Description
This hearty Ham and White Bean Soup is a comforting and flavorful dish perfect for chilly days. Made with tender white beans, smoky ham, and aromatic vegetables, it’s slow-simmered to create a rich, satisfying soup that’s ideal for family meals or leftovers.
Ingredients
Scale
Beans and Meat
- 1 cup white beans (soaked overnight or quick-soaked)
- 1 lb smoked ham or ham bone (adds rich flavor)
Vegetables and Aromatics
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped, optional)
- 4 cloves garlic (minced)
Spices and Herbs
- 1 teaspoon thyme (fresh or dried)
- 2 pieces bay leaves (remove before serving)
- 1 teaspoon paprika (smoked for more intensity)
- to taste black pepper
Liquid
- 4 cups broth (chicken or vegetable, low-sodium preferred)
- a splash of oil for sautéing
Instructions
- Prepare the Beans: Rinse and soak the white beans overnight, or quick-soak them by covering with boiling water for 1 hour. After soaking, drain and rinse thoroughly.
- Sauté Vegetables: Heat a splash of oil in a large pot over medium heat. Add chopped onion, carrots, and celery and sauté for 5 to 6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
- Add Ham and Spices: Stir in the smoked ham or ham bone pieces, thyme, bay leaves, smoked paprika, and black pepper. Mix everything well to combine the flavors.
- Add Beans and Broth: Gently fold in the soaked and rinsed white beans and pour in 4 cups of broth. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 2 to 2½ hours, stirring occasionally, until the beans are tender and the flavors meld.
- Remove Bone and Shred Meat: If you used a ham bone, remove it from the pot once the soup is cooked. Let it cool slightly, shred any remaining meat, discard the bone, and return the shredded ham to the soup. Adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with warm cornbread or your favorite bread for a comforting meal.
Notes
- Quick-soaking the beans is a time-saving alternative if you forget to soak overnight.
- Using a ham bone adds a deeper smoky flavor, but leftover ham chunks work well too.
- Feel free to omit celery if you prefer or don’t have it on hand.
- For a thicker soup, mash some of the beans with a spoon before serving.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
