Ham and White Bean Soup Recipe
Introduction
Ham and white bean soup is a classic comfort food that is rich in flavor, hearty, and perfect for a chilly day. The tender white beans absorb the smoky, savory flavor of the ham, creating a soul-satisfying meal that is both nutritious and delicious. This soup is not only budget-friendly but also easy to prepare. With minimal ingredients and some patience as it simmers, you’ll have a big pot of warm, filling soup that can be enjoyed for days. This recipe is ideal for using up leftover ham, making it a versatile dish for post-holiday meals or anytime you need a comforting, protein-packed bowl of goodness.
Ingredients
Here’s what you’ll need to make this hearty soup:
- 1 pound dried white beans (navy beans, great northern beans, or cannellini beans)
- 1 large ham bone (or 2 cups of cubed ham)
- 8 cups water (or substitute with half chicken broth for more flavor)
- 1 medium onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- Optional garnishes: chopped fresh parsley, grated Parmesan, or croutons
Instructions
1. Prepare the Beans
Start by rinsing the dried beans under cold water, removing any debris or damaged beans. If you have time, soak the beans overnight in a large bowl with enough water to cover them by at least two inches. This helps to soften the beans and reduces the cooking time. If you don’t have time to soak overnight, use the quick soak method: place the beans in a pot, cover them with water, bring to a boil for 2 minutes, then remove from heat and let them sit for 1 hour. After soaking, drain and rinse the beans.
2. Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery, cooking until they become soft and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for another minute, ensuring it doesn’t burn. This sautéing step enhances the flavor of the soup by bringing out the natural sweetness of the vegetables.
3. Add the Ham Bone and Beans
Once the vegetables are tender, add the drained beans to the pot, followed by the ham bone (or cubed ham, if using). Pour in the 8 cups of water (or half water, half chicken broth for a richer flavor). Stir in the bay leaf and thyme.
4. Simmer the Soup
Bring the soup to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 1.5 to 2 hours. The soup is done when the beans are tender, and the ham easily pulls away from the bone.
5. Shred the Ham
Once the soup has simmered and the ham bone is cool enough to handle, remove the bone from the pot. Shred any remaining ham from the bone and add it back to the soup. Discard the bone. If using cubed ham, simply stir to incorporate the ham pieces throughout the soup.
6. Season and Adjust Consistency
Taste the soup and season with salt and pepper as needed. Depending on how salty your ham was, you might need to adjust the salt level carefully. If you prefer a thicker consistency, you can mash some of the beans against the side of the pot or use an immersion blender to partially puree the soup. For a thinner soup, add a bit more water or broth until it reaches your desired consistency.
7. Serve and Garnish
Once the soup is well-seasoned and warmed through, ladle it into bowls. Garnish with fresh parsley, grated Parmesan, or croutons if you like. The creamy beans and smoky ham make for a perfect pairing, and the garnishes add a fresh touch of flavor and texture.
Variations and Tips
- Use canned beans: If you’re short on time, you can use canned beans instead of dried. Simply drain and rinse 3 cans of white beans and add them during the last 30 minutes of cooking. Keep in mind that the cooking time will be reduced, and the soup won’t have as much depth as with dried beans.
- Add greens: For a boost of color and nutrition, stir in a few handfuls of fresh spinach, kale, or Swiss chard during the last 10 minutes of cooking.
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce if you prefer your soup with a little heat.
- Freezing: This soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
- Vegetarian option: To make a vegetarian version, omit the ham and use vegetable broth instead of water. You can add more vegetables like potatoes, zucchini, or mushrooms for heartiness.
Conclusion
Ham and white bean soup is the ultimate comfort food that delivers warmth, flavor, and nourishment in every bowl. It’s versatile, simple to prepare, and perfect for meal prepping or feeding a crowd. Whether you’re using up holiday leftovers or craving a wholesome, filling meal, this soup is sure to satisfy. Plus, it’s easy to customize with your favorite herbs, vegetables, and spices. Enjoy this hearty soup with a side of crusty bread for the perfect cozy meal!
