Ham and Bean Soup Recipe

Happy Tuesday! Do you know the best thing about making soup on a Sunday? Having leftover soup for lunch the next day, and the day after that. Especially when there’s fresh homemade sourdough in the house. I’ll share that recipe soon!

Today, I wanted to share my ham and bean soup with you. Every time I make soup, I do it a little different. However, I’ll share the way that I happened to make it on Sunday. It turned out very good, hearty and soothing.

Ham and Bean Soup

1 chunk of ham from the deli, chopped

8 cups vegetable broth

1 can diced potatoes

1 can great northern beans

1 onion, chopped

2 tbsp butter

1 small cabbage head, chopped

4 large carrots, peeled and chopped 

Salt and pepper to taste

1. Melt butter in the bottom of a pot, over medium heat. Add chopped onions, a pinch of salt and pepper.

2. Add chopped carrots and chopped cabbage, cook for about 5 minutes, stirring regularly, until onions are looking more translucent.

3. Add vegetable broth, cook for about 10 minutes. Stirring occasionally.

4. Add ham, beans and diced potatoes. Reduce heat to a simmer for about 15 minutes or until vegetables are tender to your liking, then serve.

Sometimes I slice Yukon gold potatoes instead of using diced potatoes. Sometimes I add a quart jar of our very own canned diced tomatoes to change it up a bit. I love soups because they are so versatile. I am also very grateful that we have “soup kids”, as my husband and I call them, because our kids love just about every kind of soup I make and this one was no exception!