Classic White Bean & Ham Soup

This healthy ham and white bean soup recipe is ready in 30 minutes and makes enough for dinner tonight and lunch tomorrow. Just a little bit of ham adds savory flavor and protein without adding too much sodium.

Prep Time:
20 mins
Active Time:
10 mins
Total Time:
30 mins
6 servings

What Type of White Beans Should I Use?

We use navy beans for the soup, but feel free to use any type of white bean, such as cannellini beans or great northern beans. If you can find it, we recommend using low-sodium canned white beans to reduce sodium intake.

How Do You Thicken White Bean Soup?

This white bean soup is brothy with chopped vegetables and beans. If you prefer a thicker and creamier soup, you can blend half of the soup with an immersion blender or countertop blender. Blending half of the soup at the end thickens it and adds creaminess without cream. Start with pureeing 2 cups of the soup until smooth and creamy before adding it back to the remaining soup in the pot. Puree more soup if you prefer a thicker consistency.

How to Store Classic White Bean & Ham Soup

This soup can be stored in an airtight container and refrigerated for up to 3 days. To reheat, you can microwave the soup on High until warm.

Additional reporting by Jan Valdez


  • 2 tablespoons extra-virgin olive oil

  • 1 ½ cups chopped onion

  • ½ cup chopped carrot

  • ½ cup chopped celery

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried

  • ¼ teaspoon salt

  • 4 cups low-sodium chicken broth

  • 2 (15 ounce) cans navy beans, rinsed

  • ¾ cup chopped ham

  • 2 cups chopped green cabbage

  • 1 tablespoon white-wine vinegar


  1. Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.

  2. Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.

  3. Stir in cabbage and vinegar. Cover and cook 5 minutes more.


Large pot

Nutrition Facts (per serving)

232 Calories
8g Fat
29g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 232
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 10g 35%
Total Sugars 5g
Protein 13g 26%
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 9mg 3%
Vitamin A 1921IU 38%
Vitamin C 23mg 25%
Folate 27mcg 7%
Sodium 436mg 19%
Calcium 40mg 3%
Iron 1mg 5%
Magnesium 16mg 4%
Potassium 374mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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