Pioneer Woman Bean and Ham Soup

This easy Bean and Ham Soup is a delicious and hearty meal that’s perfect for a cozy dinner. Packed with savory ham, creamy beans, and vibrant vegetables, it’s a simple yet flavorful dish. You can easily customize it with common pantry ingredients, making it a flexible and nutritious option for any day.

Ingredients Needed

• 2 Tbsp. olive oil (plus more for serving)
• 8 oz. diced ham
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium yellow onion, chopped
• 1/2 tsp. kosher salt (plus more to taste)
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 4 cups chicken stock
• 2 (15 oz.) cans cannellini or navy beans, drained and rinsed
• 1 bay leaf
• 6 sprigs thyme
• 1/2 tsp. ground black pepper
• 2 Tbsp. chopped parsley

How To Make Bean and Ham Soup

1. Brown the ham: Heat a large Dutch oven over medium heat. Add olive oil and diced ham. Cook for 6 to 8 minutes, stirring occasionally, until the ham is golden brown.
2. Sauté the vegetables: Add the diced carrots, celery, and chopped onion to the Dutch oven. Season with 1/2 tsp. salt. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften.
3. Add garlic and tomato paste: Stir in minced garlic and tomato paste. Continue cooking for 2 more minutes to combine the flavors.
4. Simmer the soup: Pour in the chicken stock, add the beans, and toss in the bay leaf. Tie the thyme sprigs with kitchen twine and add them to the pot. Bring to a simmer, then reduce to low heat and simmer for 10 to 12 minutes.
5. Final seasonings: Remove the thyme bundle and bay leaf. Stir in black pepper and additional salt to taste.
6. Serve and garnish: Ladle the soup into bowls and garnish with chopped parsley. Drizzle with a little olive oil before serving for extra flavor.

Recipe Tips

• Use a flavorful ham: Choose a good-quality ham, preferably one with some fat for extra flavor. This will make your soup more delicious and rich in taste.
• Don’t skip rinsing the beans: Be sure to drain and rinse the canned beans well to remove excess salt and the starchy liquid. This helps prevent your soup from becoming too thick or salty.
• Tie the thyme with kitchen twine: Instead of adding loose thyme, tie it in a bundle using kitchen twine. This makes it easier to remove after cooking without leaving any leaves behind in your soup.
• Adjust the seasoning at the end: Taste your soup before serving and adjust the salt and pepper as needed. This allows you to control the flavor perfectly, ensuring it’s not too salty or bland.
• Let the soup simmer low and slow: Once everything is added, let the soup simmer over low heat. This allows all the flavors to blend together, making the soup tastier.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftovers bean and ham soup cool to room temperature. Then, store it in an airtight container in the fridge for 3-4 days.
• Freeze: Place leftovers bean and ham soup in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight and reheat it on the stove over low heat until warm.
• Reheating: Reheat leftovers bean and ham soup on the stove over low heat, stirring occasionally, until hot for 3 minutee. For microwave reheating, place in a microwave-safe container and heat for 1 to 2 minutes, stirring in between.

Nutrition Facts

Serving Size: 1 serving (approx. 1 bowl, 2 cups)

• Calories: 1042
• Total Fat: 32 g
• Saturated Fat: 10 g
• Cholesterol: 60 mg
• Sodium: 1576 mg
• Potassium: 941 mg
• Total Carbohydrate: 98 g
• Dietary Fiber: 14 g
• Sugars: 6 g
• Protein: 66 g

More Pioneer Woman Recipes:

• Pioneer Woman Split Pea Soup​
• Pioneer Woman Cream of Mushroom Soup
• Pioneer Woman Collard Green Soup
• Pioneer Woman Retro Noodle Soup​
• Pioneer Woman Cauliflower Soup​
• Pioneer Woman Butternut Squash Soup​