Leftover Ham and Bean Soup Recipe – Made With Canned Beans

Whenever I have leftover ham the first thing that I make is this delicious Ham and Bean Soup recipe. A thick and hearty soup that is made with a few fresh vegetables, canned beans, and a few common spices that you most likely already have in your kitchen.

It is a warming recipe that is perfect to serve on a chilly day. Not to mention that it is a great way to use up some of those leftover vegetables from your holiday relish tray.

Best of all it is easy to make and is ready to eat in only 30 minutes! And after the holidays I bet you can agree that a simple, yet comforting recipe is a welcome sight!

Although many people use the leftover ham bone to make soup, for this easy recipe for two we are using only the leftover meat. However, if you would like to make a bigger batch using the ham bone follow this Slow Cooker Ham and Bean Soup Recipe.

This slow cooker recipe not only uses the ham bone but it also calls for dried white beans. Just like when making Instant Pot Ham and Bean Soup, the dried beans are transitioned into plump, tender and flavorful beans when the soup is ready to eat.

However, because we are looking for a quick and easy meal, this soup recipe calls for canned white beans. And if you have even more ham to use up after making this recipe, be sure to make Ham and Potato Casserole. It is another delicious and easy to make meal for two!

What Type of Beans To Make Leftover Ham and Bean Soup

This recipe works well with any variety of canned white beans. However there are three classic types of white beans that all taste delicious in this soup.

1. Great Northern Beans

Named for the cold climate that they grow well in, Great Northern Beans are a medium size white bean that has a very mild nutty flavor.

The outer flesh is somewhat firm and therefore holds its shape well when cooked. Although the inside of the bean is quite tender and literally melts in your mouth.

Because of their mild flavor, the Great Northern beans take on the flavor of whatever they are cooked with. Which is why they are a great choice when used in soup recipes.

2. Navy Beans

Known for their small oval shape Navy Beans often get the term pea beans. They are a quick cooking white beans that have a very mild flavor.

Because they cook so quickly they often get mashed in other recipes to thicken soups, stews and sauces. Although they are most often used to make Baked Beans, they are also found in many soup recipes, including this leftover ham and bean soup.

3. Cannellini Beans

Cannellini beans are the largest of the white beans. They are shaped like a traditional kidney bean, therefore they are also called White Kidney Beans in some parts of the world.

Because of their size, they are meatier than the other white beans. They also have a more nutty and earthy flavor.

Although the flesh of cannellini beans is quite tender. Therefore, they are my bean of choice when making Minestrone and Ham and Bean Soup.

However, no matter which bean you choose simply drain and rinse the can of beans and then add them to the recipe. It doesn’t get much easier than that!

Leftover Ham and Bean Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1/2 teaspoons olive oil
• 1/4 cup onion diced
• 1/4 cup large carrot peeled and diced
• 1 1/2 teaspoons finely chopped celery
• 1 clove garlic, minced
• 1/2 cup cooked ham, diced
• 1 3/4 cup chicken broth
• 1 bay leaf
• 3/4 tablespoon chopped fresh parsley
• 1 (15 ounce) can white beans, rinsed and drained
• 1/8 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cayenne pepper (optional)
• salt, to taste

INSTRUCTIONS (Leftover Ham and Bean Soup)

In a medium size pot or saucepan, heat oil over medium-high heat. Once the oil is hot add the onion, carrots and celery.

Cook the vegetables until the onions are tender. This will take approximately 4-5 minutes.

Next, add garlic to the pan and stir and saute just until the garlic becomes fragrant. This will take only 30 – 60 seconds. However, make sure that the garlic doesn’t brown too much as it will become bitter.

Quickly pour the chicken stock into the pan and then add the leftover diced ham. Heat for 5 minutes over medium-high heat.

Add the bay leaf and parsley and bring the pot to a boil. Then reduce the heat and allow the mixture to simmer for 5 minutes, stirring frequently.

Next, add the drained and rinsed beans and season with fresh ground black pepper and cayenne pepper (if using). Let simmer for an additional 15-20 minutes.

Remove the bay leaf and serve warm.

Frequently Asked Questions

1. How Can I Make The Ham and Bean Soup Thicker?

For a thicker soup, mash or puree some of the beans right before serving. You can do this with a potato masher or to make it even easier use an immersion blender.

However, you can also add a slurry of cornstarch and water to thicken the broth. Use 1 tablespoon of corn starch and mix it with 1 tablespoon of cold water until smooth.

Then slowly add it to the soup. Let it cook down and thicken until the desired consistency is reached.

2. How Do I Store The Leftovers?

Because this is a small batch recipe, you may not have any leftovers. However, if you made this ahead of time for the week ahead, it is easy to store.

First, let the soup cool completely. Then store in an airtight container in the refrigerator for 3-4 days.

3. Can I Freeze The Soup?

This is a great soup recipe that stores well in the freezer. This way if you are tired of eating ham right after the holiday, you can still enjoy it later.

To store in the freezer allow the soup to cool completely. Then store the soup in an airtight container.

Label the package and store in the freezer for up to 3 months. It is best to thaw the frozen soup in the fridge overnight before reheating.

Enjoy! Mary

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