Ham and Bean Soup with Canned Beans — A Cozy, Quick Comfort
Introduction
There’s a certain kind of warmth that comes from a pot simmering on the stove—steam fogging the kitchen window, the scent of smokiness and herbs, and the soft comfort of a bowl that feels like a hug. That’s exactly what Ham and Bean Soup with Canned Beans delivers: a bowl that turns an ordinary evening into a cozy family moment. In less than an hour you can have a comforting food classic that tastes like tradition. If you enjoy variations of ham and bean dinners, you might also like this black bean and ham twist that puts a lively spin on an old favorite.
Why You’ll Love This Ham and Bean Soup with Canned Beans
- It’s comforting and nostalgic — like a warm blanket on a rainy day.
- Quick dinner idea: canned beans cut prep time and lock in creamy texture.
- Family favorite: mild, savory flavors please picky eaters and grown-ups alike.
- Versatile and healthy option: beans add protein and fiber without heavy fuss.
- Cost-effective and pantry-friendly — perfect for weeknights and festive meals.
Ingredients
- 2 tablespoons olive oil — for a glossy, fruity base.
- 1 medium onion, diced — adds sweetness and body.
- 2 carrots, diced — brighten the broth and add a gentle crunch.
- 2 celery stalks, diced — classic mirepoix flavor.
- 3 cloves garlic, minced — fragrant and soulful.
- 1 pound ham, diced (leftover ham or smoked ham steak) — the star that flavors the soup.
- 3 (15-ounce) cans white beans, drained and rinsed (navy, cannellini, or great northern) — creamy texture without soaking.
- 6 cups low-sodium chicken broth — control the salt and deepen flavor.
- 1 bay leaf — subtle herbal warmth.
- 1 teaspoon dried thyme — earthy note.
- 1/2 teaspoon smoked paprika — echoes the ham’s smokiness.
- Salt and black pepper to taste.
- 2 cups chopped kale or spinach (optional) — a healthy option and a burst of color.
- Splash of apple cider vinegar or lemon juice — brightens the whole pot before serving.
Substitutions: Use vegetable broth and smoked tofu for a vegetarian twist (though it won’t be a true ham and bean soup). If you want a richer texture, substitute one can of beans mashed slightly to thicken the broth. For a creamier finish, stir in a dollop of Greek yogurt just before serving.
Timing
- Prep time: 10–15 minutes
- Cook time: 25–35 minutes
- Total time: 35–50 minutes
Ready faster than takeout, this recipe rewards a little stovetop attention with deep, slow-simmered flavor—without the long wait.
Step-by-Step Instructions for Ham and Bean Soup with Canned Beans
- Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery, and cook until softened and fragrant, about 5–7 minutes. Your kitchen will smell like cozy Sunday mornings.
- Stir in the garlic and cook 1 minute more until it releases its aroma.
- Add the diced ham and cook until the edges begin to caramelize, about 4 minutes. This step locks in rich, smoky flavor.
- Pour in the chicken broth, drained beans, bay leaf, thyme, and smoked paprika. Bring to a gentle boil, then reduce to a simmer.
- Simmer uncovered for 20 minutes, allowing flavors to meld. If using kale or spinach, stir it in during the last 5 minutes.
- Remove the bay leaf. Taste and adjust seasoning with salt, pepper, and a splash of apple cider vinegar or lemon juice to brighten.
- Serve hot, spooned into deep bowls and finished with crusty bread or a sprinkle of chopped parsley.
Tips and Variations
- Swap beans: Try a mix of white and navy beans for varied texture.
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeno for a comforting kick that pairs well with a smoky ham. For a side with attitude, consider pairing with a spicy smothered green beans.
- Vegetarian twist: Use smoked paprika, liquid smoke, and mushrooms with vegetable broth to mimic smoky depth.
- Festive meal upgrade: Stir in a splash of cream and top with crispy fried onions for an indulgent dinner that feels special.
- Leftover ham? Freeze small cubes if you cook large batches—easy to grab for quick meals.
Also, if you’re inspired by white beans and rice textures, this soup shares comforting DNA with a hearty white beans and rice casserole that’s great when you want something to bake.
Serving Suggestions
Picture this: a steaming bowl of Ham and Bean Soup with Canned Beans, a torn hunk of crusty sourdough, butter melting into warm bites, and a simple green salad tossed in lemon vinaigrette. For colder nights, add a side of cheesy garlic toast and a glass of dry red wine or a mug of apple cider. This soup becomes the centerpiece at casual family dinners, a weeknight champion, or a humble star at holiday buffets.
Storage and Make-Ahead Tips
- Refrigerate: Store cooled soup in an airtight container for up to 4 days.
- Freeze: Pour into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Warm on the stove over low heat to preserve bean texture; add a splash of broth if the soup thickens.
- Make-ahead: Prepare the base (sautéed veggies and broth) and refrigerate separately from the beans for up to 48 hours. Add beans and ham when reheating for fresher texture.
Pro Tips from the Kitchen for Ham and Bean Soup with Canned Beans
- Rinse canned beans well to remove excess sodium and canning liquid — it makes the broth cleaner and brighter.
- Caramelize the ham slightly to deepen flavor; those browned bits are pure magic.
- Add acidic brightness at the end—vinegar or lemon juice wakes up the flavors.
- If you like a thicker soup, mash a cup of the beans before adding them back in.
- Taste as you go; canned beans and ham can vary in saltiness.
FAQs
Q: Can I use any canned beans for this recipe?
A: Yes. White beans like cannellini or great northern are classic, but navy or mixed beans work fine. Drain and rinse to control salt and texture.
Q: How do I make this less salty if my ham is very salty?
A: Use low-sodium broth, rinse the ham briefly under cold water, and add more water or unsalted broth as needed. Finish with vinegar or lemon to balance flavors.
Q: Can I make this in a slow cooker?
A: Absolutely. Sauté the veggies and ham first, then transfer everything to the slow cooker with beans and broth. Cook on low for 4–6 hours.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes beautifully. Cool fully, then freeze in portions for easy weeknight meals.
Conclusion
There’s something quietly joyful about a simple, soulful bowl of Ham and Bean Soup with Canned Beans — it feeds the body and the memories. Whether you’re looking for a quick dinner idea, a nourishing family favorite, or a comforting meal to share, this recipe fits the moment. For another approachable take on ham and white beans to inspire variations, check out this Easy Ham and Bean Soup from a trusted kitchen resource. Try it tonight, share it tomorrow, and let this humble soup become one of those dishes your family asks for again and again.
Contents
Ham and Bean Soup with Canned Beans
Ingredients
Base Ingredients
- 2 tablespoons olive oil for a glossy, fruity base
- 1 medium onion, diced adds sweetness and body
- 2 medium carrots, diced brighten the broth and add a gentle crunch
- 2 stalks celery, diced classic mirepoix flavor
- 3 cloves garlic, minced fragrant and soulful
Main Ingredients
- 1 pound ham, diced (leftover ham or smoked ham steak) the star that flavors the soup
- 3 15-ounce cans white beans, drained and rinsed (navy, cannellini, or great northern) creamy texture without soaking
- 6 cups low-sodium chicken broth control the salt and deepen flavor
- 1 leaf bay leaf subtle herbal warmth
- 1 teaspoon dried thyme earthy note
- 1/2 teaspoon smoked paprika echoes the ham’s smokiness
- to taste Salt and black pepper
Optional Additions
- 2 cups chopped kale or spinach a healthy option and a burst of color
- splash apple cider vinegar or lemon juice brightens the whole pot before serving
Instructions
Preparation
- Heat the olive oil in a large Dutch oven or pot over medium heat.
- Add the onion, carrots, and celery, and cook until softened and fragrant, about 5–7 minutes.
- Stir in the garlic and cook for 1 minute more until it releases its aroma.
- Add the diced ham and cook until the edges begin to caramelize, about 4 minutes.
- Pour in the chicken broth, drained beans, bay leaf, thyme, and smoked paprika. Bring to a gentle boil, then reduce to a simmer.
Cooking
- Simmer uncovered for 20 minutes, allowing flavors to meld.
- If using kale or spinach, stir it in during the last 5 minutes.
- Remove the bay leaf. Taste and adjust seasoning with salt, pepper, and a splash of apple cider vinegar or lemon juice to brighten.
Serving
- Serve hot, spooned into deep bowls and finished with crusty bread or a sprinkle of chopped parsley.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest