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–+ servings
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Ham and Bean Soup

By Kimberly Killebrew
Hearty, full of flavor and packed with nutrient-rich ingredients, this Ham and Bean Soup tastes even better the next day, making it perfect for leftovers!
4.95 from 20 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
 
 

  • 2 tablespoons butter or olive 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
  • 60 ounces canned white beans (4 x 15 ounce cans) , rinsed and drained (e.g., cannellini, navy, great northern) *Can substitute one pound dried beans, see note.
  • 1 bunch kale , chopped (optional, can use other veggie of choice or omit entirely)

Instructions
 

  • 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 5 minutes. Add salt and pepper to taste.
    Serve with a salad and/or some crusty bread.

Notes

If using dried beans, soak them overnight and increase cooking time by an hour or until the beans are soft.
Slow Cooker Method:  Use one pound of dried beans instead of canned (ideally soaked overnight, rinsed and drained). Saute the veggies as instructed and then place everything except for the kale in the the slow cooker and cook on HIGH for 4-5 hours or until the beans are tender. Add the kale during the last 20 minutes.

Nutrition

Calories: 423kcalCarbohydrates: 62gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 1148mgPotassium: 1501mgFiber: 14gSugar: 3gVitamin A: 1893IUVitamin C: 4mgCalcium: 232mgIron: 9mg
Course Main Dish, Soup
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