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creamy ham and bean soup 10

Creamy Ham and Bean Soup

The epitome of comfort food: reamy ham and bean soup, packed with flavor! This soup is perfect for using up leftover Christmas ham, or a ham steak you have in the freezer. It comes together in less than an hour!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/4 tsp dried oregano
  • 2 celery stalks, finely chopped
  • 2 medium carrots, chopped
  • 2 tbsp flour
  • 4 cups chicken broth
  • 1 ham skeak, cut into 1/4-1/2u0022 cubes (or about 1 cup chopped or shredded leftover ham)
  • 1 can great northern beans, rinsed and drained
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 1/4 tsp white pepper
  • 1/2 tsp salt + more to taste
  • 1/4 cup sour cream

Instructions
 

  • Before starting, chop all vegetables and dice ham so they're ready to go.
  • Heat 1 tbsp olive oil in a 4-5 quart pot or dutch oven. Once oil is hot, add onion and cook until soft, 4-5 minutes.
  • Add garlic, thyme, and oregano; cook for another minute,
  • Add chopped celery and carrots and saute for 2-3 minutes. Coat the veggies with the flour and stir well. Cook another minute.
  • Add chicken broth, beans, ham, bay leaf, and parsley. Season with 1/2 tsp salt and 1/4 tsp white pepper.
  • Bring the soup to a boil, then reduce heat to medium-low, or to a simmer.
  • Simmer, uncovered, for 20-25 minutes, or until veggies are tender. Remove bay leaf and parsley.
  • Remove the pot from the heat and stir in sour cream or cream cheese.
  • Serve and enjoy!

Notes

  • You can use literally any ham for this recipe! Ham steak is great when you need a quick meal and you haven't made a whole ham lately. However, if you have leftover ham from Christmas dinner, that works great too!
  • This soup is a little lighter on beans. If you like more beans in your ham and bean soup, feel free to add another can. This can help thicken the soup a bit more too (especially if you smash some of the beans against the side of the pot!)
  • Either sour cream or cream cheese will work for this recipe. I only used 1/4 cup, but you can add more to your liking if you want a creamier soup! You can also omit it all together if you want a dairy-free soup.

Nutrition

Calories: 300kcal
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