup by sautéing onions, celery and carrots in a Dutch oven

Step 2: Add the ham, potatoes and broth. Add all of the ingredients except the beans, consisting of ham, potatoes, chicken broth, chicken bouillon, and all seasonings.

showing how to make bean and ham soup by adding ham, potatoes, broth and spices to a Dutch oven

Step 3: Simmer. Bring to a simmer, cover and reduce the heat to low. Simmer for 10 minutes. Add the canned beans and continue to cook, covered, until the potatoes are tender, about 10 additional minutes.

showing ho to make ham and bean soup by adding white beans to the broth to simmer

Step 4: Adjust to taste. Season with salt and pepper to taste. Add additional broth if you would like a brothier soup.

showing how to make bean and ham soup by simmering until the potatoes are tender

TIPS FOR making Bean and HAm Soup

Scrape up the golden bits. After you sauté veggies, there will be golden bits on the bottom of the pan – these are flavor gold! Make sure to scrape up the bits when you add the broth.
Use reduced sodium broth. Ham is quite salty, so take care to use low sodium broth so you can salt to taste. You can always add salt, but you can’t take it away!
Cook the potatoes until tender. By using Yukon Gold potatoes instead of Russets, you don’t need to worry about them falling apart or overcooking, simply cook until melt-in-your mouth tender and not remotely crunchy.
Consistency. You can make this soup less thick by adding additional broth at the end of cooking.
Be prepared to add additional liquid. The soup will thicken as it sits, so you may need to add a splash of additional broth when reheating.

serving bean and ham soup recipe in a large Dutch oven

possible recipe variations

This Ham and White Bean Soup is a fabulous springboard for any swaps you’d like to make based on personal preferences or what you have on hand. Here are just a few ideas:

Use a ham bone: If you have a ham bone, let it gently simmer in 4-5 cups of water for a few hours, until it reduces. Use some of the ham broth instead of chicken broth. Add the ham bone to the soup when the recipe calls for the ham. At the end of simmering, remove the ham from the bone and add it back to the soup.
Add vegetables: Corn, mushrooms, bell peppers, broccoli, cauliflower zucchini, green beans, spinach, peas, etc. would all be tasty. Keep in mind different vegetable cooking times and add them to the soup accordingly.
Spice it up: Add additional red pepper flakes for a kick.
Make it creamy: Add ¼ cup flour after you sauté the vegetables and cook for 2 minutes. Reduce the broth to 4 cups and simmer until the potatoes are tender. At the end of cooking, stir in 1 ½ cups half and half or evaporated milk and warm through.
Make it low carb: Swap the potatoes for about 3 cups of cauliflower chopped into bite size pieces. Cauliflower doesn’t take long to cook, so add the last 5 minutes of cooking.
Ham and Barley Soup: Swap the potatoes for pearl barley. Simmer for about 30 minutes total, which means you may need to add additional broth because more liquid will evaporate while cooking.
Ham and Quinoa Soup: For a higher protein option, swap the potatoes for about ¾ cup quinoa, rinsed and drained and simmer for about 25 minutes.
Chicken variation: Swap the ham for rotisserie chicken or leftover chicken. You can also add raw chicken thighs (I like to sear first) or chicken breasts to the soup to cook with the potatoes. They will take about 15 minutes to cook; remove and shred when tender, then add back to the soup at the end.
Sausage variation: Instead of ham, brown kielbasa, Polish sausage or chicken sausage whole then remove to a plate. Slice or chop into bite size pieces then add back to the soup with the broth to simmer with the potatoes. You can also brown Italian sausage and simmer it with the soup.

WHAT to serve with White bean and HAm Soup

This Ham and Bean Soup is a meal-in-one complete with protein, veggies and starch, so you can call dinner done or serve it with any of these additional sides:

Bread: Moist Sweet Cornbread, softy and fluffy Dinner Rolls, Parmesan Breadsticks, Garlic Bread or Pesto Pull Apart Bread.
Salad: Pear Salad, Garden Salad, Caesar Salad, Apple Salad or Green Bean Salad.
Fruit: Bright, fresh fruit is always a welcome side to round out the meal. We especially love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Pina Colada Fruit Salad.

ham and bean soup recipe with potatoes and white beans served in a bowl

Can Ham and bean Soup Be Made in a Crockpot?

Absolutely! Reduce the broth to 5 cups (because less broth is evaporated in a slow cooker). Add all of the ingredients to the slow cooker and and cook on high for 3-4 hours or on low 6-7 hours or until potatoes are tender.

MEal Prep

The flavors of this Bean and Ham Soup recipe only get better the next day, so it’s great to make 100% ahead of time. You can also prep individual components ahead of time.

The onions, carrots, celery, ham and potatoes can all be chopped and stored in the refrigerator. The chopped potatoes will need to be stored submerged in a bowl of cold water in the refrigerator to prevent oxidization (from turning brown).

How long is ham and white bean Soup Good For?

Let the Ham and Bean Soup cool to room temperature, cover and store in your Dutch oven or transfer to an airtight container. Refrigerate for up to 5 days.

How Do I Reheat Leftover Ham Soup?

-Stove: Reheat large batches on the stove over medium-low heat, stirring occasionally, about 10 minutes.
-Microwave: Transfer individual servings to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 15-second intervals, if needed.
-Crockpot: Transfer soup to a crockpot and heat on low for 1-3 hours. The time will depend on how much soup you have remaining.

Can white bean Ham Soup Be Frozen?

The potatoes can become a little grainy, but overall, this soup freezes well. Let the soup cool completely before transferring to a freezer safe container(s). Squeeze out excess air, seal, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

showing how to serve ham and bean soup with white beans by garnishing with green onions and parsley

Looking for more Leftover Ham Recipes?

Monte Cristo Sandwiches
White Bean, Ham, Tortellini Soup
Creamy Ham and Potato Soup
Navy Bean Ham Soup
Ham and Cheese Sliders
Ham and Cheese Quiche
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Soup
Breakfast Enchiladas

WANT TO TRY THIS Ham and Bean soup RECIPE?

PIN IT to your Soup recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Ham and Bean Soup

Servings: servings

Total Time: 50

Prep Time: 15

Cook Time: 35

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print Recipe Pin Recipe Save Recipe

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, chopped
3 medium carrots, peeled and chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
6 cloves garlic, minced
pinch-¼ teaspoon red pepper flakes,
2 1/2 cups cubed ham or one meaty ham bone
2 cups Yukon gold potatoes chopped into 1/2” cubes
5 1/2 cups low sodium chicken broth
1 teaspoon chicken bouillon (granulated, cube or base)
1 tsp EACH ground mustard, dried parsley
1/2 tsp EACH dried oregano, dried thyme, smoked paprika, salt
1/4 teaspoon pepper, plus more to taste
2 bay leaves
3 15 oz. cans cannellini beans, rinsed and drained

garnish

chopped green onions (optional)
freshly chopped parsley (optional)

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.

Video

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.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

4 Comments

Cheryl Carafa says

at

always looking for soup recipes, this was delicious!!

- Jen says
  
  at
  
  That’s amazing you made it already, so glad you liked it! Thanks Cheryl!
  
Linda Shisler says

at

I made this today using leftover Easter ham bone. I do not like beans at all so I didn’t have any but my husband and son both loved it. They said it was very flavorful. I didn’t make any changes except to use barley in place of the potatoes.
I have also made your lasagna soup many times and we all love it. Your soup recipes are a hit in our house.

- Jen says
  
  at
  
  Thank you! I’m so happy to hear that you are loving the soups!