🍲 Quick and Easy Ham and Bean Soup with Vegetables: Your 30-Minute Weeknight Wonder
As a working mom and wife, my life is a beautiful, chaotic blur of deadlines, nap times, and trying to figure out what to put on the table that doesn’t involve a drive-thru. If you’re anything like me, you need fast, satisfying dinner ideas that don’t skimp on flavor or nutrition. That’s why I’m sharing my absolute favorite easy dinner recipe for a chilly night: Quick and Easy Ham and Bean Soup with Vegetables. It’s the ultimate hearty comfort food that feels like it simmered all day but is ready in under 30 minutes!
The Secret to the Best Homemade Ham Soup
We all love that classic, rich flavor of a soup that uses a leftover holiday ham bone, but who has time for that on a Tuesday? This recipe achieves that deep, savory taste with minimal effort. It’s perfect for using up leftover ham or just picking up a small chunk of cooked ham from the deli. This recipe is also a nutritional powerhouse, packed with protein and fiber thanks to the beans and plenty of hidden veggies. It’s a great way to sneak in some goodness for the kiddos (and ourselves!). Trust me, this will become your new go-to freezer-friendly soup recipe.
🥕 Simple Ingredients, Maximum Flavor
The beauty of this soup is in its simplicity. We start by building a great flavor base, a crucial step for any quick soup recipe. In a large stock pot, you’ll melt 1 TBSP butter with 2 TBSP olive oil. Add your aromatic vegetables: 1 yellow onion, chopped, 3 celery stalks, chopped, 3 big carrots, peeled and chopped, and 4 cloves garlic, minced. Cover and let those cook down for about 10–15 minutes until they’re tender and fragrant. This is where the magic starts!
Once your veggies are softened, the rest comes together in a flash. Add your star ingredient: 1 and 1/2 cups cooked ham, chopped. Then, pour in 2 15 oz cans of navy beans or great northern beans (don’t drain them! The liquid adds body!), 3 cups chicken broth, and 1 cup water. Season simply with 1 tsp oregano and 1 tsp black pepper. You don’t need much salt since the ham and broth are already salty.
Bring everything to a gentle simmer and cook for just 5 minutes to let those flavors marry and ensure the ham and beans are warmed through. That’s it! Dinner is served.
Quick and Easy Tips for the Busy Cook
- Prep Hack: Chop the onion, celery, and carrots ahead of time (I do this on Sundays!) to make this a true 15-minute dump-and-simmer meal.
- The Right Beans: I love great northern beans for their creamy texture, but navy beans work beautifully too.
- Serving: We always serve this with a warmed, crusty bread to soak up every last drop of the broth. A sprinkle of shredded parmesan cheese elevates it immediately!
- Freezing: This is an excellent soup to freeze! Let it cool completely, then store it in a freezer-safe container for up to two to three months. It makes future-you so happy.
This healthy weeknight dinner is proof that you don’t need a lot of time to create a soulful, memorable meal.
Quick and Easy Ham and Bean Soup with Vegetables
Description
Savor this Quick and Easy Ham and Bean Soup! Sautéed vegetables and savory ham are simmered with navy beans, chicken broth, and simple seasonings. Ready in under 30 minutes, this cozy, hearty soup is perfect for a fast weeknight dinner or a comforting, freezer-friendly meal.
Ingredients
Instructions
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Set a large stock pot on the stove on medium heat. Add butter, olive oil, onion, celery, carrots and garlic. Cover the pot and cook on medium for 10-15 minutes, or until the vegetables are softened.
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Add the ham, beans, chicken broth and water to the pot along with all remaining seasonings.
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Cook for another 5 minutes or until the ham and beans are warmed through.
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Serve with a warmed, crusty bread and shredded parmesan if desired.
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Store leftovers in an airtight container in the refrigerator for 4-5 days.
Note
Freezing Instructions:
Cool the soup completely then store in a freezer safe container for up to 2-3 months.
Reheating Instructions:
For best results, thaw the soup in the refrigerator for about 24 hours before reheating. Once thawed, reheat on the stove over medium heat until warmed through.
