Posted by Ruth Soukup | Main Course Recipes, Soup Recipes | 7
This easy freezer ham and bean soup has all the flavor of the traditional version, but comes together in minutes and can be frozen ahead for busy nights!
Nothing warms up a cold winter day faster than a steaming bowl of delicious homemade soup! Of course there’s not always time to put in a full day of cooking to get that homemade soup just right. I’m always looking for ways to make our family favorites faster and freezer friendly, and this “cheater” version of ham & bean soup was a huge hit!
Traditional ham & bean soup can take a while to make, especially if you are using dry beans, but this quick & easy recipe comes together in minutes using canned beans and pre-cooked ham. You can cook it right away, or freeze it to cook in the crock pot later–it literally doesn’t get any easier!
Easy Freezer Ham & Bean Soup
Here is what you need:
4 large carrots 4 large celery ribs 1 large onion 315oz cans great northern beans, rinsed & drained 3 15 oz cans navy beans, rinsed & drained 10 cups chicken broth 4 cups cubed fully cooked ham 2 teaspoons chili powder 2 teaspoons minced garlic 1/2 teaspoon salt 1/2 teaspoon pepper 2 bay leaf
Step 1: Slice carrots & celery; chop onion.
Step 2: In large bowl, mix together carrots, celery, onion, garlic, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.
Step 3: Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)
Step 4: Add 1 bay leaf to each bag; seal and freeze.
Step 5: Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot. (Optional!) Serve with crusty bread.
EASY HAM & BEAN SOUP
This super easy to make hearty soup is freezer friendly and delicious!
Course Soup
Cuisine American
Keyword Easy Ham and Bean Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 14 people
Ingredients
- 4 large carrots
- 4 large celery ribs
- 1 large onion
- 3 15 oz cans great northern beans rinsed & drained
- 3 15 oz cans navy beans rinsed & drained
- 10 cups chicken broth
- 4 cups cubed fully cooked ham
- 2 teaspoons chili powder
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaf
Instructions
Slice carrots & celery; chop onion.
In large bowl, mix together carrots, celery, onion, beans, broth, ham, chili powder, garlic, salt, and pepper until well blended.
Divide soup mixture into 2 gallon freezer bags. (Be sure to label bags first!)
Add 1 bay leaf to each bag; seal and freeze.
Thaw; place soup in crockpot. Cook on low for 4-6 hours, or on high for 2-3 hours. Remove bay leaf. For a thicker soup, use an immersion blender to puree some of the broth, or place a few cups in the blender, then return to pot. (Optional!)Serve with crusty bread.
Recipe Notes
Preparation time: 5-7 minutes. Cooking time: 4-6 hours on low or 2-3 hours on high in crockpot. Number of servings (yield): 12-14.
Other soup recipes you’ll love:
- Quick and Easy Taco Soup
- One Pot Chicken Tortilla Soup
- Beer Cheese Soup
- Easy French Onion Soup
- Buffalo Chicken Soup (Easy Freezer to Slow-Cooker Recipe!)
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- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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