Easy Ham and Bean Soup
Warm up your kitchen with this hearty and comforting Easy Ham and Bean Soup, a soul-soothing blend of tender white beans, savory diced ham, and a medley of aromatic vegetables. Perfect for busy weeknights or leisurely weekends, this flavorful soup comes together effortlessly in under an hour. Made with pantry staples like canned beans and chicken or vegetable broth, this recipe combines convenience with wholesome, homemade goodness. The rich depth of flavor is enhanced by thyme, garlic, and a touch of parsley, while mashing some of the beans gives the soup a creamy, rustic texture. Serve it piping hot with crusty bread or crackers for a satisfying bowl of comfort food that's family-friendly and packed with protein and nutrients.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 cups ham, diced (fully cooked)
- 2 15-ounce cans canned white beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 piece bay leaf
- 1 teaspoon fresh thyme leaves (or dried thyme)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced ham to the pot and stir to combine with the vegetables.
Add the drained and rinsed white beans, chicken or vegetable broth, bay leaf, and thyme to the pot. Stir well.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally.
Season the soup with salt and black pepper to taste.
If desired, use a potato masher to mash some of the beans in the pot to thicken the soup slightly. This step is optional.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 13171 mg | 573% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 29.2 g | ||
| Protein | 157.2 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5311 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
