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Half-Fast Semi-Homemade Ham and Bean Soup Recipe

Half-Fast Semi-Homemade Ham and Bean Soup

A comforting canned-bean ham soup made with tender vegetables, chicken broth, condensed bean-with-bacon soup, and diced cooked ham. It delivers slow-simmered flavor in a fraction of the usual time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15-ounce cans Great northern beans, undrained
  • 1 10¾-ounce can Condensed bean-with-bacon soup
  • 2 cups Chicken broth
  • 1½ cups Cooked ham, diced
Vegetables and Aromatics
  • 1 medium Medium onion, chopped
  • 2 medium Carrots, peeled and sliced
  • 2 ribs Celery ribs, sliced
  • 2 cloves Garlic, minced
Seasonings
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • ½ teaspoon Black pepper
  • to taste Salt, only if needed
For Sautéing
  • 1 tablespoon Olive oil or butter

Method
 

Step-by-Step
  1. Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery, then sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
  3. Stir in the two cans of undrained great northern beans, condensed bean-with-bacon soup, chicken broth, diced ham, dried thyme, bay leaf, and black pepper. Mix until the condensed soup is incorporated into the broth.
  4. Bring the soup just to a boil, then immediately reduce the heat to low. Partially cover the pot and simmer for 25–30 minutes, stirring occasionally, until the carrots and celery are tender and the soup has thickened slightly.
  5. For a thicker texture, mash about ½ cup of the beans against the side of the pot during the final 10 minutes of cooking. Stir the mashed beans back into the soup so they naturally thicken the broth.
  6. Remove the bay leaf and taste the soup before adding salt. The ham, chicken broth, and canned soup may already provide enough seasoning, so add salt only if the finished soup needs it.

Notes

Do not drain the beans because their liquid adds body and helps the soup taste slow-cooked. For a looser soup, stir in ½–1 cup additional broth. Refrigerate leftovers promptly and reheat gently on the stovetop or in the microwave.