Ham and White Bean Soup

5 from 2 reviews


  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 large white onion, chopped
  • 1 1/2 cup leftover ham, cut into cubes (I used CDO Holiday Ham)
  • 1 large carrots, cut into cubes
  • 1 cup chopped celery
  • 1 bay leaf
  • 5 cups water + 1 chicken cube OR 5 cups chicken stock
  • 1 can white kidney beans (cannelini beans), drained and rinsed
  • 1/2 tsp thyme
  • 1/4 tsp cumin
  • salt and pepper to taste
  • chopped parsley for garnish


  1. Heat olive oil in a large pot. Saute onion and garlic until onion becomes translucent.
  2. Add ham, carrots, and celery and saute for two minutes. Pour in water (or chicken stock) and add the chicken cube and bay leaf. Stir.
  3. Bring to a boil and turn heat to low. Simmer for about 30 minutes.
  4. Add white beans, cumin, thyme and season with salt and pepper. Bring to a boil and continue simmering for another 30 minutes.
  5. Garnish with chopped parsley before serving and serve with crusty bread on the side.