Easy Ham And Bean Soup Recipe

I enjoy experimenting in the kitchen with hearty recipes. My latest ham and bean soup features diced onion, garlic, carrots, celery, and tender bits of leftover ham stirred into a savory broth enriched with olive oil and thyme. Each spoonful offers a delightful blend of familiar flavors and satisfying texture.

I recently tried making this easy ham and bean soup that blew my mind, and I just had to share the recipe. I started by heating up a tablespoon olive oil in a big pot and frying a diced onion with chopped carrots and celery till they got soft and fragrant.

Then I tossed in some minced garlic, diced leftover ham, and my soaked navy beans. I added in low-sodium chicken broth and water along with a dried bay leaf and a teaspoon of dried thyme for extra flavor.

I seasoned with salt and pepper, and once it all simmered together, the flavors really came alive. I even threw in some chopped fresh parsley at the end just for that little extra kick.

This soup recipe is one of those easy, homemade delights that puts leftover ham to good use while giving you a hearty, satisfying meal that keeps you coming back for more.

Why I Like this Recipe

I really love how this soup warms me up on those chilly days, it always feels like a big, cozy hug when I take a bite. I also dig that I can use up leftover ham in a tasty way, so nothing goes to waste and it just feels practical. Plus, it’s packed with hearty veggies and beans that make the soup filling and kinda healthy too, even if it’s not a gourmet dish. And honestly, I like how simple the recipe is—it’s easy to follow even when I’m in a rush or just not feeling too fancy.

Ingredients

• Leftover Ham provides protein and a deep, smoky savory flavor in every spoonful.
• Navy Beans add a sturdy dose of fiber and plant-protein while lending subtle creaminess.
• Olive Oil gives healthy fats and a mellow, fruity touch to the simmering pot.
• The trio of onion, carrots, and celery builds the soup’s sweet and earthy base.
• Garlic punches up flavor and overall aroma with its distinctive, zesty kick.
• Bay Leaf and Thyme infuse a herby aroma that gently lingers, refreshing the broth.
• Fresh Parsley sprinkles a subtle brightness on top, finishing the dish perfectly.
• Chicken Broth provides a savory, nutrient-dense liquid base nurturing every tasty spoonful.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups diced leftover ham
• 1 cup dried navy beans (soaked overnight)
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 dried bay leaf
• 1 teaspoon dried thyme
• Salt and freshly ground pepper, to taste
• Optional 2 tablespoons chopped fresh parsley

How to Make this

1. Heat the olive oil in a large soup pot over medium heat and add the diced onion, chopped carrots and celery. Cook them for about 5 minutes until they start to soften.

2. Toss in the minced garlic and stir for about 1 minute until it’s fragrant.

3. Put in in the diced leftover ham and drained, soaked navy beans.

4. Pour in the low-sodium chicken broth and the water. Give it a stir to mix everything together.

5. Add the dried bay leaf and sprinkle in the dried thyme.

6. Bring the soup to a boil then lower the heat so it simmers gently.

7. Let it simmer for about an hour or until the navy beans are tender, stirring occasionally.

8. Season with salt and freshly ground pepper to taste.

9. If you want, stir in the chopped fresh parsley and serve your warm soup hot.

Equipment Needed

1. Large soup pot
2. Cutting board
3. Sharp knife for dicing and chopping
4. Measuring spoons and cups
5. Wooden spoon or heat resistant spatula for stirring
6. Colander to drain the soaked beans
7. Ladle for serving the soup

FAQ

Easy Ham And Bean Soup Recipe Substitutions and Variations

• If you don’t have olive oil, you can use vegetable oil or canola oil instead.
• If you’re out of leftover ham, try using bacon or smoked turkey to still get that meaty flavor.
• If dried navy beans aren’t available, canned white beans or great northern beans work well (just drain and rinse them first).
• If carrots are missing, chopped sweet potatoes can be a decent swap that adds natural sweetness.
• If you’re low on low-sodium chicken broth, vegetable broth is a good alternative for a lighter taste.

Pro Tips

1. Make sure your navy beans are actually tender before you call it done – if they’re still a bit hard after the hour, let the soup simmer a bit longer since stoves can vary a lot from one another.

2. Don’t skip letting those veggies get a healthy bit of caramelization. Browning the onions, carrots, and celery first really brings out a natural sweetness but be careful not to burn ’em.

3. Keep tasting as you’re cooking. Leftover ham can vary in saltiness, so add a little salt gradually instead of all at once to keep the flavors balanced.

4. If you wanna give your soup a pop of freshness, stir in chopped parsley right at the end off the heat so it keeps its bright flavor instead of getting mushy.