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 and is the perfect way to use that leftover ham.
- 1 Tablespoon olive oil
- 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
- 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.
Beans. Use your favorites with this recipe. You can use great northern, pinto, or even white kidney beans.
Chicken broth. I keep Better than Bouillon on hand to make my chicken broth. I love the flavor and it’s easy to keep on hand for recipes like this!
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.
- Serving Size: 1 Cup
- Calories: 173
- Sugar: 1.7
- Sodium: 477.7
- Fat: 3.1
- Carbohydrates: 25.1
- Protein: 12.1
- Cholesterol: 13.1
Keywords: ham and bean soup