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Ham, Bean and Vegetable Soup

This hearty soup is a great way of making use of your leftover ham. Not only is it quick but it’s also so easy. Throw in whatever beans you have in the press (cannellini, haricot, kidney) and you’re sure to have the perfect bowl of comfort food.

6 people
1 h
Nutrition per serving
  • kcal
    211g
  • protein
    15g
  • iron
    2.18mg
  • carbs
    20g

Ingredients

    • 250g leftover ham cut into cubes
    • 1 tablesp. rapeseed oil
    • 1 large onion, peeled and finely chopped
    • 2 carrots, peeled and chopped
    • 2 sticks celery, chopped
    • 2 leeks, washed and chopped
    • 2 clove garlic, peeled and chopped
    • 1 heaped teasp. smoked paprika
    • ½ teasp. sugar
    • 1 x 400g can chopped plum tomatoes
    • 1 tablesp. tomato purée
    • 700ml stock reserved from cooking the fillet of ham, or water
    • 1 bay leaf
    • 1 x 400g tin Cannellini beans drained and rinsed
    • Freshly ground black pepper

     

  • To Serve: Grated cheese, chopped basil and wholemeal bread

    Watch Neven Maguire preparing this dish here

Main

    • 250g leftover ham cut into cubes
    • 1 tablesp. rapeseed oil
    • 1 large onion, peeled and finely chopped
    • 2 carrots, peeled and chopped
    • 2 sticks celery, chopped
    • 2 leeks, washed and chopped
    • 2 clove garlic, peeled and chopped
    • 1 heaped teasp. smoked paprika
    • ½ teasp. sugar
    • 1 x 400g can chopped plum tomatoes
    • 1 tablesp. tomato purée
    • 700ml stock reserved from cooking the fillet of ham, or water
    • 1 bay leaf
    • 1 x 400g tin Cannellini beans drained and rinsed
    • Freshly ground black pepper

     

Side

  • To Serve: Grated cheese, chopped basil and wholemeal bread

    Watch Neven Maguire preparing this dish here

Method

Copy Text

Heat the oil in a large saucepan over a medium heat, then add the onion, carrots, celery, leek and garlic and cook slowly for about 15 minutes, stirring now and then, until the vegetables are softened. 

Stir in the paprika and sugar and cook for another two minutes.

Add the tomatoes, tomato purée, stock or water and a bay leaf, then cover with a lid and bring slowly to the boil.

Simmer for about 30 minutes, then add the ham pieces and cannellini beans, cook for another 10 minutes, check seasoning. If the soup is too thick, thin it with a little more stock or water.

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Method

Copy Text

Heat the oil in a large saucepan over a medium heat, then add the onion, carrots, celery, leek and garlic and cook slowly for about 15 minutes, stirring now and then, until the vegetables are softened. 

Stir in the paprika and sugar and cook for another two minutes.

Add the tomatoes, tomato purée, stock or water and a bay leaf, then cover with a lid and bring slowly to the boil.

Simmer for about 30 minutes, then add the ham pieces and cannellini beans, cook for another 10 minutes, check seasoning. If the soup is too thick, thin it with a little more stock or water.

Serving Suggestions

Serve with the grated cheese, basil and wholemeal bread.

Ham, Bean and Vegetable Soup