White Bean and Ham Soup
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This white bean and ham soup is cozy and delicious. It’s packed with protein and healthy vegetables, and it’s a great way to repurpose leftover ham into something new and wonderful. This bean and ham soup is so easy to make and I’m sure your family will love it!
Ham and Bean Soup Recipe
This ham and white bean soup has all the comforting, delicious elements that make a soup unforgettable. Tender ham, creamy white beans, hearty vegetables, a rich broth, and lots of Tuscan flavor.
After trying this hearty soup with leftover holiday ham one year, I was hooked. The combination of sautéed vegetables and smoky ham is so comforting. Not to mention, it’s a great way to make sure that my leftovers don’t go to waste (like stuffing waffles).
It’s definitely in my top 5 favorite soups, along with my Chicken Stew and Ham & Lentil Soup. I love to make up a batch for for quick and easy meal prep or simple dinner on a busy weeknight.
I love soups around the time of year when it’s cold, but I tend to eat them year-round because sometimes I just need a one pot meal. This large pot of soup goes a long way and I also feel like it’s hearty without being too heavy in the warmer months.
If you’re looking for a great recipe to add to your soup rotation, this is it. There’s so many wonderful things about this flavorful soup.
Why You’ll Love It
- It’s so easy to make! Most of this recipe is hands-off. There’s only a tiny bit of prep work involved, and with everything cooked in just one pot, there’s less to clean up after.
- This recipe is a great way to use up leftover ham. Say goodbye to boring leftovers! This recipe turns your leftover ham into something truly special. And because this recipe is large enough to last more than one meal, it’s even better the next day. As the soup sits in the broth and spices, the flavor becomes stronger and makes for an even more delicious meal.
- Ham and white bean soup is very budget friendly. Using leftovers and budget friendly ingredients like beans, carrots, and celery, and onion, this is a great way to stretch your ingredients.
Ingredients
A great soup has lots of different elements in it so that every single bite is full of flavor. While there are quite a few ingredients in this recipe, its the best way to ensure depth of flavor. Here’s a list of everything that you will need:
- Cooked ham: Use any leftover ham, spiral ham, or ham steak, diced or pulled into bite sized pieces. I like a good smoky ham to add smoky flavor to my savory soup.
- White beans: Cannellini beans, great northern beans, navy beans or any other white bean will work great! This adds tons of protein to the soup.
- Vegetable broth or chicken broth: I love to use my own homemade vegetable broth or chicken broth, but any store bought brand you like will work great! For a richer flavor and more protein, feel free to use bone broth instead.
- Produce: Diced onion, chopped celery, chopped carrots, and minced garlic all add so much to this dish. I recommend using fresh veggies instead of frozen or canned.
- Seasonings: Season the soup with a mixture of dried thyme, rosemary, bay leaf, and salt & black pepper. You can also use Italian seasoning in a pinch.
- Oil: Use a little avocado oil or olive oil to sauté the vegetables.
- Ham bone, optional: If you have a leftover ham bone, throw it in the soup while it simmers. It will add TONS of extra flavor!
Optional ingredients: If you like extra veggies in your soup, feel free to add 1-2 cups total of vegetables like diced bell pepper, sliced mushrooms, diced potatoes, or diced cabbage.
How to Make White Bean and Ham Soup
Follow these simple instructions, and you’ll have a big pot of soup ready in no time.
- Heat the oil in a large stock pot or Dutch oven over medium heat. Add the carrots, onion, celery, and garlic. If you’re including any other optional vegetables, add them now.
- Sauté the vegetables for 5-6 minutes, stirring occasionally, until they are fork tender.
- Then add the vegetable broth, beans, ham, seasonings (except for salt), bay leaves, and ham bone if using, to the large soup pot then stir to combine. Bring the soup to a simmer, then cover and allow it to cook for 20-30 minutes.
To test if the soup is done, open the lid and check to see how soft the carrots are. If they're still crisp, cook for another 5 minutes and then test them again. If the carrots are soft and easy to poke with a fork, the soup is done! Season to taste and enjoy!
Slow Cooker Adaptation
- Add all the ingredients to your slow cooker and use a large spoon to stir everything together.
- Then set the lid on and turn your slow cooker to low heat for 4-5 hours or high heat for 2.5-3 hours. After the cooking time has passed, give the soup a stir, and it's ready to enjoy!
Instant Pot Adaptation
For an extra quick version of this recipe, make Instant Pot ham and white bean soup:
- Set your Instant Pot to Sauté mode. Add the oil, and sauté the diced onions, celery, garlic, and carrots for about 4-5 minutes. Then add all of the other ingredients and stir together well.
- Close the Instant Pot and set it to High pressure for 5 minutes. Once it's done cooking, allow the pressure to naturally release, which usually takes 10-15 minutes.
- Once the pressure valve drops, the lid will unlock. Carefully open the lid, stir, and enjoy!
Tips for Success
- Be sure to taste the soup before you add any salt to it. Ham can add a lot of salty flavor to the soup, so you may only need a little salt or even none at all once it cooks together.
- Don't skip sautéing the veggies! It will bring out their flavor and add so much depth to this dish.
- Feel free to change up the flavor by using different spices and herbs. Add kick with red pepper flakes, finish the soup with a garnish of parsley or add some paprika for a change of pace.
How to Store Leftover Soup
Transfer the cooled soup to an airtight container, zip top bag, or freezer mold and store in the refrigerator for 3-4 days. You can also freeze your leftovers! We have an entire post about how to freeze soup.
Allow it to cool completely, then transfer the leftover soup to an airtight container, zip top bag, or freezer bags. Squeeze as much air out as possible, then set in the freezer. Use within 2-3 months for best taste. Defrost it by sitting the bag on a plate in the refrigerator overnight, then reheat on the stovetop and enjoy!
Serving Suggestions
Ham and white bean soup will pair nicely with crusty bread, crackers, jasmine rice, or a cucumber and tomato salad. I personally love a big slice of cheesy garlic bread alongside a hearty bowl of this soup. However, ham and white soup is a complete meal all on its own, so sides are entirely optional!
FAQ
If your soup ends up too salty, slice a potato and stick it into the pot for about 30 minutes. It will help bring out some of the excess salt and then you can discard the potato. It is also important to add salt to taste once the soup is completely done cooking. This will also help keep it from being too salty.
There are plenty of different health benefits to ham and white beans! Not only is this dish packed with protein, but white beans are known to have anti-inflammatory properties. However, it is important to try and keep the sodium content of this dish down since some ham can be pretty salty.
Other Soups You'll Love
- Sausage & Tortellini Soup
- Ham & Potato Soup
- Vegetarian White Bean Chili
- Irish Farmhouse Vegetable Soup
- Chicken & Rice Soup
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
White Bean and Ham Soup
Equipment
- Dutch Oven or large pot with lid
Ingredients
- 3 cups cooked ham diced or pulled into bite-sized pieces
- 5 cups vegetable broth or chicken broth
- 4 cans cannellini beans or any other white bean, drained
- 2 stalks celery sliced
- 2 medium carrots about 1 cup sliced
- 1/2 cup onion diced (about half of an onion)
- 2 cloves garlic minced
- 1 bay leaf
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon pepper
- 1/4 teaspoon salt optional, add to taste after cooking
- 1 ham bone optional
Video
Instructions
- In a large stock pot or dutch oven, heat the oil over medium heat. Add the carrots, onion, celery, and garlic. Sauté the vegetables for 5-6 minutes, stirring occasionally, until the vegetables are softened a bit.
- Add the broth, beans, ham, seasonings (except for salt), bay leaves, and ham bone if using, then stir to combine.
- Bring the soup to a simmer, then cover and allow it to cook for 20-30 minutes.
- Test if the soup is done by poking a carrot with a fork. If it's tender and the fork slides through easily, the soup is finished cooking. Then test for taste and add salt if needed!
- Serve and enjoy!
