Quick Ham and Bean Soup recipe

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Ingredients

2 cups hot water
2 teaspoons chicken bouillon granules
2 (15 ounce) cans Great Northern beans
⅓ cup diced carrots
⅓ cup diced onion
1 small stalk celery, diced
½ teaspoon minced garlic
1 bay leaf
¼ teaspoon ground black pepper
½ (8 ounce) pre-cooked ham steak, diced
salt to taste

Nutrition Info

314.6 calories
carbohydrate: 47.6 g
cholesterol: 15.4 mg
fat: 4.7 g
fiber: 11.1 g
protein: 21.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 641.1 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a pot, add chicken bouillon and stir until dissolved.

  2. Drain and rinse 1 can Great Northern beans. Reduce heat to low and stir drained beans and remaining can of undrained beans into bouillon mixture in the pot. Add carrots, onion, celery, garlic, bay leaf, and black pepper to pot, bring soup to a boil.

  3. Stir ham into soup, reduce heat to low, and simmer until vegetables are tender, about 30 minutes. Season with salt.

Recipe Yield

4 servings

Recipe Note

I was in the mood for soup on a cold night and using a basic ham and bean soup, I created one that is ready in less than an hour, with items found in the pantry/fridge. Easy and delicious!

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