Food & Drink


Soup season is in full swing, and I couldn’t resist another warm and cozy bowl of deliciousness. I drew inspiration from my quick Rosemary Garlic white bean soup for this effortless and deliciously soupy Ham and beans. I added the beans in a pureed container to make the soup thicker, along with vibrant and colorful vegetables and the occasional piece of Ham to finish the meal as a bowl. It’s also a great way to use leftover Ham from your holiday to make this recipe a must for Easter!


This recipe is specifically written and designed for canning beans. Dry beans need different techniques and differing amounts of liquids and spices. Therefore, I’d have to experiment with a recipe specifically for dried beans before offering directions.


You can make use of virtually any cooked Ham. My Ham was uncured, cooked Ham that was thickly sliced. If you’re using ham, pre-sliced thinner slices work more effectively than light sandwiches, which don’t add much texture to the soup. If there is leftover cooked ham leftover from Easter or other holidays, you can use it for this soup recipe.


This soup is an excellent candidate to freeze! Just chill the soup in the refrigerator for a few hours before moving it to the freezer for long-term storage (about three months). I like to break up the soup into portions before freezing so that they can be heated up whenever ned in the required quantity. Quart-sized freezer bags work well to freeze soup. They also work well as tiny blue-top Ziploc containers for food storage.


One yellow onion ($0.32)

$33 worth of carrots ($0.30)

Three ribs of celery ($0.35)

Two cloves of garlic ($0.16)

One lb. cooked Ham ($3.75)

One tablespoon of cooking oil ($0.04)

3 15oz. cans cannellini beans ($1.47)

1/4 teaspoon dry thyme ($0.02)

freshly cracked black pepper ($0.03)

2 cups of chicken broth (or more as required) ($0.26)


Peel and slice the carrots. Cut the celery into slices, and chop the garlic.

Cut the Ham into bite-sized chunks. Add the Ham and cooking oil to a large pot of soup. Cook the Ham for about 3-5 minutes on medium heat or until it reaches some browning. Transfer the Ham that has been browned to a clean bowl.

Add the carrots, onion, celery, and garlic to the pot instead of Ham. Cook the vegetables for approximately 5 minutes at medium temperature or until the onions are soft. Let the water released by the vegetable aid in dissolving the ham bits browned out of the soup dish while you stir.

While the vegetables cook, add o, one of the three beans into a blender, along with the liquid in the can. Blend until smooth. Then, drain the other two canned beans.

Include all three cans of beans (one pureed and two drains) in the soup pan along with the vegetables. Also, add 1/4 teaspoon dried thyme, some freshly smashed pepper (about ten cranks from the pepper mill), and 2 cups of chicken broth. Mix to combine, increase the heat to medium-high and allow the soup to boil.

When the soup is boiling, reduce the heat to medium and let it remain at a boil for about 15 minutes, stirring it frequently. When the soup is simmering, it will thicken and become thicker. If the soup is too thick, add water or chicken broth to reach your desired soup’s consistency.

Add the ham cooked in the soup once the soup is simmered for 15 minutes and thickened. Taste the soup and modify the salt or pepper according to your preference. I didn’t add any salt at all. However, I did garnish the bowls with a pinch of fresh pepper. Serve hot!