Healthy Ham and Bean Soup
Healthy ham and bean soup turns lean ham, creamy cannellini beans, and tender vegetables into a cozy one pot meal that tastes slow simmered without a high grocery bill.
This soup is naturally hearty and balanced. The beans add fiber and plant protein, the ham adds savory flavor, and the carrots, celery, onion, garlic, and herbs build a rich broth from simple ingredients.
Why You’ll Love This Recipe
- Cozy, savory flavor: Lean ham, thyme, bay leaf, and chicken broth create a deep, comforting taste.
- Creamy beans without cream: Cannellini beans soften in the broth and make each spoonful satisfying.
- Simple pantry ingredients: Canned beans and basic vegetables keep this meal easy and affordable.
- Great for leftovers: The flavor gets even better after a night in the fridge.
Fabian’s Budget and Health Tip: Use a small ham steak, leftover ham, or the lean end pieces from the deli counter. If broth costs more than you want to spend, use 4 cups of chicken broth and 2 cups of water. The ham, thyme, bay leaf, garlic, and beans will still build plenty of flavor as the soup simmers.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 12 ounces lean cooked ham, diced (340 g)
- 2 cans cannellini beans, 15 ounces each, drained and rinsed (425 g each)
- 2 medium carrots, diced (about 150 g)
- 2 celery stalks, diced (about 100 g)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 6 cups low sodium chicken broth (1.4 liters)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1/4 cup chopped fresh parsley (15 g)
- 1/2 teaspoon black pepper (1 g), plus more to taste
Step-by-Step Instructions
1. Soften the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften at the edges.
2. Add the Garlic
Stir in the garlic and cook for 30 to 60 seconds. Stop when the sharp raw smell fades and your kitchen smells warm and savory. Do not let the garlic brown, since browned garlic can taste bitter.
3. Stir in the Ham and Beans
Add the diced ham and cook for about 2 minutes, until the edges look lightly golden and the broth base smells smoky and rich. Stir in the cannellini beans so they get coated with the vegetable mixture.
4. Simmer the Soup
Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up any flavorful bits. Add the thyme and bay leaf. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. The bubbles should rise slowly, not roll hard.
Simmer for 20 to 25 minutes, until the carrots are tender and the beans taste creamy. For a thicker soup, mash about 1/2 cup of beans against the side of the pot and stir them back into the broth.
5. Finish with Parsley and Pepper
Remove the bay leaf. Stir in the parsley and black pepper. Taste the soup while it is hot. If the flavor tastes flat, simmer for 5 more minutes so the ham and herbs can deepen the broth before adding more pepper.
Expert Troubleshooting and FAQs
Can I use dried cannellini beans?
Yes. Cook them first, then add about 3 cups cooked beans (about 510 g) to the soup. Do not add uncooked dried beans directly to this quick soup, because the vegetables and ham will overcook before the beans soften.
How do I keep ham and bean soup from tasting too salty?
Use low sodium chicken broth and taste near the end. Ham can be salty, so this recipe does not need added salt. If the soup tastes too salty, stir in more water, extra rinsed beans, or another chopped carrot and simmer until balanced.
How can I make the soup thicker?
Mash some of the beans with a spoon right in the pot. The starch from the beans will cloud the broth slightly and make it feel creamy without adding cream or flour.
Can I freeze this soup?
Yes. Cool it fully, then freeze it in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add a splash of broth or water if it thickens too much.
How long do leftovers last?
Store leftovers in the fridge for up to 4 days. The beans will keep soaking up broth, so add a little water or chicken broth when reheating.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 340
- Protein: about 29 g
- Carbs: about 38 g
- Fats: about 8 g
Healthy Ham and Bean Soup
Ingredients
- 1 tablespoon olive oil (15 ml)
- 12 ounces lean cooked ham, diced (340 g)
- 2 cans cannellini beans, 15 ounces each, drained and rinsed (425 g each)
- 2 medium carrots, diced (about 150 g)
- 2 celery stalks, diced (about 100 g)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 6 cups low sodium chicken broth (1.4 liters)
- 1 teaspoon dried thyme (1 g)
- 1 bay leaf
- 1/4 cup chopped fresh parsley (15 g)
- 1/2 teaspoon black pepper (1 g), plus more to taste
Instructions
- 1. Soften the Vegetables. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the onion looks glossy and the carrots begin to soften at the edges.
- 2. Add the Garlic. Stir in the garlic and cook for 30 to 60 seconds. Stop when the sharp raw smell fades and your kitchen smells warm and savory. Do not let the garlic brown, since browned garlic can taste bitter.
- 3. Stir in the Ham and Beans. Add the diced ham and cook for about 2 minutes, until the edges look lightly golden and the broth base smells smoky and rich. Stir in the cannellini beans so they get coated with the vegetable mixture.
- 4. Simmer the Soup. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to lift up any flavorful bits. Add the thyme and bay leaf. Bring the soup to a gentle boil, then reduce the heat to a steady simmer. The bubbles should rise slowly, not roll hard. Simmer for 20 to 25 minutes, until the carrots are tender and the beans taste creamy. For a thicker soup, mash about 1/2 cup of beans against the side of the pot and stir them back into the broth.
- 5. Finish with Parsley and Pepper. Remove the bay leaf. Stir in the parsley and black pepper. Taste the soup while it is hot. If the flavor tastes flat, simmer for 5 more minutes so the ham and herbs can deepen the broth before adding more pepper.
