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Quick Ham and Bean Soup

The recipes and photography for this post were provided by Carolyn Hodges of The Dinner Shift.

Quick Ham and Bean Soup

Ingredients

  • 2 tbsp. olive oil
  • 1/2 large onion, chopped
  • 3 celery stalks, chopped
  • 3 medium carrot, peeled and sliced
  • 3 garlic cloves, minced
  • 3 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 2 quarts chicken stock
  • 1 bay leaf
  • 3-14.3 oz. cans of cannellini beans, divided
  • 3-4 cups cooked leftover ham
  • 1 1/2 cups frozen corn kernels
  • salt and pepper
  • Chopped fresh parsley

Instructions

  1. Heat the olive oils in a large pot over medium heat. Add the onion, celery and carrot and saute for 8-10 minutes.
  2. Stir in garlic, cumin, thyme and paprika and cook for 1 minute, stirring constantly. Add the chicken stock and bay lead and bring it to a simmer. Continue to cook, uncovered for 10-15 minutes, or until carrots are tender. While the soup simmer, puree 1 can of the beans ( with the liquid from the can) in a blender or food processor until smooth; set aside.
  3. When carrots are tender, stir in the canned and pureed beans, ham and corn. Season to taste with salt and pepper and finish with parsley.

Holiday Leftover Weeknight Meal Plan: Quick Ham and Bean Soup

Click Here to Print the Recipe for Quick Ham and Bean Soup.

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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