Go Back
Warm bowl of hearty split pea soup with ham and carrots, slow-cooked in a crockpot and garnished with fresh parsley.
wiame recipes

Hearty Ham and Bean Soup

A comforting and flavorful soup with tender ham, white beans, and vegetables simmered in a savory broth — perfect for chilly days or using up leftover ham.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 8 cups water or broth use chicken broth or a mix of broth and water
  • 2 cans white beans 15 oz cans, drained and rinsed
  • 1 lb ham diced (leftover or cooked ham)
Vegetables & Aromatics
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 cloves garlic minced
Seasonings
  • 2 bay leaves
  • 1 tsp thyme dried or fresh sprigs
  • to taste salt and pepper

Equipment

  • Large Soup Pot
  • Knife
  • Cutting board

Method
 

  1. In a large soup pot, combine the water or broth and drained white beans. Bring to a low boil.
  2. Add the chopped onion, carrots, celery, and minced garlic to the pot and stir to combine. Add the bay leaves and thyme.
  3. Stir in the diced ham. Reduce heat to low and let the soup simmer gently for about 2 hours, stirring occasionally and skimming any foam from the surface.
  4. Taste and season with salt and pepper as desired. Remove the bay leaves and thyme sprigs before serving.
  5. Serve hot with crusty bread or crackers for a cozy meal.

Notes

Feel free to adjust vegetables or add greens like spinach or kale toward the end of cooking. Using broth instead of plain water adds more flavor. Cook time may vary if using dried beans instead of canned. Leftovers store well in the refrigerator for up to 4 days.