Ham & Bean Soup- This hearty homemade soup is chock full of favorites like chunks of ham, white beans, carrots, celery and a bit of spinach for some extra veggie power. Whip up a quick meal in about 30 mins. Perfect for leftover holiday ham or store-bought ham (like black forest) from the deli counter at your local grocery store.
Snow! I’m dreaming of it! There is something so clean and serene about snow. I just want to breathe in deeply and let the cold air fill my lungs, look around at the pristine white powdery snow , maybe put on my snowshoes and go for a stroll through the pines…and come back to a roaring fire and a hearty warm meal. Mother nature is cooperating, the mountains around Seattle are getting a ton of fresh snow….soon…soon I’ll get a chance play in the snow!
What does snow have to do with a Ham & Bean soup recipe?
Well..this White Bean and Ham soup just happens to be great way to refuel your body after you’ve been out playing in the snow, or really anytime you are looking for a nutritious easy meal. I think we naturally gravitate to hearty warm meals in the winter time, but this soup is just good clean eating, you could enjoy it anytime of the year.
This soup is full of all kinds of good things! Fill up without feeling over stuffed. Ham is rich in protein, white beans are full of fiber (to keep you feeling full), and celery, carrots and spinach help sneak in your needed veggies for the day. Seasoned with fennel and sage which just takes this soup to the next level.
One Pot Ham & Bean Soup
- t tsp olive oil
- 1 small onion diced
- 1 cup diced celery about 3 stalks
- 1 cup diced carrots about 3 large carrots
- 1 tablespoon minced garlic
- 1 teaspoon dried sage
- 1 teaspoon ground fennel
- 2 cans 15 oz. white beans, drained and rinsed
- 2 cups diced ham*
- 4 cups chicken stock low-sodium
- 2-3 cups water adjust for level of broth desired**
- 2 bay leaves
- 3 cups fresh baby spinach
- salt and pepper to taste
- fresh parsley for garnish( optional)
- Heat olive oil in a Dutch oven or large soup pot over medium heat. Add onions and cook for about 3 min (until onions start to become translucent). Add celery, carrots, garlic, sage and fennel and continue to cook for another 1-2 minutes. Reduce heat to low.
- Add white beans, ham, chicken stock, water and bay leaves. Simmer on low for at least 30 mins.
- Just before ready to serve, turn off heat, remove bay leaves and add spinach, stirring to mix in spinach. Salt and pepper to taste. (lots of cracked fresh pepper is fantastic!). garnish with fresh parsley if desired.