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Ham and Bean Soup with Canned Beans

A heartwarming and nourishing soup that combines smoky ham and tender canned beans, perfect for a cozy evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or butter for a silky base.
  • 1 medium onion, finely chopped adds sweetness and depth.
  • 2 medium carrots, diced for color and gentle sweetness.
  • 2 stalks celery, diced classic aromatic trio with onion and carrot.
  • 3 cloves garlic, minced brightens the whole soup.
Main Ingredients
  • 3 cups ham, diced (about 1/2 to 3/4 pound) use leftover ham or a smoked ham hock for extra richness.
  • 4 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern) the star canned beans that make this quick.
  • 6 cups low-sodium chicken broth or vegetable broth for a lighter touch.
  • 1 leaf bay leaf subtle herbal warmth.
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme fragrant and homey.
  • 1/2 teaspoon smoked paprika nudges smoky depth without extra cooking.
  • to taste Salt and black pepper to taste.
Extras
  • 2 cups chopped kale or spinach (optional) a healthy green finish.
  • to taste Splash of apple cider vinegar or lemon juice brightens the flavors before serving.

Method
 

Preparation
  1. Heat olive oil or butter in a large Dutch oven over medium heat.
  2. Add the onion, carrot, and celery. Sauté until softened and fragrant, about 6–8 minutes.
  3. Stir in the garlic, thyme, and smoked paprika, cooking for 30 seconds until aromatic.
  4. Add the diced ham and sauté for 3–4 minutes to lightly caramelize the edges.
Cooking
  1. Pour in the drained canned beans and chicken broth. Add the bay leaf, bring to a gentle simmer, and cook for 10–15 minutes.
  2. For a creamier body, ladle one cup of beans into a bowl and mash them, then stir the mash back into the pot.
  3. Stir in chopped kale or spinach for the last 3 minutes of cooking until wilted.
  4. Add a splash of apple cider vinegar or lemon juice, season with salt and pepper, and taste.
Serving
  1. Ladle into bowls, garnish with chopped parsley or a drizzle of good olive oil, and enjoy with warm crusty bread.

Notes

Make it vegetarian by swapping ham for smoked paprika and extra vegetables. Store in an airtight container for 3-4 days in the refrigerator or freeze in portions for up to 3 months.