Description
A straightforward recipe for a hearty soup made with ham and beans.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 cup diced cooked ham
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add both cans of beans, diced ham, thyme, pepper, and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow flavors to combine.
- Remove and discard the bay leaf before serving.
Notes
- For a thicker soup, mash about 1 cup of the beans against the side of the pot before simmering.
- You can substitute navy beans or great northern beans for the cannellini beans.
- Use leftover ham bone for extra flavor if available; simmer it with the broth and remove before serving.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5
- Sodium: 750
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 11
- Protein: 24
- Cholesterol: 25
Keywords: ham, bean soup, cannellini, kidney beans, easy soup, comfort food