Recipe
Ingredients
2 cups cooked ham, diced
1 can (15 oz) white beans (cannellini or navy), drained
1 can (15 oz) kidney beans, drained
1 small onion, chopped
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup water
1 tsp thyme
1 tsp black pepper
½ tsp salt (adjust to taste)
1 tbsp olive oil
2 tbsp fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for about 5 minutes until softened.
Add garlic and cook for 1 minute.
Stir in the ham, white beans, and kidney beans.
Pour in chicken broth and water.
Add thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Sprinkle with fresh parsley before serving.
Optional (for thicker soup)
Mash a few beans in the pot or add 1 small diced potato while cooking.
🍞 Serve hot with bread or cornbread.
If you want, I can also give you:
Slow cooker version
Old-fashioned American ham and bean soup (with dried beans)
Restaurant-style creamy version.