I was excited to rediscover flavors with my ham and bean soup recipe. Combining leftover ham with garden-fresh vegetables and tender white beans, I found a medley that surprises with every spoonful. Each simmer reveals a delightful twist that piqued my curiosity and redefined my idea of a hearty soup.
I recently found myself staring at a box of leftover ham and thinking, why not try something new? I decided to whip up my Easy Ham And Bean Soup and let me tell you, it turned out surprisingly awesome.
I started by heating a tablespoon of olive oil in a big pot and toss in a diced onion, along with a couple of chopped carrots and celery stalks. Then I added three minced garlic cloves which filled the kitchen with an amazing smell.
I mixed in 3 cups of leftover ham and a pound of soaked white beans, and poured in 8 cups of chicken broth along with a bay leaf and a teaspoon of dried thyme. I kept stirring until the flavors really came together.
This soup is one of my favorite ham soup recipes and a cool twist on traditional bean soup recipes. It’s a perfect dinner option when you want something a little different without too much fuss.
Enjoy!
Why I Like this Recipe
I like this recipe because it’s simple and uses my leftover ham in a really cool way. It’s great for those days when i have extra ham lying around and i want to get creative in the kitchen.
Another reason why this soup wins for me is that it warms me up on chilly days. The mix of tender veggies, beans, and ham just makes a hearty, comforting bowl that feels like a hug on a cold day.
I also appreciate how the recipe is super flexible. I can easily adjust the seasonings like salt, pepper, and thyme to suit my taste. Sometimes i even throw in a few extra herbs if i feel like experimenting.
Lastly, i love that even though the process is quite simple with just a few steps, it still feels like i’m making something special and homemade. This recipe reminds me that even a basic dish can have lots of heart and flavor.
Ingredients
- Olive oil: Rich in healthy fats and vitamins that help enhance flavor and nutrient absorption.
- Diced ham: Provides a savory taste and protein boost with a slightly salty punch.
- White beans: High in protein and fiber that keep u full and helps digestion.
- Onion: Adds natural sweetness and essential vitamins for a hearty base flavor.
- Carrots: Sweet and crunchy offering vitamins and a pop of color in every spoonful.
- Garlic: Lends a bold aroma with immunity boosting properties and a subtle kick.
- Chicken broth: Forms the rich base that brings all flavors together in a cozy soup.
Ingredient Quantities
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 cups diced leftover ham
- 1 pound dried white beans (soaked overnight and drained)
- 8 cups chicken broth (or water if you prefer)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
How to Make this
1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat.
2. Add your diced onion, chopped carrots and celery into the pot and cook them until they start to get soft.
3. Toss in the minced garlic and let it cook for about a minute, stirring so it doesn’t burn.
4. Now put in the 3 cups of diced leftover ham and stir everything together just for a couple minutes.
5. Mix in the soaked and drained white beans along with the 8 cups of chicken broth (or water if you prefer).
6. Drop in the bay leaf and add the teaspoon of dried thyme.
7. Bring the mixture to a boil, then reduce the heat to let it simmer gently.
8. Let it simmer for about an hour or so until the beans are tender, stirring every now and then so nothing sticks.
9. Once the beans are soft, pull out the bay leaf from the soup.
10. Taste your soup and add salt and pepper as needed before serving it warm. Enjoy your meal!
Equipment Needed
1. A large pot for cooking the soup
2. A cutting board to dice the onion, carrots, celery, and ham
3. A chef’s knife for chopping all your veggies and meat
4. A wooden spoon to stir the ingredients while they cook
5. Measuring cups and spoons to accurately add oil, broth, and spices
6. A colander or strainer for draining the soaked white beans
7. A stove to heat the pot and simmer the soup
8. A ladle to serve the soup once it’s ready
FAQ
Easy Ham And Bean Soup Recipe Substitutions and Variations
- Olive oil – You can use canola oil or vegetable oil if you dont have olive oil on hand
- White beans – If you didn’t plan ahead for soaking, canned white beans (rinsed well) works in a pinch
- Chicken broth – A good substitute is chicken bouillon dissolved in water or even a veggie broth for a lighter flavor
- Dried thyme – If you are out of thyme, try using a pinch of Italian seasoning or mix basil and oregano instead
Pro Tips
1. Make sure you really let the veggies sweat in the olive oil until they’re soft. It really brings out their flavor and helps meld all the tastes in the soup.
2. When you add the garlic, keep an eye on it so it doesn’t burn, cause then the soup can get a bitter flavor, and no one wants that.
3. Stir the soup every now and then while it’s simmering so the beans don’t stick to the bottom and burn.
4. Taste the soup right at the end and add salt and pepper bit by bit to get it just right.
Easy Ham And Bean Soup Recipe
My favorite Easy Ham And Bean Soup Recipe
Equipment Needed:
1. A large pot for cooking the soup
2. A cutting board to dice the onion, carrots, celery, and ham
3. A chef’s knife for chopping all your veggies and meat
4. A wooden spoon to stir the ingredients while they cook
5. Measuring cups and spoons to accurately add oil, broth, and spices
6. A colander or strainer for draining the soaked white beans
7. A stove to heat the pot and simmer the soup
8. A ladle to serve the soup once it’s ready
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 3 cups diced leftover ham
- 1 pound dried white beans (soaked overnight and drained)
- 8 cups chicken broth (or water if you prefer)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat.
2. Add your diced onion, chopped carrots and celery into the pot and cook them until they start to get soft.
3. Toss in the minced garlic and let it cook for about a minute, stirring so it doesn’t burn.
4. Now put in the 3 cups of diced leftover ham and stir everything together just for a couple minutes.
5. Mix in the soaked and drained white beans along with the 8 cups of chicken broth (or water if you prefer).
6. Drop in the bay leaf and add the teaspoon of dried thyme.
7. Bring the mixture to a boil, then reduce the heat to let it simmer gently.
8. Let it simmer for about an hour or so until the beans are tender, stirring every now and then so nothing sticks.
9. Once the beans are soft, pull out the bay leaf from the soup.
10. Taste your soup and add salt and pepper as needed before serving it warm. Enjoy your meal!
