Easy Ham and Bean Soup
Quick, fast, and tasty—everything you want in a soup.
Ingredients
- 1 Tbs oil
- 1 medium carrot (peeled and chopped)
- 1 stalk celery (chopped)
- 1 small onion (chopped)
- ¼ cup water
- 4 oz. ham (chopped)
- 1 cup chicken stock
- 1 15.5 oz cans navy beans (undrained)
- ½ tsp thyme (dried)
Instructions
- Heat the oil in a medium saucepan.
- Add the carrots, celery, and onion, and sauté until slightly cooked.
- Add the ham and thyme and continue to cook until the ham is slightly browned.
- Add the water and deglaze any fond that's developed.
- Add the chicken stock and bring to a boil, then reduce to a simmer and cook, uncovered, until the vegetables are barely tender.
- Add the two cans of beans and stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender. Serve with cornbread or a hearty bread.
Notes
You can also make this in a small slow cooker. Omit the oil and ¼ cup water, and reduce the chicken stock to ½ a cup. Add everything to a 2-quart slow cooker, place the lid on and cook on high for an hour. Reduce to low and cook for another two to three hours until the vegetables are tender. Because this is low and slow cooking, add a bay leaf at the beginning and remove it before serving.
Nutrition Facts
Easy Ham and Bean Soup
Amount per Serving
Calories
91
% Daily Value*
Fat
6
g
9
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
13
mg
4
%
Sodium
295
mg
13
%
Potassium
164
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
1733
IU
35
%
Vitamin C
2
mg
2
%
Calcium
13
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.