Hearty Ham and White Bean Soup: A Soul-Warming Recipe

There’s something profoundly comforting about a bowl of homemade soup, especially when it’s brimming with wholesome ingredients and rich, savory flavors. This Ham and White Bean Soup recipe is a testament to that comfort. It’s a hearty, satisfying dish that’s perfect for chilly evenings, lazy weekends, or any time you crave a warm and nourishing meal. This soup is packed with protein, fiber, and essential nutrients, making it a healthy and delicious option for the whole family. Plus, it’s incredibly versatile and easy to customize to your liking. Whether you’re using leftover holiday ham or starting with a smoked ham hock, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Ham and White Bean Soup

* **Hearty and Filling:** The combination of ham and white beans creates a substantial and satisfying soup that will keep you feeling full and energized.
* **Flavorful and Aromatic:** The slow simmering process allows the flavors to meld together beautifully, resulting in a rich and complex taste profile.
* **Easy to Make:** This recipe is surprisingly simple to prepare, even for beginner cooks. Most of the work is done by the stove or slow cooker.
* **Versatile and Customizable:** You can easily adapt this recipe to suit your preferences by adding different vegetables, herbs, or spices.
* **Perfect for Leftovers:** Ham and White Bean Soup is even better the next day, as the flavors continue to develop and deepen.
* **Budget-Friendly:** This soup is a great way to use up leftover ham and other inexpensive ingredients, making it a cost-effective meal option.

Ingredients You’ll Need

* **Dried White Beans:** 1 pound (Great Northern, Cannellini, or Navy beans work well)
* **Ham:** 1-2 pounds, cooked and cubed (leftover ham, ham hock, or smoked ham shank)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Carrots:** 2 medium, chopped
* **Celery:** 2 stalks, chopped
* **Garlic:** 4 cloves, minced
* **Chicken Broth:** 8 cups (low sodium preferred)
* **Dried Thyme:** 1 teaspoon
* **Dried Rosemary:** 1/2 teaspoon
* **Bay Leaf:** 1
* **Salt and Pepper:** To taste
* **Optional Garnishes:** Fresh parsley, crusty bread, grated Parmesan cheese, a drizzle of olive oil

Equipment You’ll Need

* **Large Pot or Dutch Oven:** A heavy-bottomed pot or Dutch oven is ideal for simmering the soup.
* **Cutting Board:** For chopping vegetables and ham.
* **Knife:** A sharp knife for preparing the ingredients.
* **Measuring Cups and Spoons:** For accurate measuring.
* **Ladle:** For serving the soup.

Step-by-Step Instructions

Step 1: Soak the Beans (Important!)

Before you begin, it’s crucial to soak the dried white beans. This helps to soften them, reduce cooking time, and make them easier to digest. There are two methods you can use:

* **Overnight Soak:** Rinse the beans thoroughly in a colander. Place them in a large pot and cover with at least 8 cups of cold water. Let them soak for at least 8 hours, or overnight. Drain the beans and rinse them again before using.
* **Quick Soak:** Rinse the beans thoroughly in a colander. Place them in a large pot and cover with at least 8 cups of cold water. Bring the water to a boil, then boil for 2 minutes. Remove the pot from the heat, cover it, and let the beans soak for 1 hour. Drain the beans and rinse them again before using.

**Why is Soaking Important?** Soaking reduces oligosaccharides, complex sugars that can cause gas and bloating. It also helps the beans cook more evenly and reduces the cooking time significantly. Don’t skip this step!

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. These vegetables, known as mirepoix, form the aromatic base of the soup, adding depth and complexity to the flavor.

Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Add the Remaining Ingredients

Add the soaked and drained white beans, cubed ham, chicken broth, dried thyme, dried rosemary, and bay leaf to the pot. Stir well to combine all the ingredients. Make sure the beans and ham are fully submerged in the broth. If not, add a little more broth or water to cover.

Step 4: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or until the beans are tender and creamy. The longer the soup simmers, the richer and more flavorful it will become. Stir occasionally to prevent the beans from sticking to the bottom of the pot.

If you’re using a ham hock or smoked ham shank, you may need to simmer the soup for a longer period, up to 3 hours, to extract all the flavor from the ham. Remove the ham hock or shank from the soup before serving and shred the meat from the bone. Discard the bone and add the shredded meat back to the soup.

Step 5: Season and Adjust

Once the beans are tender, remove the bay leaf from the soup. Taste the soup and season with salt and pepper to taste. Be careful with the salt, as the ham and chicken broth may already be quite salty. Add salt gradually and taste as you go.

If the soup is too thick, add a little more chicken broth or water to reach your desired consistency. If it’s too thin, you can simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Step 6: Serve and Enjoy

Ladle the Ham and White Bean Soup into bowls and garnish with fresh parsley, if desired. Serve with crusty bread for dipping and a sprinkle of grated Parmesan cheese for extra flavor. A drizzle of olive oil adds a touch of richness and elegance. Enjoy your delicious and comforting homemade soup!

Tips and Variations

* **Use High-Quality Ham:** The quality of the ham will significantly impact the flavor of the soup. Opt for a good-quality, flavorful ham for the best results.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as diced potatoes, chopped kale, or spinach. Add them during the last 30 minutes of cooking time, so they don’t become mushy.
* **Spice it Up:** For a spicier soup, add a pinch of red pepper flakes or a chopped jalapeño pepper to the pot along with the aromatics.
* **Smoked Paprika:** Adding a teaspoon of smoked paprika will enhance the smoky flavor of the ham and add another layer of complexity to the soup.
* **Use an Immersion Blender:** For a creamier soup, use an immersion blender to partially blend the soup before serving. Be careful not to over-blend, as you still want some texture.
* **Slow Cooker Version:** This recipe can easily be adapted for a slow cooker. Sauté the aromatics in a skillet, then transfer them to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
* **Instant Pot Version:** For an even faster version, use an Instant Pot. Sauté the aromatics using the “Sauté” function. Add the remaining ingredients, seal the lid, and cook on high pressure for 30 minutes. Allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
* **Add a Touch of Acid:** A squeeze of lemon juice or a splash of vinegar at the end can brighten the flavors of the soup and add a touch of acidity.
* **Make it Vegetarian:** For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth. Add a smoked paprika to give it a smoky flavor.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

* **Crusty Bread:** Serve the soup with a side of crusty bread for dipping.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato soup, but it’s also delicious with Ham and White Bean Soup.
* **Salad:** A simple green salad with a vinaigrette dressing is a refreshing accompaniment to the rich and hearty soup.
* **Cornbread:** Cornbread is another great side dish that complements the flavors of the soup.
* **Grated Cheese:** Offer grated Parmesan or cheddar cheese as a topping.
* **Fresh Herbs:** Garnish with fresh parsley, cilantro, or chives.

Ham and White Bean Soup Recipe Card

Here is the recipe card for easy printing and reference:

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 1.5 – 2 hours

**Ingredients:**

* 1 pound dried white beans (Great Northern, Cannellini, or Navy)
* 1-2 pounds cooked ham, cubed (or ham hock/shank)
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* Salt and pepper to taste
* Optional garnishes: fresh parsley, crusty bread, grated Parmesan cheese, olive oil

**Instructions:**

1. **Soak the beans:** Rinse beans. Soak overnight (8+ hours) or quick soak (boil 2 min, soak 1 hour). Drain and rinse.
2. **Sauté aromatics:** Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5-7 minutes until softened. Add garlic; cook 1 minute until fragrant.
3. **Combine ingredients:** Add soaked beans, ham, chicken broth, thyme, rosemary, and bay leaf to the pot. Stir to combine.
4. **Simmer:** Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours (longer for ham hock), or until beans are tender. Stir occasionally.
5. **Remove ham hock (if used):** Remove ham hock, shred meat, and return meat to the soup; discard bone.
6. **Season:** Remove bay leaf. Season with salt and pepper to taste.
7. **Serve:** Ladle into bowls. Garnish with parsley, serve with crusty bread and Parmesan cheese, if desired.

**Notes:**

* For creamier soup, use an immersion blender to partially blend.
* Can be made in a slow cooker or Instant Pot (see above for instructions).
* Store leftovers in the refrigerator for up to 3-4 days.

Enjoy this delicious and comforting Ham and White Bean Soup! It’s a perfect meal for any occasion and a great way to use up leftover ham. This recipe is a testament to simple ingredients creating complex and satisfying flavors. Bon appétit!