Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. I like to make a double batch so there’s enough for leftovers.
This Ham and Bean Soup tastes even better the next day after the flavors have had more time to meld. If you don’t have any of those you can slice up some flavorful sausages. You can also substitute a ham bone or smoked ham hock. You can use white beans such as great northern, navy, cannellini, etc. You can also add other veggies of your choice (e.g., broccoli, cauliflower) or omit others (e.g., kale). You can either keep it brothy or you can puree a cup or two at the end for a thicker, creamier texture – whichever you prefer. You have a lot of options with this bean and ham soup. It was a family hit and even my kids asked for seconds! This hearty soup includes protein-rich ham and beans with fiber- and nutrient-dense veggies for a one-pot complete meal.
This Ham and Bean Soup recipe is a great way to use up leftovers (such as an Easter or Christmas ham) along with a variety of seasonal vegetables. And with many soups you can use whatever veggies/beans/grains/pasta you happen to have on hand. One of the things I love about them is that they’re the perfect vehicle for packing in a bunch of healthy ingredients, including an endless variety of vegetables. Whether thick and creamy or thin and brothy, I love them all. Soups and stews are among my most favorite types of meals. I’ve teamed up with Aneto to bring you this post.
RECIPE FOR HAM AND BEAN SOUP FULL
This Ham and Bean Soup is hearty, full of flavor and packed with nutrient-rich ingredients! Its flavor is even better the next day, making it perfect for leftovers.
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