White Bean Soup with Ham

A creamy, hearty soup with beans, ham, and veggies all made in one pot for a cozy soup!

Course Dinner, Lunch, Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 444kcal

To a large pot or deep skillet, add 1 Tablespoon oil. Then add in 1 cup sliced carrots, 1/2 cup finely diced yellow onion and 1/2 cup sliced celery. Stir and cook for about 7-8 minutes over medium heat until softened.
To the pot, add 1 pound diced ham and 4 garlic cloves, minced. Stir and cook for about 3 minutes.
To the pot add remaining ingredients: 3 (15 ounce) cans great northern beans, drained and rinsed, 32 ounce container low-sodium chicken broth, 10.5 ounce can cream of chicken soup, 1 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary, 1/2 teaspoon paprika and 1/4 teaspoon red pepper flakes.
Turn the heat to medium to high. Bring to a boil.
Turn the heat down to low to medium heat to a simmer for 30 minutes until all the vegetables are tender.
Then serve!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
A leftover ham bone (like a ham hock) can be used. I used store bought diced ham to make this quick and easy but leftover ham and ham bones with a bit of meat still attached works perfectly.
Cumin is definitely a love it or hate it seasoning. It adds a bit of dimension in flavor here but if you are not a lover of cumin, just leave it out, there is still great flavor.