Easy Ham and Bean Soup

Alright folks, gather ’round because I’m about to spill the beans — quite literally! This Easy Ham and Bean Soup is like a warm hug in a bowl. It’s hearty, full of flavor, and comes together with stuff you’ve probably got lurking in the back of your fridge. Perfect for those chilly evenings when you want something satisfying yet simple. Trust me, once you’ve had a spoonful, you’ll wonder how your life ever functioned without it.

Let me tell you, this soup is a hit with the fam — my husband is obsessed! It’s one of those dishes you whip up and everyone just mumbles “mmm” between slurps. We first tried it out of desperation (nothing but random pantry finds one weekend), and now it’s a regular star on our dinner table. Just last week, the kids actually asked for seconds – a small miracle if you knew their usual pickiness.

Why You’ll Love This Easy Ham and Bean Soup

Alright, here’s why you gotta try it:

– It’s stupidly easy to make. Like, the kind of recipe you can follow even if you’re half asleep.
– Uses up leftover ham. Because, honestly, what else are you doing with it?
– Comfort food with hardly any effort — just what we all need more of, right?

How to Make It

Okay, let’s do this! Throw everything into a pot and stir like it owes you money. Kidding, but seriously, this is about as low-maintenance as cooking gets. As you’re stirring, sip something warm and try to look like one of those serene cooking show hosts. No chopping skills required — just your basic toss-and-let-it-simmer kind of deal. Keep an eye on it so it doesn’t bubble over like my excitement when I first made this!

Ingredient Notes

– Ham: Use the chunks from that leftover holiday ham. It’s like giving new life to what could have been ham sandwiches… again.
– Beans: Canned beans are my savior here. I’ve used all kinds, and they all do the trick!
– Broth: Chicken or veggie, both work. I once used water and sprinkled a ton of salt and pepper. Still good. Still soup.

Recipe Steps

1. Dice up your leftover ham, making sure you keep some to snack on — chef’s treat!
2. Rinse and drain those beans like you’re trying to erase all memory of their canned past.
3. In a big ol’ pot, toss in your ham, beans, broth, and whatever else you’ve decided to throw in.
4. Stir it all up and let it simmer. Sip your coffee and try not to forget about it bubbling away for at least 30 minutes.
5. Taste-test with a bit of crusty bread and nod approvingly.

What to Serve It With

Tips & Mistakes

– Tip: Keep stirring occasionally, or you might wind up with a burnt pot bottom — ask me how I know…

– Mistake: Once, I thought adding hot sauce instead of a gentle spice kick would be fun. Spoiler: it was not fun.

Storage Tips

Stick the leftovers in an airtight container. It’ll chill in the fridge for up to four days (assuming it lasts that long). If you feel wild, have it cold straight from the fridge. I call it “lazy mom’s gazpacho.”

Variations and Substitutions

Seriously, this soup is pretty forgiving. Out of canned beans? Throw in some lentils or whatever you’ve got hiding. Feel like it needs more veggies? Carrots, celery, you name it — if it’s looking limp in the drawer, just chuck it in.

Frequently Asked Questions

Easy Ham and Bean Soup

A hearty and flavorful soup combining tender ham, creamy beans, and fresh vegetables in a comforting broth.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups dried navy beans
• ▢ 2 cups cooked ham, diced
• ▢ 1 cup carrots, chopped
• ▢ 1 cup celery, chopped
• ▢ 1 medium onion, diced
• ▢ 6 cups chicken broth low sodium
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon dried thyme
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.25 teaspoon smoked paprika optional
• ▢ 1 teaspoon salt adjust to taste

Instructions

Preparation Steps

• Rinse the navy beans thoroughly and soak them in water overnight or for at least 8 hours.
• Drain the beans and add them to a large pot with the chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add diced ham, chopped carrots, celery, onion, and minced garlic to the pot. Stir well.
• Season the soup with thyme, black pepper, smoked paprika (if using), and salt. Continue simmering for another 15 minutes or until vegetables are tender.
• Taste and adjust seasoning as needed. Serve hot.

Notes

For extra flavor, garnish with chopped fresh parsley or a squeeze of lemon juice before serving.