Ham and Bean Soup

Create a flavorful basic broth-based ham and bean soup using canned pinto beans. Using homemade ingredients and leftover ham this soup comes together quickly within 30 minutes.

Serve this delicious soup alongside fresh cornbread or homemade yeast rolls.

The Best Things About This Recipe

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 left over from Christmas. It was the perfect addition to the soup I’m sharing with you today.

• Canned Pinto Beans – Using canned beans, makes the prep time less than if you were using dry pinto beans.
• 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. If you don’t have chicken broth on hand, the easiest way to make chicken broth is to keep Better than Bouillon on hand. Otherwise, homemade chicken broth or canned works well. Makes sure to season based on the chicken broth you use.
• 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

1. 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.
2. 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.
3. Stir. Stir in the beans and let simmer for an additional 10 minutes.
4. 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. I have also made this recipe using dried beans. Makes sure to soak the beans for at least 8 hours.
• 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 the soup 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 Chicken Broth Based Soups

• Creamy Chicken Noodle Soup Recipe – creamy soup that’s perfect with leftover rotisserie chicken
• Easy Crockpot Potato Soup – use up all those potatoes!
• White Bean Chicken Chili – another favorite using chicken