This ham and bean soup is what I call semi-homemade. There’s a bit of prep required, but it’s minimal, especially when something tastes this amazing. The recipe uses canned beans, a real time-saver with no sacrifice of flavor.
This is a perfect soup to make when you have some great leftover holiday ham. If you don’t, I encourage you to choose a high-quality ham. I used part of a small pre-packaged Cure 81 cherrywood smoked ham. It is excellent.
Want Great Ham and Bean Soup Here’s How To Begin
Almost any soup you can name starts with a few simple vegetables sauteed in olive oil. This step is the foundation of a good base or broth.
Take your time, use medium heat. You want the onion, garlic, and celery to soften and release their flavor without getting brown. Stir it all from time to time.
While you’re waiting, you can peel the veggies. Slice the carrots, cube the potatoes.
Once that happens, everything else goes together quickly! Now you can add water, the bouillon cubes, and bouillon paste along with the veggies and sit back while it simmers.
While that cooks, drain and rinse the beans. Chop the ham. Then, once the carrots and potatoes are tender, add the beans and the ham to the broth and continue simmering until everything is hot.
Now, if you like, add a shake of seasoned pepper or a good cracking of fresh ground pepper. Toss in some parsley for a beautiful, professional touch.
Half Fast Ham and Bean Soup
I call this delicious soup "semi-homemade." It goes together very quickly using canned navy beans or Great Northern beans and ham along with fresh vegetables in a hearty, savory broth. A great way to use leftover ham from the holidays!
- 3 T olive oil
- 2-3 cloves fresh garlic, pressed
- 1/2 medium onion, chopped
- 2 cups celery, sliced. Include the flavorful leaves.
- 2 quarts water
- 4 large cubes Knorr vegetable bouillon
- 2 Tbsp paste type chicken base like Better Than Bouillon
- 2 or 3 medium potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
- 2 or more cups good quality ham, chopped
- seasoned pepper to taste we like Lawry's brand
- 1 Tbsp parsley
- 3 cans white beans, navy beans preferred, rinsed and drained
- Saute onion, celery, and garlic in olive oil until transparent and fragrant.
- Add water, bouillon paste and bouillon cubes, potatoes, and carrots.
- Simmer until the vegetables are tender.
- Add drained beans, seasoned pepper, parsley, and chopped ham, heat through.
- Awesome served with cornbread!
Amount Per Serving: Calories: 267Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 308mgCarbohydrates: 41gFiber: 10gSugar: 3gProtein: 14g
Cornbread pairs perfectly with ham and bean soup, which is a complete meal on its own. The slightly sweet bread, crumbled into the somewhat salty soup is a marriage made in heaven!
The soup makes a big batch. It reheats beautifully, which means you’ve just scored a bonus night with very little time spent in the kitchen! And that’s what I call a win/win!!
The cooler evenings and early sunsets make us crave warmth and comfort. A hearty soup like this one fits the bill to a “t.” What’s your favorite soup?
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter, and Pinterest. I’d sure be tickled and ever so grateful, thank you!
Love, GB (Betty Streff)