Hearty Ham & Bean Soup
Chip’s Tips for Eating Well
Cooler days call for something warm and comforting. This hearty ham and bean soup brings together tender vegetables, creamy white beans, and savory ham in one pot. Using canned beans makes it easy enough for a weeknight—no soaking required.
Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes
Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 medium carrots, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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2 cups diced, fully cooked ham
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3 cans (15–15.5 ounces each) cannellini or Great Northern beans, drained and rinsed
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5 cups low-sodium chicken broth
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1 bay leaf
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½ teaspoon dried thyme
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¼ teaspoon black pepper, plus more to taste
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Optional: chopped fresh parsley and a squeeze of lemon
Directions
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Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the garlic and ham. Cook for 2 minutes, stirring.
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Stir in the beans, broth, bay leaf, thyme, and pepper. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 20–25 minutes, until the vegetables are tender.
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For a thicker soup, mash some of the beans against the side of the pot and stir them back into the broth. Add a splash of broth or water if you prefer a thinner soup.
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Remove the bay leaf. Taste before adding salt—the ham and broth may provide plenty. Finish with parsley or a squeeze of lemon, if desired.
Serve with whole-grain bread and enjoy a little comfort by the spoonful.
A simple kitchen tip: Choose low-sodium broth and no-salt-added beans when available, and rinse canned beans before using. This is also a great way to put leftover cooked ham to use.
