This basic broth-based ham and bean soup is the perfect protein-packed dinner for those chilly evenings. Made in 30 minutes, it’s a quick and easy meal, perfect for use of that leftover ham.
This recipe has a chicken broth base; if you like a thicker soup, you should try the bean and bacon chowder, or if using chicken, try the white bean chicken chili.
While we’re heading into spring here in Ohio, that doesn’t mean we’re not without our chilly days. Digging into my freezer, I found frozen ham that we had leftover from Christmas. It was the perfect addition to this soup I’m sharing with you today.
The Best Things About This Recipe
- Quick and easy. This recipe comes together in 30 minutes. It’s a super simple recipe that’s loaded with flavor.
- Gets better with time. The next day the leftovers are even better than the first day, just like when you make chili.
- Great way to use up leftover ham. If you have ham you need to use from Easter or Christmas, this a great way to use it up and spread it!
- Dried spices. I like to use dried spices that I have ready in the kitchen at all times. It makes this an easy grab-and-make recipe.
Key Ingredients
- Pinto Beans. I like to use good quality great northern beans. You can also use white kidney beans as well.
- Chicken broth. The easiest way to make chicken broth is to keep Better than Bouillon on hand. I buy it at Costco. It’s a great, fast way to make good quality broth.
- Cooked ham. Use that leftover ham from the holidays. If you don’t have leftovers, you can easily use a ham hock that is fully cooked.
How to Make Ham and Bean Soup
- Sauté. Using a large stockpot, saute the onions and celery over medium-high heat until the onions are softened. Add the garlic and saute for 1 minute.
- Simmer. Add the ham and the chicken stock. Combine with the bay leaves, parsley and thyme. Bring to a boil and then simmer for 15 minutes.
- Stir. Stir in the beans and let simmer for an additional 10 minutes.
- Serve. This soup is best served warm.
Recipe Tips
Beans. Use your favorites with this recipe. You can use great northern, pinto, or even white kidney beans.
Don’t oversalt. Ham is naturally salty, and you’ll find that you’ll need very little (if any at all) with this recipe. Make sure to taste before adding any salt.
Make-Ahead. You can make this recipe ahead of time. Just let cool and then store the leftovers in the refrigerator for up to 3 days. Reheat on the stove at a simmer until ready to enjoy.
Storing. Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing. The recipe freezes well! Freeze the leftovers in an airtight container for up to 3 months. Let thaw in the refrigerator before reheating.
More Soups
- Slow Cooker Vegetable Beef Soup
- Creamy Chicken Noodle Soup Recipe
- Easy Crockpot Potato Soup
Ham and Bean Soup
Ingredients
- 1 Tablespoon olive oil extra virgin
- 1 cup onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 1 cup ham chopped
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 48 oz great northern beans rinsed and drained
Instructions
- Sauté. Using a large stockpot, saute the onions and celery over medium-high heat until the onions are softened. Add the garlic and saute for 1 minute.
- Simmer. Add the ham and the chicken stock. Combine with bay leaves, parsley, and thyme. Bring to a boil and then simmer for 15 minutes.
- Serve. Stir in the beans and let simmer for an additional 10 minutes or until you're ready to serve.
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