Easy ham and bean soup recipe with canned beans is made with pantry staples in 30 minutes on the stovetop with white beans, leftover holiday ham, carrots and onions.
Love cozy soup recipes? Try ham and potato soup, taco soup and chicken pot pie soup, too!
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Easy Ham and Bean Soup
Ham and bean soup with canned beans is one of my favorite soup recipes! It’s loaded with flavor, comes together in one pot in just 30 minutes and is the perfect way to use leftover baked ham from Thanksgiving or Christmas dinner.
This easy ham and bean soup recipe is the ultimate comfort food, especially when served with a warm piece of sweet cornbread or cornbread muffin. It’s the perfect way to transform your leftovers into a whole new dish!
Why You’ll Love This Recipe
- Made in one pot. I’m a huge fan of one pot meals and this ham bean soup recipe is at the top of my list. No need to dirty up a slew of dishes for this hearty meal!
- Leftover ham. This one of the best ways to repurpose leftover ham from your holiday celebrations. Consider making baked ham and cheese pinwheels or these cheesy scalloped potatoes and ham too!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Ham: Smokey and salty diced ham adds a nice flavor and texture to this soup. I make this recipe the day after a big holiday dinner almost every year whenever I have leftover honey baked ham or spiral ham to use up.
- Beans: Canned white cannellini beans make this soup extra convenient and delicious. No soaking or precooking required!
- Aromatics: Chopped onions, celery, carrots and minced garlic are cooked in olive oil until caramelized and tender. Their fragrant aroma is the foundation of this soup.
- Broth: Use your leftover ham bone to make ham broth for the absolute best flavor. Chicken broth is great, too.
- Corn: Bulk up the recipe even more by adding in frozen corn. If using canned, look for low sodium corn so that your soup isn’t overly salty.
- Spices: A few bay leaves and either fresh or dried parsley are added to ramp up the flavor even more.
Types of White Beans
Feel free to use your favorite variety of white beans.
- Canned white beans. Canned navy beans or great northern beans would both work in this recipe instead of cannellini beans.
- Dried beans. You may also cook your own dried beans if you prefer to use those instead of canned (allow for extra time needed).
How to Make Ham and Bean Soup
- Sauté. Cook the onion, celery and carrots in a large stock pot until soft. Mix in the fresh minced garlic and cook for an additional minute until fragrant.
- Simmer. Mix in the broth, ham and corn, then add the herbs on top. Let the mixture simmer for 10 minutes, then mix in the cannellini beans. Simmer for an additional 5 minutes to warm the beans.
- Serve. Taste and add salt and pepper as needed (ham can be a bit salty, so you may not need to add in any extra salt). Then ladle into bowls and serve while warm!
Tips and Variations
- Make your own ham broth. If you want to take the flavor up a notch, try making ham broth. All you need is do is simmer the leftover ham bone or ham hocks in water.
- Seasonings: I found this ham and bean soup perfect with bay leaves and parsley. You could add fresh thyme, dried thyme or even Italian seasoning.
- Broth: If you are sensitive to salt, using a low sodium chicken broth can help.
What to Serve with Ham and Bean Soup
- A warm piece of sweet cornbread or slices of crusty French bread.
- With cornbread croutons on top for an added crunch.
- Ladled into a bread bowl for the ultimate presentation.
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Ham and Bean Soup
Ingredients
- 1-2 Tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 Tablespoon minced garlic
- 32 ounces broth (ham or chicken broth)
- 45 ounces white beans (3 cans cannellini beans)
- 2 cups diced cooked ham
- ½ cup frozen corn
- 1-2 bay leaves
- 2 Tablespoons chopped parsley (1-2 teaspoons dried)
- Salt , to taste
- Ground black pepper , to taste
Instructions
- Saute vegetables. In a large stock pot over medium heat, heat 1 -2 Tablespoons oil. Add 1 cup onion, 1 cup celery, and 1 cup carrots and sauté 3 to 5 minutes. Add in 1 Tablespoon garlic and cook an additional minute.
- Simmer. Pour in 32 ounces broth, 2 cups ham, and 1/2 cup corn. Add 1-2 bay leaves on top with 2 Tablespoons fresh parsley. Simmer 10 minutes. Stir in 3 cans beans and simmer an additional 5 minutes.
- Serve. Salt and pepper, to taste. Serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
This soup has more of a chunky texture, however you could puree some of it to add a creamier consistency. If you’re looking for a truly creamy and thick version, try making my deliciously creamy ham and potato soup instead.
Not for this recipe! That is how the soup achieves its thick texture in such a short time on the stove top. Adding the whole can will give this bean soup a slow cooked flavor that tastes like it simmered for hours.
Sure. I recommend sautéing the onions, celery, carrots and garlic on the stove first so the flavors from the vegetables come through, then adding all of the ingredients to the slow cooker. Cook on low for 4 to 5 hours.
This recipe freezes very well. Let it cool completely, then pour into a freezer bag or container. Make sure not to fill it all the way to the top, so that the soup has room to expand. Then store in the freezer for up to 3 months.
When ready to enjoy, thaw in the fridge or microwave. Then reheat in a pot on the stove until warm. You may need to add a splash of broth if the soup has thickened up too much in the freezer.
Categorized as: 30 Minute Meals, 30 Minute Meals, American, Christmas, Dairy-Free, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Nut-Free, One Pot, One Pot, Pork, Soups, Stovetop, Stovetop, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Thank you for the recipe. I plan to try it today.
The best kind of comfort food! We love a good bowl of hot soup in the winter! This is perfect for using leftover ham as well!
Not only is this loaded with so much good stuff, but it’s one of the prettiest soups! Perfect for fall :)
I’m so glad you enjoyed it! Thanks for your comment Susie! :)