Can I make ham and bean soup without a ham bone?

Absolutely! This recipe uses chopped cooked ham instead of a ham bone, which provides excellent flavor and makes the soup much faster to prepare. If you do have a ham bone, feel free to add it while the soup simmers for extra depth.

What beans can I substitute for Great Northern beans?

Cannellini beans, navy beans, or any white beans work perfectly in this recipe. The texture and flavor will be very similar, so use whatever you have on hand.

How can I make my ham and bean soup thicker?

For a thicker consistency, mash some of the beans against the side of the pot with a potato masher, or puree about 1 cup of the soup in a blender and stir it back in. You can also let the soup simmer uncovered for an additional 10 minutes to reduce the liquid.

Easy Ham and Bean Soup Recipe - Delicious Comfort Food with Leftover Ham

Name: Ham and Bean Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 3 cloves garlic, minced; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon paprika; Dash of crushed red pepper flakes; 4 cups chicken broth or stock (can use vegetable broth); 2 cups chopped cooked ham; 2 (15 oz) cans Great Northern Beans, rinsed and drained; Kosher salt and black pepper, to taste; Chopped fresh parsley for garnish (optional)

Ham and Bean Soup

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Ham and Bean Soup – use your leftover holiday ham to make this easy soup recipe. Packed with tender ham, vegetables, and creamy Great Northern beans. Ready in 30 minutes!

Author: Sarah Mae Carter
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Simmer
Cuisine: American

Ingredients

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2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon paprika
Dash of crushed red pepper flakes
4 cups chicken broth or stock (can use vegetable broth)
2 cups chopped cooked ham
2 (15 oz) cans Great Northern Beans, rinsed and drained
Kosher salt and black pepper, to taste
Chopped fresh parsley for garnish (optional)

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Instructions

Heat the olive oil in a large pot (4-quart or larger) over medium heat. Add the onion, carrots, and celery and cook until tender and onion is translucent, about 3 to 5 minutes.
Add the garlic and cook for 1 minute, stirring constantly.
Stir in the bay leaves, thyme, paprika, and crushed red pepper flakes. Cook for 30 seconds to bloom the spices.
Add the broth and bring to a low boil over medium-high heat, about 3 to 4 minutes.
Reduce heat to low and stir in the ham and beans. Season with 1/4 teaspoon salt to start and black pepper to taste (ham is salty, so add more salt only after simmering if needed).
Simmer for 15 to 20 minutes, stirring occasionally, until flavors meld together.
Remove the bay leaves and taste to adjust seasoning. Ladle the soup into bowls. Garnish with fresh parsley, if desired. Serve immediately.

Notes

Use thick-cut ham for best flavor and texture. Leftover holiday ham, ham steaks, or thick deli slices all work perfectly.
No ham bone needed, but if you have one, add it while soup simmers for extra depth of flavor.
Substitute cannellini beans, navy beans, or white beans for Great Northern beans.
Use butter instead of olive oil for a richer flavor profile.
For thicker soup, mash some beans against the pot with a potato masher during last 5 minutes of cooking.
Ham is naturally salty – always start with less salt and adjust at the end after simmering.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 320 kcal
Sugar: 5 g
Sodium: 980 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 24 g
Cholesterol: 45 mg

Find it online: https://www.benefitiany.com/ham-and-bean-soup/