Description

If you’re looking for a comforting, hearty, and flavorful dish, this Ham and Bean Soup recipe is the perfect choice. Made with a bone-in ham steak, tender vegetables, creamy white beans, and simple pantry spices, this soup is not only satisfying but also quick to prepare. In just under an hour, you can have a warm, nourishing meal on the table that’s ideal for family dinners, meal prep, or cozy gatherings. This Southern-inspired soup is a fantastic way to use up leftover ham while delivering rich flavors in every spoonful.

Ingredients

½ tablespoon canola or vegetable oil
1 medium onion, chopped
3 ribs celery, chopped
3 carrots, peeled and chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 ½ teaspoons ground cumin
½ teaspoon ground white pepper
⅛ teaspoon red pepper flakes
6 cups low-sodium chicken broth or chicken stock
2 tablespoons brown sugar
3 (15.5-ounce) cans white beans, rinsed and drained
2 bay leaves
1 ¼ – 1 ½ lb bone-in ham steak

Instructions

Heat the oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots, cooking for 6-7 minutes until softened.
Reduce heat to low and stir in garlic, thyme, cumin, white pepper, and red pepper flakes. Cook for 1 minute, stirring constantly to release the flavors.
Add chicken broth, brown sugar, beans, and bay leaves. Slice the ham steak into sections that fit the pot, including the ham bone, and add it in. Simmer for 20-30 minutes.
Remove the ham, cut it into bite-size pieces, and discard fat, skin, bone, and bay leaves. Return the ham to the pot and simmer for an additional 5 minutes.
For a creamier texture, puree a portion of the soup using an immersion blender or stand blender. Season to taste with extra pepper, thyme, or red pepper flakes if desired.

Notes

This Ham and Bean Soup is best enjoyed piping hot, paired with crusty bread, buttery biscuits, or cornbread to soak up the savory broth. For a lighter option, serve with a fresh green salad on the side. If you’re hosting, ladle the soup into bowls and garnish with a sprinkle of fresh thyme or parsley for a touch of color and freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely before transferring it to freezer-safe bags or containers. It will keep well in the freezer for up to 3 months. When reheating, warm it gently on the stove over medium heat or in the microwave, adding a splash of chicken broth or water if it thickens too much.