White Bean and Ham Soup

This White Bean and Ham Soup is cozy, healthy, 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!

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 342kcal

Author: Laura Miner

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

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!

Video

Notes

Store leftovers: Transfer the cooled soup to an airtight container or zip top bag, and store in the refrigerator for 3-4 days, per USDA.

Freeze leftovers: Allow the soup to cool completely, then transfer the leftover soup to an airtight container, zip top bag, or freezer-safe silicone bag. Squeeze as much air out as possible, then set in the freezer. Use within 2-3 months for best taste.

Instant Pot Adaptation: Set your Instant Pot to Saute mode. Add the oil, and saute the onions, celery, garlic, and carrots for about 4-5 minutes. Add all of the other ingredients and stir together. Close the Instant Pot, then set to High pressure for 5 minutes. Once it’s done cooking, allow the pressure to naturally release, which usually takes about 10-15 minutes. Once the pressure valve drops down, the lid will unlock. Carefully open the lid and enjoy!

Slow Cooker Adaptation: Add all the ingredients to your slow cooker and use a large spoon to stir all the ingredients together. Set the lid on, and turn your slow cooker to low heat for 4-5 hours, or high heat for 2.5-3 hours. Give the soup a stir, and it’s ready to enjoy!

Nutrition