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+ servings
5 from 2 votes

Ham and Bean Soup

Homemade Ham and Bean Soup pairs salty, savory ham with hearty beans to create a simple soup that cooks up fast. Perfect for using leftovers, this soup makes a filling family dinner.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 large carrot peeled and diced
  • 2 ribs celery diced small
  • 3 cloves garlic minced
  • 1 pound cooked ham shredded
  • 4 cups chicken stock
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • 3 15-ounce cans cannellini or great northern beans drained
  • Fresh parsley finely chopped, for garnish


  • In a dutch oven, heat olive oil, add the onion, carrot and celery and cook for 3 minutes or until the vegetables have softened.
  • Add the garlic, and sauté for 30 seconds – 1 minute or until fragrant.
  • Add the ham, and cook for 3 more minutes.
  • Pour in the chicken stock, and season with Italian seasoning and ground black pepper.
  • Bring to a boil, reduce the heat and allow to simmer for 10-15 minutes.
  • Stir in the beans, and cook for 5 more minutes. If needed/soup is too thick, add more liquid and simmer for a few more minutes. Taste the soup, and adjust the salt to your preference.
  • Garnish with fresh chopped parsley and serve.


  • Keep the size of the shredded ham pieces small, so that they will fit on your spoon! ½ inch is the perfect size.
  • Leftovers can be kept in the fridge for 3-5 days, or frozen for longer storage. This soup will freeze well for up to 3 months.


Calories: 213kcal | Carbohydrates: 10g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 1135mg | Potassium: 503mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2076IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 1mg