Soup lovers, gather around—this Ham and White Bean Soup is a comforting bowl of hearty goodness. Tender chunks of smoky ham mingle with creamy white beans, creating a rich, satisfying texture. Warm hints of garlic and aromatic herbs blend beautifully, making every spoonful a cozy embrace. Perfect for chilly evenings or quick weeknight dinners, this dish comes together in just 35 minutes.
What makes this soup truly special is its balance of flavors—savory, nourishing, and undeniably comforting. The broth is velvety yet light, while the beans add a velvety thickness that’s irresistible. With only 10 minutes of prep, it’s an easy go-to meal that feels like a hug in a bowl. Serve it with crusty bread for the ultimate soul-warming experience.
Ingredients for Ham and White Bean Soup
- 2 tablespoons olive oil (or substitute with avocado oil)
- ½ cup diced onion (yellow or white onions work best)
- ½ cup diced celery (use the inner stalks for tenderness)
- ½ cup diced carrots (peeled for a smoother texture)
- 1 tablespoon minced garlic (about 2-3 cloves)
- 1 teaspoon fresh minced thyme (or ½ teaspoon dried thyme)
- 4 cups chicken stock (vegetable stock can be used as a substitute)
- 2 cans (15.5 ounces each) Cannellini beans, drained and rinsed (Great Northern beans are a good alternative)
- 2 cups diced cooked ham (leftover ham works perfectly)
- 1 dried bay leaf (remove before serving)
- Salt and pepper (to taste, added at the end)
Step-by-Step Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
- Add the onion, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender and slightly softened.
- Stir in the garlic and thyme. Cook for an additional 1 minute until fragrant.
- Add the chicken stock, beans, ham, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes, or until the beans and ham are warmed through.
- Remove the bay leaf and discard it.
- Season with salt and pepper to taste. Serve hot and enjoy!
Perfect Pairings: Serving Suggestions for Your Soup
This hearty Ham and White Bean Soup pairs wonderfully with a slice of crusty bread or warm cornbread for dipping. For a lighter option, serve it with a simple green salad drizzled with a tangy vinaigrette. You can also top it with a sprinkle of freshly grated Parmesan or a dollop of sour cream for extra richness.
Make It Ahead: Storage and Reheating Tips
This soup stores beautifully! Let it cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, gently warm it on the stovetop over medium-low heat, adding a splash of chicken stock if needed to adjust the consistency.
Customize It: Recipe Variations to Try
Feel free to swap out ingredients to suit your taste or pantry! Substitute smoked turkey for the ham, or use kidney beans instead of Cannellini beans. For a vegetarian twist, skip the ham and use vegetable stock. Add a pinch of red pepper flakes for a hint of heat, or toss in a handful of spinach for extra greens.
Time-Saver Hacks: Get Dinner on the Table Faster
To cut down on prep time, use pre-diced onions, celery, and carrots from the grocery store. If you’re using leftover ham, dice it ahead of time and store it in the fridge. You can also use canned beans to skip the soaking and cooking time—just be sure to rinse them thoroughly to remove excess sodium.
Ham and White Bean Soup
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced carrots
- 1 tablespoon minced garlic
- 1 teaspoon fresh minced thyme
- 4 cups chicken stock
- 2 cans Cannellini beans 15.5 ounces each, drained and rinsed
- 2 cups diced cooked ham
- 1 dried bay leaf
Instructions
- Heat the olive oil in a large stock pot or Dutch oven set over medium-high heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
- Next add the garlic and thyme. Stir and cook for an additional minute.
- Add the chicken stock, beans, ham, and bay leaf. Bring to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until the beans and ham are warmed through.
- Remove the bay leaf, and season with salt and pepper to taste and enjoy.