This ham and white bean soup is a super filling easy meal to whip up in 30 minutes. Just add some cornbread or crackers and you have a full meal.
Tis the season for soups. Nothing like a hearty soup to warm you up on those cold days and nights. And this ham and bean soup is so filling so its perfect for your next dinner.
Ham and White Bean Soup
This soup is a very filling soup because beans themselves are full of fiber. Fiber helps fill you up. I always say yes to when it comes to beans.
If you have some left over ham you can easily use that in this recipe. If not this pre diced ham is perfect for this meal.
The best thing about this meal is there is no soaking beans required. Using beans straight from the can make this recipe easy and quick.
What if you don’t have Great Northern Beans?
Sometimes you might think you have something in your pantry and you don’t. I have ran into that problem before.
The great thing about great northern beans is navy beans are a great substitute. They have almost the same taste just a little difference in size.
I prefer great northern beans, but have made this recipe with both and you really can’t tell the difference between the two types of beans.
How to make Ham and White Bean Soup
Another great thing about this recipe it doesn’t call for a lot of ingredients. Any other time of the year when I make this I buy this pre-chopped cooked ham in the package. But for this time I got to use left over Honey Baked Ham we had from thanksgiving.
Add 2 cans of great northern beans into a pan over medium high heat. (Photo 1). Add diced ham to the pan (Photo 2)
Add 1 cup of beef broth to the pan (Photo 3). Add brown sugar to the pan (Photo 4).
Add 1 teaspoon of Worcestershire sauce to the pan (Photo 5). Then add 1/2 teaspoon of garlic powder to the pan. (Photo 6)
Add 1/2 teaspoon of onion powder to the pan. (Photo 7) And last add 1/2 teaspoon of celery salt. (Photo 8).
Now just bring that to a boil and reduce to heat to just a shimmer. Stir occasionally and cook for 30 minutes until the consistency has thickened.
Optional additions
You can easily add chopped onions, celery, carrots, or even zucchini to this recipe if you want to add an extra health benefit. No need for extra cook time either. Just add them when you add all the other ingredients.
A Few Tips
- This isn’t one of those set it and forget it soups. It does need to be stirred about every 5 minutes or so or it creates a thick layer on top
- You can freeze this soup too for up to 3 months. Just cook and let cool, freeze in a freezer bag. When ready to eat thaw in refrigerator and warm in a pot over the stove or in the microwave.
- I use beef broth, but chicken or vegetable works just as well. Ham really doesn’t fall into any of those broth category so it’s up to you which you choose.
Other soup recipes for you to enjoy
Chicken Noodle Soup
Chicken Tortilla Soup
Tom Kha Gai
Spicy Asian Chicken Soup
Want to check out all the soup recipes I have to offer? Find more great Soup recipes to make for your next family meal.
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Ham and White Bean Soup
Ingredients
- 2 cups chopped fresh ham or 2 packages of John Morrell chopped ham packages
- 2 cans of great northern beans
- 1 cup beef stock
- 2 TBSP of brown sugar
- 1 TSP Worcestershire sauce
- 1/4 TBSP garlic powder
- 1/4 TBSP onion powder
- 1/4 TBSP celery salt
Instructions
- In a large saucepan add all ingredients and turn to medium-high heat until you reach a boil
- After boiling turn temp down to between low and medium heat.
- Stir occasionally and cook for 30 minutes or until soup has a thick texture
Notes
- If you don’t have great northern beans substitute with navy beans.
- If you have leftover ham from the holidays this is a great recipe to use them in.
- You can always add diced onions, celery, carrots, or even zucchini to add an extra health benefit.Â
- This isn’t one of those set it and forget it soups. It does need to be stirred about every 5 minutes or so or it creates a thick layer on top
- You can freeze this soup too for up to 3 months. Just cook and let cool, freeze in a freezer bag. When ready to eat thaw in refrigerator and warm in a pot over the stove or in the microwave.
- I use beef broth, but chicken or vegetable works just as well. Ham really doesn’t fall into any of those broth category so it’s up to you which you choose.
Nutrition
Update Notes: This post was originally published in December of 2016, but was republished with new photos, additional options, step by step instructions in March of 2019.
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