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–+ servings
Ham and bean soup on a white bowl with fresh parsley on top.

Leftover Ham and Bean Soup

Budget-friendly, rich in taste, savory, and good for you too! This Ham and Bean Soup is a perfect winter comfort food. 
5 from 1 vote
Yield: 8
Prep Time:10 minutes
Cook Time:1 hour 30 minutes
Total Time:1 hour 40 minutes
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Ingredients
 

  • 1-2 tablespoons avocado oil or olive oil (enough to cover bottom of pot)
  • 1 large onion, diced
  • Salt and pepper (to taste)
  • 4 garlic cloves, minced
  • Pinch of red pepper flakes
  • 8 cups chicken broth
  • 4 cups water
  • 2 cups cubed ham (8-16 ounces; add to your preference)
  • 1 ham bone (optional but recommended)
  • 1 pound soup bean mix (mine had 9 types of beans; soak first according to package directions.)
  • 2 bay leaves
  • 1 pound carrots, peeled and sliced (about 3-4 cups sliced)

Instructions
 

  1. Note: Be sure to soak the beans according to package directions before beginning this recipe.
  2. In a large stock pot, heat the oil over medium-high heat until shimmery. Saute onions just until softened, about 4 minutes, seasoning lightly with salt and pepper while they cook. Add garlic and red pepper flakes and cook for another 30 seconds.
  3. Stir in chicken broth, water, ham, beans, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper (no carrots yet!). Throw a ham bone in if you have one to add extra flavor. Bring to a boil and then lower heat to a simmer. 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.
  4. Taste broth and season with more salt, pepper, and red pepper, to taste. Add carrots. Simmer another 30 minutes (lid partially on), stirring occasionally, or until carrots are tender.
  5. Remove the bay leaves and ham bone. Taste and adjust seasoning once more. Garnish a bowl of soup with some fresh chopped parsley. Serve with crusty bread.

Freezer Instructions

Freeze For Later: Follow steps 1-4. Let the soup cool completely. Suggestion: divide soup into some shallow pans to put in the refrigerator to cool it more quickly. Divide soup into gallon-sized freezer bags or containers or into 2-cup Pyrex containers, squeeze out excess air, seal, and freeze.
Prepare From Frozen: Thaw. Then reheat gently over low heat on the stove or in a crock pot. Another option is to put the frozen soup block over low to medium-low heat on the stove top or in a crock pot. Add about 1-2 cups of water or broth over the top. Gently warm over low to medium-low heat, stirring occasionally.

Notes/Tips

  • The best way to store soup is to let it cool completely and then place in a storage container with a lid. Store in the refrigerator for up to 5 days. Or, package tightly in a freezer bag or container and freeze for up to 3 months.
  • Can I use canned beans? While we've only made this particular soup with the dry bean mix, there is no reason you can't use canned beans. About 1/2 cup of dried beans is equal to one 15-ounce can of beans.

Nutrition

Serving: 2 cups | Calories: 171 kcal (9%) | Carbohydrates: 24 g (8%) | Protein: 12 g (24%) | Fat: 4 g (6%) | Cholesterol: 20 mg (7%) | Sodium: 1289 mg (56%) | Fiber: 8 g (33%) | Sugar: 5 g (6%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer