Ham and Bean Soup
Warm, hearty, and full of comforting flavors, this classic Ham and Bean Soup is the perfect dish for chilly days or anytime you crave a wholesome, satisfying meal. Made with tender cannellini beans, smoky diced ham, and a medley of sautéed vegetables like onion, carrots, and celery, this soup is a true pantry-staple favorite. Simmered with fragrant bay leaves and fresh thyme in a rich broth, it delivers layers of savory goodness with every spoonful. Easy to prepare ahead with dried beans that soak up all the delicious flavors, this recipe is ideal for meal prepping or feeding a crowd. Ready in just a few simple steps, it pairs wonderfully with crusty bread for dipping or a fresh side salad. Whether you're cozying up at home or entertaining, this Ham and Bean Soup will quickly become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 cups cooked ham, diced
- 1 pound dried cannellini beans
- 6 cups chicken broth
- 2 cups water
- 2 bay leaves
- 4 fresh thyme sprigs
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Rinse and sort the dried cannellini beans, removing any debris or damaged beans. Place them in a large bowl, cover with water, and soak overnight. Drain and rinse the beans before cooking.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cooked ham to the pot and stir to combine with the vegetables.
Pour in the chicken broth and water, then add the soaked and drained cannellini beans.
Toss in the bay leaves and fresh thyme sprigs. Season with salt and black pepper. Stir everything together.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 90-120 minutes, or until the beans are tender. Stir occasionally and add extra water if needed to maintain the desired consistency.
Once the beans are tender, taste the soup and adjust the seasoning with additional salt or pepper, if necessary.
Remove the bay leaves and thyme sprigs before serving.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm alongside crusty bread or a side of your choice.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.2 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1091 mg | 23% | |
*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.
