Southern Ham & Vegetable Bean Soup
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Looking for a cozy fall meal? Try out our best ham and bean soup recipe—it's a delicious blend of hearty ham and wholesome beans that's both comforting and easy to make. If you're into easy soup recipes, you'll love the simplicity of this dish. Explore other soup recipes, including vegetable soup recipes, to add some variety to your fall menu. With the rich flavors of ham and the heartiness of beans, this ham and bean soup is sure to become a favorite for chilly evenings.
Ingredients:
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1 can (15 ounces) canned butterbeans, drained and rinsed
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2 tablespoons butter
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1 onion, diced
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1 can (14 ounces) canned sliced carrots, drained
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2 celery stalks, sliced
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3 cloves garlic, minced
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1 can (14 ounces) diced tomatoes
(un-drained) -
1 can (15 ounces) canned diced potatoes, drained
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1 cup canned green beans, drained and chopped
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1 cup canned corn kernels, drained
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6 cups chicken broth
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 teaspoons salt (adjust to taste)
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1/2 teaspoon black pepper (adjust to taste)
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1 pound diced ham
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Fresh parsley, chopped (for garnish)
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3 tablespoons corn starch
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3 tablespoons water
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Soup Recipes
Instant Pot
Southern Ham & Vegetable Bean Soup
Stove Top Directions and OAMC instructions below
Turn the Instant Pot to the sauté function.
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Melt butter and sauté diced onions and sliced celery until softened. Add minced garlic and sauté for an additional 1-2 minutes.
Press "Cancel" to stop sautéing.
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Add all remaining ingredients to the Instant Pot: drained canned butterbeans, sliced carrots, diced tomatoes un-drained, drained canned diced potatoes, canned green beans, canned corn, chicken broth, dried thyme, dried rosemary, salt, pepper, and diced ham. Stir well.
Close the Instant Pot lid
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set the vent to the sealing position, and cook on high pressure for 8 minutes.
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Once the cooking cycle is complete, allow for a natural release for 10 minutes, then carefully quick-release any remaining pressure.
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Open the lid and stir the soup. Adjust seasoning if needed.
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Serve hot, garnished with fresh parsley.
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Enjoy your Instant Pot Southern Ham & Vegetable Bean Soup in a fraction of the time!
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Stove Top
Southern Ham & Vegetable Bean Soup
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In a large pot, melt butter over medium heat. Add diced onions and sliced celery. Sauté until vegetables are softened, about 5 minutes.
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Add minced garlic and sauté for an additional 1-2 minutes until fragrant.
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Pour in chicken broth and add the diced tomatoes, drained canned diced potatoes, canned butterbeans, dried thyme, dried rosemary, salt, and pepper. Bring the soup to a boil.
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Reduce heat to low, cover, and let the soup simmer for about 15-20 minutes.
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In a small bowl, mix corn starch with water to create a slurry. Stir the slurry into the soup to thicken.
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Stir in the diced ham during the last 5-10 minutes of simmering.
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Adjust seasoning if needed and serve hot, garnished with fresh parsley.
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Large Batch OAMC (make-ahead)
Southern Ham & Vegetable Bean Soup
Ingredients:
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4 cans (15 ounces each) canned butterbeans, drained and rinsed
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8 tablespoons butter (divided)
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4 onions, diced
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4 cans (14 ounces each) canned sliced carrots, drained
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8 celery stalks, sliced
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12 cloves garlic, minced
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4 cans (14 ounces each) diced tomatoes
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4 cans (15 ounces each) canned diced potatoes, drained
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4 cups canned green beans, drained
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4 cups canned corn kernels, drained
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24 cups chicken broth
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4 teaspoons dried thyme
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4 teaspoons dried rosemary
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8 teaspoons salt (adjust to taste)
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2 teaspoons black pepper (adjust to taste)
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4 pounds diced ham
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Fresh parsley, chopped (for garnish)
Instructions for Once-A-Month Cooking:
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In a large skillet, melt 2 tablespoons of butter. Sauté diced onions and sliced celery until softened. Add minced garlic and sauté for an additional 1-2 minutes. Repeat this process for the remaining three batches.
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Divide the sautéed onion, celery, and garlic mixture among four large freezer-safe bags.
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To each bag, add one can of drained butterbeans, one can of drained sliced carrots, one can of diced tomatoes (un-drained) one can of drained diced potatoes, one cup of drained green beans, one cup of drained corn, one teaspoon dried thyme, one teaspoon dried rosemary, two teaspoons salt, and half a teaspoon of black pepper. Also, add one pound of diced ham.
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Seal the bags, removing as much air as possible, and label with the date and cooking instructions.
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Freeze the bags for up to three months.
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On the day of cooking, thaw the soup in the refrigerator overnight.
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Pour the contents of the bag into a large pot or slow cooker. Add 6 cups of chicken broth per bag.
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Cook on the stovetop over medium heat or in a slow cooker on low for 6-8 hours, stirring occasionally.
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Adjust seasoning if needed, garnish with fresh parsley, and serve hot.
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By following these steps, you can prepare four batches of Southern Ham & Vegetable Bean Soup for Once-A-Month Cooking, saving you time on busy days.