Savory Ham & Bean Soup Recipe With Vegetables: Pure Comfort in a Bowl (Ready in 30 Minutes) by Elisa Schmitz
I love all the leftover ham I have after the holidays because there are so many easy recipes to make with that delicious leftover ham! This simple and savory bean and ham soup recipe with vegetables is a perfect example.
This ham and bean soup recipe uses both fresh and pantry ingredients, and it’s flexible enough that you can swap or leave out ingredients you may not have on hand.
I don’t know about you, but for me, there’s so much comfort knowing I have everything I need to make a nutritious comfort food recipe in my kitchen at any given time. As long as I have a few cans of beans, diced tomatoes, leftover ham (or even turkey), along with whatever fresh vegetables are in my fridge, I know I can make this savory soup recipe.
This bean soup recipe with ham and vegetables is quick to make, and it packs a nutritious punch. It’s pure comfort in a bowl, especially when people are feeling under the weather this time of year.
If you don’t have leftover ham, you could use leftover turkey or chicken (rotisserie chicken works, too). Or skip the meat and make a vegetarian soup instead.
Feel free to use cannellini beans, navy beans, butter beans (or whichever beans you have on hand), or a mix of your favorite beans. I used one can of cannellini beans and two cans of navy beans in this recipe.
This bean soup is simple to make and is ready in only about 30 minutes, making it perfect for lunch or dinner.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 to 8
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 8 ounces fresh carrots, diced
- 1 broccoli crown, chopped
- 32 ounces (2 boxes) chicken broth
- 3 cans (16 ounces each) cannellini or navy beans, drained and rinsed (I used one can of cannellini beans and two cans of navy beans)
- 2 cans (28 ounces) diced tomatoes, undrained
- 1 pound cooked ham, diced
- 8 ounces fresh baby spinach (optional)
Here's how to make it:
- In a large soup pot or Dutch oven, add the olive oil and garlic and warm on medium heat. Add the carrots and broccoli and sauté until tender but firm, about 5 minutes.
- Add the chicken broth, beans, tomatoes and ham to the soup pot. Stir to combine Bring to a gentle simmer and cook about 20 to 25 minutes. Season with salt and pepper, if desired.
- Add the spinach, if using. Stir to combine.
- Remove from heat (spinach will wilt quickly). Serve soup with crusty bread, if desired.
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