White Bean ‘n’ Ham Soup
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 cup: 162 calories, 7g fat (3g saturated fat), 29mg cholesterol, 860mg sodium, 14g carbohydrate (2g sugars, 4g fiber), 10g protein.
May 13, 2018
Easy and delicious!
Jan 3, 2018
I added celery. thyme, oregano, garlic and mustard.
Nov 4, 2017
Excellent soup and very forgiving - I used chicken broth instead of water and had two potatoes to use up (diced them) so only used 1 can of beans and didn’t mash them. Easy and delicious! Wasn’t any left over too freeze. Great with crusty bread.
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!
Mar 19, 2016
Way too salty. I even used low sodium beans. The kids did not like.
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!!
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!
Apr 27, 2014
Easy and very good.
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.Janie
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.
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