Ham and Bean Soup

This super simple Ham and Bean Soup comes together in minutes for a warm, comforting dinner. This soup is a great way to use up any leftover ham!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 397kcal

Author Deborah Harroun

Ingredients

2 tablespoons vegetable oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 cups diced cooked ham
1/2 teaspoon minced garlic
4 cups chicken broth
2 (15 oz each) cans great northern beans, not drained
1 (14.5 oz) can diced tomatoes
Salt and pepper to taste

Instructions

Place a large heavy pot or Dutch oven over medium heat. Add the vegetable oil.
2 tablespoons vegetable oil
Once the oil is shimmering, add the carrots, celery, and onions. Cook until the vegetables are starting to soften.
1 cup diced carrots, 1 cup diced celery, 1 cup diced onion
Add the ham and cook for 2 minutes.
2 cups diced cooked ham
Stir in the garlic and cook until fragrant, about 30 seconds.
1/2 teaspoon minced garlic
Stir in the chicken broth, beans with their liquid, and the can of tomatoes. Season to taste with salt and pepper.
4 cups chicken broth, 2 (15 oz each) cans great northern beans, not drained, 1 (14.5 oz) can diced tomatoes, Salt and pepper
Let the soup simmer for 10 minutes, or until heated through.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition