Ham and green bean soup is a comforting, nourishing dish that’s easy to prepare. Using leftover ham and green beans makes this low-carb, low-calorie soup especially quick to assemble—ideal for THM or low-carb maintenance plans.
This is one of my go-to soups whenever I cook a ham. It’s an excellent way to use holiday leftovers, and I often make extra green beans at family dinners specifically to add to this soup. If you don’t have leftovers on hand, don’t worry—you can use fresh ingredients and the soup will still be delicious.
My mother used to make a version with flat Italian green beans, which I don’t often find, so I use regular green beans. She cooked intuitively and rarely followed strict recipes, so while this soup is inspired by those memories, it’s my own version rather than her exact recipe.
When made with leftover ham and beans the soup comes together quickly, and the ham juices add rich flavor. If you prefer, you can substitute fresh green beans and freshly cooked ham—either method yields a hearty, satisfying soup.
If you follow a strict low-carb or ketogenic plan you may avoid potatoes; I understand—root vegetables are often omitted during weight-loss phases. I make this soup occasionally for its nostalgic, homey flavor rather than as a daily staple.
Note: This recipe is popular with followers of the Trim Healthy Mama program because it’s relatively low in calories and fat and is often treated as a crossover meal.
This Hearty Ham and Green Bean Soup contains about 10 net carbs per serving.
*Not suitable for diabetics.
Hearty, Low Carb Ham And Green Bean Soup
Ingredients
- 1 quart ham broth
- 1 quart chicken broth
- 2 cups water
- 2 tablespoons bacon drippings
- 2 cloves garlic (chopped)
- 3 ounces onion (chopped)
- 1 pound green beans cut into 1 inch pieces
- 1 pound red potatoes (cubed)
- 1 pound ham (cubed)
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon liquid smoke
- salt and pepper to taste
Instructions
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Chop the onion and garlic. Heat the bacon drippings (or oil) in a large soup pot over medium heat. Sauté the onion and garlic until translucent. While they cook, cube the potatoes and, if using fresh beans, trim and cut them into 1-inch pieces.
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Add the ham broth, chicken broth and water to the pot and bring to a gentle boil. Skim any foam from the surface. Add the green beans and cook a few minutes, then add the potatoes, salt, liquid smoke and garlic powder. Simmer until the potatoes are tender. Stir in the ham and heat through. Taste and adjust seasonings before serving.
Notes
That same ham broth is also excellent for cooking green beans—drain the beans after blanching and reserve the flavorful liquid for soups.
Nutrition
