This creamy white bean soup with ham has been a go-to in my kitchen for chilly nights, potlucks, and those days when I want something comforting without too much fuss. I first created this combination while cleaning out the fridge after a holiday meal; a generous bowl of diced ham paired with pantry beans and a can of cream soup turned into something unexpectedly rich and satisfying. The texture sits between a broth and a stew, with the beans providing body and the cream of chicken lending a silky finish. Every spoonful balances savory ham, mellow herbs, and just enough heat when you want it.

I love how forgiving this one-pot dish is. It adapts to what you have on hand and rewards a slow simmer with deeper flavor. The vegetables soften and release sweetness, the ham warms through, and the spices knit everything together. It is the kind of dinner that fills the house with an inviting aroma and encourages everyone to linger at the table. This version serves six and is easily scaled up for a crowd or down for leftovers.

Ingredients

• Oil: 1 tablespoon vegetable oil or olive oil. I favor a neutral oil for sautéing to allow the ham to shine. If you prefer, use light olive oil for a subtle fruitiness.
• Carrots: 1 cup sliced carrots. Choose firm, bright orange carrots and slice on the bias for more surface area; they add natural sweetness as they soften.
• Yellow onion: 1/2 cup finely diced. A sweet yellow onion provides savory depth; dice small so it melts into the base.
• Celery: 1/2 cup sliced. Celery gives aromatic structure and a little crunch during the sauté stage.
• Ham: 1 pound diced fully cooked ham. Use smoked ham or leftover holiday ham for the most flavorful result; choose a firm ham and dice into 1/2-inch pieces.
• Garlic: 4 cloves minced. Fresh garlic is essential for bright savory notes; add toward the end of sautéing to avoid burning.
• White beans: Three 15-ounce cans great northern beans, drained and rinsed. Canned beans cut prep time; rinse to reduce sodium and canned flavor.
• Chicken broth: 32-ounce container low-sodium chicken broth, about 4 cups. Low-sodium lets you control salt, especially with salty ham.
• Cream of chicken soup: 10.5-ounce can. This adds creaminess and body. If you prefer less processed options, substitute 1 cup heavy cream mixed with 1 tablespoon chicken bouillon.
• Spices: 1 teaspoon ground cumin (optional), 1/2 teaspoon each onion powder, garlic powder, dried parsley, dried thyme, dried rosemary, and paprika; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes optional. These layers of dried herbs and spices create warmth and balance.

Instructions

1. Sauté the vegetables:Heat 1 tablespoon oil in a large pot or deep skillet over medium heat. Add 1 cup sliced carrots, 1/2 cup finely diced yellow onion and 1/2 cup sliced celery. Stir occasionally and cook about 7 to 8 minutes until the vegetables begin to soften and the onions turn translucent. Look for softened carrots and fragrant aromatics as an indicator the base is ready.2. Add ham and garlic:Increase heat slightly and add 1 pound diced ham and 4 cloves minced garlic. Stir and cook about 3 minutes until the ham warms and the garlic is fragrant. Browning the ham briefly concentrates its flavor; if your ham is very lean, add a splash more oil to prevent sticking.3. Add beans, liquid and seasonings:To the pot add 3 (15 ounce) cans great northern beans (drained and rinsed), a 32-ounce container low-sodium chicken broth, 10.5-ounce can cream of chicken soup, 1 teaspoon ground cumin (optional), 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon dried rosemary, 1/2 teaspoon paprika, and 1/4 teaspoon red pepper flakes if you like heat. Stir well to combine and dissolve the cream soup into the broth for a uniform texture.4. Bring to a boil then simmer:Turn the heat to medium-high and bring the pot to a gentle boil, then immediately reduce to low-medium to maintain a simmer. Cook uncovered for 30 minutes, stirring occasionally. Look for the vegetables to be tender and the broth to thicken slightly. Taste and adjust salt and pepper at the end; the ham can add saltiness.5. Serve and garnish:Ladle into bowls and serve hot. Garnish with chopped fresh parsley or a drizzle of olive oil if desired. This reheats well and thickens as it sits, so thin with a splash of broth if needed when reheating.

Storage Tips

Cool the soup to room temperature before storing. Transfer into airtight containers and refrigerate for up to four days. For longer storage, freeze in portioned freezer-safe containers for up to three months. When reheating from frozen, thaw overnight in the refrigerator if possible, then reheat on low in a saucepan, stirring and adding a splash of broth to regain the desired consistency. Avoid reheating in a microwave without stirring frequently to prevent hotspots. Look for fresh aroma and no off-odors as quality indicators before eating after storage.

Ingredient Substitutions

If you do not have great northern beans, cannellini or navy beans work well with similar texture. For a gluten-free version, use a gluten-free condensed cream soup or substitute 1 cup heavy cream and 1 tablespoon gluten-free chicken bouillon. To reduce sodium, rinse beans thoroughly and use unsalted or low-sodium ham. If you want a lighter mouthfeel, swap the cream of chicken for 1 cup plain unsweetened yogurt stirred in off-heat, or use evaporated milk gradually to taste. Fresh herbs may replace dried at a ratio of three-to-one.

Serving Suggestions

Serve this with crusty bread or warm biscuits to soak up the broth. A crisp green salad with a tangy vinaigrette cuts through the richness. For a heartier meal, spoon the soup over cooked rice or buttered noodles. Garnish with chopped parsley, chives, or a squeeze of lemon to brighten flavors. For a cozy presentation, top each bowl with a sprinkle of smoked paprika and a few cracked black peppercorns.

Cultural Background

This style of bean and ham soup is rooted in American home cooking traditions, where leftover salt pork or ham hocks were simmered with beans to stretch ingredients and feed families. The use of canned cream soup is a mid-20th-century American convenience adaptation that makes the dish creamy with minimal effort. Regional variations include adding greens, using ham hocks instead of diced ham, or thickening further into a chowder-like consistency.

Seasonal Adaptations

In winter, add a diced potato or parsnip for extra heartiness. In spring, stir in a handful of chopped spinach or kale toward the end for color and nutrition. For a summer version, use fresh white beans cooked from dry and finish with bright herbs like basil. Holiday ham works particularly well for festive leftovers, while smoked picnic ham elevates the savory profile during the colder months.

Meal Prep Tips

Prepare the base sauté and cool, then refrigerate or freeze in portions. For meal prep, divide into six single-serving containers for lunches. Reheat gently on the stovetop and add a splash of broth if needed. If you plan to freeze, leave a little headspace in the container because liquids expand. Label containers with the date and the reheating instructions for convenience.

This soup represents comfort in a bowl and a practical way to turn simple ingredients into a satisfying shared meal. I hope you make it your own, try your favorite swaps, and enjoy the warmth it brings to any table.