Leftover Ham and Bean Soup
This Leftover Ham and Bean Soup is an economical recipe that makes use of a ham bone. This ham soup is easy to make and incredibly flavorful.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: main dish
Cuisine: American
Keyword: ham, soup, white bean
Servings: 8 people
Calories: 370kcal
Cost: $7.97
large heavy-bottomed pot
cutting board
chef's knife
measuring cups
Liquid measuring cup
Wooden mixing spoon
Measuring spoons
- 2 Tablespoons olive oil
- 1 large yellow onion diced
- 3 large carrots peeled and diced
- 2 cloves garlic minced
- 9 cups chicken stock
- 1 ham bone with some meat attached
- 2 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- (3) 15-ounce cans white beans rinsed and drained
FOR SERVING:
- Fresh chopped parsley optional
MAKE HAM AND BEAN SOUP:
Heat olive oil in a large heavy-bottomed pot over medium-high heat.
Cook the onion and carrots while occasionally stirring until softened, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in chicken stock and scrape up any browned bits from the bottom of the pot.
Add ham bone, thyme, paprika, and bay leaves to the pot. Stir in beans.
Cover the pot and bring the soup to a boil.
Reduce the heat and simmer for 30 minutes while stirring occasionally.
Remove the ham bone and strip it of any remaining ham and add the meat back into the pot.
Serve with fresh chopped parsley, optional.
Serving: 2cups | Calories: 370kcal | Carbohydrates: 54g | Protein: 23g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 415mg | Potassium: 1298mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4585IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 7mg