This hearty Ham and White Bean Soup is the perfect quick meal to warm you up on a chilly day. This delicious soup is full of healthy ingredients like carrots, celery, broth, ham, and cannellini beans.
It's good for you and is a palate-pleaser for the whole family.
WHY YOU'LL LOVE THIS HAM AND WHITE BEAN SOUP RECIPE
- So Comforting and Hearty - On a chilly winter day, nothing hits the spot quite like a warm, hearty soup. This White Bean and Ham Soup delivers big comfort and is incredibly easy to make. And if soup is your go-to meal during the cold months, check out this recipe for Magic Leek Soup to warm you from head to toe.
- Can Easily Be Doubled - This soup is one of those recipes that gets better as it sits. All the flavors meld together even more harmoniously by the next day. Double the recipe and make this soup a day in advance for a big family party then let it sit in the fridge until it's time to serve. Just warm it up before the party starts.
- Full of Healthy Ingredients - Carrots, celery, white beans, broth, ham. Does it get much healthier than that? If you love healthy soup recipes, we think you will love this low-carb version of traditional Gumbo.
- Great Way to Use Leftover Ham - Got leftover Christmas ham in the freezer? There's no reason to let it sit in your freezer until it develops freezer burn. Cube it up and add it to this soup.
KEY INGREDIENTS IN HAM AND WHITE BEAN SOUP
Olive Oil - Olive oil is used to sauté the vegetables. Feel free to use your favorite neutral cooking oil.
Onion, Celery, and Carrots - Onion, celery, and carrots are the base of every good soup! They add great flavor and substance.
Garlic and Thyme- Garlic and thyme add extra flavors to the soup that pairs really well with ham.
Chicken Stock - Chicken stock is what makes this a soup! If you need to add more liquid, you can use water or additional chicken stock but I do not recommend using all water!
Cannellini Beans - I love the texture and shape of cannellini beans but you could use pretty much any bean you like – great northern beans, navy beans, even black-eyed peas!
Ham - I’m using a cooked boneless ham steak in this recipe but any cooked ham will do. This recipe is perfect for using up leftovers!
Bay Leaf - Bay leaf enhances the flavor of the soup by adding an earthy, floral flavor. If you don’t have any on hand, feel free to skip it.
HOW TO MAKE HAM AND WHITE BEAN SOUP
Heat the olive oil in a large stock pot or Dutch oven set over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
Next, add the garlic and thyme. Stir and cook for an additional minute.
Add the chicken stock, beans, ham, and bay leaf. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until the beans and ham are warmed through.
Remove the bay leaf, and season with salt and pepper to taste and enjoy.
BEST TIPS FOR HAM AND WHITE BEAN SOUP
This soup is extremely versatile so feel free to make it your own!
If you want to add a salty crunch, crisp a few slices of bacon in the pot before Step 1. Then remove the bacon, chop it, and save it for garnish. Skip the olive oil and sauté the vegetables in the bacon drippings.
Want to give the soup a little kick? Add 1 teaspoon of dried red pepper flakes or a few dashes of hot sauce.
Want to make the soup creamy? Add ½ cup of heavy cream in Step 4.
Storage Tips: This soup gets even more flavorful when it has a chance to sit. You can store this soup in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Just reheat on the stove on low until warmed through.
MORE COMFORTING SOUP RECIPES
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Ham and White Bean Soup
This hearty Ham and White Bean Soup is the perfect quick meal to warm you up on a chilly day. This delicious soup is full of healthy ingredients like carrots, celery, broth, ham, and cannellini beans.
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 1 tablespoon minced garlic
- 1 teaspoon fresh minced thyme
- 4 cups chicken stock
- 2 cans (15.5 ounces each) Cannellini beans, drained and rinsed
- 2 cups diced cooked ham
- 1 dried bay leaf
Instructions
- Heat the olive oil in a large stock pot or Dutch oven set over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
- Next add the garlic and thyme. Stir and cook for an additional minute.
- Add the chicken stock, beans, ham, and bay leaf. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until the beans and ham are warmed through.
- Remove the bay leaf, and season with salt and pepper to taste and enjoy.
Notes
- This soup is extremely versatile so feel free to make it your own!
- If you want to add a salty crunch, crisp a few slices of bacon in the pot before Step 1. Then remove the bacon, chop it, and save it for garnish. Skip the olive oil and sauté the vegetables in the bacon drippings.
- Want to give the soup a little kick? Add 1 teaspoon of dried red pepper flakes or a few dashes of hot sauce.
- Want to make the soup creamy? Add ½ cup of heavy cream in Step 4.
- Storage Tips: This soup gets even more flavorful when it has a chance to sit. You can store this soup in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Just reheat on the stove on low until warmed through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 383Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 1456mgCarbohydrates: 42gFiber: 6gSugar: 17gProtein: 28g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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