Easy Ham and Bean Soup

This easy ham and bean soup is a hearty, satisfying meal made with tender beans, savory diced ham, and fresh vegetables simmered together in a flavorful broth. Simple to make and perfect for using up leftover ham!

Course Soup

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings servings

Calories 264kcal

Equipment

Large Heavy-Bottom Pot or Dutch Oven
Cutting board
Chef’s knife
Colander
Wooden spoon or ladle

Ingredients

20 ounces beans navy, great northern, or cannellini
3 cups ham diced
2 tablespoons oil
3 celery stalks diced
3 carrots peeled and diced
1 medium onion diced
3 cloves garlic minced
2 teaspoons Italian seasoning
salt and pepper to taste
dried and fresh parsley optional, for flavor and garnish

Instructions

Rinse the beans in a colander and sort through them to remove any stones or unusual-looking beans. Set aside.
Heat the oil in a large heavy-bottom pot over medium heat. Add the diced onion and celery and saute for 3 to 4 minutes until they begin to soften. Season lightly with salt and pepper.
Add the diced carrots to the pot and continue to saute for another 2 to 3 minutes to slightly soften.
Add the rinsed beans to the pot and stir to combine. Saute for 1 to 2 minutes.
Add enough water to cover the beans by about 2 inches. Stir in the minced garlic, Italian seasoning, and dried parsley if using.
Bring the soup to a boil over medium-high heat and let it boil for 5 minutes. Then reduce the heat to low, cover, and simmer for at least 1 hour, stirring occasionally, until the beans are tender but not fully cooked through.
Once the beans are nearly tender, add the diced ham to the pot. Continue to simmer, covered, for about 25 to 30 minutes until the beans are fully cooked and the ham is heated through.
Taste the soup and adjust the seasoning with additional salt and pepper as needed. Garnish with fresh parsley if using and serve hot.

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