30-Minute Ham and Bean Soup Recipe
This easy ham and bean soup recipe comes together in just 30 minutes and is absolutely loaded with flavor. A great way to use leftover ham!
Ingredients
- 1 Tablespoon Vegetable oil
- 1 yellow onion diced
- 3 stalks celery sliced
- 3 carrots peeled and sliced
- 2 cloves garlic minced
- 1 Tablespoon fresh thyme
- 2 teaspoons ground coriander
- 1 teaspoon white pepper
- 6 cups chicken broth
- 5 cans white beans 15.5 ounce cans, Cannellini or Great Northern Beans, drained and rinsed
- 2 bay leaves
- 1.5 pounds ham or more if using bone-in ham
Instructions
- Heat the oil in a medium Dutch oven over medium high heat.
- Add the onion, celery, and carrots. Cook until softened, about 6-8 minutes.
- Reduce heat to low and add garlic and seasonings. Cook about 1 minute, stirring constantly.
- Add chicken broth, beans, bay leaves, and ham. Bring to a boil, then cover and reduce to a simmer. Let cook 30 minutes.
- Remove the ham (and ham bone if using) to cool. If you want a creamier consistency, remove the bay leaves and use an immersion blender to briefly blend some of the soup - just for 5-10 seconds.
- Remove any meat from the bone and chop all the ham into bite-sized pieces. Add back to the pot and stir to combine.
Notes
I prefer to blend the soup only briefly, for about 5 seconds. This keeps some of the vegetables solid for texture, but blends enough of the beans for a creamy consistency.
Nutrition
Serving: 1bowlCalories: 471kcalCarbohydrates: 45gProtein: 35gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 56mgSodium: 1702mgPotassium: 1299mgFiber: 11gSugar: 3gVitamin A: 3936IUVitamin C: 5mgCalcium: 180mgIron: 7mg
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