Easy Ham and Bean Soup

This easy Ham and Bean Soup is a hearty delicious 30 minute dinner recipe that is filled with savory bites of ham, vegetables and tender Great Northern Beans. You’ll love how fast it is to make and budget friendly this simple soup is to make for you family! 

How to make Ham and Bean Soup: 

(Scroll to bottom of page for full printable recipe.)

Ingredients:

• Ham
• Great Northern Beans
• Carrots
• Celery
• Onion
• Garlic
• Chicken Broth
• Olive Oil
• Butter
• Italian Seasoning
• Bay Leaf
• Salt and Pepper
• Fresh Chopped Parsley (optional) 

Special Equipment: 

• Dutch oven or large cooking pot
• Knife and cutting board

Instructions:

1. In the bottom of a dutch oven over medium high heat the olive oil then melt the butter.
2. Add the onion, carrots, celery and cook until onions are tender and translucent. This should take about 5-7 minutes. 
3. Add the minced garlic and cook for one minute, stirring frequently so the garlic doesn’t burn.
4. Add in the ham, beans, Italian Seasoning, salt, and pepper stir to combine and cook for 2-3 three minutes or until the Italian Seasoning if fragrant. 
5. Pour in the chicken broth and add the bay leaf. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes. 
6. Substitutions and Variations: 
7. Swap the Great Northern Beans with Cannellini Beans or Navy Beans any white bean will work great with this recipe.
8. I used a Bay Leaf to add extra flavor but you can leave it out if you don’t like that flavor you don’t have any on hand.
9. You can replace the fresh minced garlic with one tablespoon of garlic powder.

My Notes and Tips: 

• I recommend using a low sodium chicken broth for this soup. The ham adds a bit of saltiness to the flavor so using a low sodium broth helps prevent the soup from being too salty.
• If you would like a thicker soup try straining out a cup of the beans with a slotted spoon into a bowl. Then mash the beans with a fork and return to the pot. Stir to combine the mashed beans into the broth and simmer for an additional 5 five minutes. 

Substitutions and Variations:

Beans, beans, beans. Swap the Great Northern Beans with Cannellini Beans or Navy Beans any white bean will work great with this recipe.

Skip the Bay Leaf. I used a Bay Leaf to add extra flavor but you can leave it out if you don’t like that flavor you don’t have any on hand.

Garlic for added flavor. You can replace the fresh minced garlic with one tablespoon of garlic powder.

What can I serve with Ham and Bean Soup? 

This soup Paris perfectly with homemade cornbread but it is also delicious with Homemade Yeast Roll or even Biscuits. You an also add a Chopped Salad for a light dinner. 

Storage: 

Refrigerator: Cool Soup completely then store in an air tight container in the fridge for up to five days. 

Reheating: To reheat place single portions in a bowl in the microwave and heat for one minute stir then heat in 30 second increments until heated through.

Freezer: Cool soup completely then transfer into a freezer safe container or zip top bag. If using a bag check the seal then turn bag horizontally so that the soup freezes in a flat surfaces. 

Thawing and Reheating: Thaw soup overnight in the fridge then reheat on stovetop or in microwave. 

I hope your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

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Print

Ham and Bean Soup

Ham and Bean Soup is a hearty delicious 30 minute dinner recipe that is filled with savory bites of ham, vegetables and tender Great Northern Beans. You’ll love how easy to make and budget friendly this simple soup is to make for you family!

Course Main Dish

Cuisine American

Keyword Easy Soup, Ham and Bean Soup, Homemade Soup

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 servings

Calories 105 kcal

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 medium carrots sliced
• 2 stalks celery chopped
• 1 medium onion chopped
• 4 cloves garlic minced
• 1 ½ cups chopped leftover ham
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon pepper
• 5 cups low-sodium chicken broth
• 3 14 ounce cans northern beans drained and rinsed
• 1 bay leaf
• Freshly chopped parsley

Instructions

1. In the bottom of a dutch oven over medium high heat the olive oil then melt the butter.

2. Add the onion, carrots, celery and cook until onions are tender and translucent. This should take about 5-7 minutes.
3. Add the minced garlic and cook for one minute, stirring frequently so the garlic doesn’t burn.
4. Add in the ham, beans, Italian Seasoning, salt, and pepper stir to combine and cook for 2-3 three minutes or until the Italian Seasoning if fragrant.
5. Pour in the chicken broth and add the bay leaf. Bring the soup to a boil. Reduce the heat and simmer for 15 minutes.

Recipe Notes

1. For thicker soup try straining out a cup of the beans with a slotted spoon into a bowl. Then mash the beans with a fork and return to the pot. Stir to combine the mashed beans into the broth and simmer for an additional 5 five minutes. 
2.  Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Ham and Bean Soup

Amount Per Serving (1 serving)

Calories 105 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 10mg3%

Sodium 105mg5%

Potassium 277mg8%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 2g2%

Protein 5g10%

Vitamin A 3527IU71%

Vitamin C 3mg4%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.