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Craving a comforting, delicious soup? You’ve got to try my hearty Ham and Bean Soup. Packed with tender navy beans and smoky ham, it’s perfect for cozy dinners and is sure to become a family favorite. Picture creamy beans and succulent ham pieces simmered in a flavorful broth. Each spoonful offers balanced textures and rich flavors. Not a fan of ham? Try my 10-Minute White Bean Soup with Parmesan for a similar hearty profile without the proteins.
What Sets This Bean And Ham Soup Apart?
What makes this hearty Bean And Ham Soup recipe stand out from the crowd? It solves two major issues beautifully. Firstly, it breathes new life into leftover ham, opening up exciting possibilities beyond the usual ham and grilled cheese. Most importantly, this recipe is not only quick but also incredibly delicious—it’s done in a flash!
Most bean and ham soup recipes take 6 to 8 hours to cook from scratch. While they’re all tasty, this one was born out of a necessity to whip up something scrumptious with what I had on hand. No desire to grocery shop? No problem! In just 15 minutes, you’ll have a hearty, satisfying dish. For more quick and delicious recipes, check out my Easy Honey Garlic Chicken – another speedy favorite!
Bean And Ham Soup: Key Ingredients
The secret to this Ham Soup with cannellini beans lies in its key ingredients. Each one brings something special to create a rich, flavorful broth and perfectly tender beans. Let’s dive into what makes this recipe truly exceptional:
- Shredded Cooked Ham: The key ingredient that brings a rich, smoky flavor to the soup. Opt for high-quality, leftover ham for the best taste. Look for ham with a nice balance of fat and meat to add a savory depth that makes each bite deliciously satisfying.
- Canned White Beans (Cannellini Beans): These beans add a creamy texture and absorb the flavors of the broth and ham. Choose no-salt-added canned beans to control the salt level in your soup. They are also a great source of protein and fiber, making the soup hearty and nutritious.
- Chicken Stock or Broth: This serves as the flavorful base of the soup. Use low-sodium chicken broth for more control over the seasoning. It adds a rich, savory element that ties all the ingredients together, ensuring a comforting and delicious dish.
- Bay Leaves (or Fresh Chopped Thyme): These aromatic herbs enhance the overall flavor profile of the soup, just as they do in my Slow Cooker Tortellini Minestrone Soup. Bay leaves add a subtle earthiness, while fresh thyme brings a hint of freshness that complements the savory ingredients. Fresh herbs can elevate the taste even further.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Ham and Bean Soup, simplicity is key. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious alternatives that will still keep the flavors comforting and satisfying:
- Veggie Boost: Add other veggies like spinach, kale, zucchini, shredded cabbage, or frozen peas. These will enhance the soup with extra nutrients and a burst of color.
- Root Veggies: If you’d like to add potatoes, sweet potatoes, or pumpkin, simply simmer the soup for an extra 5-10 minutes until they’re fork-tender. This will add a comforting sweetness and heartiness to the dish.
- Herb Substitutes: If you don’t have fresh thyme, try using rosemary or oregano. These herbs will still complement the smoky ham and creamy beans beautifully.
Perfect Ham And Bean Soup: Step-By-Step
Ready to whip up a comforting hearty Ham and Bean Soup? Follow these easy steps with images to guide you through the process. You’ll create a rich, flavorful soup filled with tender navy beans, smoky ham, and aromatic herbs that’s perfect for cozy dinners and guaranteed to impress.
- Sauté Veggies: In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots, and celery. Cook until onions are softened, then sauté the garlic until fragrant.
- Add Ham and Stock: Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat, and simmer for 5 minutes to combine all of the flavors.
- Add Beans and Season: Stir in beans and season with pepper. Let simmer for 2 minutes. Taste test and season with salt if needed.
- Serve Warm: Serve warm, garnished with fresh herbs if desired. Enjoy!
And there you have it—your delicious Ham and Bean Soup is ready to be enjoyed! I hope you loved creating this comforting dish as much as I do. If you’re hungry for more, why not check out some other crowd-pleasers on Cafe Delites?
From the rich and creamy Chicken Thighs With Creamy Mushroom Garlic Sauce to the spicy and delightful One Pan Spanish Chicken and Rice, and the savory and rich Creamy Beef and Mushroom Stroganoff, there’s something for. Take a look around and discover your next favorite recipe. Happy cooking!
Recipe FAQ’s
If you don’t have any leftover ham but really want to try this recipe, you can buy cooked ham from your deli or grocery store. You’ll need about 10 oz (300 g) for the soup.
Cannellini beans are white Italian kidney beans, which is what we have used in this Ham and Bean Soup. You can also use great northern beans or navy beans for a similar taste and texture.
Yes, you can make this soup vegetarian by omitting the ham and using vegetable broth instead of chicken broth. You can also add more vegetables, like zucchini or bell peppers, for additional flavor and nutrition.
This soup will keep well in the refrigerator for up to 3-4 days. Store it in an airtight container and reheat gently on the stove or in the microwave before serving.
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Ham Bean Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 large carrot peeled and diced
- 1/2 cup finely chopped celery
- 4 cloves garlic minced
- 2 cups shredded cooked ham
- 1 1/2 quarts (1 1/2 litres) chicken stock or broth (you can use beef)
- 2 bay leaves (or 1 tablespoon fresh chopped thyme)
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 (15 ounce) canned white beans (cannellini beans) — no salt added, rinsed and drained
- 1/2 teaspoon black pepper
- pinch of salt, if needed
Instructions
- In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds – 1 minute).
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
- Serve warm.
Notes
2. Bring to a boil, then reduce heat, cover, and let simmer until very fragrant (about 1 hour).
3. Discard the ham bone and replace the chicken stock with your homemade ham broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I enjoyed this recipe. It was easy and filling. I did make some adjustments. I used two big ham hocks instead of leftover ham, which meant I had to cook it for about 90 minutes to ensure the hocks were cooked. I used one can cannellini beans and two cans great northern beans. I also took one reviewers advice and added potatoes. I left out the parsley too. It’s delicious. I was nervous to add parsley, I don’t always like it. But that’s a personal preference. Overall it was super good. I know it’s silly because I made so many alterations. But what a great base.