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Stovetop Ham and Bean Soup

Stovetop Ham and Bean Soup

A thick one pot soup of diced ham, white beans, carrots, celery, and potato simmered in broth with thyme.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Soup
Cuisine American
Servings 6 bowls
Calories 243 kcal

Equipment

  • Large pot
  • Colander
  • Sharp knife

Ingredients
  

Main Ingredients

  • 2 cup diced cooked ham leftover ham works well
  • 4 cup chicken or vegetable broth gluten free if needed
  • 2 can white or navy beans 15 oz cans, drained and rinsed
  • 1 cup chopped onion
  • 2 medium carrots chopped
  • 2 celery stalks chopped, optional
  • 1 medium potato diced, optional for thickness
  • 1 tsp dried thyme
  • ½ tsp black pepper

Instructions
 

Cooking

  • Prep. Chop the onion, carrots, celery, and potato into small even pieces, and drain and rinse the beans.
  • Combine. Add the ham, vegetables, beans, broth, thyme, and pepper to a large pot.
  • Bring to a boil. Heat over high heat until it boils, then reduce to low and cover partly.
  • Simmer. Cook for 60 minutes, stirring now and then, until the carrots and potato are tender.
  • Thicken. Mash a cup of beans against the side of the pot, stir them back in, and adjust the pepper.

Notes

Substitutions: Use a leftover ham bone or ham steak in place of diced ham, and choose gluten free broth if needed.
Tips: Mash some beans or stir in a slurry of 1 tbsp cornstarch and 2 tbsp cold water to thicken.
Storage: Refrigerate up to 4 days or freeze up to 3 months.
Nutrition does not include the optional parsley garnish.
Keyword Carrots, Chicken Broth, Diced Ham, Stovetop Ham and Bean Soup, White Beans