Ham and White Bean Soup

Looking to create a hearty and comforting soup with leftover ham? Try this delicious Ham and White Bean Soup recipe that brings together the savory goodness of ham and the creaminess of white beans. Perfect for those cooler days, this soup is not only nutritious but also a great way to use up leftovers from holiday gatherings.

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Course: Main Course, Soup

Keyword: Easy Soup Recipe, Family-Friendly Recipe, Ham and White Bean Soup, Hearty Soup Recipe, Leftover Ham Recipe, Slow Cooker Soup Recipe, Winter Comfort Food

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: bowls

Calories: 255kcal

Ingredients

2 cups diced ham and its bone (if available) leftover ham
1 cup carrots, diced
1 cup celery, diced
1/2 cup white onion, small cubes
2 cloves garlic, finely chopped
2 tsp olive oil for sautéing
1 tsp thyme
salt and pepper to taste
8 cups Progresso™ Vegetable Stock
2 cups water
1 can Progresso™ Cannellini Beans
1/2 cup finely chopped parsley

Instructions

Step 1: Prep the Ingredients:
In a slow cooker, combine the diced ham, carrots, celery, onion, garlic, olive oil, thyme, salt, and pepper.
Step 2: Cook the Soup:
Add Progresso™ Vegetable Stock, water, and Cannellini Beans to the slow cooker.
Cover and cook on low for an hour. If using raw beans, cook for an additional 4 hours.
Step 3: Serve:
Serve the soup hot, garnished with freshly chopped parsley.

Notes

To store any leftover soup, transfer it to an airtight container and refrigerate for up to three days. For longer storage, freeze the soup in freezer-safe containers for up to three months. To reheat, simply thaw in the refrigerator overnight and heat on the stovetop or microwave until warmed through.

Nutrition

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