Paula Deen Simple Southern Ham and Bean Soup

Paula Deen Simple Southern Ham and Bean Soup takes 20 minutes and leftover ham, white beans and collard greens to make a hearty, brothy bowl that feeds 10. Try this easy leftover ham soup for Sunday dinner or a weeknight dinner, since it's one-pot Southern comfort food that comes together fast.

Cook the onion, garlic, ham and thyme in the butter and oil until the onion softens, because that quick first stage builds the savory base. Skip it and the soup tastes like beans floating in plain broth.

Paula cuts the collards into thin ribbons so they turn tender in the same 20-minute simmer as everything else. A tablespoon of butter melted on top of each bowl gives it a rich, silky finish that a ladle of plain broth never gets.

Paula Deen Simple Southern Ham and Bean Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

24

minutes

Calories

150

kcal

Tender white beans, diced ham and silky ribbons of collard greens simmer together in a light chicken broth. A pat of butter melts on top of each bowl, so the soup finishes rich and a little glossy.

Ingredients

• 1 tablespoon Olive oil
  

• 1 tablespoon plus more for topping Butter
  

• 1 small chopped fine onion
  

• 2 cloves chopped fine garlic
  

• 1 1/2 cups leftover diced ham
  

• 2 teaspoons fresh thyme
  

• 2 (15 oz) cans drained and rinsed white beans
  

• 4 cups (or homemade) low sodium chicken broth
  

• 1 bay leaf
  

• 4 cups cut into thin ribbons (can substitute one can of cooked collard greens) fresh collard greens
  

• to taste salt and freshly ground pepper
  

Directions

• Start the base: Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed soup pot over medium heat. Then add 1 small chopped onion, 2 chopped garlic cloves, 1 1/2 cups diced ham and 2 teaspoons fresh thyme.
• Soften the onion: Cook the mixture for about 4 minutes, stirring occasionally. It's ready once the onion looks soft and the ham smells savory.
• Add the beans and broth: Pour in 2 drained and rinsed cans of white beans, then add 4 cups low sodium chicken broth and 1 bay leaf. Stir in 4 cups collard greens cut into thin ribbons, plus salt and pepper to taste.
• Simmer the soup: Simmer the pot uncovered for 20 minutes, stirring occasionally, so the flavors can develop. Fish out the bay leaf before serving.
• Serve with butter: Ladle the soup into bowls while it's hot. Then top each serving with a tablespoon of butter and let it melt in.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned collard greens instead of fresh?

Yes, the recipe says one can of cooked collard greens works in place of the 4 cups of fresh. Drain the can first so it doesn't thin out the broth.

How long does ham and bean soup keep in the fridge?

Stored in an airtight container, it holds in the fridge for about 3 to 4 days. The beans soak up broth as it sits, so add a splash of water or broth when you reheat it.

Can I make this soup ahead of time?

Yes, it reheats well on the stovetop over low heat. Wait to add the butter on top until you serve each bowl so it melts fresh.

Can I use dried beans instead of canned?

You can, but dried beans need to be soaked and cooked until tender before they go in, since 20 minutes of simmering isn't enough for them. Canned white beans are what keep this soup so quick.

Why is my soup too salty?

Ham is already salty, so the most common mistake is salting at the start. Use low sodium broth as written and taste at the end before adding any salt.