White Bean Soup and Ham is a hearty soup packed with protein. This is the perfect soup to use up leftover ham you might have on hand or using pre-cooked ham. It comes together quickly, making this a great weeknight meal option!

WHAT ELSE CAN I ADD TO MY WHITE BEAN AND HAM SOUP?

• Try adding other beans to this soup in place of or in addition to the white beans. Navy beans or kidney beans are nice options. 
• I added a mixture of kale and spinach to my soup but you can easily throw in whatever greens you have on hand, like swiss chard.
• When it comes to vegetables in this soup, the sky is the limit. Open up your fridge and pull out whatever you have. Additions that work nicely are zucchini, diced tomatoes, broccoli, peas and green beans. 
• If you are a fan of cheese on soup try adding a sprinkling of fresh parmesan cheese. You can also add a parmesan rind when you are cooking your soup to make it a big creamer and have that added salty, rich flavor. 

HOW TO MAKE WHITE BEAN HAM SOUP?

WHAT SHOULD I SERVE WITH THIS WHITE BEAN SOUP?

VEGETABLE SIDE DISHES:

SIMPLE GARLIC PARMESAN GREEN BEANS 

SALADS:

OTHER SIDE DISHES:

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White Bean Soup and Ham

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

White Bean Soup and Ham is a hearty soup packed with protein. This is the perfect soup to use up leftover ham you might have on hand or using pre-cooked ham. It comes together quickly, making this a great weeknight meal option!

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Ingredients

For the soup

• 2 Tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 of a sweet onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 6 cups Vegetable stock or chicken stock 
• 3 cups leftover ham, diced
• 2 - 15 ounce cans white beans, drained and rinsed
• 1  teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dry mustard powder
• 1 teaspoon dried basil
• 2 bay leaves
• 1 cup kale or spinach {optional}
• Kosher salt and freshly ground black pepper, to taste

Garnish

• Fresh basil
• Crushed red pepper
• Fresh parsley
• Freshly grated parmesan cheese

Instructions

Heat the 2 Tablespoons olive oil in a large pot over medium high heat. Add the garlic and sauté for two minutes. Add the onion, carrots and celery to the pot and continue to sauté until the onion is soft.

Add the broth, ham, white beans, oregano, rosemary, mustard powder, basil and bay leaves and simmer for 15 minutes.

Add the kale or spinach if you would like and simmer until it is wilted. Add salt and pepper to taste along with crushed red pepper for spice.

Garnish with fresh parsley, freshly grated parmesan and crushed red pepper.

Notes

For the ham feel free to use leftover ham you might have or try finding a precooked ham at the store. There are companies that now make ham that is pre-cooked, meaning you can chop it up and simmer in the soup for minimal time and it will be ready to eat.

This soup would also be great with navy beans or kidney beans.

This post is sponsored by OhioPork.org. As always, all opinions are my own. Thanks for supporting the brands that make A Cedar Spoon possible!