Ham and Bean Soup

By Maria Lichty

Published on January 19, 2024

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Whenever we have leftover baked ham from a holiday or a special family dinner, we like to make Split Pea Soup, Cheesy Ham and Potato Soup, or this Ham and Bean Soup.

This Ham and Bean Soup is a classic and SO easy! It’s made with juicy, tender ham, vegetables, herbs, chicken broth, and Great Northern beans. The soup is packed with protein and very satisfying!

It’s the perfect recipe for using up leftover Easter or Christmas ham. If you don’t have leftover ham, don’t worry, you can still make this easy soup. Just buy ham steaks at the grocery store and chop them up…you don’t need a ham bone, the ham gives the soup great flavor!

This hearty soup is a family favorite and great with homemade dinner rolls or buttermilk drop biscuits.

Soup Ingredients

• Olive oil– for sautéing the veggies. You can use butter for a slightly richer flavor.
• Onion, Carrots, & Celery– the start of a good soup!
• Garlic– minced. You can use a garlic press or finely chop the garlic cloves with a sharp knife.
• Bay Leaves– they add great flavor!
• Dried thyme– I like to use dried thyme because I always have it in the pantry.
• Paprika– for a hint of sweetness.
• Crushed red pepper flakes– for a little heat.
• Chicken broth– use your favorite brand. Vegetable broth will also work.
• Ham– You want to use nice, thick ham! This is a great recipe to use leftover holiday ham! If you don’t have leftover ham, use ham steaks or ask the deli counter for a few slices of thick ham. You need 2 cups of chopped cooked ham. You don’t need a ham bone to make this soup, the chopped ham will give the soup plenty of flavor. If you do have a ham bone, you can add it in while the soup simmers for extra flavor.
• Great Northern beans– to keep the recipe super simple, use canned beans. Rinse and drain before using. If you can’t find Great Northern beans, you can use cannellini beans, navy beans, or white beans.
• Fresh parsley– for garnish and to add a pop of freshness.

How to Make Ham and Bean Soup

• In a large pot, heat the olive oil over medium heat. Add the onion and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.

• Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste.
• Simmer for 15 to 20 minutes, stirring occasionally.
• Remove the bay leaves and ladle the soup into bowls.
• Garnish with fresh parsley, if desired. Serve immediately.

What to Serve with the Soup

• Simple Kale Salad
• Butter Lettuce Salad
• Easy Green Salad
• Dinner Rolls
• Buttermilk Drop Biscuits
• Garlic Bread

How to Store & Freeze

• Storing Soup– Let the soup cool completely. Pour the soup into an airtight container and refrigerate for up to 4 days. It can be reheated in the microwave or on the stove top.
• Freezing Soup– Let the soup cool completely. Transfer to a freezer container and freeze for up to 3 months. Thaw in the fridge overnight and heat in the microwave or on the stovetop.

More Soup Recipes

• White Bean Soup
• Split Pea Soup
• Potato Soup
• Easy Black Bean Soup
• Chickpea Soup
• Cheesy Ham and Potato Soup

Find more SOUP RECIPES HERE!

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Soup

Ham and Bean Soup

Use your leftover holiday ham to make this easy Ham and Bean soup recipe. It is packed with tender, juicy ham, vegetables, and creamy Great Northern beans. Everyone love's this classic, comforting soup!

4.67 from 12 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Dash of crushed red pepper flakes
• 4 cups chicken broth or stock, can use vegetable broth
• 2 cups chopped cooked ham
• 2 (15 oz) cans Great Northern Beans, rinsed and drained
• Kosher salt and black pepper, to taste
• Chopped fresh parsley, for garnish, optional

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes.
• Add the broth and bring to a low boil. Reduce heat to low and stir in the ham and beans. Season with salt and black pepper, to taste. Simmer for 15 to 20 minutes, stirring occasionally.
• Remove the bay leaves and ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.

Nutrition

Calories: 293kcal, Carbohydrates: 35g, Protein: 20g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 31mg, Sodium: 1036mg, Potassium: 795mg, Fiber: 11g, Sugar: 2g, Vitamin A: 3498IU, Vitamin C: 14mg, Calcium: 123mg, Iron: 4mg

Keywords beans, ham

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