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Hearty White Bean and Ham Soup

A close-up of a creamy bowl of white bean and ham soup topped with diced ham and pepper.

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Make this comforting soup using leftover ham bone or diced ham with creamy white beans. It is a simple, satisfying meal perfect for cold weather.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound dried cannellini beans, soaked overnight and drained (or 2 15-ounce cans, rinsed and drained)
  • 1 pound cooked ham, diced (or 1 smoked ham hock)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. If using dried beans, add the soaked beans, chicken broth, diced ham (or ham hock), thyme, and bay leaf to the pot. If using canned beans, wait until the last 30 minutes of cooking to add them.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the dried beans are tender. If using a ham hock, remove it after 1.5 hours, shred the meat, discard the bone, and return the meat to the pot.
  5. If using canned beans, add them now. Continue to simmer for 30 minutes, allowing the flavors to combine.
  6. Remove the bay leaf. Season the soup with pepper and salt as needed. For a creamier texture, mash about 1 cup of the beans against the side of the pot before serving.

Notes

  • If you do not have leftover ham, use 1 smoked ham hock for deep, smoky flavor.
  • For a quicker meal, substitute 4 cups of cooked ham for the ham hock and use two cans of rinsed cannellini beans instead of dried.
  • This soup freezes well. Cool completely before transferring to airtight containers.

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