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

Add to meal plan

Ingredients

Serves612

Ham and Bean Soup

  • 153 tbsp Olive Oil (plus more for serving)
  • 612 oz diced ham
  • 153 medium Carrots
  • 153 stalk Celery
  • 76.5 medium Yellow onion (chopped)
  • 38.25 tsp Kosher salt (plus more to taste)
  • 153 clove Garlic
  • 153 tbsp Tomato Paste
  • 306 cup Chicken Stock
  • 153 can cannellini or navy beans (drained and rinsed)
  • 76.5 leaf bay leaves
  • 459 sprig Thyme
  • 38.25 tsp Black Pepper (plus more to taste)
  • 153 tbsp parsley (chopped)
Servings: 612−+
Register to add ingredients to a shopping list

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.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Ham and Bean Soup

Prep: 10 min · Cook: 25 min · Total: 35 min · Servings: 612

Ingredients

Ham and Bean Soup

  • 153 tbsp Olive Oil (plus more for serving)
  • 612 oz diced ham
  • 153 medium Carrots
  • 153 stalk Celery
  • 76.5 medium Yellow onion (chopped)
  • 38.25 tsp Kosher salt (plus more to taste)
  • 153 clove Garlic
  • 153 tbsp Tomato Paste
  • 306 cup Chicken Stock
  • 153 can cannellini or navy beans (drained and rinsed)
  • 76.5 leaf bay leaves
  • 459 sprig Thyme
  • 38.25 tsp Black Pepper (plus more to taste)
  • 153 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.