How to Make Ham & Bean Soup:
Prep Work: Rinse the dried beans and sort out any potential rocks or debris. This is a no soak recipe.
Dice up the onion, carrots, and celery, mince the garlic, and set those aside while you start heating up a large stock pot on the stove with some olive oil.
Sauté: Once the oil is hot, saute the veggies until soft and fragrant.
Simmer: Add the beans, Italian seasoning, and water to the pot and bring to a boil. Reduce to a simmer, cover, and cook until the beans are tender – about 2 hours.
Add the Ham: Add the ham, salt, and pepper, and cook for another 30 minutes to an hour. The beans should be tender and creamy, the soup hot, and you should definitely have a batch of my sweet cornbread recipe ready to serve with this white bean and ham soup!
Helpful Tip!
If the soup is too thick for your liking you can always add more water or even some chicken broth to help thin it out. And if you’re looking for a thicker consistency, just add a little cornstarch!
This ham and white bean soup is a staple in my house. If we don’t have leftover ham in the fridge, we’ll just grab some already diced ham at the grocery story. Such an easy meal and so comforting and tasty!
No time for cornbread? Try our air fryer frozen breadsticks on the side! Soup and breadsticks are a perfect combination.
