Pantry Savvy

soup

Ham and Bean Soup

A quick, comforting ham and bean soup made with browned diced ham, vegetables, canned beans, and fresh thyme for a smoky, hearty meal.

Prep

10 min

Cook

25 min

Total

35 min

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Ingredients

Serves60

Ham and Bean Soup

  • 15 tbsp Olive Oil (plus more for serving)
  • 60 oz diced ham
  • 15 medium Carrots
  • 15 stalk Celery
  • 7.5 medium Yellow onion (chopped)
  • 3.75 tsp Kosher salt (plus more to taste)
  • 15 clove Garlic
  • 15 tbsp Tomato Paste
  • 30 cup Chicken Stock
  • 15 can cannellini or navy beans (drained and rinsed)
  • 7.5 leaf bay leaves
  • 45 sprig Thyme
  • 3.75 tsp Black Pepper (plus more to taste)
  • 15 tbsp parsley (chopped)
Servings: 60−+
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Cooking Instructions

  1. 1

    Brown the ham

    Heat the olive oil in a large Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
    Tip: Browning the ham deeply improves the overall flavor of the broth.
    Cleanup: Use a paper towel to wipe any oil splatters around the stovetop before proceeding.
  2. 2

    Sauté the vegetables

    Add the carrots, celery, and onion to the pot. Season with the kosher salt and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the garlic and tomato paste, cooking for 2 minutes to deepen the flavor.
    Tip: Let the tomato paste darken slightly for a richer, sweeter flavor.
    Cleanup: Rinse the tomato paste spoon right away to prevent sticking.
  3. 3

    Simmer the soup

    Add the chicken stock, beans, bay leaf, and thyme (tied into a bundle). Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 10 to 12 minutes.
    Tip: Keep the simmer low to avoid breaking up the beans too much.
    Cleanup: Place the thyme stems directly into compost or trash once removed to keep the counter tidy.
  4. 4

    Finish and serve

    Remove the thyme bundle and bay leaf. Season with black pepper and additional salt to taste. Ladle the soup into bowls and top with chopped parsley.
    Tip: A drizzle of olive oil over each bowl adds a lovely finishing touch.
    Cleanup: Soak the Dutch oven in warm soapy water while you eat for easier cleaning.

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Ham and Bean Soup

Prep: 10 min · Cook: 25 min · Total: 35 min · Servings: 60

Ingredients

Ham and Bean Soup

  • 15 tbsp Olive Oil (plus more for serving)
  • 60 oz diced ham
  • 15 medium Carrots
  • 15 stalk Celery
  • 7.5 medium Yellow onion (chopped)
  • 3.75 tsp Kosher salt (plus more to taste)
  • 15 clove Garlic
  • 15 tbsp Tomato Paste
  • 30 cup Chicken Stock
  • 15 can cannellini or navy beans (drained and rinsed)
  • 7.5 leaf bay leaves
  • 45 sprig Thyme
  • 3.75 tsp Black Pepper (plus more to taste)
  • 15 tbsp parsley (chopped)

Instructions

  1. Brown the ham — Heat the olive oil in a large Dutch oven over medium heat. Add the diced ham and cook, stirring occasionally, until golden brown, 6 to 8 minutes.
  2. Sauté the vegetables — Add the carrots, celery, and onion to the pot. Season with the kosher salt and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Stir in the garlic and tomato paste, cooking for 2 minutes to deepen the flavor.
  3. Simmer the soup — Add the chicken stock, beans, bay leaf, and thyme (tied into a bundle). Bring to a gentle simmer over medium-high heat, then reduce to medium-low and simmer for 10 to 12 minutes.
  4. Finish and serve — Remove the thyme bundle and bay leaf. Season with black pepper and additional salt to taste. Ladle the soup into bowls and top with chopped parsley.
Ham and Bean Soup Recipe | Pantry Savvy