Easy, fast and delicious. This is a short cut to the classic Ham and Bean soup that only takes 30 minutes to make. Using left over ham, canned beans and two secret ingredients make this soup extra rich and delicious in half the time. Pull out the left-over ham out of the freezer and give this a try!
What you need to make this Easy Ham and Bean Soup
Lard. This is optional but I think it gives the soup a richer flavor and fattiness that you won’t get from using left over ham.
Onions
Carrots
Garlic
Beans. I use a combination of Navy and Northern beans, but any white bean would work great.
Oregano. Thyme and bay leaf are also a great choice.
Chicken Stock
Chicken bouillon. Chicken bouillon is going to give the broth an extra depth of flavor will make the soup taste like it was cooked for a long time.
Fresh parsley and French bread for serving
Helpful Tips and Tricks
I used lard for this recipe because I didn’t have the ham bone to add to the soup and I still wanted a rich and fatty flavor so, if you do have the bone just add it into the soup and you can skip the lard.
Chicken bouillon is going to give the broth an extra depth of flavor that will make the soup taste like it was cooked for a long time. Trader Joe’s Mushroom powder and Auntie Nonos seasoning and also great substitute for Chicken Boullion.
Ingredients
- 2 teaspoons lard
- 8 oz smoked ham, diced
- 1/2 onion, chopped
- 1 large carrot, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon oregano
- 2 15.5 oz canned beans (Navy and Northern beans)
- 1 14.5 oz low sodium chicken stock
- 2 teaspoons chicken bullion
- fresh parsley for serving
Instructions
- In a large pot, melt the lard on medium high heat. Add the diced ham and cook until brown around the edges, about 5 minutes.
- Add diced carrtos, chopped onions and minced garlic and cook until the onions is soft and tender.
- Add the oregano, beans, chicken stock and chicken bouillon. Season with salt and pepper.
- Cook for 20-30 minutes.
- Garnish with fresh parsley and serve with crusty bread.
- Enjoy!
