White Bean and Ham Soup

closeup of a bowl full of ham and bean soup with diced carrots and celery and a saltine cracker on the side of the bowl.

White Bean and Ham Soup is a one-pot, easy recipe that's the whole family loves and is ready to serve in 30 minutes. Using canned beans, veggies, and little chunks of ham, this simple and flavorful old-fashioned soup will set you up for a few days of satisfying meals!

Course Dinner, Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 335kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
½ cup onion diced
½ cup celery diced
½ cup carrots diced
1 tablespoon garlic minced
1 teaspoon fresh thyme minced
4 cups chicken stock
2 cans Cannellini white beans drained and rinsed (15.5 ounce cans)
2 cups cooked ham diced
1 bay leaf

Instructions

In a large soup pot or Dutch oven, heat the olive oil over medium-high heat
2 tablespoons olive oil
Then add the onion, celery, and carrots and cook for 5 minutes stirring occasionally until they are tender.
½ cup onion, ½ cup celery, ½ cup carrots
Next, add the minced garlic and thyme and cook for an additional minute.
1 tablespoon garlic, 1 teaspoon fresh thyme
Add the chicken stock, beans, diced ham, and the bay leaf.
4 cups chicken stock, 2 cans Cannellini white beans, 2 cups cooked ham, 1 bay leaf
Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes until warmed through.
Remove the bay leaf, sprinkle with salt and pepper.

Notes

Add crumbled cooked bacon if desired.

Add 1 teaspoon of dried red pepper flakes or a dash of hot sauce.

Add ½ cup of milk or heavy cream at the end.

Use vegetable stock instead of chicken stock.

Swap the beans for great northern beans, white kidney beans, navy beans, or black eyed peas.

Use leftover holiday ham or a diced, cooked boneless ham steak.

Omit the Bay leaf if you'd like.

Nutrition