Ham and Bean Soup
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Ham and bean soup is a hearty dish made with tender chunks of ham, creamy white beans, and a savory broth filled with vegetables like onions, carrots, and celery.
Years ago my husband started asking me to make him ham and bean soup.  I had never actually had a bowl of ham and bean soup so I set out to do some research on it.
Since I’m not a big fan of ham I actually made a really tasty Bacon and Bean Soup as an alternative. Several years later I made a Ham and Potato soup that was hearty and perfect for winter.
While both of those soups were good, they weren’t what he was looking for.  So when I took home several pieces of leftover ham from Easter I knew exactly what I was going to do with it.
Why you will love ham and bean soup:
Ham and bean soup it a great way to use leftover ham from the holidays. The ham is paired with creamy white beans which add flavor and texture to the broth. Plenty of aromatic vegetables are added in as well. It’s an easy to make soup that is hearty and satisfying.
The base of this soup is similar to so many other soup bases I make. It starts with carrots, onions, celery, and garlic along with either chicken or vegetable broth.Â
The traditional type of beans used in this soup are Northern Beans. Northern beans are a white bean that a smooth and creamy texture so they work well in soup.
Can I use A different type of beans?
You can use any types of beans you’d like. Northern Beans are traditional in this recipe but you can use black beans, cannellini beans, or even kidney beans if you’d like.  Go with your favorite.
Ingredients:
- olive oil (or vegetable oil)
- onions
- carrots
- celery
- garlic
- paprika
- thyme
- crushed red pepper (optional)
- chicken broth (or vegetable broth)
- cooked ham
- Great Northern beans
- salt and pepper
To make the soup heat the olive oil in a large pot over medium heat. Add in the onions, carrots, and celery and cook for 5 minutes. Add in the garlic, paprika, thyme, and crushed red pepper and saute for 1 minute. Add in the broth and bring to a low boil.
Place the ham and beans in the soup and simmer for 30 minutes. Taste and season with salt and pepper as needed.
This soup was pretty easy to make and was ready in under an hour and still had a lot of flavor. Since a lot of the soups I make have to simmer for hours I liked that this one could be made so quickly.
The beans added a subtle, creamy flavor while the ham gave the soup a salty and meaty flavor. The vegetables added a depth of flavor.
What can I serve with ham and bean soup?
This soup is great with my Honey Milk Bread Rolls. Another great roll recipe to go along with the soup would be Cheddar Garlic Rolls. If you are looking for something lighter to serve the soup with then I would suggest this Copycat Olive Garden Salad with dressing. You could also make a Fig Salad with Balsamic Dressing.Â
How to store and freeze the soup:
- Store:Â Let the soup cool until it is just warm to the touch then place it in an air tight container and store in the refrigerator for up to 4 days.
- Freeze: Let the soup cool until it is just warm to the touch then place in a freezer container or a freezer bag. Place in the refrigerator to cool completely then transfer to the freezer for up to 3 months.Â
Ham and Bean Soup
Equipment
- 1 large soup pot
Ingredients
- 1 Tablespoon olive oil
- 1 large onion chopped
- 4 carrots chopped
- 4 celery stalks chopped
- 4 garlic cloves minced
- 1 teaspoon paprika
- 3/4 teaspoon dried thyme
- Pinch of red pepper flakes optional
- 6 cups chicken or vegetable broth
- 2 cups ham chopped
- 2 15 oz. cans of Northern Beans, rinsed and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add in the onions, carrots, and celery and saute for 5 minutes.
- Add in the garlic, paprika, thyme, and red pepper flakes if using. Stir well and saute for 1 minute.
- Add in the chicken or vegetable broth and bring to a slow boil.
- Stir in the chopped ham and Northern beans.
- Simmer for 45 minutes.
- Taste and add salt and pepper as needed.
Notes