Hearty Ham and Bean Soup

This hearty keto-friendly ham and “bean” soup delivers all the cozy comfort of the classic while staying low in carbs. Smoky bone-in ham simmers in rich bone broth with tender cauliflower or chayote squash standing in for traditional beans, supported by onion, garlic, and celery for deep flavor. Thyme, bay leaf, and black pepper season the savory, collagen-rich broth, creating a soup that is high in fat, moderate in protein, and minimal in carbs. Enjoy it as a complete meal, or finish each bowl with sour cream, fresh herbs, or a slice of toasted almond flour bread for a soul-warming keto dinner.

Course Dinner, Main Course, Soup

Cuisine American

Keyword cauliflower soup, chayote soup, comfort food, gluten free, keto ham soup, low carb soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 290kcal

Equipment

large soup pot or Dutch oven
Cutting board
Chef's knife
measuring cups and spoons
ladle

Ingredients

For the keto ham and "bean" soup

2 pounds smoked bone in ham shank or ham hock uncured if possible
6 cups unsalted chicken bone broth or vegetable bone broth
1 cup water
2 tablespoons olive oil or avocado oil
1/2 cup yellow onion finely diced
1/2 cup celery finely diced
3 cloves garlic minced
4 cups cauliflower florets cut into small bite sized pieces, or use peeled diced chayote squash
2 tablespoons butter or ghee
1 teaspoon dried thyme
2 bay leaves
1 teaspoon kosher salt plus more to taste, depending on saltiness of ham and broth
1/2 teaspoon freshly ground black pepper plus more to taste
1/4 teaspoon smoked paprika optional, for extra smokiness
1/8 teaspoon xanthan gum optional, for slightly thicker broth

For serving

1/2 cup sour cream for topping, optional
1/4 cup fresh parsley or scallions chopped, for garnish

Instructions

Dice the onion and celery finely, mince the garlic, and cut the cauliflower into small bite sized florets so they resemble the size of cooked beans.
Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat until the butter is melted and foamy.
Add the diced onion and celery to the pot and cook, stirring occasionally, until they are softened and translucent but not browned.
Stir in the minced garlic and cook until fragrant, taking care not to let it brown.
Nestle the ham shank or ham hock into the pot, then pour in the bone broth and water, making sure the ham is mostly submerged.
Add the dried thyme, bay leaves, salt, black pepper, and smoked paprika, then gently stir the broth around the ham to distribute the seasonings.
Bring the mixture to a gentle boil over medium high heat, then reduce the heat to low, cover the pot, and simmer until the ham is very tender and starting to pull away from the bone.
Transfer the ham shank to a cutting board, letting any juices drip back into the pot, and discard the bay leaves from the broth.
Add the cauliflower florets to the simmering broth, return the pot to a gentle simmer, and cook until the cauliflower is just tender but not falling apart.
While the cauliflower cooks, remove the skin and fat cap from the ham if desired, then shred or dice the ham meat into bite sized pieces, discarding the bone and any gristle.
Return the shredded ham to the pot and stir to combine, letting the soup simmer for a few more minutes so the flavors meld and the cauliflower absorbs the smoky broth.
If you prefer a slightly thicker broth, sprinkle the xanthan gum very lightly over the surface of the simmering soup while stirring constantly until it is fully dissolved and the broth just begins to thicken.
Taste the soup and adjust the seasoning with additional salt and pepper as needed, keeping in mind the natural saltiness of the ham and broth.
Ladle the hot soup into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley or scallions if using, then serve immediately.

Notes

For a more traditional “bean like” bite, substitute peeled and diced chayote squash for some or all of the cauliflower, adjusting the simmer time so it turns just tender. If your ham is very salty, start with less added salt and season at the end after tasting the broth. This soup thickens slightly as it cools, so feel free to thin leftovers with a splash of bone broth or water when reheating. Store leftovers in an airtight container in the refrigerator for up to five days, or freeze in single serving portions for easy keto meal prep.

Nutrition