Easy Ham and Bean Soup

ham and bean soup (close-up in a white bowl)

4.92 from 71 votes

This ham and white bean soup recipe is hearty, uses pantry staples, and is as simple and quick as it gets to make on the stovetop! It's the best way to use up leftover ham.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: ham and bean soup, ham and white bean soup

Servings:

Author: Natasha Bull

Ingredients

1 tablespoon olive oil
1/2 medium onion chopped finely
1 large carrot peeled & chopped small
3 sticks celery chopped small
4 cloves garlic minced
1/4 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
4 cups chicken broth
2 cups water
2 cups cooked ham chopped (or more to taste)
2 (14 ounce) cans white beans drained
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 (a little browning is good).
Stir in the garlic and cook for about 30 seconds.
Add the Italian seasoning, smoked paprika, chicken broth, water, ham, and white beans to the pot. Increase the heat to high and bring it to a gentle boil. Reduce heat to medium (or medium low if it's bubbling too much), cover the pot with the lid slightly ajar, and let the soup simmer for 20-25 minutes (the flavor will intensify the longer you cook it so feel free to cook it for a bit longer).
Season with salt & pepper to taste. Ham can be quite salty, so be sure to add salt after it's cooked if you think it needs it. Optional: Take a potato masher and mash some of the beans right in the pot to create a slightly thicker texture or pulse an immersion blender a few times.

Notes

Use low-sodium chicken broth if sensitive to salt.
Crockpot method: try 8 hours on low or 3-4 hours on high.
Instant Pot method: try 10 minutes on high pressure with a natural release.

Nutrition