Ham and Bean Soup
A comforting and hearty ham and bean soup that's quick to make and perfect for any day of the week.
Ingredients
Main Ingredients
- 2 cups diced ham Leftover ham works best.
- 4 cups chicken or vegetable broth Make sure it's gluten-free if needed.
- 2 cans canned beans (white, kidney, or navy) Canned beans do not require soaking.
- 1 cup chopped onion
- 2 medium carrots, chopped
- 2 stalks celery, chopped Optional ingredient.
- 1 medium potato, diced Optional for thickness.
- 1 teaspoon thym Add if desired.
- to taste salt and pepper Season to taste.
Instructions
Preparation
- Chop the onion, carrots, and celery (if using).
- In a large pot, add the diced ham, chopped veggies, canned beans, and broth.
Cooking
- Bring the mixture to a boil, then reduce heat to low.
- Let it simmer for about 60 minutes, allowing flavors to meld.
- Stir occasionally and season with salt, pepper, and thyme to taste.
Notes
To thicken the soup, mash some beans and stir them back in or add a cornstarch slurry. This soup can be frozen for up to three months. Store leftovers in the fridge for 3-4 days.