White Bean 'n' Ham Soup Recipe
White Bean 'n' Ham Soup Recipe photo by Taste of Home
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White Bean 'n' Ham Soup Recipe

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"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  • 2 medium carrots, diced
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 2-1/4 cups water
  • 1-1/2 cups cubed fully cooked ham
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon white pepper
  • 1 bay leaf

Nutritional Facts

1 cup: 162 calories, 7g fat (3g saturated fat), 29mg cholesterol, 860mg sodium, 14g carbohydrate (2g sugars, 4g fiber), 10g protein.


  1. Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Yield: 6 servings.
Originally published as White Bean 'n' Ham Soup in Quick Cooking November/December 2001 , p17

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lolohiser User ID: 5362556 248092
Reviewed May. 11, 2016

"I traded tomatoes for carrots, and chicken broth for water. Other than that I left if alone. It was pretty darn good. I will definitely make it again!"

kramerstacey15 User ID: 5709757 245660
Reviewed Mar. 19, 2016

"Way too salty. I even used low sodium beans. The kids did not like."

traceycharles User ID: 8219487 221844
Reviewed Mar. 2, 2015

"Super easy. Always a hit, even with my picky 4 year old. My only alterations are that I add celery and ALWAYS double the recipe (and freeze the extra). Yum!!"

nicnpat User ID: 8107808 112611
Reviewed Nov. 18, 2014

"Finally, a delicious quick and easy soup that you can make with your leftover ham. Like other reviewers, I used chicken broth rather than water and added diced celery. I forgot to add the minced garlic to the vegetable saute, so I added garlic powder to the soup, which was fine. Next time, I'll try adding the kale. Perfect for these chilly fall nights!"

muffbear74 User ID: 209131 38905
Reviewed Apr. 27, 2014

"easy and very good."

Appy_Girl User ID: 1132413 38882
Reviewed Apr. 22, 2014

"This is a very thick and creamy soup. I too made a few adjustments based on what I had on hand. I used a combination of dry white wine and chicken stock. I also used Butter Beans. And I added celery . I also added a generous squirt of Ketchup to the recipe.

But the man difference was that I gently simmered it for a good hour and 1/2. I am a firm believer that soup really needs to simmer for a longer period of time in order to extract every last bit of taste from all of the ingredients.
I also like the fact that it makes a smaller amount of soup.

Sneakipete User ID: 871990 57018
Reviewed Feb. 27, 2014

"This is my go-to bean soup. It is fabulous, so easy to make, and economical! I do make a few adjustments, but the basic recipe is a no-fail! I use chicken stock instead of water and add diced celery, chopped garlic;, and diced turkey sausage (instead of ham). There are never any leftovers of this soup. I have at times added chopped kale for an extra boost of flavor and nutrition."

TroppoKel User ID: 7458647 90021
Reviewed Oct. 25, 2013

"This is a great hearty soup, it is quick and easy to make, I read the other reviews and used chicken stock instead of water, I also added three chopped garlic cloves as we are all unwell and needed to add some garlic in there! (You can't taste the garlic). I cooked this for over an hour to let all the flavours infuse and it was delicious. I served it with some buttered toast. Great way to use things out of the pantry for a quick meal."

Angelrider65 User ID: 5091434 81538
Reviewed Apr. 4, 2013

"i think it was pretty good, i just made it. i took another recommendation and used the low sodium chicken broth instead, added one more can of beans and about 1/4 tsp minced garlic(because i love garlic) and simmered it as long as i could, at least 45 minutes...i thought it tasted great on a cold day today..but it was definitely salty enough, i didnt add any salt."

starfish5 User ID: 7210412 37520
Reviewed Apr. 2, 2013

"pure simplicity of flavor yum"

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