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+ servings

Ham & Bean Soup

Servings 4 adults


  • 2 quarts chicken stock
  • 2 quarts water
  • 2 tbsp olive oil
  • 3 leeks cleaned, trimmed, sliced
  • 1 large carrot small dice
  • 2 bay leaves
  • 2 cups ham chopped
  • 2 medium cans navy beans
  • salt
  • pepper
  • sliced green onion optional
  • chili oil optional


  • In a large pot, sweat the leeks and carrot in the olive oil over medium heat. Season with salt and pepper.
  • Add the chickcne stock, water, bay leaves, and a couple pinches of salt. Bring to a boil, reduce and simmer for 30 minutes.
  • Using an immersion blender, blend the soup until velvety in texture. Add the navy beans and chopped ham, season with salt and pepper to taste and bring to a gentle simmer for 10 minutes.
  • Serve topped with thinly sliced green onion and chili oil, if you have either.