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Ham and Bean Soup

An hour may be spent making this quick and simple recipe for Ham and Bean Soup with leftover ham that you already have on hand!
Prep Time15 minutes
Active Time40 minutes
Total Time55 minutes
Course: dinner, Soup
Cuisine: American
Keyword: Ham and Bean Soup
Yield: 6

Materials

  • 2 tablespoons unsalted butter
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 3 cloves garlic minced
  • 3 cups ham diced
  • 45 ounces white Cannellini beans drained and rinsed
  • 1 sprig fresh thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 4 cups chicken broth

Instructions

  • Add the butter, onion, carrots, celery, salt, and pepper to a large Dutch oven set over medium heat.
  • Sauté onions for 6 to 8 minutes, stirring often, or until they become transparent.
  • Stir thoroughly and cook the garlic for one minute after adding it.
  • Stir well after adding the ham, cannelini beans, bay leaves, thyme, and rosemary.
  • Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer for 30 minutes.