Ham and Bean Soup with Canned Beans
A comforting and quick meal made with smoky ham, creamy beans, and a rich broth, perfect for busy nights.
Ingredients
Base ingredients
- 2 tablespoons olive oil or butter for a glossy, comforting base
- 1 medium onion, finely chopped adds sweet depth
- 2 cups carrots, diced bring color and gentle sweetness
- 2 stalks celery, diced for aromatic backbone
- 3 cloves garlic, minced fragrant and warming
Main ingredients
- 1 pound cooked ham, diced (or ham bone) the smoky star of the show
- 3 cans white beans, drained and rinsed great texture and protein
- 6 cups low-sodium chicken or vegetable broth adjust for desired thickness
- 1 leaf bay leaf subtle savory note
- 1 teaspoon dried thyme herbaceous lift
- to taste salt and black pepper
Optional ingredients
- 2 cups chopped kale or spinach adds color and a healthy option boost
- to taste lemon juice or red wine vinegar brightens the whole pot
Instructions
Preparation
- Heat the olive oil or butter in a large pot over medium heat.
- Add the onion, carrot, and celery. Sauté until translucent and sweet—about 5–7 minutes.
- Stir in the garlic and cook another minute until fragrant.
- Add the diced ham and cook until edges begin to brown slightly.
- Pour in the broth, add the bay leaf and thyme, then bring to a gentle simmer.
- Add the drained canned beans. Simmer uncovered for 20–25 minutes.
- If using leafy greens, stir them in during the last 5 minutes of cooking until wilted.
- Remove the bay leaf, finish with a squeeze of lemon or vinegar if desired, and ladle into bowls.
Notes
This soup pairs well with crusty bread or a salad. It tastes better the next day after flavors marry.