My kid could eat soup every day, especially on cold days when she needs something cozy. This rosemary white bean and ham soup is one I make often. It’s made with canned white beans, simple vegetables, and ham, so it comes together quickly using pantry staples or leftover ham for an easy, comforting family dinner.
Why We Love Rosemary White Bean And Ham Soup
- Cozy Quick Dinner – Perfect for those chilly days, this soup feels like a big old warm hug. The salty ham and cozy rosemary just fill your belly, and it all cooks in about 30 minutes.
- Packed Full Of Veggies – Soup is one of my secrets in the winter when I feel like my family could use a few extra veggies. Between the beans, and the carrots , celery and onions, most of the bowl is veggies without feeling… salady?
- Budget Friendly – Canned beans are pretty cheap and filling, and ham steaks are usually pretty reasonably priced making this meal a solid choice.
Kristy’s Tip for Picky Eaters – Try Serving It Deconstructed!
Have a young kid who is a picky eater? The first few times remove a little of the beans, carrots, and ham and place in small piles on a plate. Then also serve them a small bowl of soup, along with crackers or bread. They may not eat all of every ingredient, but you know they have a full plate of options without creating two meals.
Ingredients For Rosemary White Bean And Ham Soup
- olive oil
- onion – diced small
- celery – diced small
- carrots – diced small
- salt
- pepper
- ham – diced small
- minced garlic – about 3 cloves garlic
- rosemary dried – fresh can also be used, I just grab a stalk but about a tablespoon minced is great
- thyme – dried, you can also use fresh here if you have it. Again, a couple pieces but aim for about a tablespoon and a half.
- bay leaf – this can be optional if you don’t have it but adds a little more flavor to the soup. Make sure to remove the bay leaf before serving.
- cannellini beans – also called white kidney beans. I prefer them because they hold their shape better than navy beans, which tend to be softer.
- low sodium chicken broth – I prefer low sodium, but you can use regular sodium broth. Vegetable broth can also be swapped.
- water
How To Make Rosemary White Bean And Ham Soup
- In a large pot or Dutch oven add the oil and allow it to warm over medium-high heat. Place the onion, celery and carrot, salt and pepper in the pan and cook for 3-4 minutes until just softened.
- Push the veggies to the side and spray the pan with a little cooking spray, then add the ham. Cook ham for about 4 minutes to brown, then stir.
- Add garlic, rosemary, thyme and the bay leaf. Cook for another 2 minutes or until most of the water seems to be gone, stirring well as it cooks.
- Pour in the drained beans, chicken broth and water. Turn the heat to high and allow the pot to come to a boil. Then place a lid on the pot and turn the heat down to medium. Allow the soup to simmer for at least 20 minutes.
- Taste the soup and add a little more salt and pepper if needed. Remove the bay leaf from the pot, then serve with crusty bread or crackers and enjoy.
How Long Will Rosemary White Bean And Ham Soup Last?
Expect this soup will last for about 4-5 days if stored in a covered airtight container in the refrigerator.
This soup freezes well in a freezer-safe container and tastes best if used within 3 months.
Rosemary White Bean And Ham Soup
This white bean and ham soup is one I make often when we want something warm and comforting without a lot of work. It uses canned white beans, simple veggies, and ham, and comes together quickly for an easy family dinner.
Prevent your screen from going dark
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In a large pot or Dutch oven add the oil and allow it to warm over medium-high heat. Place the onion, celery and carrot, salt and pepper in the pan and cook for 3-4 minutes until just softened.
2 tablespoons olive oil, ½ medium onion, 3 stalks celery, 3 large carrots, ½ teaspoon salt, ¼ teaspoon pepper
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Push the veggies to the side and spray the pan with a little cooking spray, then add the ham. Cook ham for about 4 minutes to brown, then stir.
12 ounces ham
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Add garlic, rosemary, thyme and the bay leaf. Cook for another 2 minutes or until most of the water seems to be gone, stirring well as it cooks.
1 1/2 teaspoons minced garlic, ½ teaspoon rosemary, 1 teaspoon thyme, 1 medium bay leaf
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Pour in the drained beans, chicken broth and water. Turn the heat to high and allow the pot to come to a boil. Then place a lid on the pot and turn the heat down to medium. Allow the soup to simmer for at least 20 minutes.
46.5 ounces cannellini beans, 32 ounces low sodium chicken broth, 2 cups water
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Taste the soup and add a little more salt and pepper if needed. Remove the bay leaf from the pot, then serve and enjoy.
I recommend using low sodium broth. If using regular broth, reduce the salt by half and adjust at the end after tasting.
This soup can taste a little saltier the next day depending on the ham. Adding some water to leftovers helps balance the flavor and loosen the soup if it thickens.
I often make this soup with ham steaks, but it’s also a great way to use leftover ham from the fridge, holiday ham, or extra ham from sandwiches.
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
