Ham and Bean Soup
This easy and flavorful soup recipe is perfect for holiday leftovers.
Ingredients
- 1 leftover ham bone, meat removed
- 6-10 cups water
- 1 medium onion, diced (Check out our handy how-to video)
- 2-3 medium carrots, diced
- 2 medium russet potatoes, diced
- 2-3 ribs celery, diced
- 15 oz white beans (We like cannellini)
- 1 1/2 cup ham, diced
- 3 cloves garlic, minced
- 3 sprigs thyme, fresh (Or sub for 1/2 tsp dried)
- 3 sprigs oregano, fresh (Or sub for 1/2 tsp dried)
- Salt and pepper, to taste
Instructions
- Place hambone in large pot and cover with water, but leave room for the water to boil. Bring to a boil, then reduce to a simmer and let cook for 1 hour. Remove and discard bone when done. Reserve broth.
- Heat 2 tbs olive oil or butter in a large pot over medium. Add onion, carrots, potatoes, and a pinch of salt. Stirring occasionally, cook until onions have become translucent, about 3-5 minutes.
- Add celery, beans, ham, garlic, thyme, and oregano. Stir and let cook about 1 minute.
- Pour in ham broth, leaving enough room to boil. Supplement with water or store bought broth if necessary. Bring to a boil, then lower to a simmer and cook until potatoes are tender, or about 30 minutes.
Notes
Want to make this recipe even easier? Skip the sautéing and toss everything in the slow cooker on low 7-8 hours or high 4-5 hours.
