There’s nothing quite like a bowl of cozy cheesy ham and bean soup to bring warmth and comfort to your family dinners. This easy recipe is packed with hearty beans, savory ham, and a wonderful blend of spices, all brought together with a touch of creamy, melted cheese. Perfect for those busy weeknights when you want something simple yet satisfying, this soup will fill your home with inviting aromas and have everyone coming back for seconds. Enjoy it with a slice of crusty bread for a complete meal that warms the soul.
Steps
- Melt the butter in a large pot over medium heat. Add the diced onion, carrots, salt, and pepper, and stir occasionally. Cook for about 10-12 minutes until the vegetables begin to soften.
- Add the minced garlic and stir well. Sprinkle flour over the vegetable mixture, stirring continuously, and cook for another minute to incorporate the flour.
- Gradually pour in the chicken broth, milk, and Worcestershire sauce, stirring to combine. Add the diced ham and drained beans, mixing everything together.
- Lower the heat to medium-low and let the soup simmer. Stir the mixture occasionally and allow it to thicken over a period of 15-20 minutes.
- Remove the pot from the heat and stir in the shredded cheddar cheese until it is completely melted and the soup is smooth.
- Serve the soup hot, garnished with parsley and additional cheese if desired.
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced (about 1 ½ cups)
- 2 medium carrots, peeled and diced into ¼-inch pieces (about 1 cup)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons minced garlic
- ¼ cup (31 g) all-purpose flour
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 tablespoons Worcestershire sauce
- 2 cups (270 g) diced cooked ham
- 2 cans (15 ounces each) Great Northern white beans, rinsed and drained
- 1 cup (113 g) shredded mild cheddar cheese (plus more for garnish)
- Parsley, for garnish
FAQ
- Can I use dried beans in the Cheesy Ham and Bean Soup?
- Yes, dried beans can be used instead of canned. They need to be soaked before adding to the soup. You can soak them overnight in cold water for a creamier texture. Just rinse, cover with water, and soak, then drain before using in the recipe.
- What can I serve with Cheesy Ham and Bean Soup to make it a full meal?
- This soup pairs well with crusty bread like ciabatta or sourdough, air fryer grilled cheese sandwiches, cornbread or cornbread muffins, buttermilk biscuits, or roasted vegetables like asparagus, carrots, or Brussels sprouts.
- How should I store leftover Cheesy Ham and Bean Soup?
- Allow the soup to cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days. When ready to eat, reheat on the stovetop or in the microwave.
- Is it possible to freeze Cheesy Ham and Bean Soup?
- Yes, the soup can be frozen, but it’s best to do so without the cheese. Once cooled, store in a freezer-safe container, leaving space for expansion. It will last up to 3 months. Thaw in the fridge overnight, reheat, and then stir in cheese until smooth.
Tips
- Choose Your Beans Wisely: While Great Northern beans are recommended for their creamy texture, you can also use navy or Cannellini beans. Just remember that these alternatives might be slightly firmer.
- Maximize Cheese Flavor: For a richer taste, shred cheese from a block instead of using pre-packaged shredded cheese. Sharp cheddar can be used for a more intense flavor profile.
- Freezing Tips: If you plan to freeze the soup, do so without the cheese. Add the cheese when reheating to maintain a smooth, creamy texture.
- Enhance with Pairings: Serve the soup with crusty bread, cornbread, or a grilled cheese sandwich to make the meal more substantial and satisfying.
Equipment
- Large Pot or Dutch Oven
- Airtight Containers (for storing leftovers)
- Cheese Grater (for shredding the block of cheese)
- Ladle (for serving the soup)
