Ham White Bean and Tomato Soup
Cozy up with a bowl of comforting Ham White Bean and Tomato Soup, a hearty, flavor-packed recipe that's perfect for chilly evenings or meal prepping. This soul-warming soup combines tender white beans, smoky diced ham, and vibrant vegetables like carrots, celery, and onion, all simmered in a rich tomato-infused broth seasoned with thyme and a hint of garlic. Ready in just about an hour with minimal prep, this easy one-pot meal is as nutritious as it is satisfying. Serve it with a slice of crusty bread or a side salad, and don’t forget the optional sprinkle of fresh parsley for a pop of color and brightness. Whether you're looking to use up leftover ham or craving a wholesome dinner, this protein-packed soup will quickly become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 2 cups cooked ham, diced
- 1 15-ounce can canned diced tomatoes
- 2 15-ounce cans canned white beans (such as cannellini or great northern), drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for 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, or 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 well to combine, cooking for about 2 minutes.
Pour in the diced tomatoes with their juices, the drained and rinsed white beans, and the chicken or vegetable broth.
Add the dried thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30 minutes, allowing the flavors to meld together.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 284 mg | 94% | |
| Sodium | 13313 mg | 579% | |
| Total Carbohydrate | 188.8 g | 69% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 38.3 g | ||
| Protein | 164.5 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5831 mg | 124% | |
*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.
