Ham and Bean Soup
This Ham and Bean Soup is the perfect way to use up that leftover ham. This recipe can be made with dried or canned beans (see notes).
Ingredients
- 1 pound dried white beans (like Navy or Great Northern beans) (see notes for canned beans)
- 3 tablespoons extra virgin olive oil
- 1 small onion (diced)
- 2 carrots (diced)
- 2-3 ribs celery (diced)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken stock
- 3 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 cups chopped ham
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
Instructions
- Add the dried beans to a large bowl, cover with 2 inches of water, and let them soak for at least 3 hours (ideally overnight).
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 4-5 minutes until soft. Add the garlic and cook for 1 more minute.
- Pour in the chicken stock, then add the tomato paste, bay leaf, thyme, 2 cups of water, and soaked beans. Bring everything to a boil over high heat, then reduce to a simmer.
- Cook for 45-60 minutes. Stir occasionally to prevent the beans from sticking to the bottom.
- Stir in the ham and cook for another 10 minutes. Taste the soup and add salt and black pepper as needed (I find ham to be very salty so I usually only add a little bit of salt). Serve hot and enjoy!
Notes
Canned beans: If using canned beans, skip the soaking step, and only simmer the soup for 10 minutes before adding the ham (canned beans are already very soft).
Nutrition
Calories: 477kcalCarbohydrates: 53gProtein: 32gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 29mgSodium: 896mgPotassium: 1833mgFiber: 13gSugar: 4gVitamin A: 3587IUVitamin C: 5mgCalcium: 216mgIron: 9mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!