Nothing beats a from-scratch pot of ham and bean soup using a ham bone and dried beans, but this one gets it done on a weeknight in about 30 minutes using leftover cooked ham and canned beans. To thicken the soup (as if it’s been cooking for hours), I’m suggesting you puree one can of the beans before stirring them into the pot.
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 3 celery stalks, chopped
- 3 medium carrots, peeled and sliced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 2 quarts chicken stock
- 1 bay leaf
- 3 14.5 ounce cans cannellini beans, divided
- 3-4 cups cooked leftover ham, diced
- 1 1/2 cups frozen corn kernels
- Salt and pepper
- Chopped fresh parsley
Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrot and saute for 8-10 minutes.
Stir in garlic, cumin, thyme and paprika and cook for 1 minute, stirring constantly. Add the chicken stock and bay leaf and bring to a simmer. Continue to cook, uncovered, for 10-15 minutes, or until carrots are tender. While the soup simmers, puree 1 can of the beans (with the liquid from the can) in a blender or food processor until smooth; set aside.
When carrots are tender, stir in the canned and pureed beans, ham and corn. Season to taste with salt and pepper and finish with parsley.