Ham and Bean Soup
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.67 out of 5 stars
(12)
Ingredients
6
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Dash of crushed red pepper flakes
- 4 cups chicken broth or stock, can use vegetable broth
- 2 cups chopped cooked ham
- 2 (15 oz) cans Great Northern Beans, rinsed and drained
- Kosher salt and black pepper, to taste
- Chopped fresh parsley, for garnish, optional
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Preparation
Chef’s notes
This is a great recipe to use leftover holiday ham! If you don’t have leftover ham, use ham steaks or ask the deli counter for a few slices of thick ham.
You don’t need a ham bone to make this soup, the chopped ham will give the soup plenty of flavor. If you do have a ham bone, you can add it in while the soup simmers for extra flavor.
This hearty soup is a family favorite and great with homemade dinner rolls or buttermilk drop biscuits.
Storing Soup– Let the soup cool completely. Pour the soup into an airtight container and refrigerate for up to 4 days. It can be reheated in the microwave or on the stove top.
Freezing Soup– Let the soup cool completely. Transfer to a freezer container and freeze for up to 3 months. Thaw in the fridge overnight and heat in the microwave or on the stovetop.