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Hearty Ham and Blended Bean Soup

Cook up a pot of hearty ham and blended bean soup with some leftover ham; any kind will do. A cozy weekend and a healthy bowl of beans and veggies sure sound good to me about now.

We like to keep some ham steaks in the freezer for our favorite bean and split pea soups. Then we freeze all the leftover soup for quick and easy meals.

Sometimes I’m just too darn tired to cook, and I love to grab a prepared meal or soup from the freezer!

Loaded bean and ham soup

I followed the basic recipe for our favorite navy bean soup but added a larger amount of carrots, onions, and celery, plus an extra bay leaf.

To Make This Hearty Ham and Blended Bean Soup, You Will Need These Ingredients:

  • Dried Bean Blend ~ I used Heirloom Bean Blend, but any 5 or 7 bean blend is fine.
  • Ham chunks and pieces
  • Chicken broth
  • Onions
  • Carrots
  • Celery
  • Garlic
  • Bay leaf
  • Black pepper and salt

 

Add a little or a lot of ham. I decided to put all the extra ham in this batch of bean soup.

hearty blended bean soup

When you fill those bowls up with all this healthy fiber, your tummy stays full longer!

Bean soups can be made on the stovetop, in an instant pot, or a slow cooker. Normally I use a quick soak method when making bean soups (not necessary with lentils), but we are skipping that step with this bean blend.

Beans and legumes are good for you, and here’s why:

  • Fiber keeps our system regular and tummies full longer.
  • Blood sugar is stabilized.
  • They are low-fat and full of antioxidants.
  • Beans and legumes are easy on the budget.

Enjoy! And don’t forget the cornbread! You will find the easiest ever cornbread recipe in this chili post.

Hearty Ham And Blended Bean Soup

A seasoned ham and bean soup with lots of veggies for a cozy yet healthy high fiber meal that freezes well too.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: allergy-friendly, Bean soup, corn-free, dairy-free, dinner, egg-free, gluten-free, ham and blended bean soup, nut-free, soy-free
Servings: 8 Servings
Calories: 340kcal
Author: Mary Krick

Ingredients

  • 2 cups dried bean blend ~ or 1 lb package
  • 7-8 cups chicken broth ~ check labels for soy and corn ingredients
  • 1 1/2 cups onion chopped
  • 1 1/2 cups carrots chopped
  • 1 cup celery diced
  • 1 1/2 tsp minced garlic
  • 2 bay leaves
  • black pepper and salt to taste
  • 1 pound Ham ~ any type and any amount ~ Perfect for leftover ham

Instructions

  • In a medium frying pan saute vegetables in a little broth for about 5 minutes.
  • Add cut up ham and saute about 2 minutes.
  • Add all other ingredients and mix well. Cover and bring to a boil, then let simmer for about 1 1/2 – 2 hours. Stir occasionally. Remove bay leaf and serve.
  • If using a slow cooker set to low and let cook all day 9-10 hours, or on high 5-6 hours

Notes

Instant Pot Method:
• It takes less than an hour including the sauteeing of the veggies to make this ham and navy bean soup in an Instant Pot.
• It is important to fill the Instant Pot just 3/4 or slightly less when cooking beans.
• Sautee everything except the beans without the lid for about 5 minutes.
• Add the beans and remaining broth and push the chili/bean button.
• Change the time to 20 minutes.
• Let it sit for 10 minutes before releasing the pressure.
**Remember to check ham and chicken broth labels for corn and soy ingredients.
**Serving sizes vary - 6 to 8

Nutrition

Serving: 1Serving | Calories: 340kcal | Carbohydrates: 37g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 1466mg | Potassium: 1074mg | Fiber: 9g | Sugar: 4g | Vitamin A: 4081IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 3mg

hearty ham and blended bean soup

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