Go Back
–+ servings

Ham and Bean Soup

No ratings yet
This hearty Ham and Bean Soup is a comforting, satisfying meal ready in under 40 minutes. Featuring a classic mirepoix base, flour-thickened broth, creamy white beans, and tender halal beef or lamb, this soup is perfect for using up leftover cooked meat. Its simple preparation and wholesome ingredients make it an easy weeknight dinner ideal for cold weather or any time you need a warming bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Soup
  • 2 tablespoons butter
  • 1/2 cup onion diced
  • 1 cup carrot peeled and diced
  • 1/2 cup celery diced
  • 2 garlic cloves minced
  • 1 1/2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 cans (15 ounce each) white beans drained and rinsed
  • 2 cups cooked halal beef or lamb cubed or shredded
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • salt to taste, if needed
  • fresh thyme for garnish

Equipment

  • Large pot
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Melt the butter in a large pot over medium heat. Add the diced onion, carrot, and celery, and sauté until the vegetables have softened.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Sprinkle the flour over the vegetables and stir well to coat everything evenly.
  4. Pour in the chicken broth while stirring to combine. Add the drained beans, cooked beef or lamb, bay leaf, dried thyme, and black pepper. Mix thoroughly.
  5. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for 15 to 20 minutes, stirring now and then.
  6. Remove the bay leaf. Taste and add salt as needed.
  7. Ladle the soup into serving bowls, garnish with fresh thyme, and serve hot.

Nutrition

Calories: 485kcal

Notes

Feel free to use any type of white bean, such as cannellini, Great Northern, or navy beans, or even pinto beans for a slightly different flavor and texture. Leftover cooked chicken, turkey, or smoked turkey sausage may be substituted for the beef or lamb in equal quantity. The soup thickens as it stands; if it seems too thick after refrigeration, stir in a splash of chicken broth when reheating. Hot soup goes well with crusty bread, cornbread, or a green salad. Store refrigerated for up to five days or freeze for up to three months; reheat gently on the stovetop or in the microwave.

Tried this recipe?

Let us know how it was!