This Ham and Bean Soup Recipe is a great way to use up leftover holiday ham. It’s so tasty, you might end up buying extra ham just to make this delicious meal!
author’s note
The Best Way to Use Leftover Ham!
I love a holiday ham, but ever since I created this recipe a few years ago, I’m even more excited for the leftovers than the main event. Haha, truly. This soup is unbelievably good and creamy.
I crisp the ham in the pot first, then soften the veggies right in those tasty drippings. The beans make it thick and hearty.
I tested a few early batches without blending and liked them, but the day I blended a couple cups and stirred it back in, it was game over. The texture turned silky and perfect without using tons of cream. Now I always finish it that way and serve big bowls with buttered bread for dunking.
Ham And Bean Soup Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Ham | Leftover holiday ham is perfect. No leftovers? Use thick-cut smoked ham from the deli. A ham bone or hock adds deeper flavor. |
| White beans | Use cannellini or navy. Canned keeps it fast. If using dry beans, cook until tender before adding anything acidic. |
| Onion + carrots | Dice evenly so they cook at the same rate. Add celery if you like. |
| Flour | For gluten-free, skip flour and blend a bigger portion of the soup for body. |
| Chicken broth | Low-sodium lets you control salt. Vegetable broth works too. |
| Spinach | Stir in at the end so it stays bright. Kale works; cook a bit longer. |
| Heavy cream + whole milk | All cream for extra rich. All milk for lighter. Half-and-half is a nice middle ground. |
How To Make Ham And Bean Soup
- Crisp the ham: Fry in oil until crispy, set aside.
- Sauté veggies: Cook onion, carrot, garlic, and seasonings in the same skillet.
- Add broth and beans: Stir in broth and beans; simmer.
- Blend soup: Blend part of the soup; mix back in.
- Finish soup: Add remaining ingredients, and simmer until spinach wilts.
- Serve: Remove bay leaves, adjust taste, and serve.
Quick Tip
Still have leftover holiday ham? You’ve got to try this Ham and Cheese Sliders, Ham Pot Pie, or Ham and Potato Soup.
Serve This Ham And Bean Soup Recipe With
- Crusty Bread: Great for dipping. Cheesy or garlic bread are also always a hit.
- Green Salad: Adds a fresh touch.
- Grilled Cheese: A comforting match.
- Roasted Veggies: Healthy and flavorful.
- Cornbread: Sweet and buttery contrast.
Storage
- Refrigerate: Cool, then store this ham and bean soup recipe in an airtight container for up to four days.
- Freeze: Freeze in sealed containers for up to three months.
- Reheat: On the stove or in the microwave. Use low heat to avoid curdling; stirring often.
More Hearty Soup Recipes:
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Broccoli Cheddar Soup
Soups And Stews
Cheeseburger Macaroni Soup
Soups And Stews
Italian Sausage Orzo Soup
Ham And Bean Soup
Ham and Bean Soup is the ultimate way to give new life to your leftover holiday ham, and it’s so delicious that you’ll find yourself buying extra ham just to whip up this incredibly delicious meal!
Video
Equipment
- Dutch oven or cast-iron pot
Ingredients
- 3 tablespoons olive oil divided
- 2-1/2 packed cups cooked ham shredded or chopped, see note 1
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion 1/2 onion
- 1 cup diced carrots 2 carrots
- 1 tablespoon minced garlic 3 cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper optional
- 2 tablespoons all-purpose flour
- 32 ounces chicken broth 4 cups
- 30 ounces white beans drained and rinsed, 2 (15-ounce) cans, see note 2
- 2 bay leaves
- 3 cups fresh baby spinach coarsely chopped
- 1 cup heavy cream
- 3/4 cup whole milk or use more heavy cream, see note 3
- Hearty buttered bread optional, for serving
Instructions
- In a large pot over medium-high heat, add 1 tbsp oil. Add ham and sauté, until golden and slightly crispy. Transfer to a plate using a slotted spoon. Don’t wipe out pot. If there is more than 2 tbsp grease, drain excess; if not, add 2 tbsp oil.
- Add butter, onion, carrot, and garlic. Sauté for 4–6 minutes until vegetables are soft. Add seasonings and flour; continue to sauté for 1 more minute, stirring constantly.
- Gradually pour in 1 cup broth, stirring constantly and scraping pot to release browned bits. Once thickened, gradually add the remaining 3 cups broth. Add 1 can (15 ounces) of drained beans and bay leaves. Bring to a boil, then reduce heat to a gentle simmer. Simmer, uncovered, for 10–15 minutes, stirring occasionally.
- Remove 2 cups of soup and blend until smooth (see note 4). Return the blended soup to the pot and mix.
- Add the remaining can (15 ounces) of beans, spinach, ham, heavy cream, and milk. Simmer on medium heat for 3–5 minutes until spinach is wilted and soup is thickened. Remove bay leaves and discard. Taste and adjust seasonings until flavors sing!
- Enjoy immediately with hearty buttered bread, if desired.
Recipe Notes
Note 1: Leftover holiday ham is perfect for this recipe, but if you’re out, pick up some smoked ham from the store!
Note 2: I use 1 can cannellini beans and 1 can white navy beans. Or use 2 of the same type.
Note 3: This mix creates a creamy yet lighter soup. For extra richness, opt for all heavy cream.
Note 4: Blend with caution to prevent burns or spills. Ensure the blender lid is secure for hot liquids. If there’s no soup setting, cover with a towel and watch for steam.
Storage: Cool the soup, then store in an airtight container in the fridge for up to 4 days. or freeze in sealed containers for up to 3 months.
Nutrition
Serving: 1serving | Calories: 861kcal | Carbohydrates: 74g | Protein: 41g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1815mg | Potassium: 2018mg | Fiber: 18g | Sugar: 11g | Vitamin A: 19580IU | Vitamin C: 27mg | Calcium: 373mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!!!
Thanks so much Linda!
So very good and warming for those winter months. Didnât have bay so I substituted sage. Heavenly.
Happy to hear this! Thanks so for your comment Adele!
Easy and a very good starter.I used smoked ham hock and I think that made a difference.
So thrilled you loved this! Thanks so much for your comment! đ
This soup is excellent. And a perfect way to
use up leftover ham. Itâs easy to make, the
directions are clearly written, and we love it! I did use all heavy cream like it suggested for a richer soup. 5 Stars!!âïž
So happy to hear this! Thanks so much Susan! đ