I love soups…especially those that are hearty and make my kitchen smell inviting.
This mouthwatering Ham and Bean soup is the perfect way to use leftover ham and a plethora of winter veggies. You won’t want to limit the soup to just when you have leftover ham, however; it’s easy enough to add a thick, large slice of ham to your market list as well.
As a throw back to my Mom’s cooking, I threw in a parsnip because she always told me that was what made her vegetable soup so much better. Who am I to debate this??
I also like to plan ahead when I make soup, deciding whether to make a special trip to a local bakery and pick up a loaf of artisan bread or make a loaf at home or perhaps some buttermilk biscuits? Decisions, decisions…
However you choose to accentuate this delicious ham and bean soup with a side starch of your choice, give yourself a little time to prep and cook and make a large batch in a big stockpot…because although this soup is wonderful when freshly made, it’s even better the next day!
Ham and Bean Soup
- 3 Tablespoons olive oil
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 2 garlic cloves minced
- 2 to 3 cups cubes of chopped ham
- 1 whole parsnip peeled and diced
- 1 bay leaf
- 4 cups low sodium chicken broth
- 18 or 19 oz. can cannellini or red beans drained and rinsed*
- 1 teaspoon cumin
- 1 teaspoon thyme
- ½ teaspoon black pepper
- 2 Tablespoons chopped fresh parsley
- Heat the olive oil in a large soup pot.
- Add the onion, celery and carrot and cook until onion is tender, stirring occasionally.
- Add the garlic, ham, parsnip, bay leaf and broth; stir to combine.
- Bring the mixture to a boil, and then lower the heat to medium.
- Allow mixture to cook for 35 minutes.
- Stir in the rinsed beans, cumin, thyme and black pepper.
- Continue to cook for another 30 minutes.
- Remove the bay leaf and garnish each bowl with the fresh parsley when serving.
Notes: I do read the back of cans for sodium content and I have found that organic canned beans, whether name brand or generic, have an alarmingly lower sodium content than the traditional canned beans. Check it out!
*Note that this post may contain affiliate links, and I may receive something from purchases. Thanks in advance!
Love making this every year after Christmas. It is something we look forward to and we all enjoy
Happy New Year Jeanine!