Quick Ham and Bean Soup with Vegetables

There’s something about a pot of soup simmering on the stove that makes a house feel like a home. I think that’s why I keep coming back to this ham and bean soup year after year. It’s one of those recipes that fills your kitchen with the kind of smell that has everyone asking “when’s dinner?” before you’ve even set the table.

I started making this soup after having leftover ham from Easter one year. I didn’t want it to go to waste, so I threw together what I had in my pantry. Turns out, beans and ham are basically best friends. Add some vegetables and you’ve got yourself a meal that’s both filling and easy on the wallet.

The best part? This soup is a one-pot wonder. Everything goes into one big pot, which means less cleanup for me. I usually make a double batch and freeze half for those busy weeknights when cooking from scratch sounds impossible. Twenty minutes of hands-on time and you’re basically done.

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What Kind of Beans Should I Use?

Cannellini beans are the classic choice for ham and bean soup, and they’re what I recommend for this recipe. You can use canned beans for convenience, which is what most people do on a weeknight – just be sure to drain and rinse them first to remove excess sodium. If you prefer cooking from scratch, dried cannellini beans work great too, though you’ll need to soak them overnight and add extra cooking time to the recipe. In a pinch, great northern beans or navy beans make solid substitutes since they have a similar creamy texture and mild flavor that pairs well with ham.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you’ve got:

• Ham: Leftover ham works great here, but you can also use a ham hock or ham bone for flavor (just simmer it longer to get the meat tender). In a pinch, cooked bacon or smoked turkey will give you that smoky taste.
• Cannellini beans: Great Northern beans or navy beans are perfect substitutes and will give you the same creamy texture. You can also use dried beans instead of canned – just soak them overnight and add about 30-45 minutes to your cooking time.
• Kale: Not a kale fan? Swap it with spinach, Swiss chard, or collard greens. Spinach cooks faster, so add it in the last 5 minutes. For collards, you’ll want to add them earlier since they take longer to soften.
• Chicken broth: Vegetable broth works fine if that’s what you have on hand. The ham adds plenty of flavor, so the broth type isn’t a dealbreaker.
• Butter: Olive oil is an easy swap if you want to skip the butter – use about 2 tablespoons to sauté your vegetables.

Watch Out for These Mistakes While Cooking

One of the biggest mistakes when making ham and bean soup is adding the kale too early, which turns it into a mushy, olive-green mess instead of keeping its nice texture – wait until the last 5 minutes of cooking like the recipe suggests.

Another common error is not tasting your broth before adding the full amount of salt, since both the ham and chicken broth already contain sodium, and you might end up with an overly salty soup that’s hard to fix.

If you’re using canned beans, make sure to drain and rinse them well to remove excess sodium and that starchy liquid that can make your soup taste off.

Finally, don’t skip the step of cooking your onions, celery, and carrots long enough – they need those 4-5 minutes to soften and develop their flavors, otherwise you’ll end up with crunchy vegetables that don’t blend well with the rest of the soup.

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What to Serve With Ham and Bean Soup?

A big slice of cornbread with butter is my go-to side for ham and bean soup – it’s perfect for soaking up all that savory broth. If you want something a bit heartier, try serving it with a warm baguette or some crusty dinner rolls on the side. A simple coleslaw or a crisp apple salad adds a nice refreshing crunch that balances out the richness of the soup. For an even more filling meal, you could add some cooked rice or quinoa directly into your bowl before ladling in the soup.

Storage Instructions

Refrigerate: This soup actually tastes even better the next day once all the flavors have had time to meld together. Store it in an airtight container in the fridge for up to 5 days. The beans will soak up some of the liquid as it sits, so you might want to add a splash of broth when reheating.

Freeze: Ham and bean soup freezes really well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. Just know that the kale might get a bit softer after freezing, but the flavor will still be great.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. If it’s gotten too thick, just add some chicken broth or water until you reach your desired consistency. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 105-120 g
• Fat: 35-45 g
• Carbohydrates: 320-340 g

Ingredients

For the soup base:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 1 carrot
• 2 celery
• 4 garlic cloves (freshly minced for best flavor)

For the soup component:

• 2 cups ham (cut into 1-inch chunks)
• 3/4 tsp thyme
• 1 bay leaf
• 3/4 tsp black pepper
• 1 1/2 tsp salt
• 1/2 tsp smoked paprika
• 4 cups chicken broth (I use Swanson Less Sodium for better salt control)
• 60 oz cannellini beans (rinsed and drained to remove excess starch)
• 1 bunch kale

Step 1: Prepare Mise en Place and Aromatics

• 1 onion
• 1 carrot
• 2 celery stalks
• 4 garlic cloves
• 2 cups ham
• 1 bunch kale

Dice the onion into 1/2-inch pieces, cut the carrot into 1/4-inch rounds or half-moons, chop the celery into 1/4-inch pieces, and mince the garlic cloves.

Cut the ham into 1-inch chunks and roughly chop the kale, removing any thick stems.

Having everything prepped and ready will make the cooking process smooth and ensure your aromatics don’t overcook while you’re still chopping.

Step 2: Build the Aromatic Base

• 3 tbsp butter
• 1 onion, diced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced

Heat the butter in a large pot over medium heat until it foams.

Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent.

Then add the carrot and celery, cooking for another 4-5 minutes until they start to soften.

Finally, add the minced garlic and cook for about 1 minute until fragrant.

This layered approach allows each vegetable to develop properly and builds a flavorful foundation for the soup.

Step 3: Add Ham, Beans, and Seasonings

• 2 cups ham chunks
• 4 cups chicken broth
• 60 oz cannellini beans, rinsed and drained
• 3/4 tsp thyme
• 1 bay leaf
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 1/2 tsp salt

Add the ham chunks to the pot, stirring to combine with the vegetables.

Pour in the chicken broth, then add the rinsed and drained cannellini beans.

Sprinkle in the thyme, bay leaf, black pepper, smoked paprika, and salt.

Stir everything together until well combined.

The rinsing of the beans removes excess starch, which helps keep the soup broth clear rather than cloudy.

Step 4: Simmer and Develop Flavors

• soup mixture from Step 3

Bring the soup to a boil over medium-high heat, then reduce to medium-low and cover with a lid.

Simmer for 25 minutes, allowing the flavors to meld and deepen.

I like to use a lower temperature here because it prevents the beans from breaking apart, which keeps the soup looking nice and hearty.

Check partway through that nothing is sticking to the bottom and stir if needed.

Step 5: Thicken Soup if Desired

• soup mixture from Step 4

If you prefer a thicker, creamier soup, carefully ladle about 2 cups of the soup into a blender and blend until smooth (be cautious with hot liquids—let it cool slightly first or use a kitchen towel over the lid).

Return the blended mixture to the pot and stir to combine.

For a brothier texture, skip this step entirely.

Blending just a portion creates a nice middle ground between chunky and creamy.

Step 6: Finish with Kale and Final Seasoning

• soup mixture from Step 5
• 1 bunch kale, chopped

Add the chopped kale to the pot and simmer uncovered for 5 minutes until the kale is tender but still vibrant green.

Taste the soup and adjust the seasoning with additional salt and pepper as needed.

Remember that the ham and broth already contribute saltiness, so taste before adding more.

Step 7: Serve

Ladle the soup into bowls and serve immediately while hot.

This hearty soup pairs wonderfully with crusty bread, a simple green salad, or cornbread on the side.

Quick Ham and Bean Soup with Vegetables

Delicious Quick Ham and Bean Soup with Vegetables recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 7 servings

Calories 2000 kcal

Ingredients

  

For the soup base::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 1 carrot
• 2 celery
• 4 garlic cloves (freshly minced for best flavor)

For the soup component::

• 2 cups ham (cut into 1-inch chunks)
• 3/4 tsp thyme
• 1 bay leaf
• 3/4 tsp black pepper
• 1 1/2 tsp salt
• 1/2 tsp smoked paprika
• 4 cups chicken broth (I use Swanson Less Sodium for better salt control)
• 60 oz cannellini beans (rinsed and drained to remove excess starch)
• 1 bunch kale

Instructions

 

• Dice the onion into 1/2-inch pieces, cut the carrot into 1/4-inch rounds or half-moons, chop the celery into 1/4-inch pieces, and mince the garlic cloves. Cut the ham into 1-inch chunks and roughly chop the kale, removing any thick stems. Having everything prepped and ready will make the cooking process smooth and ensure your aromatics don't overcook while you're still chopping.
• Heat the butter in a large pot over medium heat until it foams. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Then add the carrot and celery, cooking for another 4-5 minutes until they start to soften. Finally, add the minced garlic and cook for about 1 minute until fragrant. This layered approach allows each vegetable to develop properly and builds a flavorful foundation for the soup.
• Add the ham chunks to the pot, stirring to combine with the vegetables. Pour in the chicken broth, then add the rinsed and drained cannellini beans. Sprinkle in the thyme, bay leaf, black pepper, smoked paprika, and salt. Stir everything together until well combined. The rinsing of the beans removes excess starch, which helps keep the soup broth clear rather than cloudy.
• Bring the soup to a boil over medium-high heat, then reduce to medium-low and cover with a lid. Simmer for 25 minutes, allowing the flavors to meld and deepen. I like to use a lower temperature here because it prevents the beans from breaking apart, which keeps the soup looking nice and hearty. Check partway through that nothing is sticking to the bottom and stir if needed.
• If you prefer a thicker, creamier soup, carefully ladle about 2 cups of the soup into a blender and blend until smooth (be cautious with hot liquids—let it cool slightly first or use a kitchen towel over the lid). Return the blended mixture to the pot and stir to combine. For a brothier texture, skip this step entirely. Blending just a portion creates a nice middle ground between chunky and creamy.
• Add the chopped kale to the pot and simmer uncovered for 5 minutes until the kale is tender but still vibrant green. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Remember that the ham and broth already contribute saltiness, so taste before adding more.
• Ladle the soup into bowls and serve immediately while hot. This hearty soup pairs wonderfully with crusty bread, a simple green salad, or cornbread on the side.