- 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
"Quick and easy as advertised. I don't care much for beans but the men in my family seemed to enjoy it."
"Quick, easy, delicious! Followed recipe made no changes... will for sure make again"
"I just made this soup, and it is absolutely delicious! The flavors are so rich, and it didn't take long at all. Definitely going in my recipe box for the future!"
"I used the beans I had on hand. 2 navy beans, 1 northern and 1 pinto. I add more ham than what the recipe called for and added some sweet peppers to the veggies. I also took the advise of the others and added bacon to the pot and put the kale 10 min before serving. So good! While the beans and such were cooking up, I mashed up some beans in the pot to thicken it up a bit! Definitely a keeper :)"
"So easy and super delicious! I added a bit of kale because I love veggies and to get some extra nutrients. It paired well in this dish. Would recommend it to others and keep it on hand for a lazy afternoon/evening meal. :)"