Save There's something about a pot of white bean soup simmering on the stove that makes a kitchen feel lived-in and warm. My neighbor dropped by one chilly afternoon with a container of her homemade ham and bean soup, and I was immediately hooked—not just by the taste, but by how effortless she made it seem. I've since made this version countless times, tweaking it here and there, and it's become the soup I reach for when I want something that feels substantial without demanding hours of my time. The kale adds a nutritional punch that makes you feel virtuous, while the ham and creamy beans do all the real heavy lifting in the flavor department.
I made this for my book club last winter, and someone asked for the recipe before they'd even finished their bowl. That moment—when you realize people genuinely want to know how you made something—is what keeps me cooking. Now it's become the soup I bring to potlucks, and it never fails to disappear.
Ingredients
- Cooked ham, diced (1 lb): Look for good quality ham with actual flavor, not the overly salty stuff that turns your broth into a salt lick.
- Yellow onion, diced (1 large): This is your aromatic foundation—don't skip it, even if you're tempted to rush.
- Carrots, sliced (3 medium): They add natural sweetness and body to the broth without any weird texture issues.
- Celery stalks, sliced (2): The holy trinity wouldn't be complete without it, and it genuinely makes a difference you can taste.
- Kale, chopped with stems removed (4 cups): Tuscan kale works best because it's less bitter and has a better texture than curly varieties.
- Garlic, minced (3 cloves): Fresh garlic is non-negotiable here—jarred will make you regret it.
- Cannellini beans, canned (2 cans): Drain and rinse them well to remove the starchy liquid and reduce bloating afterward.
- Low-sodium chicken broth (6 cups): Use actual broth, not bouillon cubes, if you possibly can.
- Water (1 cup): This dilutes the saltiness slightly and lets the ham flavor shine through.
- Bay leaf (1): Remove it before serving, or someone will find it and give you that look.
- Dried thyme (1 tsp): This herb quietly anchors the whole flavor profile.
- Black pepper (1/2 tsp): Freshly cracked is always better than pre-ground.
- Smoked paprika (1/2 tsp, optional): This adds a whisper of smokiness that makes people ask what your secret ingredient is.
- Salt, to taste: Taste as you go because the ham and broth bring saltiness already.
- Olive oil (2 tbsp): Good olive oil matters less here than in salads, but don't use the bottom-shelf stuff.
Instructions
- Sauté your vegetables:
- Heat olive oil in a large pot over medium heat and add the onion, carrots, and celery. Let them soften for 5 to 6 minutes, stirring occasionally—you're not looking for browning, just that moment when they start to smell sweet and cooked. This step is worth the patience because it builds flavor foundation that shortcuts just can't replicate.
- Introduce the garlic:
- Once your vegetables have softened, add the minced garlic and let it cook for about a minute until the kitchen smells incredible. Don't let it burn, because burnt garlic tastes bitter and will haunt your soup.
- Toast the ham briefly:
- Add your diced ham and let it cook for 2 minutes, just enough to warm it through and let its flavors meld with the vegetables. This isn't a critical step, but it does help the ham flavor integrate better into the final broth.
- Build your broth base:
- Stir in the drained cannellini beans, chicken broth, water, bay leaf, thyme, black pepper, and smoked paprika if you're using it. Bring everything to a boil, which usually takes about 5 minutes—you'll see the edges of the liquid start moving actively.
- Simmer and meld:
- Reduce the heat to a gentle simmer, cover the pot, and let it cook for 20 minutes. This is when you can step away and fold laundry or read something mindless while the flavors get to know each other.
- Add the kale and finish:
- Uncover the pot and stir in your chopped kale, then simmer uncovered for 8 to 10 minutes until the kale is tender and the flavors have melded into something cohesive. You'll notice the kale shrinks dramatically, which never stops being slightly magical.
- Season and serve:
- Taste the soup and add salt as needed—remember that the ham and broth already bring saltiness, so start conservatively. Remove the bay leaf and ladle into bowls while it's hot.
Save My daughter, who normally picks around vegetables in everything, asked for seconds of this soup without complaining about the kale. That's when I knew I'd figured something out.
Variations That Actually Work
I've made this soup dozens of ways depending on what's in my fridge or how I'm feeling that day. Smoked turkey works beautifully if you want to change things up, and sausage (the good kind with herbs) makes it heartier and more substantial. For a vegetarian version, skip the ham entirely and use vegetable broth instead, then add extra beans or sautéed mushrooms to keep the body and richness intact. Some nights I add a squeeze of fresh lemon juice at the end, which brightens everything and makes it feel less heavy.
Make It a Complete Meal
This soup is honestly substantial enough to stand on its own, but I always serve it with something to soak up the broth. Crusty whole-grain bread is traditional and perfect, though I've also served it with cornbread on nights when I wanted something slightly richer. A simple green salad on the side balances the warmth and heartiness of the soup without making the meal feel too heavy.
Storage and Make-Ahead Tips
This is one of those soups that tastes better after sitting in the fridge overnight, so go ahead and make it the day before if you're planning ahead. It keeps for up to 4 days in the refrigerator and freezes beautifully for up to 3 months, though I usually eat it long before that.
- Let the soup cool to room temperature before refrigerating, or the temperature change will make your fridge work harder.
- Freeze it in individual portions so you can thaw exactly what you need on busy nights.
- When reheating, add a splash of water or broth because soups tend to thicken as they sit.
Save This soup has become my go-to for those moments when I need to feed people something nourishing and real, without any of the fuss that usually comes with that territory. Make it once, and I promise it'll become a rotation staple in your kitchen too.
Kitchen Guide
- → Can I substitute the ham with another protein?
Yes, smoked turkey or sausage works well as a substitute for ham, maintaining the savory flavor.
- → How can I make this soup vegetarian?
Omit the ham and use vegetable broth instead. Adding extra beans or mushrooms enhances heartiness.
- → When should I add the kale during cooking?
Add the chopped kale near the end of simmering to keep it tender yet vibrant in color.
- → Is this soup suitable for gluten-free diets?
Yes, using low-sodium chicken broth without gluten additives ensures it remains gluten-free.
- → What spices enhance the flavor of the soup?
Bay leaf, dried thyme, black pepper, and optional smoked paprika contribute layers of warm, aromatic flavor.