Planned Over Ham and Bean Soup

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!

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!

Bev Shaffer - Planned Over Ham and Bean Soup - Plated in Bowl

Print Recipe

Ham and Bean Soup

Course: Dinner, Lunch, Snack
Author: Bev Shaffer

Ingredients

  • 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

Instructions

  • 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.

Loved this recipe? There’s plenty more where that came from! Add a copy of No Reservations Required to your culinary library and discover your next favorite meal.

*Note that this post may contain affiliate links, and I may receive something from purchases. Thanks in advance!

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