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4.07 from 15 votes
A white bowl with ham and bean soup garnished with fresh parsley
Easy Leftover Ham and Bean Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

A quick and easy Leftover Ham and Bean Soup that is healthy and filling, just perfect for a chilly day. The soup takes about 25 minutes to cook, and it's a great way of using up any ham leftovers you have after a big celebration like Thanksgiving, Christmas or Easter or just a good Sunday Roast. A hearty midweek meal for the whole family, this ham and bean soup is the perfect comfort food. Kids will love it too, as it's so tasty and colourful.

Course: Soup
Cuisine: International
Keyword: leftover ham recipes
Servings: 3 servings
Calories: 135 kcal
Author: Daniela Apostol
Ingredients
  • 1 ½ cup leftover ham, cubed
  • 1 tin cooked white beans (400 g, 13oz)
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 1 red pepper
  • 5 cups stock/broth either vegetable, chicken or beef
  • 2 tablespoon tomato puree
  • ½ teaspoon salt
  • teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Peel and chop the onion and carrots, and chop the red pepper and celery stalks.

  2. Add the stock to a pot together with the vegetables, and cover the pot with a lid.

  3. Leave to cook for about 15 minutes or until the the veggies are tender.

  4. Add the beans (drained and rinsed) and cooked ham, tomato puree, salt, pepper and thyme, and leave to cook for a further 5 minutes.

  5. Remove the pot from the heat and garnish with chopped parsley.

Recipe Video

Recipe Notes

 

If you 'd like to cook this soup in the slow cooker, just add all the veggies, beans and leftover ham to the crockpot together with 3 cups of broth, and set if either on low for 7-8 hours or on high for 4-5 hours.

The seasoning, thyme, parsley and tomato puree can be added at the end, no need to add them from the start.

Carrots and celery take their sweet time to become tender in the slow cooker, that's why we have it set up for so many hours, otherwise the beans and ham are already cooked.

The reason we won't need to use all the 5 cups of broth used for cooking the soup on the stove top is that very little liquid is lost in the crockpot, where on the stovetop more than a quarter of it is absorbed during cooking.

So start by pouring 2 cups of broth first, and if it's not enough after adding the other ingredients, add the 3rd cup.

Nutrition Facts
Easy Leftover Ham and Bean Soup
Amount Per Serving
Calories 135 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 31mg10%
Sodium 2754mg115%
Potassium 384mg11%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 11g12%
Protein 12g24%
Vitamin A 9156IU183%
Vitamin C 59mg72%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.