White Bean And Potato Soup

How to make White Bean And Potato Soup

Ingredients

8 cups of chicken or turkey stock

1 leftover ham bone

2 14.5 oz canned Cannellini Great Northern, Pinto or Red Kidney Beans, drained and rinsed

2 cups of diced peeled potatoes or two small-medium potatoes

3 cups of chopped ham

1 1/2 cups of diced celery

1 1/2 cups of diced baby carrots

1 cup of chopped onions or 1 medium onion chopped

1/2 tsp of dried thyme

1 tbs extra virgin olive oil

1/2 tsp of garlic powder

black pepper and salt to taste

Instructions

Step 1:

Place chicken, turkey stock or vegetable stock into a pot with the ham bone and bring to a boil and then reduce to low heat and cover.

Your ham bone will probably not be covered by the broth which, is o.k.

Cook on low heat for one hour.

Step 2:

Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables.

Prep potatoes last because they will brown if they sit out too long.

If you want to prep earlier, put cut and peeled potatoes in water until ready to use.

Step 3:

When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper.

Cook 15 minutes or so.

Add beans and ham and cook another 5 minutes.

Salt to taste, if necessary.

You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.

Notes:

Stock Choices

Chicken or Turkey Stock: Both provide a rich base for the soup. If using store-bought, opt for low-sodium versions to control the salt level. You can also use vegetable stock for a lighter option.

Ham Bone

Flavor Booster: The ham bone imparts a deep, smoky flavor to the soup. If you don’t have a ham bone, you can use ham hocks or just extra chopped ham, but the depth of flavor may be slightly reduced.

Beans

Canned Beans: Cannellini, Great Northern, Pinto, or Red Kidney beans are all suitable. Rinse and drain them to reduce sodium and avoid a starchy residue that can cloud the soup.

Potatoes

Types and Prep: Diced peeled potatoes are key for texture. Yukon Gold or Russet potatoes work well. If prepping potatoes ahead of time, place them in water to prevent browning.

Ham

Amount: Using chopped ham adds protein and heartiness to the soup. If you prefer a richer ham flavor, increase the amount of ham or include a larger portion of the ham bone.

Vegetables

Cut Size: Dice the celery, carrots, and onion to a uniform size for even cooking. If you prefer a more chunky texture, cut them into larger pieces.

Seasoning

Thyme and Garlic Powder: These add a subtle herbaceous and savory note. Fresh thyme can be substituted for dried thyme if preferred. Adjust seasoning based on taste; the ham and stock already contribute saltiness.

Olive Oil

Cooking Vegetables: The olive oil adds richness and helps sauté the vegetables for better flavor. You can use other cooking oils if preferred.

Simmering Time

Flavor Development: Simmering the soup after adding vegetables and ham allows the flavors to meld. Adjust the simmer time based on your preference for vegetable tenderness.

Consistency

Adjusting Liquid: The amount of liquid can vary depending on evaporation. Add water as needed to achieve your desired soup consistency. If you prefer a thicker soup, you can partially mash some of the beans or potatoes.

Nutrition Information:

Frequently Asked Questions:

Can I use different beans in this White Bean and Potato Soup recipe?

Yes, you can use various beans like Cannellini, Great Northern, Pinto, or Red Kidney Beans based on your preference.

Make sure to drain and rinse them before adding to the soup.

What can I substitute for a leftover ham bone?

If you don’t have a leftover ham bone, you can use smoked ham hocks, bacon, or even smoked turkey parts to impart a smoky flavor to the soup.

Can I make this soup vegetarian?

Absolutely! You can substitute vegetable stock for chicken or turkey stock, omit the ham or use a meat substitute, and still enjoy a flavorful vegetarian version of this soup.

How do I prevent potatoes from browning while preparing other vegetables?

To prevent potatoes from browning, you can place them in water until ready to use.

Ensure they are completely submerged to minimize exposure to air.

Can I freeze White Bean and Potato Soup for later?

Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers.

Leave some space at the top to account for expansion.

Thaw in the refrigerator before reheating.

Can I use a different type of stock in this White Bean and Potato Soup?

Yes, you can use chicken, turkey, or vegetable stock based on your preference or dietary requirements. Each will impart a slightly different flavor to the soup.

Is it necessary to use a leftover ham bone, or can I use other ham products?

While a leftover ham bone adds rich flavor, you can use smoked ham hocks, bacon, or smoked turkey parts as alternatives for a similar smoky taste.

Can I make this soup ahead of time?

Absolutely! This soup reheats well, so you can make it ahead and store it in the refrigerator for a few days.

The flavors may even deepen and improve with time.

Can I freeze White Bean and Potato Soup?

Yes, this soup is freezer-friendly. Allow it to cool completely before transferring to airtight containers.

Thaw in the refrigerator before reheating.

How do I prevent potatoes from browning while preparing other vegetables?

To prevent potatoes from browning, place them in water until ready to use.

This helps minimize exposure to air and preserves their color.

Drain before adding to the soup.