Description
A simple and hearty ham and bean soup, perfect for a quick meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic, minced
- 8 cups chicken broth
- 2 cups cooked ham, diced
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can great northern beans, rinsed and drained
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth. Add diced ham and all three types of beans.
- Stir in dried thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for at least 20 minutes, or until flavors have melded.
- Adjust seasoning as needed.
- Serve hot.
Notes
- For a thicker soup, mash some of the beans against the side of the pot before simmering.
- This soup is great for using up leftover holiday ham.
- Feel free to add other vegetables like potatoes or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 50mg