- 2 medium carrots, sliced
- 2 celery ribs, chopped
- 1/2 cup chopped onion
- 2 tablespoons butter
- 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 4 cups chicken broth
- 2 cups cubed fully cooked ham
- 1 teaspoon chili powder
- 1/2 teaspoon minced garlic
- 1/4 teaspoon pepper
- 1 bay leaf
- In a large saucepan, saute the carrots, celery and onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook for 15 minutes or until heated through. Discard bay leaf. Yield: 7 servings.
Reviews for Quick Ham and Bean Soup
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"We enjoyed this even more when I pureed one can of the beans with some of the chicken broth in a food processor and added for a thicker texture. I also used lower sodium chicken broth."
"We absolutely loved this recipe. The soup is awesome! I used lower sodium chicken broth and leftover spiral ham. It is so yummy. I made it last night for dinner and my daughter and I finished it up for lunch today. Next time I will double the recipe....it really IS that good!"
"This is the best bean soup recipe I've tried. The whole family loved it."
"This recipe was so simple and so good. This is going to be a family favorite. I only wish I had doubled so there were more leftovers. The only thing I changed is that I added in some diced chili ready tomatoes. We like spicy!"
"My family loved this dish and I added a little extra to make it my own."