White Bean and Ham Soup
Warm, hearty, and packed with comforting flavors, White Bean and Ham Soup is the ultimate one-pot meal for cozy family dinners. This easy-to-make recipe combines tender white beans, savory diced ham, and aromatic vegetables like carrots, celery, and onion, all simmered in a rich chicken broth seasoned with thyme and bay leaves. With just 15 minutes of prep and a hands-off simmer time, this soup brings rustic charm to your table in under an hour. Perfect for meal prepping or serving guests, the addition of fresh parsley adds a pop of color and brightness to every spoonful. Healthy, filling, and full of protein, it’s a delicious way to make the most of pantry staples and leftover ham. Whether enjoyed with crusty bread or on its own, this White Bean and Ham Soup is sure to become a winter favorite! Keywords: white bean soup, ham soup recipe, easy dinner ideas, hearty soup, one-pot meal, winter comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 pound cooked ham, diced
- 2 15-ounce cans canned white beans, drained and rinsed
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sliced carrots, and sliced celery to the pot.
Cook, stirring occasionally, until the vegetables start to soften, about 5 to 7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced ham and cook for 3 minutes, allowing it to heat through and start to release its flavor.
Add the drained and rinsed white beans to the pot.
Pour in the chicken broth, and add the bay leaves and thyme.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld together.
Remove the bay leaves, and season the soup with salt and black pepper to taste.
Stir in the chopped fresh parsley.
Serve the soup hot, optionally topping with additional parsley for garnish.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 11105 mg | 483% | |
| Total Carbohydrate | 174.3 g | 63% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 27.1 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6109 mg | 130% | |
*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.
