A best ever recipe for Ham and Bean Soup! An all-time favourite recipe for leftover ham, so hearty and delicious.
Leftovers have to be the best thing about baking a delicious ham, because now you can make a savoury soup! Ham and Bean soup is awesome for lunch, yet so hearty if makes a great dish for dinner.
The challenge I have with blogging a soup recipe is that I never seem to make it the same way twice and I usually do not measure anything. It’s always just a little of this and that and what ever I have on hand. I didn’t have any split peas to make split pea soup, but I did have navy beans. I actually prefer beans as they are firmer and don’t get mushy. While making this recipe I did measure everything so I could pass on this awesome recipe, but some great adaptations could be a variety of vegetables and beans, or different herbs and spices. Experiment!
Ham and Bean Soup
An exceptional recipe for Ham and Bean soup. Family favourite!
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Servings: 10
Calories: 378kcal
Ingredients
- 1 ham bone I leave meat on the bone while it cooks
- 4 cups leftover ham
- 2 cups dry navy beans
- 2 cups celery chopped
- 2 cups carrots chopped
- 1 large onion finely chopped
- 3 cloves garlic finely minced
- 4 sprigs fresh thyme or 2 teaspoons dry
- 1/4 cup fresh parsley or 1 tbsp. dry
- 1/2 teaspoon fresh ground pepper
- 8-9 cups chicken stock
- 1 tbsp olive oil for sautéing vegetables
Instructions
- Prepare dried beans by soaking them in cold water for 8-10 hours, then drain and rinse. (I do this the night before).
- In large pan heat oil and sauté celery, carrots, onions and garlic until tender.
- Add chicken stock, ham bone and ham. Transfer to larger pot if necessary.
- Add beans, parsley, thyme and pepper.
- Bring to a boil, then reduce heat and simmer covered for 2-3 hours.
- Chop up large pieces of ham before serving
Notes
This recipe also work well in a slow cooker 6-8 hours on low.
Nutrition
Calories: 378kcal | Carbohydrates: 36g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 976mg | Potassium: 1017mg | Fiber: 11g | Sugar: 6g | Vitamin A: 4520IU | Vitamin C: 6.3mg | Calcium: 95mg | Iron: 3.5mg
I love soup and here are more of my favorite soup recipes to try!
Roasted Garlic Tomato Basil Soup
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you have some great dishes here I am a chef of over forty years now retired and my time is taken by blogging and scanning the internet for a site like yours, your photos very are good, soups are my favorite pass time I enjoy being creative, I just wanted to say how I enjoyed your recipes and your bean soup stopped me on my tracks, it is without a doubt my favorite, Thanks, I subscribed hope to get more nice recipes.
Chef Ernie
This recipe is delicious! I served it last night and there wasn’t much left. Everyone loved it! It’s definitely a recipe to use again in the future!
thank you so much Tess, this is one of my family’s favourite soups.
Have you tried freezing any of the Ham and Bean soup? It looks and sounds so good, but there are only two of us.
Hi Penny, yes this soup freezes very well.
Thanks for the response Laureen. It is simmering on the stove right now. I can’t wait to try it!
Hi Laureen,
I had to come back to tell you….I froze the leftover soup and we had some for lunch today. I think it was almost better after freezing it!! This is definitely going to be in my regular soup rotation! Thank you!
Delicious. We used chicken broth and vegetable broth. Thanks for the recipe. Whole family loved it.
Delicious. We used chicken broth and vegetable broth. Thanks for the recipe. Whole family loved it.
thank you so much Wanda.
A beautiful as well as amazing ham soup. I had ham leftovers and am serving it along with cornbread for a bunch of ppl this sunday!!!!! tks for the receipe and i love the pictures so i can see how it should look.
Thank you Sheri, cornbread sounds great to serve with this soup!
How much is one serving? 1 cup?
yes Robinn, about 1 cup. Although I can never have just one serving lol.
Can you use cans of great northern beans instead of dried beans? I wanted to try this recipe tonight and don’t have time for the dried version. Thank you.
yes but cook time would about 1- 1:30 minutes.
Thank you for the quick response. Can’t wait to try it.
This soup smelled so good all day as it cooked in the show cooker. I added 2 bay leaves and a cubed potato while cooking, too, since it just made the soup more yummy. It was delish. My husband and sister and myself loved it.
So awesome you and your family enjoyed the recipe. I just made a pot of this soup yesterday!
Really good. Served with a toasted chibatta bun, very filling. I soaked and cooked my beans first, as I often do not have success with soft beans when the soup should be done. but that is usually just me being impatient.
Wonderful Stephanie, so happy you enjoyed the recipe!
Best green bean soup I’ve ever had