Snuggle in this weekend and make a pot of this white bean and ham soup. It’s cozy, comforting, and hearty—perfect for a chilly night. Best of all, it cooks in one pot in about half an hour, making it ideal for busy weeknights or a relaxed weekend dinner.
Easy White Bean and Ham Soup Recipe
This one-pot white bean and ham soup is the ultimate comfort food—simple to make and full of flavor. Tender cannellini beans, smoky ham, and a creamy, savory broth come together quickly for a satisfying bowl. It’s also a great way to use leftover holiday ham or a ham bone for extra depth.
Ingredients for White Bean and Ham Soup
- Butter
- Mirepoix: onion, carrot, celery
- Garlic
- Italian seasoning, ground sage, and a bay leaf
- All-purpose flour
- Cannellini beans (canned or cooked)
- Ham (diced or cubed)
- Chicken stock or broth
- Heavy cream
- Balsamic vinegar
- Kosher salt and freshly cracked pepper
- Sliced chives for garnish
How to Make Ham and Bean Soup
Heat butter in a large pot over medium-high heat. Add the diced onion, sliced carrot, and sliced celery with a pinch of salt and pepper, and sauté until the vegetables begin to soften, about 6–8 minutes. Add minced garlic, Italian seasoning, ground sage, and flour, and cook for another 1–2 minutes, stirring constantly to form a light roux.
Slowly pour in about 3/4 cup of chicken stock to deglaze the pot, scraping up any browned bits from the bottom. Then add the drained cannellini beans, diced ham, the remaining chicken stock, heavy cream, and a single bay leaf. Stir to combine, bring the soup to a gentle simmer, then reduce heat and cook for about 10 minutes, or until the carrots are tender.
Remove the bay leaf, then stir in a teaspoon of balsamic vinegar to brighten the flavors. Taste and adjust seasoning with salt and pepper as needed—remember that the ham can be salty, so season gradually. Garnish with sliced chives and serve warm.
Tips for Making the Best White Bean and Ham Soup
- Canned beans are fine. They save time and still yield a creamy, satisfying texture. If using dried beans, cook them first until tender.
- Use the ham bone. Simmering a ham bone in the stock adds deep, savory flavor. Remove the bone before adding cream.
- Season carefully. Because ham can be salty, add small pinches of salt during cooking and finish seasoning at the end to avoid over-salting.
- Customize the herbs. Italian seasoning and sage work well together, but feel free to substitute your favorite dried herbs like thyme or rosemary.
Make-Ahead Instructions
- This soup makes a great make-ahead meal. Flavors meld and deepen after resting in the fridge overnight.
- Store in the refrigerator for up to 4 days for easy lunches or dinners during the week.
- When reheating, warm gently over medium heat until heated through and adjust seasoning if necessary.
Storing Leftover Ham and White Bean Soup
Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium heat until warm, stirring occasionally.
Freezing Ham Soup
- Freeze cooled soup in airtight containers for up to 3 months.
- Thaw overnight in the refrigerator before reheating. Note: cream-based soups can separate slightly when frozen; reheat gently and stir well to recombine.
Reheating White Bean and Ham Soup
- Reheat on the stovetop over medium heat until warmed through, stirring occasionally.
- Taste and adjust salt, pepper, and a splash of vinegar if needed to refresh the flavors before serving.
Try these easy soup recipes next!
Easy Cheeseburger Soup
Creamy One-Pot Chicken Meatball Soup
One Pot Shredded Beef Ramen
Crispy Breadcrumb Topping
White Bean and Ham Soup
Snuggle in this weekend and make a pot of this white bean and ham soup. It’s cozy, comforting, and hearty—perfect for a chilly night. The best part is that it cooks in one pot in about half an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 5 tablespoons butter
- 1 small yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground sage
- 5 tablespoons all-purpose flour
- 2 (15-ounce) cans cannellini beans, drained
- 2 cups cooked, cubed ham
- 4 cups chicken stock or broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- Kosher salt and fresh cracked pepper
- Sliced chives for garnish
Instructions
- Heat the butter in a large pot over medium-high heat.
- Add the diced onion, sliced carrot, and sliced celery with a pinch of salt and pepper. Cook, stirring frequently, about 6–8 minutes until softened.
- Reduce heat to medium and add the minced garlic, Italian seasoning, ground sage, flour, and a pinch of salt and pepper. Cook, stirring, for about 2 minutes.
- Slowly add 3/4 cup chicken stock to deglaze, scraping up browned bits from the bottom of the pot.
- Add the drained cannellini beans, diced ham, remaining chicken stock, heavy cream, and the bay leaf. Add a pinch of salt and pepper.
- Bring to a simmer, reduce heat to low, and simmer gently for 10 minutes or until the carrots are tender.
- Remove the bay leaf and stir in the balsamic vinegar. Taste and adjust seasoning with salt and pepper.
- Garnish with sliced chives and serve warm.
Notes
- Canned beans are a convenient option. They save time and work well without sacrificing flavor.
- Ham bone and leftovers work great. Use a ham bone or any leftover ham to boost flavor, especially after holidays.
- Watch the salt. Add salt sparingly during cooking and finish seasoning at the end to avoid over-salting from the ham.
- Adjust herbs to your taste. Italian seasoning and sage are a nice combo, but feel free to use thyme, rosemary, or your favorite blends.