Easy Ham and Bean Soup
A comforting and hearty soup featuring savory ham, creamy white beans, fresh vegetables, and aromatic spices, perfect for winter gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked ham, diced Use high-quality cooked ham for maximum flavor; leftover holiday ham is recommended.
- 1 can (15 oz) white beans, drained and rinsed Great Northern or cannellini beans work wonderfully.
- 1 cup onion, chopped Fresh onions add a sweet depth of flavor.
- 2 medium carrots, diced Opt for organic carrots for vibrant sweetness.
- 2 stalks celery, diced Fresh celery contributes to crunchy texture.
- 4 cups chicken broth Low-sodium chicken broth is ideal for controlling saltiness.
- 1 teaspoon garlic powder For cozy, aromatic flavors.
- Salt and pepper to taste Adjust according to your preference.
- Fresh parsley for garnish (optional) Adds a pop of color.
Instructions
Preparation
- In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion, diced carrots, and diced celery until onions are translucent, about 5-7 minutes.
- Add the diced ham and cook for an additional 2-3 minutes until heated through.
- Stir in the drained white beans, chicken broth, garlic powder, and generously season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20-30 minutes. Taste periodically and adjust seasoning.
- Once the soup has thickened slightly and the veggies are tender, ladle it into bowls and garnish with fresh parsley if desired.
Notes
Store leftover soup in the refrigerator for up to 4 days or freeze for 2-3 months. It tastes even better the next day!