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Bean and Ham Soup

5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 16 cups (4-6 servings)
Category Soup
Cuisine American


A simple weeknight version of a classic slow-simmered soup. Loaded with large chunks of veggies, shreds of ham, and a silky savory broth, it's the perfect meal for cold weeknights.


  • 2 tablespoons unsalted butter
  • 4 teaspoons Better Than Bouillon Roasted Chicken Base
  • 6 stalks celery, cut into 1 ½-inch chunks (3 ½ cups)
  • 3 large carrots, cut into ½-inch pieces (1 ½ cups)
  • 1 small onion, finely diced (2 cups)
  • Morton kosher salt
  • 2 tablespoons dried Italian seasoning
  • 1 heaping tablespoon minced fresh garlic
  • 1 ¼ pounds ham steak, torn into 1-inch pieces (4 heaping cups)
  • ½ pound green cabbage, cut into chunks (6-7 cups)
  • 2 (14.5-ounce) cans white beans (such as Great Northern)
  • 1 tablespoon sherry vinegar


  • Heat butter in a Dutch oven or heavy-bottomed pot over medium. Add Better than Bouillon, increase heat to medium-high and cook, stirring frequently, until fragrant and bouillon starts to stick to pan, about 2 minutes.
  • Add celery, carrots, and onion to drippings; season with 2 teaspoons kosher salt. Reduce heat to medium and cook until vegetables start to soften and there’s a good amount of liquid in bottom of pot (scant 1 cup), about 10 minutes.
    carrots, celery and onion in a pot
  • Stir in Italian seasoning and garlic; cook 2 minutes.
    carrots, celery and onion with spices and garlic on top, in a pot
  • Add 8 cups water and 1 teaspoon salt; increase heat to high and bring to a boil. Reduce heat to medium then stir in ham and cabbage; simmer until vegetables are tender, about 6 minutes.
    broth, vegetables and ham in a large pot
  • Stir in beans and their juices; simmer just until warmed through.
    broth, vegetables and white beans in a large pot.
  • Stir in vinegar and season with salt and pepper to taste.



Stored in an airtight container in the refrigerator, this soup will last up to one week. 
This soup can be frozen for up to 3 months. 


Serving: 2cupsCalories: 242kcalCarbohydrates: 21gProtein: 17.5gFat: 9gSaturated Fat: 4gCholesterol: 48mgSodium: 1796mgFiber: 6gSugar: 3g
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