Ham And Bean Soup

5 from 9 votes

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!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American, Healthy

Keyword: Ham And Bean Soup

Servings: servings

Author: Chelsea Lords

Cost: $17.40

Equipment

Dutch oven or cast-iron pot
Blender

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

US - Metric

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.

Video

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