White Bean and Ham Soup

With all the treats and big meals I will inevitably eat during this festive season, I look forward to some lighter meals at home.

This homemade White Bean and Ham Soup is easy to make, and nutrient-rich. It's a source of fibre, folate, iron, and protein. I used leftover ham, and the other ingredients were ones I had on hand. 

This soup freezes well and I froze a few portions for quick weekday meals in the coming months. After all, it's looking like a long, cold, snowy winter ahead, and what's more comforting than a bowl of warm, healthy, homemade soup! 

Makes about 14 cups of soup, or 8 servings


1 lb dried navy beans
1 Tbsp oil
1 large onion, diced
2 cloves garlic, minced
1 large carrot, diced
2 celery stalk, diced
1 tsp dried sage or 1 Tbsp fresh sage, minced
4 cups low sodium beef broth
4 cups water
1 bay leaf
salt and pepper, to taste
4 oz lean ham, cubed


1. Soak the beans in cold water for at least 8 hours, or overnight. Drain and rinse well.
2. Heat the oil in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic, carrots, celery, and sage and cook for about 5 minutes.
3. Add the beans, beef stock, water, bay leaf, salt and pepper, and bring to a boil. 
4. Reduce heat to medium low, cover and cook until the beans begin to soften, about 1 hour. 
5. Add the ham and cook uncovered for about a half hour more, until the beans are soft and the soup has thickened slightly.

Natalee, RD


  1. This sounds delicious. Can I also use a ham bone (from leftovers) to make the stock and then cube the meat afterwards? or is this recipe using raw ham? Thanks!

    1. You can absolutely make the stock by simmering a ham bone and cube the meat afterwards. This would be a tasty, low cost way to use up leftovers!


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