quick ham and bean soup recipe

Written ByJenny Smyth Posted on
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The Best quick ham and bean soup recipe

I’ve always been a fan of hearty, comforting soups that warm the soul, and this quick ham and bean soup recipe is one of my favorites. It’s a classic dish that’s been around for ages, originating from traditional European cuisine.

The combination of tender beans, savory ham, and rich broth is a match made in heaven. My family loves it when I make this soup on chilly evenings or during the holidays.

It’s an easy recipe to prepare and cooks quickly, making it perfect for busy weeknights or last-minute gatherings. Plus, it’s packed with nutrients from the beans and ham, making it a great option for a healthy meal.

I like to serve it with some crusty bread or over rice to soak up all the juices. My kids ask for it all the time, and I’m happy to oblige because it’s just that good.

One of the best things about this recipe is its versatility – you can customize it to your taste by adding your favorite spices or herbs. My mom used to make this soup for me all the time when I was growing up, and now I get to share it with my own family.

It’s a tradition I’m proud to carry on.

Quick Ham and Bean Soup

Quick Ham and Bean Soup

4.8 from 1769 votes

A hearty and comforting soup made with leftover ham, canned beans, and aromatic vegetables. This recipe comes together in under 30 minutes, making it perfect for a quick weeknight meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 (15-ounce) cans cannellini beans, drained and rinsed
2 cups diced cooked ham
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and black pepper to taste
2 tablespoons chopped fresh parsley for garnish

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion, carrots, and celery, and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Pour in the chicken broth, then add the drained cannellini beans, diced ham, dried thyme, and dried rosemary.
5Increase the heat to high and bring the soup to a boil.
6Once boiling, reduce the heat to low and let it simmer uncovered for 10 minutes, allowing the flavors to meld.
7The soup is done when the ham is heated through and the beans are tender.
8Season the soup with salt and black pepper to taste.
9Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 45mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a thicker soup, mash one cup of the beans before adding them to the pot. You can also use leftover ham bone for more flavor, just simmer it with the broth and remove before serving.

Watch Video Of How Quick Ham and Bean Soup Works

This quick ham and bean soup is a recipe I turn to again and again because it is simple, satisfying, and always a hit with my family. It works for a cozy weeknight dinner, a casual lunch with friends, or even a potluck gathering.

The best part is that you can make it ahead of time and it tastes even better the next day. For storage, let the soup cool completely and keep it in an airtight container in the fridge for up to four days.

To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave.

For serving, I love to top each bowl with fresh parsley and a sprinkle of black pepper, and I always have crusty bread on the side for dipping. This soup is a reliable, delicious meal that never lets me down.

❓ Frequently Asked Questions About Quick Ham and Bean Soup

Q1: What type of beans are best for this soup?

For this recipe, you can use any type of dried bean you like, but navy beans or kidney beans work particularly well.

Q2: Can I use canned beans instead of dried?

Yes, you can definitely use canned beans if you’re short on time.

Q3: How long does this soup take to cook?

This soup cooks in about 30 minutes – 1 hour, depending on your stovetop and pot size.

Q4: Can I add other ingredients like vegetables or meat?

Sure thing! You can customize this recipe by adding your favorite vegetables or meats.

Q5: Is this soup suitable for vegetarians?

No, this recipe includes ham so it’s not vegetarian-friendly.

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