Ham and Bean Soup with Canned Beans
A cozy and quick comfort food made with pantry staples like canned beans and leftover ham, perfect for a fulfilling weeknight dinner.
Ingredients
Base Ingredients
- 2 tablespoons olive oil for a soft, glossy start
- 1 medium yellow onion, diced caramelizes to sweeten the soup
- 2 medium carrots, peeled and sliced adds color and gentle sweetness
- 2 ribs celery, sliced for classic aromatic depth
- 3 cloves garlic, minced brightens and layers flavor
Main Ingredients
- 1 to 2 cups diced cooked ham smoky backbone of the soup; use leftover ham or ham steak
- 2 15-ounce cans cannellini or great northern beans, drained and rinsed the star ingredient, creamy texture with no soaking required
- 4 cups low-sodium chicken broth adjust for desired saltiness
- 1 leaf bay leaf warm and herbaceous
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme adds savory lift
- to taste Salt and black pepper
- 1 tablespoon apple cider vinegar or lemon juice a little acid wakes the flavors
- Optional chopped parsley or a sprinkle of nutritional yeast for a cheesy finish without dairy
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery; cook until softened and fragrant, about 6–8 minutes.
- Stir in the garlic and cook for 30 seconds until aromatic.
- Add the diced ham and sauté for 2–3 minutes so the edges brown and the fat releases flavor.
- Pour in the chicken broth, add the bay leaf and thyme, and bring to a gentle simmer.
- Add the drained, rinsed canned beans and simmer for 10–12 minutes to marry the flavors. Lightly mash a cupful of the beans against the pot wall for a creamier texture if desired.
- Season with salt, pepper, and apple cider vinegar or lemon juice to brighten.
- Remove the bay leaf, stir in fresh parsley if using, ladle into bowls, and serve with crusty bread.
Notes
For a smoky flavor, add a strip of smoked bacon or a teaspoon of smoked paprika. Add greens for a healthy lift.