This Ham and Bean Soup is hearty, full of flavor and packed with nutrient-rich ingredients! Its flavor is even better the next day, making it perfect for leftovers. And it freezes well too!
I’ve teamed up with Aneto to bring you this post.
Soups and stews are among my most favorite types of meals. Whether thick and creamy or thin and brothy, I love them all. One of the things I love about them is that they’re the perfect vehicle for packing in a bunch of healthy ingredients, including an endless variety of vegetables. And with many soups you can use whatever veggies/beans/grains/pasta you happen to have on hand. This Ham and Bean Soup recipe is a great way to use up leftovers (such as an Easter or Christmas ham) along with a variety of seasonal vegetables. This hearty soup includes protein-rich ham and beans with fiber- and nutrient-dense veggies for a one-pot complete meal. It was a family hit and even my kids asked for seconds!
You have a lot of options with this bean and ham soup. You can either keep it brothy or you can puree a cup or two at the end for a thicker, creamier texture – whichever you prefer. You can also add other veggies of your choice (e.g., broccoli, cauliflower) or omit others (e.g., kale). You can use white beans such as great northern, navy, cannellini, etc. You can also substitute a ham bone or smoked ham hock. If you don’t have any of those you can slice up some flavorful sausages.
This Ham and Bean Soup tastes even better the next day after the flavors have had more time to meld. I like to make a double batch so there’s enough for leftovers. This soup also freezes well.
Ham and Bean Soup Recipe
Let’s get started!
Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes.
Add the ham and the spices.
Add the beans and the chicken broth. I’m using my favorite brand, Aneto, that’s 100% natural and made with real, free-range chicken and real whole vegetables. No additives, flavorings, yeast extracts, powders, preservatives…nothing but pure, wholesome, REAL ingredients. To learn more about this exceptional broth company, check out our article about our tour of their factory. Aneto is based in Spain just outside of Barcelona and you can find their broths and paella cooking bases in some stores throughout the U.S. (see store locater) as well as here on Amazon.
Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.
If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.
If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.
Add the kale. Let it simmer just until softened and wilted, about 5 minutes.
Add salt and pepper to taste.
Serve with a salad or some crusty bread.
For more delicious bean soups and stews from around the world try our:
- Indian Curried Lentil Soup
- Mexican Pozole Rojo
- Moroccan Harira
- German Pea Soup
- French Lentil Soup
- Indian Masoor Dal
- Tuscan White Bean and Sausage Soup
- Southern Sausage, Kale and Black-Eyed Pea Soup
Ham and Bean Soup
- 2 tablespoons butter or oil
- 1 medium onion , chopped
- 1 large carrot , diced
- 2 ribs celery , diced
- 3 cloves garlic , minced
- 2 cups diced ham (can also use a ham bone or smoked ham hocks)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons salt
- 4 cups quality chicken broth (we use and love Aneto)
- 4 15 ounce cans of white beans , rinsed and drained (e.g., cannellini, navy, great northern) ***Can use one pound dried beans instead (soak overnight and increase cooking time)
- 1 bunch kale , chopped (optional, can use other veggie of choice or omit entirely)
- Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5minutes.Add salt and pepper to taste.Serve with a salad or some crusty bread.
Disclosure: I’ve teamed up with Aneto to bring you this post.