This ham and white bean soup recipe is easy, delicious, good for you, and a snap to make! Great for using up leftover ham.
This white bean soup with ham is here just in time for Christmas! I know lots of people cook hams for Xmas, so this recipe is perfect for re-purposing that ham in a very tasty way that is also pretty healthy.
I didn’t add any kind of cream in here… just plenty of veggies. There’s a time and place for cream, and right after Xmas is probably not the best time. 😛
This leftover ham soup is hearty and filling, but it also provides a nice break from some of the heavier food I’m sure we have been/will be indulging in.
I am definitely relieved to be mostly done with baking/making sweets for a while. If you’ve read this blog for any length of time, you will know that desserts ain’t my thing. I try (hard) around Christmas, but it definitely takes me more effort to come up with a sweet recipe than a savory one. And to put a healthier twist onto sweet recipes is even harder, but I try to do that as well.
I am definitely excited to bring on healthy January recipes!
If you’re looking for other recipes that are great for leftover ham (or just ham in general that isn’t leftover), try my one pot ham and pea pasta, my ham and potato soup, or this pickle soup with ham.
This white bean soup recipe is one of those soups that gets better the longer you leave it. I very much relished the leftovers a few days after I made it.
The flavors intensify and it’s just really, really good.
Hope you love this easy ham and bean soup!
Ham and White Bean Soup
This ham and bean soup recipe is easy, delicious, good for you, and a snap to make! Great for using up leftover ham.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped finely
- 1 large carrot peeled & chopped finely
- 4 sticks celery chopped finely
- 3 cloves garlic minced
- 1 tablespoon flour
- 5 dashes Italian seasoning
- 2 + cups cooked ham chopped
- 2 (19 fluid ounce) cans white beans drained
- 4 cups vegetable broth
- 3 cups water
- Salt & pepper to taste
Instructions
- Heat the oil over medium-high heat in a large soup pot. Sauté the onions, carrot, and celery for 7-10 minutes, stirring occasionally.
- Stir in the garlic and flour and cook for about 30 seconds.
- Add the Italian seasoning, ham, white beans, veg broth, and water to the pot. Increase the heat to high and bring to a gentle boil. Reduce heat to medium (or medium low if it's bubbling too much), and let the soup simmer for at least 15-20 minutes (the flavor will intensify the longer you cook it).
- Season with salt & pepper to taste.
Recipe Notes
- Serves 4-6.
- This soup makes great leftovers.
Jess says
I made this over the weekend and loved it! Easy to follow recipe and it came out delicious! I couldn’t decide on a bean, so I made ham & 3 bean soup – with navy, great northern, and pinto beans. I had fresh rosemary & thyme, so I added them in with some oregano. Yum!
Natasha says
Excellent… I am so happy you enjoyed it. Love the 3 bean idea!
Vivian Johnson-Nuckols says
Yummy soup and super fast to make!
Natasha says
So glad you liked it!
de_bel says
If you want the soup to be a little creamier, put 1-1/2 cans of the drained beans in the soup and mash the rest of them before adding to the soup. It adds a creamier touch without any dairy. I also add a tiny touch of fresh thyme or oregano to the soup just before serving.
Ben Myhre says
I like desserts. There really isn’t much in terms of food that I don’t like, but I am with you on the savory. I would much rather have a stewing pot of knoephla soup on the stove top or a big fat steak than a pie hanging around. And in terms of baking, I am pretty limited on the amount of Christmas treat cooking I do around here. I already have to be a little careful that I don’t balloon up to to the size of Fat Bastard and 15000 calories just laying around my house would not help.
This soup looks perfect!
Natasha says
Hahha I’m totally with ya, Ben. Especially on the steak front. I have one a week as my big treat!