Ham & Bean Soup

Classic Ham & Bean Soup is hearty, flavorful, and so easy to make. This recipe is loaded with fresh vegetables, pulled ham, and Great Northern beans for a deliciously comforting combination that's ready in 30 minutes or less!

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Prep Time: 10

Cook Time: 20

Servings:

Calories: 316kcal

Author: Cathy Trochelman

Ingredients

2 Tablespoons olive oil extra virgin
1 yellow onion medium, chopped
2 carrots peeled & chopped
2 stalks celery chopped
4 cloves garlic minced
1 teaspon thyme dried
6 cups chicken broth OR vegetable broth OR ham broth
2 bay leaves
1/2 teaspoon black pepper
4 cans white beans drained & rinsed
2 cups ham pulled or chopped (I used heaping cups)
1/2 teaspoon salt (optional)

Instructions

Heat olive oil in a large soup pot or Dutch oven over medium heat.
Add the carrots, celery, and onion. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes.
Add the minced garlic and thyme. Cook, stirring, until the garlic is fragrant, about 1 minute.
Add the chicken broth, bay leaves, and black pepper. Bring to a boil, then reduce the heat to low and simmer 5-10 minutes to combine all the flavors.
Add the beans and ham; simmer for an additional 10-15 minutes or until warmed through.
Taste the soup and add 1/2 teaspoon salt if needed.

Notes

How to thicken this soup: (2 ways)

Add Flour: The first way to thicken this soup is to add flour. You'll want to add 2 Tablespoons all purpose or gluten free flour to the sautéed vegetables and cook, stirring, for 1-2 minutes before adding the broth.

Use a blender: Before adding the ham, either use an immersion blender to blend the soup to desired consistency OR scoop a portion of the soup (about 2 cups) into a blender. Blend it until creamy, then add it back into the pot.

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