Ham and Bean Soup
Ham and Bean Soup is a hearty and delicious soup that can be on the table in under an hour. Made with plenty of vegetables, white beans and chunks of leftover ham for a filling meal.
Servings: 6 servings
Calories: 501kcal
Ingredients
- 3 tablespoons bacon grease
- 1 large onion diced
- 2 cups diced bell peppers
- 2 stalks celery diced
- 2 carrots diced
- 2 cups diced ham
- 2 cans 16 ounce navy beans rinsed and drained
- 6 cups chicken broth
- 1 tablespoon granulated garlic
- 1 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- fresh parsley for garnish optional
Instructions
- Dice the vegetables and ham.
- Add bacon grease to a large pan or dutch oven and place over medium heat. When the drippings are hot, add the diced vegetables. Cook, stirring occasionally until vegetables are softened and start to caramelize, about 10 minutes.
- Add the diced ham and stir to combine.
- Cook 5 minutes, stirring occasionally.
- Rinse and drain 2 cans of beans. Add to the ham and vegetable mixture.
- Next, add the chicken broth, stirring to combine.
- Stir in the garlic, thyme, salt and pepper. Continue to cook until soup reaches a low boil. Lower to simmer. Stir occasionally, cooking for 20 minutes or until ready to serve.
- Serve immediately, garnishing with parsley.
Notes
Storage: Store leftover soup in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months.
Reheat: Place soup in a pan and cook over medium heat, stirring often until heated through. Add additional broth or water if soup is too thick.
Variations: Soup is a great dish to use any vegetables that you have on hand. Okra, corn or spinach are great additions.
Nutrition
Serving: 1g | Calories: 501kcal | Carbohydrates: 67g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 1773mg | Fiber: 15g | Sugar: 3g