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large pale butter beans, small pink cooked ham cubes, thin carrot half-moons and celery in lightly thickened golden broth in a plain bowl, with no ham bone or garnish
Melissa Hart

Quick Ham and Bean Soup

Large butter beans make this ham soup feel generous without an overnight soak or a ham bone that needs hours to give up its flavor. Mash a small portion of the canned beans into the broth, leaving the rest intact. Dijon gives the finish a little edge. Use fully cooked ham cut into small cubes so it warms evenly, and taste only after it has simmered before deciding the pot needs more salt from the shaker.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 medium carrots cut into thin half-moons
  • 1 celery rib thinly sliced
  • 2 cans 15 oz each butter beans, drained and rinsed
  • 12 oz fully cooked ham cut into 1/2-inch cubes
  • 4 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 1/4 tsp black pepper
  • 2 tsp Dijon mustard
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat oil in a 5-quart pot over medium heat. Cook onion, carrots and celery for 6 minutes.
  2. Mash 1/2 cup of the butter beans with 1/2 cup of the measured broth until mostly smooth. Stir the mash into the pot with remaining beans, broth, ham, thyme and pepper.
  3. Bring to a simmer and cook partly covered for 12 to 15 minutes until carrots are tender and the ham reaches 165°F.
  4. Stir gently from the bottom, keeping most large beans whole. Add Dijon and cider vinegar off the heat.
  5. Divide among 6 bowls with ham, beans and enough broth in every serving.