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Rustic White Bean and Ham Soup

This rustic white bean and ham soup is an easy slow cooker recipe made with leftover Easter ham, white beans, vegetables, and broth for a hearty weeknight family dinner.

Ingredients

  • ½ medium onion finely chopped
  • 2 stalks celery chopped
  • 3 red or gold potatoes diced
  • 1 bag matchstick carrots or 2 chopped carrots
  • 1 14-ounce package Polish kielbasa sausage, cubed
  • 1-2 cups leftover ham steak or diced ham
  • 2 cans white beans Great Northern or cannellini, rinsed and drained
  • 1 heaping teaspoon minced garlic
  • ½ teaspoon thyme
  • 1 teaspoon Italian seasoning
  • 6 cups chicken broth or vegetable stock
  • Salt and pepper to taste
  • 2 cups chopped kale

Instructions

Slow Cooker Instructions

  • Chop the onion, celery, and potatoes and place them in the bottom of the slow cooker.
  • Add the diced ham and cubed kielbasa on top of the vegetables.
  • Rinse and drain the white beans, then add them to the slow cooker.
  • Sprinkle in the garlic, thyme, Italian seasoning, salt, and pepper.
  • Pour the chicken broth over everything.
  • Cover and cook on low for 6–8 hours.
  • About 30 minutes before serving, stir in the chopped kale. (If you are using frozen, make sure the kale is thawed and drained.)
  • Replace the lid and allow the kale to wilt into the soup before serving.

How to Make This Soup on the Stove (One-Pot Version)

  • If you don’t want to use the slow cooker, this recipe can easily be made in a large stockpot.
  • Add all ingredients except kale to a large soup pot.
  • Bring to a boil, then lower to a gentle simmer.
  • Cook on low heat for 25–30 minutes, allowing the flavors to combine.
  • Stir in the kale during the final 10 minutes of cooking.