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Hearty White Bean and Ham Soup

Close-up of a steaming blue mug filled with creamy white bean and ham soup, highlighted by sunlight.
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Make a comforting, filling soup using leftover ham and creamy white beans. This recipe is simple for a weeknight meal and freezes well for later.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound cooked ham, diced (use ham hock for extra smoke)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 (15-ounce) can great northern beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Add the diced ham, rinsed beans, thyme, and bay leaf.
  4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to let flavors combine.
  5. Remove the bay leaf. Taste the soup and add salt and pepper as needed. If you used a ham hock, remove the meat, shred it, and return it to the pot.
  6. For a creamier texture, mash about 1 cup of the beans against the side of the pot with a spoon before serving.

Notes

  • You can cook this soup in a slow cooker. Combine all ingredients (except salt/pepper) in the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • If using dried beans, soak them overnight and cook them separately until tender before adding them to the soup base.
  • This soup freezes well. Cool completely before storing in airtight containers for up to 3 months.

Nutrition

Find it online: https://rosatasty.com/white-bean-and-ham-soup/