Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Leftover Ham and Nine Bean Soup
Cheap, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food.
Yield: 8-10 1x
Prep: 10 minutesCook: 1 hour 30 minutesTotal: 1 hour 40 minutes
Units:
Scale:
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- a pinch of red pepper flakes
- salt and pepper, to taste
- 64 oz (2 cartons) chicken broth
- 4 cups water
- 1–2 cups cubed ham steaks
- 1 lb soup bean mix (Soak first according to package directions.)
- 2 bay leaves
- 1 lb bag of carrots, peeled and sliced
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large stock pot, saute onions in olive oil. Add garlic, red pepper, and season lightly with salt and pepper.
- Add chicken stock, water, ham, beans, and bay leaves and bring to a boil. Lower heat, put on a lid (keep it tilted for venting), and simmer for 1 hour. Stir occasionally. Add more stock or water, if it reduces too much.
- Taste broth and season with salt and pepper, to taste. Add carrots. Simmer another 30 minutes, stirring occasionally.
- Remove the bay leaves.
- Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.
Notes/Tips
Freezer Instructions:
To freeze:
Simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months.
To prepare:
Either thaw in the fridge overnight and warm up over low heat on the stovetop or in a crockpot.