If you’re looking for a cozy, budget-friendly meal made almost entirely from pantry staples, this Ham and White Bean Soup is exactly what you need. It comes together quickly on the stovetop, has incredible depth of flavor, and is one of the easiest ways to use up leftover holiday ham.
Whether you’re cooking with leftovers from Christmas or Easter—or simply grabbing a chunk of ham from the deli—this nourishing soup always hits the spot.
Before you get cooking, you might also enjoy my Ham and Potato Soup or Lemon Chicken White Bean Soup for more simple comfort meals.
Why You’ll Love This Recipe
This soup checks all the boxes: it’s quick, hearty, and incredibly hands-off. Everything simmers in one pot, and the flavors only get better as it sits. The smoky spices, tender veggies, and creamy white beans melt together into a comforting bowl of goodness that reheats beautifully.
And while this recipe is a great “leftover ham project,” you certainly don’t need leftovers at all—any cooked ham works perfectly.
Ingredients You’ll Need
- Olive oil – Helps soften the vegetables and adds richness.
- Onion, carrot, celery – A classic aromatic trio that builds big flavor quickly.
- Garlic – Use extra if you’re enthusiastic about garlic.
- Italian seasoning – A simple blend that adds warm herbal notes.
- Smoked paprika – Gives the broth a subtle smoky depth that sets this soup apart.
- Chicken broth – Use regular or low-sodium depending on your preference.
- Ham – Diced leftover ham or a fresh piece from the deli counter.
- White beans – Cannellini beans add creaminess and protein. Navy or Great Northern beans also work.
Canned vs. Dried Beans
Canned beans make this recipe fast and convenient, but you can absolutely use dried beans. Just soak them overnight and rinse before adding them to the soup. Any mild white bean variety will work beautifully.
How to Make Ham and White Bean Soup
1. Sauté the veggies
Heat oil in a large soup pot or Dutch oven. Add the onion, carrot, and celery, and cook until softened and lightly golden. Browning adds amazing flavor, so don’t rush it.
2. Add garlic
Stir in the garlic and cook briefly until fragrant.
3. Build the soup
Pour in the chicken broth and water, then add the ham, white beans, Italian seasoning, and smoked paprika. Stir well.
4. Simmer
Bring to a gentle boil, then reduce to a simmer for 20–25 minutes. The longer it cooks, the richer the broth becomes.
5. Adjust the texture
For a thicker, creamier soup, lightly mash some of the beans or pulse with an immersion blender.
6. Season to taste
Ham is naturally salty, so always season at the end.
Slow Cooker & Instant Pot Options
While the stovetop delivers the best texture, here are alternate methods:
- Slow Cooker:
Cook on low for 8 hours or high for 3–4 hours. - Instant Pot:
Cook 10 minutes on high pressure, then allow a natural release.
Variations and Substitutions
- Swap Italian seasoning for thyme (dried or fresh).
- Add a bay leaf or two for deeper flavor.
- Use low-sodium broth if salt sensitivity is a concern.
- Add a ham bone or ham hock for a rich, smoky broth.
- Stir in a handful of spinach or kale at the end for extra nutrients.
What to Serve with This Soup
- Fresh chopped parsley for brightness
- A simple green salad with homemade ranch
- Winter slaw for a crunchy, seasonal pairing
- Crusty bread, cornbread, or cheesy garlic bread for dipping
Storage & Leftovers
This soup keeps extremely well:
- Refrigerate: 3–5 days in an airtight container
- Freeze: Up to 3 months
- Reheat: Warm on the stovetop or microwave in short bursts
It’s one of those meals that tastes even better the next day.
Ham and White Bean Soup Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 large carrot, peeled and diced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups water
- 2 cups cooked ham, chopped
- 2 cans (14 oz each) white beans, drained
- Salt & pepper, to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery, and cook for 7–10 minutes until softened and lightly browned.
- Add garlic and cook for 30 seconds.
- Stir in Italian seasoning, smoked paprika, broth, water, ham, and white beans. Bring to a gentle boil.
- Reduce heat to medium or medium-low, cover slightly, and simmer for 20–25 minutes.
- Taste and season with salt and pepper.
- For a thicker soup, mash some of the beans or blend briefly.
- Serve hot with your favorite bread or salad.
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