
A creamy, one-pot white bean soup with tender ham, carrots, celery and cozy seasonings—perfect for weeknights and make-ahead lunches.

This White Bean Soup with Ham has been a go-to for chilly evenings and low-effort Sunday suppers in my kitchen. I first developed this version when I had leftover diced ham after a holiday dinner and a pantry full of canned beans. What began as a way to stretch ingredients turned into a creamy, comforting pot of soup that my family now requests regularly. The texture balances creamy beans and tender vegetables, while the ham brings smoky, savory depth that makes the whole bowl feel substantial without being heavy.
I love how forgiving this dish is: it’s one-pot, mostly hands-off after the initial sauté, and it reheats beautifully. The aromatics—carrot, onion, celery and garlic—build a familiar base while a touch of paprika, rosemary and thyme adds warmth and complexity. Using a can of condensed cream of chicken soup keeps the broth lusciously silky with minimal fuss; if you prefer, you can swap in a roux or a splash of cream. This recipe delivers comfort, convenience and reliable crowd-pleasing flavor whether served for family dinner or brought to a potluck.
When I first served this, my kids scraped their bowls clean and asked for more bread to sop up the broth—always a sign of success. Several neighbors have asked for the recipe after sampling it at a supper club; it’s one of those humble dishes that quietly steals the show.
What I love most about this pot is how the aroma fills the house—carrot and onion sweetness with that warm, savory ham smell. It’s the kind of soup that makes people pause at the kitchen doorway. Over the years I’ve learned small tweaks—like toasting the rosemary briefly in the oil for extra perfume—that consistently elevate the final bowl.
Store leftover soup in shallow airtight containers to cool quickly and prevent bacterial growth. In the refrigerator it keeps well for 3–4 days; freeze in meal-sized portions using freezer-safe containers or heavy-duty freezer bags for up to three months. When freezing, leave a half-inch headspace for expansion. To reheat, thaw overnight in the refrigerator and warm gently over low heat, stirring to reincorporate any separated fat. If the mixture seems too thick after refrigeration, loosen it with a splash of chicken broth or water and finish with a quick simmer to meld flavors.
If you don’t have great northern beans, cannellini or navy beans are great one-to-one substitutes and will produce similarly creamy results. Swap the cream of chicken soup with an equal volume of a homemade white sauce (butter and flour roux whisked with milk and a splash of broth) for a fresher, less processed option. For a lower-sodium bowl, use unsalted ham or a ham hock that you simmer and remove (reserve meat) and choose no-salt-added chicken broth. To make it vegetarian, omit ham and cream of chicken soup and replace broth with vegetable stock plus 1/2 cup full-fat coconut milk or cashew cream for body.
Serve with thick slices of crusty sourdough or warm cornbread to soak up the silky broth. A simple green salad with a lemon vinaigrette cuts the richness nicely, or roast Brussels sprouts for a fall pairing. Garnish bowls with chopped fresh parsley, a drizzle of extra virgin olive oil, or a few freshly cracked black peppercorns. For a heartier meal, offer warm buttered rolls and a plate of roasted vegetables alongside. Leftovers are perfect for packed lunches—pair with a small green salad and fruit for a balanced midday meal.
White bean and ham soups have roots in American and European peasant cooking where preserved pork and dried legumes were staple ingredients. In the United States, variants emerged in the Northeast and Midwest where winter preservation traditions and hearty soups provided necessary calories. Using canned beans and condensed soup reflects mid-20th-century pantry convenience cooking—this modern adaptation keeps the comforting spirit while streamlining preparation for contemporary kitchens.
In winter, emphasize warming spices like extra smoked paprika and a pinch of cayenne for heat. Spring and summer versions benefit from bright finishes—stir in a handful of chopped fresh herbs (parsley, chives) and a squeeze of lemon before serving. For holiday leftovers in winter, add roasted root vegetables and chopped kale for color and texture. In warmer months, serve smaller bowls as a starter with chilled sides to keep the meal light.
Make a double batch and freeze in individual portions for quick lunches or solo dinners. Pack a container of soup with a small bag of toasted bread or croutons to add fresh crunch after reheating. When prepping ahead, undercook the carrots slightly so they retain some texture after reheating. Label containers with date and reheating instructions: thaw overnight and warm on low, stirring every few minutes until heated through.
Comfort food like this white bean and ham bowl is about more than sustenance—it's about the small rituals of home cooking. Fold in your own tweaks, keep a jar of good paprika nearby, and enjoy how a simple pot can bring everyone to the table.
Rinse canned beans well to remove excess sodium and canned flavor; it also helps prevent foaming during simmering.
If you prefer a creamier texture, mash a cup of beans against the pot side or pulse briefly with an immersion blender.
To control salt, use low-sodium broth and taste before adding any extra salt, especially if your ham is salty.
This nourishing white bean soup with ham recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This White Bean Soup with Ham recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon oil in a large pot over medium heat. Add sliced carrots, diced onion and sliced celery. Cook 7–8 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in 1 pound diced ham and 4 minced garlic cloves. Cook about 3 minutes to warm the ham and bloom the garlic without burning it.
Add drained and rinsed beans, 32 ounces low-sodium chicken broth, and a 10.5 ounce can cream of chicken soup. Stir in seasonings: cumin (optional), onion powder, garlic powder, parsley, thyme, black pepper, rosemary, paprika, and red pepper flakes (optional). Bring to a boil.
Reduce heat to low–medium to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Let rest 5 minutes off the heat, adjust seasoning to taste, and serve hot with crusty bread. For creamier texture, mash a cup of beans or pulse with an immersion blender briefly.
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This recipe looks amazing! Can't wait to try it.
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