Chunky Ham and Bean Soup

Chunky Ham and Bean Soup

Colorful and hearty!

Adapted from Budget Bytes

Ingredients

Metric System
Servings
  • salt
  • black pepper
  • 1 tsp black pepper
  • 0.3 tsp thyme
  • 2 cup chicken broth
  • 3 can beans
  • 1 onion
  • 3 carrot
  • 3 rib celery
  • 2 clove garlic
  • 3 tsp oil
  • 16 oz ham
  • Step 1

    Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.

    Step 2

    Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.

    Step 3

    Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.

    Step 4

    While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.

    Step 5

    Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.

    Step 6

    Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more chicken broth or water to achieve your desired soup consistency.

    Step 7

    After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!

    Step 1

    Give the soup a taste and adjust the salt or pepper to your liking. Serve hot!

  • salt
  • black pepper
  • Step 2

    Stir the cooked ham back into the soup.

    Step 3

    Turn the heat down to medium and allow the soup to continue to boil.

    Step 4

    Turn the heat up to medium-high and allow the soup to come to a boil.

    Step 5

    Add the ingredients. Stir to combine.

  • 0.25 tsp thyme
  • 1 tsp black pepper
  • 2 cup chicken broth
  • Step 6

    Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables.

    Step 7

    Drain two cans of beans.

  • 2 can beans
  • Step 8

    Add can of beans to a blender, with the liquid from the can, and purée until smooth.

  • 1 can beans
  • Step 9

    Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables over medium heat, or until the onions have softened.

    Step 10

    Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.

  • 1 onion
  • 3 carrot
  • 3 rib celery
  • 2 clove garlic
  • Step 11

    Remove the browned ham to a clean bowl.

    Step 12

    Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning.

  • 1 tbsp oil
  • Step 13

    Dice the ham into bite-sized chunks.

  • 1 lb ham
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