canned ham and bean soup

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Yield

• Servings: 6 generous bowls

Difficulty Level

Easy

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 cans (15 ounces each) great northern beans, drained and rinsed
• 1 can (12 ounces) cooked ham, diced
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper
• 1 bay leaf
• Salt, to taste
• 1 tablespoon fresh lemon juice (optional, for brightness)
• 2 tablespoons chopped fresh parsley for garnish

Kitchen Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large soup pot over medium heat.

Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Step 2: Add the Ham

Stir in the diced canned ham and cook for 3–4 minutes over medium heat. This helps the ham develop a deeper, savory flavor before adding the liquid ingredients.

Step 3: Build the Soup

Add the rinsed beans, chicken broth, water, thyme, parsley, smoked paprika, black pepper, and bay leaf.

Stir well to combine all the ingredients.

Increase the heat to medium-high until the soup reaches a gentle boil.

Step 4: Simmer

Once boiling, reduce the heat to low and let the soup simmer uncovered for 25 minutes.

Stir occasionally to prevent sticking and allow the flavors to blend together.

Step 5: Adjust the Texture

For a creamier soup, use the back of a spoon or a potato masher to lightly mash some of the beans directly in the pot. This naturally thickens the broth while leaving plenty of whole beans for texture.

Step 6: Finish the Soup

Remove the bay leaf.

Taste the soup and adjust the seasoning with salt and additional black pepper if needed.

If desired, stir in the fresh lemon juice to brighten the flavors.

Garnish with chopped fresh parsley before serving.

Cooking Tips

• Rinse canned beans thoroughly to remove excess sodium and improve flavor.
• Use low-sodium broth so you can better control the salt level.
• Mash a portion of the beans for a naturally creamy consistency.
• Simmer gently rather than boiling vigorously to keep the vegetables tender.
• Add extra broth if the soup thickens too much during cooking.
• Taste before adding salt, as canned ham can already be quite salty.

Serving Suggestions

This comforting soup pairs wonderfully with a variety of side dishes, including:

• Warm crusty artisan bread
• Cornbread
• Garlic toast
• Buttermilk biscuits
• Saltine crackers
• Simple green salad
• Grilled cheese sandwich

For extra flavor, top each bowl with freshly cracked black pepper, grated Parmesan cheese, or a sprinkle of chopped parsley.

Storage Instructions

Allow the soup to cool completely before storing.

Refrigerate in an airtight container for up to 4 days.

The flavors become even richer after a day in the refrigerator, making leftovers especially delicious.

Freezing Instructions

This soup freezes very well.

Transfer cooled soup into freezer-safe containers or freezer bags, leaving a little room for expansion.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating Instructions

Stovetop

Heat over medium-low heat for 8–10 minutes, stirring occasionally. Add a splash of broth or water if the soup has thickened.

Microwave

Place a serving in a microwave-safe bowl and heat on High for 2–3 minutes, stirring halfway through until heated evenly.

Recipe Variations

Vegetable Ham and Bean Soup

Add diced potatoes, zucchini, spinach, kale, or green beans during the simmering stage for extra nutrition.

Spicy Version

Stir in crushed red pepper flakes, diced jalapeños, or a dash of cayenne pepper for added heat.

Creamy Ham and Bean Soup

Mix in ½ cup of heavy cream or half-and-half during the last few minutes of cooking for a richer texture.

Tomato Ham and Bean Soup

Add one can of diced tomatoes for a slightly tangy, colorful variation.

Herb-Rich Soup

Fresh thyme, rosemary, or sage can be added near the end of cooking for a brighter herbal flavor.

Common Mistakes to Avoid

• Skipping the sauté step, which builds the soup’s flavor base.
• Adding too much salt before tasting the broth.
• Boiling the soup too vigorously, which can make the beans break apart.
• Forgetting to remove the bay leaf before serving.
• Not rinsing canned beans, resulting in a saltier and starchier broth.

Frequently Asked Questions

Can I use different canned beans?

Yes. Cannellini beans, navy beans, pinto beans, or butter beans all work well in this recipe.

Can I substitute fresh ham?

Absolutely. Leftover baked ham or diced smoked ham can be used instead of canned ham.

Is this soup gluten-free?

Yes, as long as your canned ham and chicken broth are certified gluten-free.

Can I make it in a slow cooker?

Yes. Sauté the vegetables first, then combine all ingredients in a slow cooker and cook on Low for 4–6 hours or High for 2–3 hours.

Nutrition Information (Per Serving)

• Calories: 310
• Protein: 21g
• Carbohydrates: 28g
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Fiber: 8g
• Sugar: 5g
• Sodium: 790mg
• Potassium: 720mg
• Calcium: 90mg
• Iron: 3mg