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Michonne Zendaya

Basic Ham and Bean Soup

This basic ham and bean soup is hearty, smoky, and budget-friendly. Made with leftover ham, beans, and vegetables, it’s a comforting dish that’s perfect for chilly days.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups cooked ham, diced
  • 4 cups chicken broth
  • 3 cans (15 oz each) cannellini beans, rinsed and drained
  • 2 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley, chopped (for garnish)

Equipment

  • large pot with lid
  • wooden spoon
  • measuring cups and spoons
  • ladle

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
  2. Stir in garlic and cook for 1 minute until fragrant.
  3. Add ham, beans, chicken broth, thyme, bay leaves, salt, and pepper. Stir to combine.
  4. Bring to a boil, then reduce heat. Cover and simmer for 60–90 minutes, stirring occasionally.
  5. Remove bay leaves. Adjust seasoning if needed. Garnish with parsley and serve hot.

Notes

Use canned beans for convenience or dried beans for extra flavor (soak overnight if using dried). Add extra broth if you prefer a thinner soup. Serve with cornbread or crusty bread.