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Ham and Bean Soup with Canned Beans
Easy ham and bean soup recipe with canned beans is made with pantry staples in 30 minutes on the stovetop with white beans, leftover holiday ham, carrots and onions.
Ingredients
- 1-2 Tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 Tablespoon minced garlic
- 32 ounces broth (ham or chicken broth)
- 45 ounces white beans (3 cans cannellini beans)
- 2 cups diced cooked ham
- ½ cup frozen corn
- 1-2 bay leaves
- 2 Tablespoons chopped parsley (1-2 teaspoons dried)
- Salt , to taste
- Ground black pepper , to taste
Instructions
- Saute vegetables. In a large stock pot over medium heat, heat 1 -2 Tablespoons oil. Add 1 cup onion, 1 cup celery, and 1 cup carrots and sauté 3 to 5 minutes. Add in 1 Tablespoon garlic and cook an additional minute.
- Simmer. Pour in 32 ounces broth, 2 cups ham, and 1/2 cup corn. Add 1-2 bay leaves on top with 2 Tablespoons fresh parsley. Simmer 10 minutes. Stir in 3 cans beans and simmer an additional 5 minutes.
- Serve. Salt and pepper, to taste. Serve while warm.
Notes
Homemade ham broth: Place leftover ham bone in a pot with 8-10 cups water (enough to cover it half way). Bring to a light boil and then reduce heat and cover with a lid. Let simmer for 30-60 minutes. Discard the bone and strain any excess fat. Store in a covered container until ready to use.
Beans: Navy or great northern beans also work great in this recipe.
Other mix-in's: Kale, spinach, peas, or chopped potatoes are all great additions in this soup.
Freezing: Store in a freezer bag or container for up to 3 months.
Nutrition
Calories: 475kcal, Carbohydrates: 64g, Protein: 32g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 29mg, Sodium: 1202mg, Potassium: 1525mg, Fiber: 15g, Sugar: 4g, Vitamin A: 4074IU, Vitamin C: 7mg, Calcium: 219mg, Iron: 9mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
