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Bush’s® White Bean & Ham Bone Soup

With a house full of leftovers during the holiday season, this White Bean & Hambone Soup with Bush’s® Cannellini Beans and honey baked ham will keep your fridge clean and appetites satisfied.

  • Prep Time

    10 Mins

  • Cook Time

    45 Mins

  • Serves

    4 to 6

Bowl of white bean & ham bone soup on a yellow cloth napkin, surrounded by a large red pot of soup, a cutting board with honey baked ham, and bread

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Ingredients

Serves: 4 to 6
  • White Bean & Ham Bone Soup
  • 4 Tbsp vegetable oil
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 yellow onion, finely chopped
  • 4 cloves of garlic, finely chopped
  • Salt and pepper
  • 8 oz Honey Baked Ham, cut into bite-sized pieces
  • 2 (15.5 oz) cans Bush’s® Cannellini Beans
  • 3 cups coarsely chopped collard greens

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Cooking Instructions

  1. 1
    SAUTE

    Heat vegetable oil in large pot over medium heat. Add carrots, celery, onions, and garlic and cook, stirring occasionally, until vegetables are lightly golden on the edges, 8-10 minutes; season with salt and pepper.

    • Vegetable oil

    • Carrots

    • Celery

    • Onions

    • Garlic

    • Salt & pepper

  2. 2
    BROWN

    Add ham and cook, stirring occasionally, until edges of ham are browned, 4-5 minutes.

    • Honey Baked Ham

  3. 3
    BOIL

    Add beans along with liquid and 2 cups water and bring to a boil. Lower heat to low and simmer until flavor of the soup has deepened, 15-20 minutes.

    • Beans

    • Water

  4. 4
    STIR

    Stir in collard greens and cook another 5 minutes. Season with salt and pepper and serve while soup is still hot.

    • Collard greens

    • Salt & pepper

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