Ham and Bean Soup is a great way to use up leftover holiday ham. It’s so tasty, you might end up buying extra ham just to make this delicious meal!
Still have leftovers? You’ve got to try this Ham and Cheese Sliders, Ham Pot Pie, or Ham and Potato Soup.
Reasons To Love Ham And Bean Soup
- Tasty way to use leftovers: Turn holiday leftovers into a delicious meal.
- Cozy comfort food: Just right for chilly days!
- Quick and easy: Made with simple pantry staples.
- Customizable creaminess: Make it as rich as you like.
- Balanced and filling: Packed with protein and veggies.
Ham And Bean Soup Ingredients
- Olive oil: Extra virgin for the best flavor.
- Ham: Smoked ham adds depth; holiday leftovers work great!
- Butter: Boosts flavor.
- Onion and carrots: Dice evenly for better blending.
- Garlic: Freshly minced or jarred works.
- Seasonings: Thyme, oregano, and cayenne are perfect for this soup.
- Flour: Thickens the soup.
- Chicken broth: Use a quality brand for the best taste.
- Beans: Cannellini and navy beans are our favorites, but you can stick to one type if you like. Learn more about beans.
- Bay leaves: Add depth of flavor.
- Spinach: Fresh baby spinach works best.
- Cream and milk: Combining both gives maximum flavor and creaminess with less fat.
How To Make Ham And Bean Soup
- Crisp the ham: Fry in oil until crispy, set aside.
- Sauté veggies: Cook onion, carrot, garlic, and seasonings in the same skillet.
- Add broth and beans: Stir in broth and beans; simmer.
- Blend soup: Blend part of the soup; mix back in.
- Finish soup: Add remaining ingredients, and simmer until spinach wilts.
- Serve: Remove bay leaves, adjust taste, and serve.
What To Serve With Ham And Bean Soup
- Crusty Bread: Great for dipping.
- Green Salad: Adds a fresh touch.
- Grilled Cheese: A comforting match.
- Roasted Veggies: Healthy and flavorful.
- Cornbread: Sweet and buttery contrast.
Storage
Storage
- Refrigerate: Cool, then store in an airtight container for up to four days.
- Freeze: Freeze in sealed containers for up to three months.
- Reheat: On the stove or in the microwave. Use low heat to avoid curdling; stirring often.
More Hearty Soup Recipes:
- Broccoli Cheddar Soup
- Tuscan Sausage and Potato Soup
- Southwestern Corn Chowder
- Cauliflower Soup Recipe
- Crockpot Chicken Stew
Ham And Bean Soup
Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it's so delicious that you'll find yourself buying extra ham just to whip up this incredibly delicious meal!
Equipment
- Large Dutch oven or cast iron pot
Ingredients
- 3 tablespoons olive oil separated
- 2-1/2 packed cups cooked ham shredded or chopped Note 1
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion 1/2 onion
- 1 cup diced carrots 2 carrots
- 1 tablespoon minced garlic 3 cloves
- 1/2 teaspoon each: salt & pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper optional
- 2 tablespoons white flour
- 32 ounces chicken broth (4 cups)
- 30 ounces white beans drained and rinsed 2 x 15 cans
- 2 bay leaves
- 3 cups fresh baby spinach coarsely chopped
- 1 cup heavy cream
- ¾ cup whole milk or use more heavy cream
- Optional for serving crusty, buttered bread
Instructions
- HAM: In a large pot over medium-high heat, add 1 tbsp oil. Add ham, and sauté, until golden and slightly crispy. Transfer to a plate using a slotted spoon. Don't wipe out pot. If there is more than 2 tbsp grease, drain excess, if not add 2 tbsp oil.
- VEGGIES: Add butter, onion, carrot, and garlic. Sauté for 4-6 minutes until vegetables are soft. Add seasonings and flour; continue to sauté for one more minute, stirring constantly.
- BROTH and BEANS: Gradually pour in 1 cup broth, stirring constantly and scraping pot to release browned bits. Once thickened, gradually add the remaining 3 cups of broth. Add 1 can of drained beans and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 10-15 minutes, stirring occasionally.
- BLEND: Remove 2 cups of soup and blend until smooth. (See Note 3) Return the blended soup to the pot and mix.
- FINISHING SOUP: Add the remaining can of beans, spinach, ham, heavy cream, and milk. Simmer on medium heat for 3-5 minutes until spinach is wilted and soup is thickened. Remove bay leaves and discard. Taste and adjust seasonings until flavors sing!
- SERVE: Enjoy immediately with crusty buttered bread, if desired.
Recipe Notes
Note 1: Ham: Leftover holiday ham is perfect for this recipe, but if you’re out, just pick up some smoked ham from the store!
Note 2: Dairy: This mix creates a creamy yet lighter soup. For extra richness, opt for all heavy whipping cream.
Note 3: Blending: Blend with caution to prevent burns or spills. Ensure the blender lid is secure for hot liquids. If there’s no soup setting, cover with a towel and watch for steam.
White Beans: I use 1 can cannellini beans and 1 can white navy beans OR use 2 of the same type.
Nutrition
Serving: 1serving | Calories: 861kcal | Carbohydrates: 74g | Protein: 41g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1815mg | Potassium: 2018mg | Fiber: 18g | Sugar: 11g | Vitamin A: 19580IU | Vitamin C: 27mg | Calcium: 373mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and a very good starter.I used smoked ham hock and I think that made a difference.
So thrilled you loved this! Thanks so much for your comment! 🙂
This soup is excellent. And a perfect way to
use up leftover ham. It’s easy to make, the
directions are clearly written, and we love it! I did use all heavy cream like it suggested for a richer soup. 5 Stars!!⭐️
So happy to hear this! Thanks so much Susan! 🙂