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.

Ingredients

• Oil (1 tablespoon): Use a neutral oil like vegetable or canola for sautéing. I prefer a light olive oil for flavor—choose a good-quality extra-virgin for the best aroma, but avoid overheating it.
• Carrots (1 cup, sliced): Fresh, firm carrots add sweetness and body; peel if the skins are thick. Baby carrots work fine but slice them thinner so they cook evenly.
• Yellow onion (1/2 cup, finely diced): A sweet yellow onion softens and adds savory depth. Dice uniformly so they sweat evenly in the pot.
• Celery (1/2 cup, sliced): Celery provides aromatic backbone and a subtle crunch if not overcooked. Trim the ends and slice on the bias for a nicer mouthfeel.
• Diced ham (1 pound): Use leftover holiday ham, smoked ham steak, or cooked diced ham from the deli. A slightly smoky ham enhances the broth; leaner ham will make the soup lighter.
• Garlic (4 cloves, minced): Fresh garlic is essential—add toward the end of the sauté to avoid bitterness from burning.
• Great Northern beans (3 cans, 15 oz each): Drain and rinse to control sodium. These beans mash slightly during simmering to create creamy body in the broth.
• Low-sodium chicken broth (32 oz / 4 cups): Low-sodium keeps final seasoning flexible; if using regular broth, skip added salt until tasting.
• Cream of chicken soup (10.5 oz can): Adds silkiness and body—look for a familiar brand you trust. For a homemade substitute, use a simple roux and cream or blended milk and stock.
• Seasonings: Ground cumin (1 tsp, optional), onion powder (1/2 tsp), garlic powder (1/2 tsp), dried parsley (1/2 tsp), dried thyme (1/2 tsp), black pepper (1/2 tsp), dried rosemary (1/2 tsp), paprika (1/2 tsp), red pepper flakes (1/4 tsp, optional). These layers of spice add warmth and complexity; adjust to taste.

Instructions

Sauté the Vegetables: Heat 1 tablespoon oil in a large, heavy-bottomed pot over medium heat. Add 1 cup sliced carrots, 1/2 cup finely diced yellow onion and 1/2 cup sliced celery. Stir frequently and cook for 7–8 minutes until the vegetables are softened and the onion is translucent—look for the edges to become glossy and slightly golden. This step builds the flavor base through gentle caramelization. Add Ham and Garlic: Stir in 1 pound diced ham and 4 minced garlic cloves. Cook for about 3 minutes to warm the ham and release the garlic aroma. Avoid browning the garlic too much; you want it fragrant but not bitter. If your ham is very lean, a brief sear will deepen its flavor without drying it out. Combine Beans and Liquids: Add 3 (15 oz) cans of great northern beans (drained and rinsed), 32 ounces of low-sodium chicken broth, and a 10.5-ounce can of cream of chicken soup. Stir until the condensed soup dissolves into the broth. Add seasonings: 1 teaspoon ground cumin (optional), 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary, 1/2 teaspoon paprika and 1/4 teaspoon red pepper flakes (optional). Bring everything to a gentle boil over medium-high heat. Simmer and Meld Flavors: Once the pot reaches a boil, reduce heat to low–medium to maintain a gentle simmer. Cook uncovered for 30 minutes, stirring occasionally, until the vegetables are tender and the soup has slightly thickened. Taste toward the end of cooking and adjust seasoning—if it needs brightness, a squeeze of lemon or a pinch of salt can lift the flavors. Finish and Serve: After simmering, remove from heat and let the soup rest for 5 minutes to settle. Serve hot with crusty bread or cornbread. For a creamier texture, mash a cup of beans against the pot side with a wooden spoon, or use an immersion blender on low for a few pulses—avoid puréeing completely unless you prefer a fully smooth broth.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.