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.
How to Make Ham and Bean Soup
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):
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):
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:
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:
Tools Used in This Recipe
Ham and Bean Soup
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- 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
- chopped green onions (optional)
- freshly chopped parsley (optional)
- 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.
- 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.
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