Ham and Bean Soup with Canned Beans
A hearty and savory soup made from canned beans and ham, perfect for weeknight meals and potlucks.
Ingredients
Soup Base
- 300 g cooked ham or 1 bone-in ham hock
- 2 cans canned navy or great northern beans (15 oz each, drained)
- 2 tbsp butter
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1.5 L chicken broth Use low-sodium if preferred.
- 1 tsp dried thyme
- 1 leaf bay leaf
Instructions
Preparation
- In a large soup pot or Dutch oven, melt the butter over medium-high heat.
- Add the chopped carrots, celery, onion, and minced garlic, and stir for about 5 minutes until the vegetables are crisp-tender and fragrant.
- Stir in the chicken broth, drained beans, dried thyme, ham hock, and bay leaf.
- Bring the mixture to a boil.
Cooking
- Reduce heat to low, cover, and simmer for about 60 minutes, allowing flavors to meld and ham to tenderize.
- After simmering, remove the bay leaf.
- Mash or puree 1 cup of beans into the soup to thicken.
Finish and Serve
- Remove the ham hock, pull meat off the bone, trim fat, chop into bite-sized pieces, and return to soup.
- Taste and season with salt and pepper before serving.
Notes
For a vegetarian version, use smoked tomatoes or smoked paprika instead of ham. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 9gSugar: 2g
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