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A bowl of white bean and ham soup served with a piece of cornbread.
5 from 4 votes

White Bean and Ham Soup

This hearty white bean and ham soup is packed with flavor without needing hours of simmering. It's the perfect meal to make with leftover ham!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 503 kcal

Ingredients

  • 3 Tablespoons (45 ml) Oil
  • 1 Cup (155 g) Carrots cut into ¼" coins
  • ½ Cup (80 g) Yellow Onion diced
  • ¼ Cup (40 g) Celery diced
  • 3 cloves (10 g) Garlic minced
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Red Pepper Flakes
  • 1 pound (454 g) Ham cut into bite sized pieces
  • 3 Cups (720 ml) Gluten Free Chicken Broth
  • 1 Cup (240 ml) Gluten Free Chicken Broth
  • 1 can (146 g) Cannellini beans 1 x 15 ounce can, not drained
  • 2 cans (292 g) Cannellini beans 2 x 15 ounce cans, drained and rinsed
  • 1 Cup (240 ml) Plant Based Cream
  • 3 Tablespoons (30 g) Cornstarch

Instructions

  • Heat the olive oil in a large soup pot over medium heat.
    3 Tablespoons (45 ml) Oil
  • Add the onions, carrots and celery to the oil. Saute until vegetables are softened, about 5-7 minutes. Stir occasionally to prevent sticking.
    1 Cup (155 g) Carrots, ½ Cup (80 g) Yellow Onion, ¼ Cup (40 g) Celery
  • Add the minced garlic, dried thyme and red pepper flakes. Cook for 1 minute, stirring constantly.
    3 cloves (10 g) Garlic, 1 teaspoon Dried Thyme, ¼ teaspoon Red Pepper Flakes
  • Add the ham and 3 cups of chicken broth. Stir well. Bring to a simmer, cover and cook for 10 minutes.
    1 pound (454 g) Ham, 3 Cups (720 ml) Gluten Free Chicken Broth
  • Pour one can of white beans and the remaining 1 cup of chicken broth into a blender. Puree until smooth.
    1 Cup (240 ml) Gluten Free Chicken Broth, 1 can (146 g) Cannellini beans
  • Add the two cans of whole beans and the bean puree to the soup. Stir together and simmer for another 5 minutes.
    2 cans (292 g) Cannellini beans
  • Combine the cream and cornstarch together to make a slurry. Pour it into the soup while whisking. Cook for about 3 minutes more, until the broth begins to thicken a little.
    1 Cup (240 ml) Plant Based Cream, 3 Tablespoons (30 g) Cornstarch
  • Remove from heat. Serve immediately garnished with freshly ground black pepper.

Notes

Not Dairy Free? Use heavy cream or half and half in place of the non-dairy cream.
OPTIONAL: Leave out the cream and cornstarch for a lighter soup.
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.  Reheat to 165F before serving.