Ham And White Bean Soup

This Ham and White Bean Soup is a hearty and flavorful dish perfect for a cozy meal. Packed with tender chunks of ham, creamy white beans, and a variety of vegetables, it delivers a comforting blend of savory flavors.

The rich broth, seasoned with thyme, rosemary, and garlic, ties everything together, creating a satisfying and nourishing soup. Whether you’re using leftover ham or starting fresh, this easy recipe is a great way to enjoy a filling, homemade meal that’s both delicious and filling.

Why You’ll Love This Recipe:

Hearty and Comforting: The combination of tender ham, creamy white beans, and vegetables creates a rich, filling soup that’s perfect for cozying up on cold days.

Full of Flavor: The savory ham, aromatic garlic, and herbs like thyme and rosemary infuse the soup with deep, satisfying flavors, making each spoonful delicious.

Versatile and Easy: This recipe can be easily customized with different beans or vegetables, and it’s a great way to use up leftover ham. Plus, it comes together in just about 30 minutes, making it an ideal weeknight meal.

Nutritious and Balanced: With the combination of beans, vegetables, and lean ham, this soup is packed with protein, fiber, and vitamins, offering a well-rounded meal.

One-Pot Meal: Cooking everything in one pot makes cleanup easy, while allowing all the ingredients to meld together beautifully, enhancing the flavors.

Key Ingredients:

Cooked Ham – Diced or pulled into bite-sized pieces, it adds a savory, meaty flavor to the soup.

White Beans (Cannellini or other) – Provides a creamy texture and makes the soup hearty and filling.

Vegetable or Chicken Broth – Forms the base of the soup, giving it a rich, savory flavor.

Carrots and Celery – Sliced, they add freshness, texture, and a subtle sweetness to the soup.

Garlic – Minced, it enhances the depth of flavor with its aromatic, savory profile.

Dried Thyme and Rosemary – These herbs infuse the soup with earthy, fragrant flavors.

Bay Leaves – Adds a subtle, herbal note to round out the soup’s flavor.

Olive Oil – Used for sautéing the vegetables, adding a touch of richness.

Ham And White Bean Soup

Ingredients

3 cups cooked ham diced or pulled into bite-sized pieces

5 cups vegetable broth or chicken broth

4 cans cannellini beans or any other white bean

2 stalks celery sliced

2 medium carrots about 1 cup sliced

1/2 onion diced

2-3 cloves garlic minced

1-2 bay leaf

1 Tablespoon olive oil

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon pepper

salt to taste

ham bone optional

Instructions

In a large stock pot or dutch oven, heat the oil over medium heat. Add the carrots, onion, celery, and garlic.

Saute the vegetables for 5-6 minutes, stirring occasionally, until the vegetables are softened a bit.

Add the broth, beans, ham, seasonings (except for salt), bay leaves, and ham bone if using, then stir to combine.

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Bring the soup to a simmer, then cover and allow it to cook for 20-30 minutes.

Test if the soup is done by poking a carrot with a fork. If it’s tender and the fork slides through easily, the soup is finished cooking.

Simply season to taste and ladle into bowls to serve.

Notes

Store leftovers: Transfer the cooled soup to an airtight container or zip top bag, and store in the refrigerator for 3-4 days, per USDA.

Freeze leftovers: Allow the soup to cool completely, then transfer the leftover soup to an airtight container, zip top bag, or freezer-safe silicone bag. Squeeze as much air out as possible, then set in the freezer. Use within 2-3 months for best taste.

Instant Pot Adaptation: Set your Instant Pot to Saute mode. Add the oil, and saute the onions, celery, garlic, and carrots for about 4-5 minutes. Add all of the other ingredients and stir together.

Close the Instant Pot, then set to High pressure for 5 minutes. Once it’s done cooking, allow the pressure to naturally release, which usually takes about 10-15 minutes. Once the pressure valve drops down, the lid will unlock. Carefully open the lid and enjoy!

Slow Cooker Adaptation: Add all the ingredients to your slow cooker and use a large spoon to stir all the ingredients together. Set the lid on, and turn your slow cooker to low heat for 4-5 hours, or high heat for 2.5-3 hours. Give the soup a stir, and it’s ready to enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of bean in this soup?

Yes, you can use other white beans like navy beans or great northern beans as substitutes for cannellini beans.

Is it necessary to use a ham bone for this soup?

No, it’s optional. The ham bone adds extra flavor, but the soup is still delicious without it.

Ensure to adjust the salt accordingly.

Can I make this soup in advance and reheat it later?

Absolutely! Soups often taste even better the next day.

Store it in an airtight container in the refrigerator and reheat on the stove.

What should I do if I don’t have cooked ham and only have a ham bone?

Simmer the ham bone in the broth for an extended period to extract flavors, and then add precooked ham separately when the soup is nearly done.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth for a richer flavor.

Both vegetable and chicken broth work well, so choose based on your preference.

How do I make this soup if I don’t have pre-cooked ham?

Cook diced ham in the pot before sautéing the vegetables, ensuring it’s browned and cooked through before adding other ingredients.

Can I add more vegetables to this soup?

Certainly! Spinach, kale, or diced tomatoes can be great additions.

Add them during the last few minutes of cooking for freshness.

Is it necessary to soak the beans before using them in the soup?

No, it’s not necessary since canned beans are already cooked. Simply drain and rinse them before adding to the soup.

How can I add a smoky flavor to the soup without using a ham bone?

You can add a touch of smoked paprika or a few drops of liquid smoke to achieve a smoky flavor without the ham bone.

Can I freeze Ham and White Bean Soup for later use?

Yes, you can freeze this soup without the beans getting mushy.

Let it cool completely before transferring to a freezer-safe container.

Thaw and reheat when ready to enjoy.