Easy Ham and Bean Soup 30-minute meal
The simple ham and bean soup is perfect for using up leftover ham. It is warm, hearty, and full of saltiness!
I like to pair this warm and hearty ham and bean soup with hot delicious bread. Simple homemade bread, potato rolls and French bread are my top choices.
Use up all the ham! !
We usually serve ham at family holiday gatherings such as Easter, Thanksgiving and Christmas. I try to calculate exactly how much is needed, but I always have leftovers.
It doesn’t matter, because I have many delicious ham recipes that can use leftover ham, such as this ham bean soup, which happens to be my favorite!
This soup is really easy to piece together, using the ingredients I usually have on hand anyway. The ham and bean soup is simple, delicious, hearty and full of flavor. It also freezes well, making it perfect for saving for later use or sharing!
If you are looking for cream soup, I have a great version you can try-our creamy ham and bean soup!
How to make ham bean soup
saute. Fry carrots and celery in a large saucepan with butter until tender.
Combine. Add onion, beans, broth, ham, garlic, pepper, garlic salt and bay leaf to the pot. Add the fried carrots and celery.
Stew + serve. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove bay leaves before eating.
broth: The ingredients require low-sodium chicken soup. This is because ham is often already very salty, and you don’t want to drink too salty soup.
beans: Use other beans, such as navy beans or white kidney beans.
Thicken this version in several different ways:
- Remove ½-1 cup of beans from the soup and place in a separate bowl. Then, mash them with a fork or a potato masher. Put them back in the soup and stir. Repeat if necessary.
- In a separate bowl, add 1 tablespoon of cold water and 1 tablespoon of cornstarch. Stir until smooth. Mix it in the soup.
arrive Make your own ham soup And use it to replace the chicken soup in the recipe:
- Put the ham bone filler with any ham meat in a large pot and add water to cover half of the ham bone. (This will be about 8 glasses of water.)
- Bring to a boil, then reduce the heat.
- Cover the pot and simmer for about an hour.
- Take out the bones and pour the broth into a strainer to remove the ham and fat.
- Use it immediately or store it in a refrigerator or freezer container.
Leftovers are just as good-even frozen!
Turn this ham and bean soup recipe into crock pot rice All you have to do is complete steps 1-3 and add all the ingredients to the slow cooker. Cook for 4-6 hours on low or 2-3 hours on high.
Make this recipe a frozen meal. Complete steps 1-3, then put the soup in an airtight container or freezer bag, and then freeze for up to 2 months. Thaw the soup in the refrigerator and then heat it on the stove over a low heat.
Whether you want to make soup in advance or store it for later use, you can store it in the refrigerator or freezer. Let the soup cool before storing.
Shop Put the ham and bean soup in an airtight container. Store in the refrigerator for 3-4 days.
freeze In a freezer-safe storage container. Make sure to leave 2 inches of space for expansion. Freeze for up to 3 months.
Reheat, Thaw and reheat in the stove top or crock.
For more soups, please check:
Preparation time 10 minutes
20 minutes cooking time
Total time 30 minutes
Calories 82 kcal
Author Little Luna
- 2 medium carrots, cut into coins
- 2 ribs celery chopped
- 2 tablespoons butter
- 1/2 tablespoon chopped onion
- 4 (15.5 oz) cans of northern beans, rinsed and drained
- 4 c chicken broth low sodium
- 2 c cooked ham
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground pepper
- Garlic salt to taste
- 1 bay leaf
Fry carrots and celery in a large saucepan with butter until tender.
Add onion, beans, broth, ham, garlic, pepper, garlic salt and bay leaf to the pot.
Add the fried carrots and celery.
Bring to a boil, then reduce the heat and simmer for 15 minutes.
Remove bay leaves before eating.
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