Ham and White Bean Soup Recipe
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When the holidays wind down, the slow cooker becomes my best friend. After all those festive gatherings, leftovers pile up—and while sandwiches are a quick fix, nothing beats turning them into hearty soups. Cold weather practically begs for something warm, filling, and comforting. Plus, soups freeze beautifully, giving you ready-made meals for busy days ahead.
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One of my family’s favorites is Ham & White Bean Soup. It’s a tradition in our home, made with leftover ham (and the bone, if you’ve got it) for extra depth of flavor.
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Ham and White Bean Soup Recipe
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Diced ham (plus bone, if available) | 2 cups | Leftover holiday ham works perfectly |
| Carrots, diced | 1 cup | Adds sweetness and color |
| Celery, diced | 1 cup | Classic soup base |
| White onion, finely diced | ½ cup | For savory depth |
| Garlic, finely chopped | 2 cloves | Fresh and aromatic |
| Olive oil | 2 tsp | Helps meld flavors |
| Thyme | 1 tsp | Dried or fresh |
| Salt & pepper | To taste | Adjust as needed |
| Progresso™ Vegetable Stock | 8 cups | Rich, ready-made base |
| Water | 2 cups | Balances the broth |
| Progresso™ Cannellini Beans | 1 can | Creamy texture |
| Parsley, finely chopped | ½ cup | Fresh garnish |
Instructions
- Prep the Base
Add all ingredients (except parsley) into your slow cooker. Stir gently to combine. - Cook Low & Slow
- If using canned beans: Cover and cook on LOW for 1 hour.
- If using raw beans: Extend cooking time to 5 hours total for tenderness.
- Finish & Serve
Ladle soup into bowls, sprinkle with fresh parsley, and serve piping hot.
✨ Tip: Freeze leftovers in individual portions for easy lunches or quick dinners. This soup tastes even better the next day as the flavors deepen.
