Description
This hearty and flavorful Ham and Bean Soup is a comforting and easy-to-make meal. It’s packed with great northern beans, savory ham, and vegetables, making it a perfect weeknight dinner.
Ingredients
Scale
- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 1/2 cup chopped yellow onion
- 2 tablespoons unsalted butter
- 4 cans (15.5 ounces each) great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 cups cubed fully cooked ham
- 1 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 1 bay leaf
Instructions
- Sauté Vegetables: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the sliced carrots, chopped celery, and chopped onion. Sauté for 5-7 minutes, or until the vegetables are tender.
- Add Remaining Ingredients: Stir in the rinsed and drained great northern beans, chicken broth, cubed ham, chili powder, minced garlic, pepper, and bay leaf.
- Bring to a Boil: Bring the mixture to a boil over high heat.
- Simmer: Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the flavors have melded and the soup is heated through.
- Remove Bay Leaf: Remove and discard the bay leaf before serving.
- Serve
Notes
- Beans: You can substitute other types of white beans, such as cannellini beans or navy beans, for the great northern beans.
- Ham: You can use leftover ham, diced ham, or even ham hocks for this soup. If using ham hocks, remove the meat from the bones after cooking and discard the bones.
- Spice Level: Adjust the amount of chili powder to your preference.
- Serving Suggestions: Serve this soup with crusty bread, cornbread, or a side salad.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.