EASY HAM AND BEAN SOUP RECIPE
This easy ham and bean soup is warm, hearty, and full of comforting flavors. Tender beans, savory ham, and simple vegetables simmer together to create a cozy, budget-friendly meal perfect for weeknights or leftover holiday ham.
Ingredients
- 2 cups cooked ham diced
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups water
- 2 15 oz cans white beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- 2 tablespoons olive oil
Instructions
Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5–7 minutes until softened. Add garlic and cook 1 more minute.
Add Ham:
- Stir in diced ham and cook for 2 minutes to release flavor.
Add Broth and Beans:
- Pour in chicken broth, water, white beans, thyme, parsley, salt, and pepper. Stir well.
Simmer:
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes until vegetables are tender and flavors blend.
Serve:
- Taste and adjust seasoning. Serve warm with crusty bread or cornbread.
Notes
- Make Ahead: Flavors deepen after a day—great for meal prep.
- Flavor Boost: Add a bay leaf or smoked paprika for more depth.
- Serving Suggestions: Pair with cornbread, rolls, or a green salad.
- Allergy-Friendly Options: Naturally gluten-free.
- Storage Tips: Refrigerate up to 4 days; freeze up to 2 months.