Creamy Ham and Bean Soup
A cozy, creamy twist on classic ham and beans. Made with tender cannellini beans, savory ham, and a velvety cream cheese finish, this comforting soup comes together easily using the 7-Step Soup Method.
Ingredients
- 2 tbsp butter
- 1 cup onion (diced)
- 1 cup bell pepper or sweet pepper (diced)
- 2-3 cloves garlic (minced)
- 4 cups chicken broth
- 1½-2 cups ham (diced)
- 2 cans cannellini beans (drained & rinsed)
- ½ tsp dried thyme or 3 fresh thyme sprigs
- ½ tsp dried rosemary or 1 small sprig fresh rosemary
- salt & pepper (to taste)
- 4 oz cream cheese (softened & cubed)
Instructions
Fat
- Melt butter (or heat olive oil) in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add onion, bell pepper, and garlic. Cook until softened and fragrant, about 5 minutes.
Liquid Base
- Pour in 1 cup of chicken broth and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the remaining broth and bring to a gentle simmer.
Protein
- Stir in diced ham.
Mix-Ins
- Add cannellini beans.
Spices
- Add thyme, rosemary (or bay leaf), and black pepper. Taste and adjust seasoning as needed. Simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld.
Finishes
- Stir in cream cheese until melted and the soup turns creamy. Garnish with additional fresh herbs if desired.
Notes
- Make it lighter: Replace cream cheese with ½ cup half-and-half for a softer, lighter creaminess.
- Use what you have: Any white beans will work — Great Northern or navy beans are also great in this recipe.
- Herb choice: Bay leaf adds a deeper savory flavor, while rosemary gives a brighter, woodsy note.
- Storage: Keeps well in the fridge for up to 4 days. The soup thickens as it sits, so add a splash of broth or water when reheating.
- Freezer-friendly: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.