White Bean and Ham Bone Soup: A Hearty and Delicious Recipe

White bean and ham bone soup is a classic comfort food, perfect for a chilly day. It’s a hearty, flavorful, and budget-friendly meal that’s surprisingly easy to make. Using a leftover ham bone infuses the soup with a rich, smoky flavor that elevates it from simple bean soup to something truly special. This recipe provides detailed steps and instructions to guide you through the process, ensuring a delicious and satisfying result.

Why This Recipe Works

* **Rich Flavor:** The ham bone is the star, lending a deep, smoky flavor that permeates the entire soup.
* **Budget-Friendly:** White beans are inexpensive, and using a leftover ham bone is a great way to minimize food waste.
* **Easy to Make:** This recipe is straightforward and requires minimal hands-on time. Most of the cooking is done in a single pot or slow cooker.
* **Healthy and Nutritious:** White beans are packed with protein and fiber, making this soup a healthy and filling meal.
* **Versatile:** You can easily customize this recipe with your favorite vegetables and seasonings.
* **Perfect for Meal Prep:** This soup tastes even better the next day, making it ideal for meal prepping.

Ingredients

* **1 Ham Bone:** Leftover from a baked ham, with plenty of meat still attached.
* **1 pound Dried White Beans:** Navy beans, Great Northern beans, or Cannellini beans work well. Navy beans are often preferred for their creamy texture.
* **1 large Onion:** Diced.
* **2-3 Carrots:** Diced.
* **2-3 Celery Stalks:** Diced.
* **4-6 cloves Garlic:** Minced.
* **8-10 cups Chicken Broth:** Or vegetable broth, or a combination of both. Adjust amount based on desired soup thickness.
* **2 Bay Leaves:** Add depth of flavor.
* **1 teaspoon Dried Thyme:** Or other herbs like rosemary or sage.
* **1/2 teaspoon Smoked Paprika:** Enhances the smoky flavor.
* **Salt and Black Pepper:** To taste.
* **2 tablespoons Olive Oil:** For sautéing the vegetables.
* **Optional Garnishes:** Chopped fresh parsley, crusty bread, a drizzle of olive oil, or a dollop of sour cream or Greek yogurt.

Ingredient Notes and Substitutions

* **Ham Bone:** If you don’t have a ham bone, you can use smoked ham hocks instead. You may need to adjust the cooking time. You can also use diced smoked ham, but the flavor won’t be as intense. Consider adding a teaspoon of liquid smoke to enhance the smoky flavor if using diced ham.
* **White Beans:** Different types of white beans will yield slightly different textures. Cannellini beans are the largest and have a slightly firmer texture. Great Northern beans are medium-sized and have a mild flavor. Navy beans are the smallest and become very creamy when cooked. Adjust cooking time depending on bean type. If using canned beans, rinse and drain them well. Add them during the last 30 minutes of cooking time.
* **Broth:** Chicken broth adds richness, but vegetable broth is a great vegetarian option. You can also use water, but the flavor will be less pronounced. Consider using a bouillon cube or paste to boost the flavor if using water.
* **Vegetables:** Feel free to add other vegetables you enjoy, such as diced potatoes, parsnips, or kale.
* **Herbs:** Fresh herbs like rosemary or sage can be used in place of dried herbs. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
* **Smoked Paprika:** If you don’t have smoked paprika, you can use regular paprika. However, the smoky flavor will be diminished.

Equipment

* **Large Pot or Dutch Oven:** A heavy-bottomed pot is ideal for even heat distribution.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Ladle:** For serving the soup.
* **Optional:** Immersion blender or regular blender for pureeing a portion of the soup (for a creamier texture).

Instructions

Step 1: Soak the Beans (Optional but Recommended)

* **Rinse the beans:** Place the dried white beans in a colander and rinse them thoroughly under cold water to remove any debris or stones.
* **Soaking Methods:**
* **Overnight Soak:** Place the rinsed beans in a large bowl or pot and cover them with at least 6-8 cups of cold water. Let them soak for at least 8 hours or overnight. Soaking helps to rehydrate the beans, which reduces cooking time and can also make them easier to digest. Drain and rinse the beans before cooking.
* **Quick Soak:** If you’re short on time, you can use the quick soak method. Place the rinsed beans in a large pot and cover them with at least 6-8 cups of cold water. Bring the water to a boil, then boil for 2-3 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour. Drain and rinse the beans before cooking.

Step 2: Sauté the Vegetables

* **Heat the oil:** In a large pot or Dutch oven, heat the olive oil over medium heat.
* **Sauté the aromatics:** Add the diced onion, carrots, and celery to the pot and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This process, known as mirepoix, builds a flavor foundation for the soup. Don’t let the vegetables brown too much.
* **Add the garlic:** Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

Step 3: Add the Remaining Ingredients

* **Add the beans, ham bone, and broth:** Add the drained and rinsed beans, ham bone, chicken broth, bay leaves, thyme, and smoked paprika to the pot.
* **Season with salt and pepper:** Season with salt and pepper to taste. Remember that the ham bone will already be salty, so start with a small amount of salt and add more as needed.

Step 4: Simmer the Soup

* **Bring to a boil:** Bring the soup to a boil over medium-high heat.
* **Reduce heat and simmer:** Reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the beans are tender and the ham bone is falling apart. Stir occasionally to prevent the beans from sticking to the bottom of the pot. Cooking time can vary depending on the age and type of beans used.

Step 5: Remove the Ham Bone and Shred the Meat

* **Remove the ham bone:** Carefully remove the ham bone from the pot using tongs or a slotted spoon. Place it on a cutting board.
* **Shred the ham:** Once the ham bone has cooled slightly, shred the meat from the bone using two forks. Discard the bone and any skin or excess fat.
* **Return the ham to the soup:** Add the shredded ham back to the pot.

Step 6: Adjust the Consistency (Optional)

* **For a creamier soup:** If you prefer a creamier soup, you can use an immersion blender to puree a portion of the soup. Alternatively, you can transfer a few cups of the soup to a regular blender (be careful when blending hot liquids) and blend until smooth. Return the pureed soup to the pot.
* **Adjust the liquid:** If the soup is too thick, add more chicken broth until it reaches your desired consistency. If it’s too thin, simmer it uncovered for a while longer to allow some of the liquid to evaporate.

Step 7: Taste and Adjust Seasoning

* **Taste and adjust:** Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or smoked paprika to taste. You can also add a splash of vinegar or lemon juice for brightness.

Step 8: Serve and Garnish

* **Serve hot:** Ladle the soup into bowls and serve hot.
* **Garnish:** Garnish with your favorite toppings, such as chopped fresh parsley, a drizzle of olive oil, a dollop of sour cream or Greek yogurt, or a sprinkle of red pepper flakes. Serve with crusty bread for dipping.

Slow Cooker Instructions

This soup is also very easy to make in a slow cooker.

1. **Sauté Vegetables:** Sauté the onion, carrots, and celery in a skillet over medium heat until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. **Add to Slow Cooker:** Transfer the sautéed vegetables to a slow cooker.
3. **Add Remaining Ingredients:** Add the rinsed beans, ham bone, chicken broth, bay leaves, thyme, smoked paprika, salt, and pepper to the slow cooker.
4. **Cook:** Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender and the ham bone is falling apart.
5. **Remove Ham Bone and Shred Meat:** Remove the ham bone from the slow cooker and shred the meat. Discard the bone and return the shredded ham to the slow cooker.
6. **Adjust Consistency and Seasoning:** If desired, puree a portion of the soup with an immersion blender. Adjust the seasoning as needed.
7. **Serve:** Serve hot, garnished with your favorite toppings.

Instant Pot Instructions

The Instant Pot makes quick work of this soup, significantly reducing the cooking time.

1. **Sauté Vegetables:** Turn on the Instant Pot to the sauté function. Add the olive oil. When the oil is hot, add the onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Turn off the sauté function.
2. **Add Remaining Ingredients:** Add the rinsed beans, ham bone, chicken broth, bay leaves, thyme, smoked paprika, salt, and pepper to the Instant Pot.
3. **Cook:** Secure the lid and set the valve to sealing. Cook on high pressure for 40-45 minutes. Allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
4. **Remove Ham Bone and Shred Meat:** Carefully remove the ham bone from the Instant Pot and shred the meat. Discard the bone and return the shredded ham to the Instant Pot.
5. **Adjust Consistency and Seasoning:** If desired, use an immersion blender to puree a portion of the soup. Adjust the seasoning as needed.
6. **Serve:** Serve hot, garnished with your favorite toppings.

Tips for Success

* **Don’t skip the soaking:** Soaking the beans helps them cook more evenly and reduces cooking time. It also makes them easier to digest.
* **Don’t overcook the beans:** Overcooked beans will become mushy and the soup will have a less desirable texture. Check the beans for tenderness after about 1.5 hours of simmering and continue cooking until they are just tender.
* **Use high-quality broth:** The broth is the base of the soup, so using a good-quality broth will make a big difference in the flavor. Homemade broth is always best, but store-bought broth works well too. Choose a low-sodium broth to control the saltiness of the soup.
* **Don’t be afraid to experiment:** Feel free to add your favorite vegetables and seasonings to this soup. It’s a very versatile recipe that can be easily customized to your liking.
* **Let the soup sit:** The soup tastes even better the next day, as the flavors have time to meld together. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze for later:** This soup freezes well, so you can make a big batch and freeze portions for future meals. Let the soup cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the soup.
* **Salad:** Pair with a simple green salad for a light and refreshing meal.
* **Grilled Cheese:** A grilled cheese sandwich is a classic accompaniment to tomato soup, but it also pairs well with white bean and ham bone soup.
* **Cornbread:** A slice of warm cornbread is another delicious side dish.
* **Garnishes:** Garnish with chopped fresh parsley, a drizzle of olive oil, a dollop of sour cream or Greek yogurt, or a sprinkle of red pepper flakes.

Variations

* **Spicy:** Add a pinch of red pepper flakes or a chopped jalapeno pepper to the soup for a spicy kick.
* **Smoked Sausage:** Add diced smoked sausage, such as kielbasa or andouille, for extra flavor.
* **Greens:** Stir in chopped kale, spinach, or collard greens during the last 30 minutes of cooking time.
* **Lemon:** Add a squeeze of fresh lemon juice to brighten the flavor.
* **Vegetarian:** Omit the ham bone and use vegetable broth. Add a teaspoon of liquid smoke to enhance the smoky flavor. You can also add smoked paprika.

Nutrition Information (approximate)

* **Serving Size:** 1 cup
* **Calories:** 250-350 (depending on ingredients and serving size)
* **Protein:** 15-20 grams
* **Fat:** 8-12 grams
* **Carbohydrates:** 30-40 grams
* **Fiber:** 10-15 grams

(Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.)

Conclusion

White bean and ham bone soup is a comforting and satisfying meal that’s perfect for any occasion. With its rich flavor, budget-friendly ingredients, and easy preparation, this recipe is sure to become a family favorite. Whether you make it in a pot, slow cooker, or Instant Pot, you’ll be rewarded with a delicious and nourishing soup that’s perfect for a chilly day. So, gather your ingredients, follow the instructions, and enjoy a bowl of homemade goodness!