So, I recently tried a soup that was very easy to make and also felt quite comforting, and the name of the soup is Ham and Bean Soup.
Actually, whenever there is a little bit of tiredness or whenever you feel like eating something warm and filling, then this soup seems just right.
And the best part about it is that it uses canned beans, so there is no trouble of soaking or washing them for a long time.
With just a few vegetables and a little bit of ham, in only about twenty minutes, you can have a hearty soup that is full of protein and feels very satisfying.
And if you also try it sometime, then I am sure you will end up liking it.
Ham and Bean Soup
Description
Easy Ham and Bean Soup is a filling and protein-rich soup that is made using canned Great Northern beans along with tender vegetables and savory ham. And because it comes together in about forty minutes on the stovetop, it feels very convenient when you want something quick. The soup turns out thick and flavorful, and it works well for busy weeknights or for meals during cold weather. And since it uses canned beans, there is no need for soaking, which makes the process even easier.
Ingredients
Instructions
- First, take a large pot or a Dutch oven and heat a little olive oil in it.
- Then, add the chopped carrots, celery, and onion or shallot into the pot.
- After that, sprinkle a little salt and pepper, and keep sautéing for about 8-10 minutes until the vegetables start becoming soft.
- If the vegetables are not getting soft quickly, then sprinkle a little chicken stock or water on top and cover with a lid for one minute.
- Next, add the minced garlic and dried thyme, and cook for one more minute until you can smell the fragrance.
- Now, sprinkle about 2 tablespoons of flour over the vegetables.
- Keep stirring continuously while cooking for about 1 minute so that the flour mixes well. This step helps the soup get a slightly thick and smooth texture.
- Start pouring the chicken stock slowly while stirring at the same time, so that no lumps of flour are formed.
- Once the mixture looks smooth, pour in the rest of the chicken stock.
- After that, add the drained and rinsed canned Great Northern beans along with the diced ham steak.
- Turn the heat to high until the soup comes to a good simmer, and then reduce to medium-low and let it cook for about 20 minutes.
- During this time, make sure to stir once or twice so that everything mixes properly.
- When the soup becomes slightly thick and all the flavors have blended together, turn off the heat.
- Serve the soup hot along with crispy crostini or bread on the side. If you want, you can also sprinkle some chopped green onions on top as garnish.
Step 1: Sauté the Vegetables
Step 2: Thicken the Soup
Step 3: Add Stock, Beans, and Ham
Step 4: Serve the Soup
Expert Tips for the Best Results:
- Veggies softening shortcut: If the carrots and celery are taking a little longer to soften, then you can sprinkle a small amount of chicken stock on top and cover the pot with a lid. By doing this, the steam helps the vegetables soften more quickly and evenly.
- Cooking the flour properly: When you add the flour, make sure to stir it continuously and cook it for about one minute. This way, the raw taste of the flour will not remain, and the soup will get a smoother texture.
- Rinsing the beans: If you add canned beans directly into the soup, then they can sometimes taste a little salty. By rinsing them first, the extra starch and salt are removed, and the flavor becomes more balanced.
- Adjusting the salt: Since both ham and chicken stock already contain salt, it is better to add only a small amount of salt in the beginning. After simmering, you can taste the soup and adjust the salt as needed.
- Simmering slow and steady: If you let the soup simmer slowly for about twenty minutes, then the flavors mix together nicely. If you boil it too quickly, then the taste does not become as deep or rich.
Tasty Variations to Try:
- Smoky version: If you have a ham bone or a ham hock available, then you can add it while the soup is simmering. This gives the soup a deeper and smoky flavor that feels more hearty.
- Veg-loaded version: If you like having more vegetables in your soup, then you can add potatoes, spinach, or corn. These extra vegetables make the soup more filling and colorful.
- Creamier soup: If you want the soup to have a creamier texture, then after simmering you can stir in two to three tablespoons of cream or coconut milk. This makes the taste richer and smoother.
- Spicy twist: If you enjoy a little heat in your food, then you can add red chili flakes or chopped jalapeños. This gives the soup a light spicy flavor that makes it more exciting.
- Bean swap: Instead of using Great Northern beans, you can also use cannellini beans or navy beans. The texture stays almost the same, so the soup still feels hearty and balanced.
Storage Tips:
- Fridge storage: First, let the soup cool down to room temperature, and then transfer it into an airtight container. After that, you can keep it in the fridge, and it usually stays fresh for about three to four days. And actually, the taste often feels even better the next day because the flavors have had time to settle.
- Freezer storage: If you want to do some meal prep, then this soup works very well for freezing. Once it has cooled down, you can pack it into portions using freezer bags or Souper Cubes. And if you freeze the bags flat, then it helps save space in the freezer. The soup can stay good for about two to three months this way.
- Leak-proof idea: If you are planning to carry the soup to the office or while traveling, then using glass jars or screw-lid containers is the best option. This way, you do not have to worry about spills or leaks.
Reheating Tips:
- Stovetop reheat: Put the soup into a saucepan and warm it on medium heat. If the soup has become a little thick after being in the fridge, then you can add a small amount of chicken stock or water to adjust the consistency.
- Microwave reheating: Place the soup in a microwave-safe bowl and heat it for about one to two minutes. Make sure to stir it once in between so that the heat spreads evenly.
- Frozen soup reheat: If you want to reheat soup that has been in the freezer, then first transfer it to the fridge the night before. Once it has thawed completely, you can heat it in the usual way. If you try to heat it directly from frozen, then the texture can turn out uneven.
Serving Suggestions:
- Crispy crostini: Ham and Bean Soup tastes very good when served with crispy crostini because the crunch adds a nice texture, and at the same time the flavorful broth of the soup soaks into the bread and makes it even tastier. And if you prefer to eat gluten-free, then you can also make the crostini using a gluten-free baguette.
- Warm bread or rolls: Soft dinner rolls, garlic bread, or even simple warm buttered bread all go very well with this soup because bread makes the meal feel more satisfying, especially when you are having it during dinner time.
- Fresh garnishes: You can sprinkle some chopped green onions, parsley, or even a little black pepper on top of the soup because this adds a bit of freshness, and at the same time it makes the bowl look nicer visually.
- Side salad: If you want to make the meal feel more balanced, then you can prepare a light salad such as a green salad with lemon vinaigrette. Since the soup is on the heavier side, the salad adds freshness and makes the meal feel lighter overall.
- Cheese lovers option: You can grate a little parmesan or cheddar cheese on top of the soup because this gives a cozy and indulgent flavor. This step is optional, but if you enjoy cheese, then it is definitely worth trying.
Nutrition Facts
Servings 6
Serving Size 1 bowl (approx.)
- Amount Per Serving
- Calories 301kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 2g10%
- Cholesterol 39mg13%
- Sodium 1204mg51%
- Potassium 763mg22%
- Total Carbohydrate 27g9%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 25g50%
- Vitamin A 1733 IU
- Vitamin C 28 mg
- Calcium 62 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
FAQ
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Can I use fresh or dried beans instead of canned beans?
Yes, you can definitely use fresh or dried beans, but you should know that dried beans take quite a lot of time because they need to be soaked properly and then cooked until they become soft. With canned beans, the soup gets ready much faster, and the taste also comes out equally good without much extra effort.
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What can I use instead of ham?
If you do not have ham available, then you can use leftover chicken or turkey as a substitute. The flavor will be a little different compared to ham, but the soup will still taste very flavorful and satisfying when you prepare it this way.
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Can this soup be made gluten-free?
Yes, it can be made gluten-free very easily because you only need to replace the all-purpose flour with gluten-free flour. All the other ingredients in the recipe are already naturally gluten-free, so no other changes are required.
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What should I do if the soup becomes too thick?
There is no problem if the soup turns out too thick because you can simply add a little chicken stock or water and stir it well. By doing this, the consistency adjusts quickly, and the soup becomes smooth again.
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Can I use this soup for meal prep?
Yes, this soup works very well for meal prep because it stays good in both the fridge and the freezer. It is a convenient option for weekly lunches or quick dinners since you can store it ahead of time and reheat whenever needed.
