Pioneer Woman Bean and Ham Soup Recipe

This Pioneer Woman Bean and Ham Soup is a hearty and easy recipe, which is made with diced ham and cannellini beans. It’s the perfect weeknight dinner, ready in about 40 minutes.

Pioneer Woman Bean and Ham Soup Ingredients

• 2 Tbsp. olive oil, plus more for serving
• 8 oz. diced ham
• 2 carrots, chopped
• 2 pieces celery, chopped
• 1 medium yellow onion, chopped
• 1/2 tsp. kosher salt, plus more to taste
• 2 cloves garlic, minced
• 2 Tbsp. tomato paste
• 4 cups chicken stock
• 2 (15 oz.) cans cannellini or navy beans, drained and rinsed
• 1 bay leaf
• 6 sprigs of thyme
• 1/2 tsp. ground black pepper
• 2 Tbsp. chopped parsley

How To Make Pioneer Woman Bean and Ham Soup

1. Brown the ham: Heat the olive oil in a large Dutch oven over medium heat. Add the diced ham and cook for 6 to 8 minutes, stirring occasionally, until it is golden brown.
2. Sauté the vegetables: Add the carrots, celery, and onion to the pot with the ham. Season with ½ teaspoon of salt and cook for 8 to 10 minutes, until the vegetables have softened. Add the garlic and tomato paste and cook for 2 more minutes, stirring to combine.
3. Simmer the soup: Pour in the chicken stock and add the rinsed beans and the bay leaf. Tie the thyme sprigs into a bundle with kitchen twine and add it to the pot. Bring the soup to a simmer and cook for 10 to 12 minutes to allow the flavors to come together.
4. Finish and serve: Remove the bundle of thyme and the bay leaf from the pot. Stir in the black pepper and fresh parsley. Taste and season with more salt if needed. Serve hot, with an extra drizzle of olive oil if desired.

Recipe Tips

• How to make it creamier? For a creamier texture without adding dairy, you can use an immersion blender to partially blend the soup directly in the pot after it has simmered. The blended beans will naturally thicken the broth.
• Can I use leftover ham? Yes, this recipe is absolutely perfect for using up leftover holiday ham. Just dice it up and you’re ready to go.
• Can I use dried beans? You can, but they must be soaked and cooked completely before you add them to the soup. You will need about 3 cups of cooked beans to equal two 15-ounce cans.
• Can I make this in a slow cooker? Yes. Sauté the ham and vegetables on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.

What To Serve With Bean and Ham Soup

This hearty soup is a complete meal, but it’s even better with a classic side for dipping.

• A slice of warm, crusty cornbread with butter
• A simple grilled cheese sandwich
• Saltine or oyster crackers
• A crisp green salad

How To Store Bean and Ham Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and it’s often even better the next day.
• Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Bean and Ham Soup Nutrition Facts

• Serving Size: 1 bowl
• Calories: 320 kcal
• Fat: 12g
• Carbohydrates: 30g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Stuffed Pepper Soup Recipe
• Pioneer Woman Tomato Soup and Grilled Cheese Recipe
• Pioneer Woman Sherried Tomato Soup Recipe