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This single serving ham and bean soup is a hearty one pot meal made with canned beans, tender vegetables, and flavorful ham. It comes together in about 20 minutes using simple ingredients.
Why You’ll Love This Recipe
- Easy One Pot Soup: Everything cooks in one pot, making cleanup simple.
- Ready in About 20 Minutes: Canned beans keep the cooking time short while still delivering great flavor.
- Hearty and Filling: Beans, vegetables, and ham come together to make a satisfying bowl of soup.
- Simple Ingredients: Made with everyday pantry and refrigerator staples.
- Great Any Time of Year: A reliable soup that works well for lunch or dinner.
I love how this ham and bean soup comes together right in one pot, starting with the vegetables slowly softening and flavoring the broth. The beans give the soup body, and the ham adds that rich, smoky flavor that makes every spoonful satisfying. It’s warm, filling, and the kind of soup I genuinely look forward to sitting down with at the end of the day.
Enjoy a bowl on its own or serve it with a French bread roll or a fresh tomato salad. For more single serving soup recipes, take a look at our creamy tomato soup for one, lentil soup for one, potato soup for one, and vegetable soup for one.
Table of Contents
Ingredients
If you have any ingredients leftover from this creole ham and bean soup recipe, check out our Leftover Ingredients Recipe Finder.
- Salted Butter: Used to cook the vegetables and build the base of the soup. It adds richness and helps bring out the flavor of the vegetables.
- Vegetables: Carrot, celery, onion, and garlic form the foundation of the soup. As they cook, they soften and flavor the broth, building flavor throughout. If you have extra vegetables, use them in our split pea soup for one or single serving pot roast.
- Beans: I use canned beans for convenience. White beans are a traditional choice, and great northern, navy, or cannellini beans all work well. Rinse and drain the beans before using. Extra beans can be used to in our slow cooker white chicken chili.
- Chicken Broth: Forms the liquid base of the soup and ties all the flavors together. Vegetable broth works just as well if that’s what you have.
- Ham: Cubed ham adds savory flavor throughout the soup. This is a great place to use leftover ham, part of a ham steak, or even thick cut deli ham.
- Creole Seasoning: Adds seasoning and gentle warmth to the soup. You can use our homemade small batch Creole seasoning or a store bought blend. If you don’t have Creole seasoning or prefer not to use it, season the soup with paprika, garlic powder, onion powder, salt, and a pinch of cayenne pepper instead.
Recipe Variations
Try one of these popular ham and bean soup variations to change the flavor or cooking method.
- Tomato Ham and Bean Soup: Add a small chopped fresh tomato or a small amount of canned diced tomatoes when you add the vegetables to the pot. The tomatoes give the soup a slightly brighter, fresher taste.
- Ham and Bean Soup with Greens: Stir in chopped spinach or kale during the last few minutes of cooking, just until wilted.
- Slow Cooker Ham and Bean Soup: Add all ingredients to a 1.5 to 2 quart slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Vegetarian Bean Soup: Leave out the ham and use vegetable broth instead of chicken broth for a meat free version.
How To Make Ham And Bean Soup
These photos and instructions walk you through making this small batch ham and bean soup from start to finish. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the vegetables: Melt the butter in a 2 quart saucepan over medium high heat. Add the carrot, celery, onion, and garlic. Cook, stirring often, until softened, about 3 minutes. Stir in the Creole seasoning and cook for 30 seconds.
- Simmer the soup: Add the cubed ham, beans, and chicken broth. Stir well and bring to a gentle boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Serve: Taste the soup and adjust the seasoning if needed. Ladle into a bowl and serve hot.
Expert Tips
- Thicken the Soup if Desired: If you prefer a thicker ham and bean soup, mash a few of the beans directly in the pot and stir well. This thickens the broth naturally.
- Rinse the Beans Well: Rinsing canned beans removes excess starch and helps keep the broth clean and smooth.
- Cut Ingredients Evenly: Dice the vegetables and ham into similar sized pieces so they cook evenly and each spoonful has a good mix.
Frequently Asked Questions
White beans are traditional. Great northern, navy, or cannellini beans all work well in this recipe.
Store the soup in a covered container in the refrigerator for up to three days.
Yes, double the ingredients and cook in a 3.5 or 4 quart saucepan.
Yes. Let the soup cool completely, then freeze it in an airtight container for up to two months.
Yes. Add all ingredients to a 1.5 to 2 quart slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this easy single serving ham and bean soup or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
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Ham And Bean Soup For One
Equipment
Ingredients
- ½ tablespoon butter
- 1 small carrot -diced
- 1 celery rib -diced
- ½ cup chopped onions
- 1 clove garlic -minced
- ½ teaspoon Creole seasoning -*see notes below
- ½ cup cooked cubed ham (2.5 oz)
- 1 (15.5 oz) can northern beans -rinsed and drained
- 1 cup chicken broth
Instructions
- Melt the butter in a 2 quart saucepan over medium high heat.
- Add the carrot, celery, onion, and garlic. Cook, stirring often, until softened, about 3 minutes.
- Stir in the Creole seasoning and cook for 30 seconds.
- Add the cubed ham, beans, and chicken broth. Stir well and bring to a gentle boil. Reduce the heat and simmer for 15 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning if needed. Ladle into a bowl and serve hot.
Notes
- Thicken the Soup if Desired: If you prefer a thicker ham and bean soup, mash a few of the beans directly in the pot and stir well. This thickens the broth naturally.
- Rinse the Beans Well: Rinsing canned beans removes excess starch and helps keep the broth clean and smooth.
- Cut Ingredients Evenly: Dice the vegetables and ham into similar sized pieces so they cook evenly and each spoonful has a good mix.
- Ingredient Note on Creole Seasoning: Adds seasoning and gentle warmth to the soup. You can use our homemade small batch Creole seasoning or a store bought blend. If you don’t have Creole seasoning or prefer not to use it, season the soup with paprika, garlic powder, onion powder, salt, and a pinch of cayenne pepper instead.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Terrific recipe. 1
Thank you!