Ham Bean Soup ready in 15 minutes is my kind of soup! A delicious and filling weeknight dinner that smells heavenly. Loaded with cannellini or navy bean and tender leftover ham in every bite! 

PREP:5 MINS

COOK:15 MINS

TOTAL:15 MINS

SERVES:8

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 large carrot peeled and diced
  • 1/2 cup finely chopped celery
  • 4 cloves garlic minced
  • 2 cups shredded cooked ham
  • 1 1/2 quarts (1 1/2 litres) chicken stock or broth (you can use beef)
  • 2 bay leaves (or 1 tablespoon fresh chopped thyme)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 (15 ounce) cans white beans (cannellini beans) — no salt added, rinsed and drained
  • 1/2 teaspoon black pepper
  • pinch of salt, if needed

INSTRUCTIONS

  • In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots and celery. Cook until onions are softened (5 minutes). Sauté the garlic until fragrant (30 seconds – 1 minute). 
  • Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
  • Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
  • Serve warm.

NOTES

HAM BROTH FOR HAM SOUP USING LEFTOVER HAM BONE:

  • Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
  • Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
  • Discard hambone
  • Replace the chicken stock with your ham broth.

NUTRITION

Calories: 173kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 599mg | Potassium: 309mg | Sugar: 3g | Vitamin A: 1700IU | Vitamin C: 5.4mg | Calcium: 21mg | Iron: 0.8mg