So whether you have holiday leftovers or a fresh ham hock ready to go, this old-fashioned ham and bean soup won’t disappoint. Take the pot off the heat, and stir in the sour cream or cream cheese.This warm and comforting soup recipe is satisfying on its own, but it’s even more filling with a side of tender cornbread. Once the soup is done simmering, remove the bay leaf and parsley. Simmer, uncovered, for about 20-25 minutes Step 6: Remove Herbs & Add Dairy Pour in the chicken broth, and add the ham, beans, parsley, and bay leaf.īring everything to a boil (this may take a few minutes!) Then, reduce the heat so that the soup can simmer. Now it is finally time to add the main ingredients! Step 5: Add Everything Else and Bring to Boil Stir the flour in well and let it coat the veggies. Next up, grab your carrots and celery! Let them saute for a minute or two, then add the flour. So go ahead and add your minced garlic, thyme, and oregano here.

These are the ingredients that will “bloom” wonderfully and become fragrant when coming in contact with heat and oil. Next, it is time to add more aromatics to the pot. Simply add in your chopped onion and let it cook, stirring occasionally, for 4-5 minutes.

When you can flick it with water and it sizzles, you know the oil is hot! Put your 1 tbsp of olive oil in a pot and let it heat up. You want to do this first so you can add everything in at just the right time! Step 2: Heat Olive Oil and Cook Onion Here are the steps to follow: Step 1: Chop Veggies & Hamīefore beginning, chop up your carrots, onion, celery, and ham. Like I mentioned, creamy ham and bean soup is very quick to make. I don’t recommend storing this soup in the freezer the sour cream and flour won’t defrost and reheat well. Simply put the leftovers in a container and keep them in the fridge. This ham and bean soup is so delicious, I doubt you’ll have any leftover. Or check out all these ham and bean soup side ideas. To go extra simple, toast up some sourdough bread. When you serve ham and bean soup, there are a variety of sides you can serve it with. Save this recipe for later by pinning to Pinterest Serving and Storage Sour cream – we’ll finish off the soup with sour cream to get the perfect creaminess! You can also use cream cheese instead if that’s what you have. Salt and white pepper – use both to taste.įresh Parsley and bay leaf – both add extra flavor! You can omit if you don’t have any, but I highly recommend. If you want the ham and beans to shine more, can you use less carrots.įlour – This will coat the veggies and start creating the creaminess you want in ham and bean soup! Chop it finely, unless you like large chunks of celery.Ĭarrots – I love carrots so I used 2 whole carrots in this recipe.

Yum!Ĭelery – just a little bit of celery (2 stalks) is all you’ll need. Thyme & oregano – these spices will add depth of flavor to the soup. I highly recommend sticking to fresh garlic here, not powder! Garlic – can’t have a soup without garlic. If you only have a large one, just use half. Yellow onion – use 1 small yellow onion for this soup. Olive oil – 1 tbsp in the bottom of our pot will start the soup off before adding in the onion. Great northern beans – 1 can of any white beans will do. Just dice up the ham into small pieces (1/4″ to 1/2″ cubes work great!) Ham – I used a ham steak since that’s what I had in the freezer, but this is also a GREAT soup for using up leftover ham from Christmas or Thanksgiving. Jump to Recipe Print Recipe Ingredients in Ham & Bean Soup

Beans for ham and bean soup