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EAsy Hearty Ham and Bean Vegetable Soup

Looking for a hearty, comforting meal that's as easy as it is satisfying? This savory ham and vegetable soup is the perfect way to use up leftover ham and pantry staples like canned veggies. Packed with tender beans, diced potatoes, sweet carrots, and juicy tomatoes, every spoonful is loaded with bold, cozy flavors. It’s the kind of soup that feels like a warm hug on a chilly day. Whether you're serving it up for family dinner or meal-prepping for the week, this soup will leave everyone feeling full and happy. Don’t forget to pair it with some fresh bread or cornbread for the ultimate homestyle touch!

Vegetable Butterbean and Ham Soup

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Ingredients:

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Instant Pot
 
How to Make Easy Ham and Bean Vegetable Soup

Stove Top Directions and OAMC instructions below

Sauté Aromatics:

  • Set the Instant Pot to the "Sauté" function and add the butter or olive oil.

  • Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

Cook the Ham:

  • Add the diced ham and sauté for another 2-3 minutes, letting it brown slightly and release its flavor.

Add Chicken Broth and Seasonings:

  • Turn off the "Sauté" function.

  • Pour in the 5 cups of chicken broth.

  • Add the smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine.

Add Vegetables:

  • Stir in the butter beans, green beans, sliced carrots, corn, diced tomatoes (with liquid), and diced potatoes.

Pressure Cook:

  • Close the lid of the Instant Pot and set the valve to "Sealing."

  • Select the "Pressure Cook" or "Manual" function and set it to 5 minutes on high pressure.

  • When the cooking cycle is complete, allow a natural pressure release for 5-10 minutes, then carefully perform a quick release for any remaining pressure.

Adjust and Serve:

  • Open the lid and stir the soup well.

  • Taste and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if needed.

  • Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

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Stove Top

Easy Ham and Bean Vegetable Soup Recipe

Sauté Aromatics:

  • In a large pot or Dutch oven, heat the butter or olive oil over medium heat.

  • Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

Cook the Ham:

  • Stir in the diced ham and cook for 3-4 minutes, letting it brown slightly to release its flavor.

  • Add the Broth and Seasonings:

Pour in the chicken broth.

  • Add smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Stir to combine.

Add the Vegetables:

  • Stir in the butter beans, green beans, sliced carrots, corn, diced tomatoes (with liquid), and diced potatoes.

Simmer the Soup:

  • Bring the mixture to a boil over medium-high heat.

  • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, stirring occasionally.

Taste and Adjust:

  • After simmering, taste the soup and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed.

Serve:

  • Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with your favorite bread or cornbread on the side.

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Savory Ham and Vegetable Soup – OAMC Method

rainbowpot

Thyme & Table Non-Stick 8 QT Signature Stock Pot with Glass Lid, Rainbow

Prepare the Soup Base:

  • In a large stockpot, heat the butter or olive oil over medium heat.

  • Add the diced onion and garlic, sautéing until softened, about 2-3 minutes.

Cook the Ham:

  • Add the diced ham and cook for 3-4 minutes, letting it brown slightly and release its flavor.

Combine Ingredients:

  • Add the chicken broth to the pot, followed by the butter beans, green beans, carrots, corn, diced tomatoes (with liquid), and diced potatoes.

  • Stir in smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, salt, and pepper.

Simmer the Soup:

  • Bring the mixture to a boil, then reduce the heat to low.

  • Cover and let the soup simmer for 25-30 minutes, stirring occasionally to meld the flavors.

Cool the Soup:

  • Remove the soup from heat and let it cool completely before dividing it into portions for freezing.

Freezing Instructions:

Portion the Soup:

  • Divide the cooled soup into meal-sized portions based on your family’s needs. Use airtight freezer-safe containers or heavy-duty freezer bags.

  • Leave some headspace in containers to allow for expansion during freezing.

Label and Store:

Label each container or bag with the date, recipe name, and reheating instructions.

Freeze flat if using freezer bags for easy storage.

Reheating Instructions:

Thaw:

  • Remove the soup from the freezer and let it thaw in the refrigerator overnight.

Reheat:

  • Pour the soup into a pot and heat over medium-low heat, stirring occasionally until warmed through.

  • Adjust seasonings if necessary (add fresh parsley for garnish if desired).

Tips for OAMC Success:

Batch Size:

  • Double or triple the recipe as needed, based on freezer space and family size.

Storage Time:

  • Properly stored, the soup will last up to 3 months in the freezer.

  • This OAMC method ensures you have a hearty, flavorful meal ready to go, perfect for busy days or meal prepping! 

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