Easy Ham and Bean Soup
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Simmer a pot of this super easy ham and white bean soup recipe to use up leftover ham in the most satisfying way. It’s a delicious combination of creamy white beans, flavorful pork, tender veggies, and everyday seasonings, given a little extra body by a very simple roux. The end result is a cozy dinner that’s quick and easy to make on the stovetop!
I used to struggle with using up leftover holiday ham—there are only so many sandwiches you can serve up, after all—but this soup changed the game. It’s easy to throw together in one pot and doesn’t require any super special ingredients, so it feels like a break after prepping for a big holiday, yet tastes like a new and different meal.
Of course, you can make this any time using a regular old slice of thick-cut ham from the store. Leftovers just make it that much easier and more efficient!
Why You’ll Love This Ham and Bean Soup
- Quick and easy way to turn ham into a new dinner
- Packs in veggies and white beans for a healthier meal
- The broth is full-bodied and flavorful but not at all creamy
- The seasoning just gets more rich the longer the soup simmers and rests
Ingredient Notes
Pro Tip
Have a leftover ham bone or ham hock? Toss it into this soup as it simmers for extra body and flavor! Remove and discard along with the bay leaves, just prior to stirring in the last squeeze of lemon juice.
Swaps & Variations
- Change up the herbs. I happen to think thyme goes exceptionally well with ham, but freely substitute or add rosemary, marjoram, or just your favorite Italian blend.
- Use different beans. Any type of creamy bean will be tasty, or get creative and toss in some small pasta shape instead—just simmer to al dente right in the soup.
- Add some greens. Stir in a couple handfuls of baby spinach or kale to wilt in the hot soup. Do this right at the end, after removing the bay leaves.
- Make it creamy. You can do this a couple of different ways—the simplest is to stir in about one cup of cream or half-and-half near the end of the simmering time. You can also use an immersion blender to blitz some of the beans. Just be careful because you most likely do not want to blend the pieces of ham, so if taking this approach, you’ll want to simmer the beans, blend as desired, then add the ham and keep cooking.
Serving Suggestions
Pair this easy soup recipe with thick-cut slices of Dutch oven bread, breadsticks, or big hunks of your favorite baguette.
If you’re craving that classic soup-and-salad combination, these flavors go really well with a healthy broccoli salad, kale blueberry, or this breezy couscous salad with peas and walnuts.
More Quick and Easy Soup Recipes
- White Bean Chicken Soup
- Chicken Noodle Soup with Egg Noodles
- Creamy Carrot and Red Pepper Soup
- Tomato Butternut Bisque
Easy Ham and White Bean Soup
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons butter divided
- 3 medium carrots peeled and chopped
- 2 celery stalks chopped
- ½ medium yellow onion peeled and chopped
- 3-4 cloves garlic minced
- 1 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 cups cooked ham chopped into 1/2-inch pieces
- 2 (15 ounce) cans white beans, drained and rinsed
- 2 bay leaves
- 1 Tablespoon all-purpose flour
- kosher salt and black pepper
- fresh lemon juice
Instructions
- Warm olive oil and 1 Tablespoon of the butter in a large Dutch oven or stockpot over medium-high heat. Add carrots, celery, and onion. Sauté, stirring frequently, for 6-8 minutes.1 Tablespoon olive oil, 2 Tablespoons butter, 3 medium carrots, 2 celery stalks, ½ medium yellow onion
- Stir in the garlic and thyme. Cook for 30-60 seconds more, just until fragrant.3-4 cloves garlic, 1 teaspoon dried thyme
- Add chicken broth and water, then bring the liquid to a boil. (Cover the pot if you want to make this go more quickly.)4 cups low-sodium chicken broth, 2 cups water
- Once the liquid is bubbling rapidly, stir in the ham, beans, and bay leaves. Reduce heat to medium-low so it settles on a gentle bubble. Cover the pot, but leave the lid cracked open about one inch for some steam to escape. Simmer for 15-20 minutes. (Cook longer if you like; a longer simmer will just concentrate the flavors.)2 cups cooked ham, 2 (15 ounce) cans white beans, drained and rinsed, 2 bay leaves
- At any point while the soup is simmering, melt the remaining 1 Tablespoon butter, then stir in the flour to make a quick roux. Stir this into the soup as it cooks.1 Tablespoon all-purpose flour
- When ready to eat, turn off the heat, fish out the bay leaves, and stir in 1 teaspoon lemon juice. Sample and season with more lemon juice, salt, and pepper to taste. (Ham can be very salty, so season only after testing a bite.) Enjoy!kosher salt and black pepper, fresh lemon juice
Notes
- Beans: My favorite is Cannellini beans; Great Northern or navy beans are good substitutes if those are hard to find.
- Yield: A batch of this soup typically offers my family enough for dinner one night (two hungry parents, two less hungry kids) and lunch leftovers for both adults. Your mileage will vary depending on appetite of course, but I would comfortably expect it to feed at least four adults.
