Pioneer Woman Ham And Bean Soup Recipe

Pioneer Woman Ham and Bean Soup — listen. This one’s not glamorous. It’s not trendy. But it’s real-deal comfort in a bowl. Smoky ham, creamy beans, soft veg, that herby broth that somehow makes you feel… okay? Like you’re wrapped in a quilt watching the rain from a window seat. Also — you just chuck it all in a pot. No blending, no roasting, no stress. Cheap. Filling. Hangs out in the fridge for days and only gets better. What’s not to love?

Ingredients Needed

• 2 Tbsp olive oil: starts the flavour party.
• 8 oz diced ham: salty, smoky base. Leftovers? Use ’em.
• 2 carrots: peeled and chopped. Sweetens the broth.
• 2 celery stalks: adds savoury depth.
• 1 medium yellow onion, chopped: classic soup starter.
• ½ tsp kosher salt, plus more to taste: start here, adjust later.
• 2 cloves garlic: minced. Obvious hero.
• 2 Tbsp tomato paste: rich, concentrated, don’t skip.
• 4 cups chicken stock: low-sodium lets you control the flavour.
• 2 (15-oz) cans cannellini or navy beans, drained and rinsed: soft, creamy, no pre-soaking.
• 1 bay leaf: subtle background note.
• 6 thyme sprigs (tie them with twine): so you don’t lose them in the soup abyss.
• ½ tsp black pepper: for balance.
• 2 Tbsp chopped parsley: optional, but freshens it all up.

How To Make Pioneer Woman Ham and Bean Soup

Brown the Ham:
Heat olive oil in a Dutch oven over medium. Add the diced ham. Stir and let it get a little crispy and golden, 6 to 8 minutes. You want colour — that’s flavour.

Soften the Veg:
Throw in the chopped carrots, celery, and onion. Sprinkle with the salt. Stir now and then and cook until they start to soften — about 8–10 minutes. Then add garlic and tomato paste. Stir everything around for 2 more minutes. The paste should darken a bit.

Add the Beans and Broth:
Pour in your chicken stock. Add beans, bay leaf, and tied-up thyme. Bring to a simmer over medium-high heat, then reduce to medium-low and let it go for 10–12 minutes. You’re not cooking anything raw — just letting it all come together.

Finish and Serve:
Fish out the thyme bundle and bay leaf (trust me, bite into one once and you’ll never forget again). Stir in the black pepper and more salt if needed. Ladle into bowls, top with parsley if you’re feeling green. Maybe a swirl of olive oil. Definitely some crusty bread on the side.

Recipe Tips

• No ham? Use leftover smoked turkey or even crispy pancetta.
• Don’t rush the tomato paste — browning it deepens the flavour.
• Want it thicker? Mash a few beans right in the pot.
• Feeds six, but only if you’re not standing over the stove eating it straight with a spoon first. (Guilty.)

How to Store & Reheat

• Room Temp: Let cool no more than 2 hours.
• Fridge: Lasts 4–5 days sealed tight.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge or gently reheat from frozen.
• Reheat: On the stove or in the microwave — add a splash of water or broth if it thickens too much.

Nutrition Facts (Approx. per serving)

• Calories: 320
• Sodium: 750mg
• Protein: 22g
• Fat: 10g
• Carbs: 32g
• Fibre: 9g
• Sugar: 5g

FAQs

Pioneer Woman Ham And Bean Soup Recipe

Recipe by Marry ThompsonCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

320

kcal

A cozy bowl of ham and bean soup loaded with smoky meat, creamy white beans, and herby broth — the easiest comfort food you’ll make this week.

Ingredients

• 2 Tbsp olive oil

• 8 oz diced ham

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 medium yellow onion, chopped

• ½ tsp kosher salt (plus more to taste)

• 2 cloves garlic, minced

• 2 Tbsp tomato paste

• 4 cups chicken stock

• 2 (15-oz) cans cannellini or navy beans, drained

• 1 bay leaf

• 6 thyme sprigs, tied with twine

• ½ tsp ground black pepper

• 2 Tbsp chopped parsley (optional)

Directions

• Heat oil in Dutch oven. Add ham, cook 6–8 mins until browned.
• Add carrots, celery, onion, and salt. Cook 8–10 mins.
• Stir in garlic and tomato paste. Cook 2 mins.
• Add stock, beans, bay leaf, and thyme. Simmer 10–12 mins.
• Remove bay leaf and thyme. Season with pepper and more salt if needed.
• Serve hot with chopped parsley.

Notes

• Mash a few beans for creamier texture.
• Tomato paste adds richness — don’t skip.
• Use rotisserie chicken or pancetta if no ham on hand.
• Pairs well with cornbread or crusty sourdough.