Bean And Ham Soup With Canned Beans Recipe

When the weather turns chilly or you’re craving a hearty, soul-warming dish, there’s nothing like a classic bean and ham soup to hit the spot. This dish is the epitome of comfort food, with its rich, savory flavors and satisfying textures. It’s the kind of soup that not only fills you up but also gives you that warm, cozy feeling from the inside out.

Bean and ham soup is often a go-to meal for many, especially after a holiday ham feast when there’s plenty of leftover meat waiting to be used. However, even if you don’t have leftovers, you can easily make a fresh batch using simple ingredients that are likely sitting in your pantry. The soup is versatile, can be made in a variety of ways, and doesn’t require a long prep time. With its hearty combination of beans, ham, and seasonings, this soup is a perfect blend of savory and satisfying.

In this article, we’ll walk through a Bean and Ham Soup with Canned Beans recipe that’s simple yet full of flavor. Whether you’re making this for a cozy weeknight dinner or a big batch to enjoy throughout the week, you’ll have a foolproof recipe that will impress anyone who takes a bite.

Bean And Ham Soup With Canned Beans Recipe

This Bean and Ham Soup recipe uses canned beans as a time-saving shortcut while still delivering an incredible flavor that tastes like it simmered for hours. With tender ham, soft beans, and a rich, savory broth, it’s a quick and easy way to create an impressive soup that will please everyone at the table.

Ingredients Needed

To make this hearty and filling soup, you’ll need the following ingredients:

• 1 lb cooked ham (cubed or leftover ham works great)
• 2 cans (15 oz each) of beans (preferably white beans like navy or great northern, but you can mix and match based on your preference)
• 1 onion (chopped)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 4 cups chicken broth (or vegetable broth if you prefer a vegetarian version)
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper (to taste)
• 1 tbsp olive oil (for sautéing)
• Optional: 1-2 tbsp of vinegar or lemon juice (for a bit of tanginess)

Cooking Instructions

1. Prep the ingredients: Begin by chopping your onions, carrots, celery, and garlic. Cube your cooked ham if it’s not already pre-cut.
2. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and sauté for about 5-7 minutes until softened. Stir occasionally to prevent burning.
3. Add the garlic: Once the vegetables are softened, add the minced garlic and sauté for another minute until fragrant.
4. Add the ham and broth: Toss in the cubed ham and then pour in the chicken broth. Stir everything together, scraping the bottom of the pot to deglaze any bits stuck to the bottom.
5. Season and simmer: Add the bay leaf, thyme, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
6. Add the beans: Drain and rinse the canned beans, then add them to the pot. Stir and let everything simmer for an additional 15-20 minutes until the beans are heated through and the soup is flavorful.
7. Adjust seasonings: Taste the soup and adjust the seasoning by adding more salt, pepper, or a splash of vinegar for some acidity if desired. If the soup is too thick, you can add more broth or water to achieve your preferred consistency.
8. Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy!

Ingredient Insights

• Ham: The star ingredient in this soup is the ham. It provides the savory, smoky depth of flavor that makes the soup so irresistible. If you’re using leftover ham, it’s a fantastic way to repurpose it. However, if you’re starting from scratch, don’t worry-buying a small ham steak or ham hock will give you plenty of meat to work with.
• Canned Beans: Canned beans are a lifesaver in this recipe. They not only cut down on cooking time but are also extremely convenient and affordable. White beans, such as great northern, navy, or cannellini, are typically used, but feel free to experiment with different varieties like black beans or kidney beans for a unique twist.
• Broth: Chicken broth adds a wonderful depth to the soup, while vegetable broth can be used as a lighter, vegetarian-friendly alternative. You can also use a combination of both for a richer flavor.
• Aromatics (Onion, Carrots, Celery, Garlic): These vegetables form the base of the flavor, creating a savory and aromatic backdrop to the ham and beans. These ingredients, commonly known as the “holy trinity” of soups, provide a balanced and layered flavor profile.
• Seasonings: Bay leaves, thyme, salt, and pepper are all you really need to bring everything together, but you can add a little bit of vinegar or lemon juice to bring a touch of acidity to balance the richness of the ham and beans.

Expert Tips

1. Use quality broth: The broth is the foundation of your soup’s flavor, so make sure it’s a good one! You can use store-bought, homemade, or even make your own by simmering some ham bones for a few hours before using it in your soup.
2. Let it sit: Like most soups and stews, this bean and ham soup tastes even better the next day. If you have the time, let the soup cool and sit in the fridge overnight-this allows the flavors to deepen and meld even more.
3. Adjust consistency: If you prefer a thicker soup, mash some of the beans with a potato masher or immersion blender. This will give the soup a heartier texture without sacrificing flavor.
4. Toppings: Consider adding a sprinkle of fresh herbs, a drizzle of olive oil, or a dollop of sour cream to each bowl for added richness.
5. Storing: This soup keeps well in the fridge for up to 4 days and freezes beautifully for longer storage. Just be sure to let it cool completely before freezing and store it in an airtight container.

Recipe Variations

While the base recipe is simple and flavorful, there are a ton of ways you can customize it:

• Vegetarian Version: Skip the ham altogether and opt for a vegetarian protein like tofu or tempeh. You can also add more beans or vegetables to make it even heartier.
• Spicy Kick: Add a chopped jalapeño or a teaspoon of red pepper flakes for some heat. This can balance the richness of the ham and make the soup more exciting.
• Smokier Flavor: Add a bit of smoked paprika or use a smoked ham hock instead of regular ham to enhance the smokiness in the broth.
• Additional Veggies: Feel free to toss in other vegetables like potatoes, leeks, or spinach for added flavor and nutrition. Just make sure to adjust cooking times so everything is tender.

Final Words

This Bean and Ham Soup with canned beans is one of those dishes that’s incredibly forgiving, easy to prepare, and delivers a big return on flavor for minimal effort. It’s perfect for busy weeknights when you don’t want to spend hours cooking, but still want something hearty, filling, and flavorful.

Whether you’re using leftover ham or making it fresh, this soup is a great way to make a meal out of simple pantry staples. And if you happen to have leftovers, they’ll only taste better the next day-if there’s any left!