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.
Equipment
Ingredients
- 1 tablespoon (1 tablespoon) olive oil
- 1 medium (1 medium) yellow onion diced
- 1 large (1 large) carrot peeled and diced
- 2 ribs (2 ribs) celery diced small
- 3 cloves (3 cloves) garlic minced
- 1 pound (450 grams) cooked ham shredded
- 4 cups (1 liter) chicken stock
- 1 teaspoon (1 teaspoon) Italian seasoning
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 3 15-ounce cans (3 400-gram cans) cannellini or great northern beans drained
- chopped fresh parsley finely chopped, for garnish
Instructions
- 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.
Notes
- 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.
Nutrition
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
Find it online: https://littlesunnykitchen.com/ham-and-bean-soup/