Easy Ham and Bean Soup + Cornbread Recipe

easy ham and bean soup recipe

Last week when the weather was dreary and cold and I had a terrible cold, all I wanted was something warm and comforting for dinner. I love a good ham and bean soup, but one that can be ready in 30 minutes is what I’m really after. Around the holidays we seem to always have leftovers from a Honeybaked Ham and we put some of it to use with this soup! The flavor is absolutely delicious and I made homemade cornbread to pair with the dish. I’ve also included the recipe I followed for the bread because it was too easy and good not to share!

 

Print Recipe
Easy Ham and Bean Soup + Cornbread Recipe
Servings
Ingredients
Ham and Bean Soup
  • 2 15 oz can great northern beans drained & rinsed
  • 1 1/2 cups diced, cooked ham
  • 1/2 cup medium onion chopped
  • 1/2 cup carrots peeled and chopped
  • 1/2 cup celery chopped
  • 1 1/2 tsp herbs de provence
  • 1 32 oz low-sodium, organic chicken broth
Cornbread
  • 1 stick butter 3/4 softened for the recipe and remaining for the skillet
  • 1 1/2 cup milk
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 cup yellow cornmeal
Servings
Ingredients
Ham and Bean Soup
  • 2 15 oz can great northern beans drained & rinsed
  • 1 1/2 cups diced, cooked ham
  • 1/2 cup medium onion chopped
  • 1/2 cup carrots peeled and chopped
  • 1/2 cup celery chopped
  • 1 1/2 tsp herbs de provence
  • 1 32 oz low-sodium, organic chicken broth
Cornbread
  • 1 stick butter 3/4 softened for the recipe and remaining for the skillet
  • 1 1/2 cup milk
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 cup yellow cornmeal
Instructions
Ham and Bean Soup
  1. In a large saucepan mash 1 can of the great northern beans
  2. Add in all remaining ingredients and stir to combine
  3. Bring to boil, reduce heat to low and let simmer for 25-30 minutes
  4. Serve with a side of cornbread
Cornbread
  1. Preheat oven to 425 degrees F. Rub butter over skillet and set aside.
  2. Mix all ingredients together in a large bowl
  3. Pour into prepared skillet and bake for 25 minutes until lightly brown on top or a toothpick can cleanly be removed from the middle of the bread.
Recipe Notes

soup recipe from pillsbury
cornbread from pinkwhen

Share this Recipe
 

5 Comments

  1. December 5, 2017 / 6:02 am

    This soup sounds like what I’m in need of – I swear I’ve had the same cold for about three weeks now, I just can’t shake it! I’ve been having loads of fruit and veg of late to boost my defences and this soup sounds like a win on that front, shall try this out soon – it’s freezing here – so it’s the perfect climate too!

    Rebecca
    xx

  2. December 5, 2017 / 6:36 am

    No bean soup would be complete without a side of cornbread. This looks like a perfect dish for wintertime!

  3. December 5, 2017 / 7:19 am

    I have been feeling under the weather this week, so this soup sounds perfect. I may need to make up a pot real soon.
    xo, Whitney and Blaire
    Peaches In A Pod

  4. Caroline
    December 5, 2017 / 9:31 am

    This sounds delicious! It would also be perfect for today since it’s cold again, boo! Thank you for sharing! 🙂

  5. December 5, 2017 / 8:54 pm

    I know I would LOVE this! Making soon!

Leave a Reply

Your email address will not be published. Required fields are marked *