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.
How to Make Ham and Bean Soup
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!
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:
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.
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.
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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)
- 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.
- 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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