Hearty Ham & Three-Bean Soup

This soup is a weeknight lifesaver. Everything goes into one pot, comes to a boil, and simmers for 20 minutes. No soaking beans overnight, no complicated steps, no waiting around. Canned navy beans, kidney beans, and black beans do all the work.

Diced ham gives each spoonful a salty, smoky hit. Use leftover holiday ham, a thick ham steak, or even deli ham cut into cubes. The ham doesn’t need to cook, just warm through and release its flavor into the broth.

Stewed tomatoes break down during the simmer and thicken the soup naturally, so there’s no need for a roux or added starch. The chili powder adds a gentle warmth, not real heat, so this is family-friendly right out of the pot.

Pro Tips

• Rinse and drain all three cans of beans well. The canning liquid is starchy and salty and will make the soup murky.
• Use low-sodium chicken broth since the ham and beans both carry plenty of salt already.
• Let it simmer the full 20 minutes so the onion softens completely and the flavors meld.
• This soup thickens as it sits. Add a splash of broth or water when reheating leftovers.

Variations

• Add a diced green bell pepper and celery stalk for a more substantial base.
• Stir in a handful of fresh spinach or kale in the last 5 minutes for extra greens.
• Top each bowl with shredded cheddar and a dollop of sour cream.