Ham and Bean Soup: A Comforting ClassicThis hearty, comforting soup is the ultimate cozy meal. Packed with flavorful ham, creamy beans, and tender vegetables, it’s the perfect dish for chilly days. Whether you’re using up leftover ham or making it fresh, this soup delivers rich, savory flavor in every bite.INGREDIENTS:8 cups chicken or turkey stock1 leftover ham bone2 cans (14.5 oz) white beans(Cannellini, Great Northern, Pinto, or Red Kidney—drained and rinsed)2 cups diced peeled potatoes (or 2 small-medium potatoes)3 cups chopped ham1½ cups diced celery1½ cups diced baby carrots1 cup chopped onion (or 1 medium onion, diced)½ tsp dried thyme1 tbsp extra virgin olive oil½ tsp garlic powderSalt & black pepper, to tasteINSTRUCTIONS:Step 1: Prepare the BrothPlace the stock and ham bone in a pot, bring to a boil, then reduce to low heat and cover.Simmer for 1 hour (it’s okay if the ham bone isn’t fully submerged).Step 2: Prep VegetablesAbout 20 minutes before removing the ham bone, chop the carrots, celery, onion, and potatoes.Dice potatoes last to prevent browning; if prepping earlier, keep them in water until ready.Step 3: Build the SoupRemove the ham bone from the pot, turn heat to medium-high.Stir in vegetables, olive oil, thyme, garlic powder, and black pepper.Cook for 15 minutes, until the veggies start to soften.Add the beans and chopped ham, cook for 5 more minutes.Adjust salt to taste and add 1–2 cups of water if the stock needs replenishing.SERVING & STORAGE TIPS:Serve hot with crusty bread or crackers.Store in an airtight container in the fridge for up to 4 days.Freeze leftovers for up to 3 months—thaw and reheat when needed.Enjoy a warm, filling meal with this easy-to-make ham and bean soup!
White Bean And Potato Soup
