If you are searching for a heartwarming, comforting meal that feels like a warm hug in a bowl, look no further than this Ham and White Bean Soup Recipe. It combines tender, savory ham with creamy white beans, aromatic herbs, and garden-fresh vegetables to create a soup that’s both hearty and nourishing. This dish proves that simple ingredients, when cooked with love, can transform into something extraordinary and utterly satisfying. Whether you’re cozying up on a chilly evening or feeding a crowd, this soup delivers on flavor and comfort every single time.
Ingredients You’ll Need
This Ham and White Bean Soup Recipe shines because of its straightforward, wholesome ingredients that meld beautifully to create balanced flavors and delightful textures. Each component plays a key role—from the smoky ham to the tender beans and fragrant herbs—making preparation a breeze without sacrificing taste.
- 1 pound ham, cubed: Provides rich, smoky flavor and salty depth that’s the soul of the soup.
- 1 onion, diced: Adds sweetness and a savory base for complexity.
- 2 carrots, peeled and chopped: Bring a subtle natural sweetness and vibrant color.
- 2 celery stalks, chopped: Offer a fresh, slightly peppery crunch to balance the heartiness.
- 4 cloves garlic, minced: Infuses the soup with aromatic warmth and a bit of bite.
- 1 teaspoon dried thyme: Earthy herb that complements the beans and ham perfectly.
- 1 teaspoon dried rosemary: Adds a fragrant, pine-like note that enhances depth.
- 1 bay leaf: Integral for adding subtle complexity to the broth.
- 6 cups chicken broth: The flavorful liquid foundation that carries all the soup’s elements.
- 3 cups dried white beans, soaked overnight: Creamy texture and protein-packed goodness.
- 1/2 teaspoon black pepper: For gentle heat and seasoning balance.
- 1 tablespoon olive oil: Helps sauté the ham and vegetables, adding richness.
- Salt to taste: Essential for rounding out and enhancing all flavors.
How to Make Ham and White Bean Soup Recipe
Step 1: Sauté the Ham
Start by heating olive oil in a large pot or Dutch oven over medium heat. Once hot, add your cubed ham and sauté it for about 5 minutes. This step releases flavorful fat and browns the ham, building a savory foundation for your soup that brings depth to every spoonful.
Step 2: Cook the Onion
Next, toss in the diced onion and cook for 3 to 4 minutes, stirring occasionally. You want the onion soft and translucent—this unlocks its natural sweetness and helps layer your flavor base beautifully.
Step 3: Add the Carrots and Celery
Bring in the chopped carrots and celery to the pot, cooking for another 3 minutes while stirring. These veggies add essential texture and a hint of freshness that balances the richness from the ham and broth.
Step 4: Add Garlic and Herbs
Stir in the minced garlic and cook for about a minute until fragrant, then sprinkle dried thyme, rosemary, and black pepper over the mixture. Coating the veggies and ham with these herbs allows their flavors to marry early in the cooking process.
Step 5: Prepare the Broth and Beans
Place the bay leaf into the pot, then pour in the chicken broth, scraping the bottom to lift any browned bits. Add the soaked white beans next, ensuring they’re evenly distributed. This liquid and legume combo will simmer into a creamy, soulful base.
Step 6: Simmer the Soup
Bring everything to a boil, then reduce to low heat and cover. Let the soup simmer gently for 1.5 to 2 hours, stirring occasionally until the beans are tender and have absorbed all the savory flavors around them.
Step 7: Final Seasoning and Serving Prep
Keep an eye on the liquid level, adding broth or water as needed to maintain a nice soup consistency. Once the beans are cooked, season with salt to taste, remove the bay leaf, and you’re ready to serve this gem of a soup that’s packed with comfort and flavor.
How to Serve Ham and White Bean Soup Recipe
Garnishes
Fresh herbs like parsley or thyme sprinkled on top add a burst of color and bright, herbal notes that contrast beautifully with the smoky, rich soup. A drizzle of good quality olive oil or a sprinkle of freshly ground black pepper can elevate the experience further.
Side Dishes
This soup pairs wonderfully with crusty bread or soft dinner rolls perfect for soaking up every last drop. A light green salad with a tangy vinaigrette can also brighten the meal and provide a refreshing counterbalance.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls accompanied by a small plate of pickled vegetables or a cheese board. You can even top the soup with croutons or crispy bacon bits for an unexpected crunch that adds delight to each spoonful.
Make Ahead and Storage
Storing Leftovers
This Ham and White Bean Soup Recipe keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve the flavors and prevent it from absorbing any unwanted odors from your fridge.
Freezing
To enjoy later, let the soup cool completely before transferring it to freezer-safe containers. It freezes beautifully for up to 3 months and can be thawed overnight in the refrigerator for easy reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much after storage, add a splash of broth or water to bring it back to your preferred consistency.
FAQs
Can I use canned beans instead of dried beans?
Absolutely! If you’re short on time, canned white beans work just fine. Add them about 15 minutes before the soup is done to prevent them from becoming too mushy.
Is it possible to make this soup vegetarian?
Yes, simply omit the ham and use vegetable broth instead of chicken broth. You can add smoky seasonings or smoked paprika to mimic the ham’s flavor.
What type of ham is best for this soup?
Using a smoky, fully cooked ham, like a leftover ham steak or diced ham from a ham bone, is ideal because it imparts great flavor while staying tender during cooking.
Can I cook this soup in a slow cooker?
Definitely! After sautéing the ham and vegetables, transfer them to a slow cooker along with the beans, broth, and seasonings. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
How thick should the soup be?
Ham and White Bean Soup Recipe is best enjoyed as a hearty but not overly thick soup. It should have a nice, soup-like consistency that coats the spoon but still flows easily.
Final Thoughts
This Ham and White Bean Soup Recipe is a staple for cozy nights and a fantastic way to enjoy humble ingredients bursting with flavor. It’s a dish I keep returning to—not just because it’s delicious and comforting, but because it feels like a family tradition every time I make it. I can’t wait for you to try it and enjoy the same warmth and satisfaction this soup brings to my kitchen and table.
Print
Ham and White Bean Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 2h 0m
- Total Time: 2h 15m
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting ham and bean soup featuring tender white beans, savory ham, and aromatic vegetables simmered together to create a delicious, nourishing meal perfect for any season.
Ingredients
Soup Ingredients
- 1 pound ham, cubed
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 3 cups dried white beans, soaked overnight
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat oil: Heat a large pot or Dutch oven over medium heat and add the olive oil to warm up.
- Sauté ham: Add the cubed ham to the hot oil and sauté for about 5 minutes until it browns and releases some fat.
- Cook onion: Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add vegetables: Stir in the chopped carrots and celery and cook for another 3 minutes, stirring to prevent sticking.
- Garlic fragrance: Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant.
- Season: Sprinkle in dried thyme, rosemary, and black pepper; stir everything to coat well with the spices.
- Add bay leaf: Place the bay leaf among the ingredients in the pot.
- Add broth: Pour in the chicken broth, scraping the pot bottom to loosen browned bits for extra flavor.
- Add beans: Stir in the soaked white beans, distributing them evenly.
- Boil then simmer: Bring the soup to a boil over high heat, then reduce heat to low and cover with a lid.
- Simmer soup: Let the soup simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender.
- Maintain liquid: Check occasionally and add more water or broth if the soup becomes too thick or low on liquid.
- Season to taste: Once beans are tender, taste the soup and add salt as needed to adjust flavor.
- Remove bay leaf: Take the bay leaf out and discard it.
- Serve: Ladle the soup hot into bowls, making sure to serve beans, vegetables, and ham in each serving.
Notes
- Soaking beans overnight reduces cooking time and helps make them more digestible.
- Using leftover ham or smoked ham bone can enhance the soup’s flavor.
- Adjust seasoning with salt carefully, especially if your ham is already salty.
- If you prefer a thicker soup, mash some beans against the pot side while simmering.
- This soup can be stored refrigerated for up to 3 days or frozen for longer storage.
