Ham and Bean Soup is quick and simple yet tastes like it came from a cafe or diner! Slightly thick and ultra hearty, it is nourishing and rich in savory flavor.
I’ve officially emerged from the depths of the germ factory formerly known as my home! I don’t know whether to tent the house and set off a lysol bomb in every room, or move and start over. Florida seems nice this time of year!
That is to say, all five of us have been horribly ill this month and I don’t know if we’re through the woods yet, but at least Mom’s on the mend and cooking again. I haven’t made us anything more complicated than toast for a good seven days so I’m easing back into things with this incredibly easy Ham and Bean Soup recipe that is not only quick and simple to make, but extremely nourishing too. Speaking from experience, it’s exactly the type of food you crave when you’re sick and miserable!
A base of sauteed vegetables, garlic, and a pinch of dried herbs joins rich and flavorful chicken stock, canned beans, and cubed ham steak in this simple yet outstanding soup that simmers for just 20 minutes. Just enough time to make a batch of crispy, gluten free crostini to dunk in and sop up all that luscious broth. Between the rich chicken stock and salty ham, which kind of self-seasons the soup, trust me – even if you can’t smell anything on account of being sick, you will definitely taste the flavor coming out of this soup. I also used gluten free flour to give the broth a slightly velvety texture. It is perfection!
Did I mention this soup was easy? I made a “nourishing” chicken soup recipe a couple days ago and almost fell over from the effort of browning chicken thighs, hand grating ginger, mincing like 12 cloves of garlic… It was good but just too much. This soup tastes like you spent hours in the kitchen, yet comes together in minutes.
Sick, well, or somewhere in between, I know you’ll love this hearty, comforting hug in a bowl!
How to Make Ham and Bean Soup
Start by heating 2 Tablespoons extra virgin olive oil in a large soup pot over medium heat. Add 1 large chopped carrot, 1 celery stalk, and 1/2 yellow onion OR 1 large shallot, season with salt and pepper, then saute until tender, 10 minutes. Add 2 cloves garlic that have been pressed or minced plus a big pinch dried thyme then saute until the garlic is extremely fragrant, 1-2 more minutes.
Next sprinkle in 2 Tablespoons gluten free flour then stir and cook for 1 more minute. I use Bob’s Red Mill 1 to 1 Baking Flour (blue bag) – if you don’t need to eat gluten free you could use all-purpose flour.
Next add 4 cups chicken stock a glug at a time while stirring to ensure the flour doesn’t clump then turn the heat up to high to bring the stock to a bubble. Add 2 cans Great Northern Beans that have been drained and rinsed (I use Bush’s) and 1lb ham steak that’s been cut into cubes. Turn the heat back down to medium then simmer for 20 minutes stirring occasionally.
How to Make Gluten Free Crostini
While the soup simmers, bake a batch of gluten free crostini to dunk into the luscious broth. Slice a gluten free baguette into 1/4″ thick slices then place onto a silpat or parchment paper lined baking sheet. Brush both sides with extra virgin olive oil then season lightly with salt and pepper. Bake for 8-12 minutes at 350 degrees, or until the crostini are golden brown, rotating the baking sheet once.
That’s all she wrote! Scoop the Ham and Bean Soup into bowls then serve with a side salad and crostini, and you’re set! I hope you love this hearty, easy, flavor-packed soup recipe! Enjoy!
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Ham and Bean Soup
Ham and Bean Soup is quick and simple yet tastes like it came from a cafe or diner! Slightly thick and ultra hearty, it is super hearty and comforting!
- 2 Tablespoons extra virgin olive oil
- 1 large carrot, chopped (1/2 cup)
- 1 stalk celery, chopped
- 1/2 onion or 1 large shallot, chopped
- salt and pepper
- 2 cloves garlic, pressed or minced
- big pinch dried thyme
- 2 Tablespoons gluten free flour blend
- 4 cups chicken stock
- 2 cans Great Northern Beans, drained and rinsed
- 1lb ham steak, cubed
- Heat extra virgin olive oil in a large soup pot over medium heat. Add carrots, celery, and onion/shallot, season with salt and pepper, then saute until tender, 10 minutes. Add garlic and dried thyme then saute until garlic is extremely fragrant, 1-2 minutes. Sprinkle in flour then cook for 1 minute, stirring constantly.
- Slowly add glugs of chicken stock while stirring until a smooth sauce has been formed then pour in remaining stock. Turn heat up to high to bring to a boil then add beans and ham. Turn heat back down to medium / medium-low then simmer for 20 minutes, stirring occasionally. Scoop into bowls then serve with crostini (directions below.)
- To make crostini: slice a gluten free baguette (or a regular baguette if you don't need to eat GF,) into 1/4" slices then arrange on a silpat or parchment paper lined baking sheet. Brush both sides with extra virgin olive oil then season lightly with salt and pepper. Bake for 8-12 minutes at 350 degrees, rotating the baking sheet once, or until crostini are golden brown.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.