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Leftover Ham and Bean Soup

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A cozy, easy-to-make soup using leftover ham and beans, simmered to perfection and served with crusty sourdough bread. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 1/2 cups dried Great Northern beans (or cannellini beans), soaked overnight
  • 2 cups leftover ham, diced into bite-sized pieces
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth (or vegetable broth for lighter option)
  • 2 bay leaves
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
  • Handful fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 tbsp apple cider vinegar
  • Thick slices of crusty sourdough bread for serving

Instructions

  1. Drain the soaked beans and rinse under cold water. If using canned beans, rinse and drain them.
  2. Heat olive oil over medium heat in a large heavy-bottomed pot or Dutch oven. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and fragrant, about 7 minutes.
  3. Add minced garlic and diced ham. Cook for 2 minutes until garlic is fragrant.
  4. Add drained beans, chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer gently, partially covered. Simmer for 1 to 1 1/4 hours if using dried beans, or 30 minutes if using canned beans. Stir occasionally.
  5. Remove bay leaves. Season soup with salt and pepper to taste. Stir in chopped parsley and apple cider vinegar. Optionally, use an immersion blender to pulse about half the soup for a creamier texture, leaving some beans whole.
  6. Ladle soup into bowls and serve with thick slices of crusty sourdough bread.

Notes

Soak dried beans overnight for creamier texture. Use low-sodium broth to control saltiness. Add apple cider vinegar at the end to brighten flavors. For a creamier soup, pulse half with an immersion blender. Soup thickens after resting; add broth or water when reheating. Can be made in a slow cooker by browning veggies and ham first, then cooking on low for 6-8 hours.

Nutrition

Keywords: leftover ham soup, bean soup, easy soup recipe, cozy dinner, comfort food, sourdough bread, weeknight dinner, ham and bean soup

Find it online: https://yumnode.com/leftover-ham-and-bean-soup-recipe-easy-cozy-dinner-with-sourdough-bread/