Everything But the Kitchen Sink Ham & Bean Soup Recipe With Vegetables by Elisa Schmitz

Leftover ham is one of my favorite parts of holiday cooking. That’s because leftover honey ham tastes so good in sandwiches, sliders, stir fry and, my favorite, soups! This simple and savory ham and bean soup recipe with fresh vegetables is a perfect example.

I had so much delicious ham left over from Easter, along with portions of fresh vegetables that weren’t all used in my Easter dinner recipes, that I decided to use them all in this “everything but the kitchen sink” soup recipe.

This ham, bean and veggie 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. Throw whatever veggies you have right into the pot!

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. You can use whatever beans you prefer: cannellini beans, navy beans, butter beans, etc., or a mix of your favorite beans. I used one can of garbanzo beans and one can of kidney beans in this recipe, because that’s what I had on hand.

This simple ham soup recipe is quick to make, and the fresh vegetables pack a nutritious punch. It’s pure comfort in a bowl, especially when you’re feeling under the weather. This bean soup recipe is ready in only about 35 minutes, so it’s great for weeknight dinners (and for lunch the next day). So simple, savory and satisfying!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 to 10

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 8 ounces fresh baby carrots, diced
• 1 broccoli crown, chopped
• 2 small potatoes, peeled and diced
• 1 small bunch celery, diced
• 64 ounces (2 boxes) chicken broth
• 2 cans (16 ounces each) cannellini, navy, butter, garbanzo or kidney beans, drained and rinsed (or a combination: I used 1 can of garbanzo beans and 1 can of kidney beans)
• 1 can (28 ounces) diced tomatoes, with liquid
• 1 - 2 pounds cooked ham, diced

Here's how to make it:

1. In a large soup pot or Dutch oven, add the olive oil and garlic and warm on medium heat. Add the carrots, broccoli, potatoes and celery and sauté until tender but firm, about 5 minutes.
   
   
2. 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.
   
   
3. Serve soup with crusty bread, if desired.
   

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