Imagine the comforting aroma of savory ham mingling with earthy white beans wafting through your kitchen.
There’s something undeniably cozy about a pot of Ham and White Bean Soup simmering gently on the stove.
This simple yet hearty dish transforms humble ingredients into a warm, satisfying meal.
With each simmering moment, flavors meld, creating a soup that feels like a hug in a bowl.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large soup pot
- 1 wooden spoon
- 1 ladle
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 pound ham, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cups chicken broth
- 3 cups water
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Ham and White Bean Soup, you can follow this timeline. This includes the additional time needed for reading through the instructions:
- Reading and Preparation (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all ingredients and equipment needed.
- Prep Work (15 minutes)
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Dice the ham.
- Measure out the olive oil, thyme, rosemary, and black pepper.
- Drain and rinse the white beans.
- Cooking (1 hour 30 minutes)
- 0:00 – 0:05: Heat the olive oil in the soup pot over medium heat.
- 0:05 – 0:10: Add and sauté the diced onion until translucent.
- 0:10 – 0:11: Stir in the minced garlic and cook until fragrant.
- 0:11 – 0:16: Add the sliced carrots and celery, cook for another 5 minutes.
- 0:16 – 0:19: Add the diced ham and cook for 3 minutes.
- 0:19 – 0:20: Sprinkle in thyme, rosemary, and add the bay leaf.
- 0:20 – 0:25: Pour in the chicken broth and water, bring to a boil.
- 0:25 – 0:30: Reduce heat, stir in the white beans, season with black pepper and salt.
- 0:30 – 1:30: Cover and simmer for 1 hour, stirring occasionally.
- 1:30: Remove the bay leaf and discard it.
- Resting Time (10 minutes)
- Stir in the chopped fresh parsley.
- Allow the soup to rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced carrots and celery, and cook for another 5 minutes.
Add the diced ham and cook for 3 minutes, stirring occasionally.
Sprinkle in the dried thyme, rosemary, and add the bay leaf.
Pour in the chicken broth and water, and bring to a boil.
Reduce the heat to low and stir in the drained white beans.
Season with black pepper and salt to taste.
Cover the pot and let the soup simmer for 1 hour, stirring occasionally.
Remove the bay leaf and discard it.
Stir in the chopped fresh parsley and let the soup rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up the flavorful broth.
- Green Salad: Serve alongside a fresh green salad for a light and invigorating contrast to the hearty soup.
- Grilled Cheese Sandwich: Enjoy a classic grilled cheese sandwich for a comforting and cheesy complement.
- Cornbread: Add a touch of sweetness with a side of cornbread that balances the savory flavors of the soup.
- Pickled Vegetables: Offer pickled vegetables for a tangy crunch that contrasts the rich and creamy texture of the soup.
Storage
To store Ham and White Bean Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze in portion-sized containers for convenient future meals.
Freezing
To freeze Ham and White Bean Soup, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Reheating
To reheat Ham and White Bean Soup, use a stovetop or microwave.
Stir occasionally for even heating.
Add water if needed to reach the desired consistency.
Ensure it reaches an internal temperature of 165°F.
Final Thoughts
Ham and White Bean Soup is a comforting and hearty dish perfect for any occasion.
With its combination of tender ham, creamy white beans, and flavorful herbs, this soup is sure to satisfy.
It’s not only delicious but also simple to make, requiring just a few basic ingredients and steps.
Whether you’re making it for a family dinner or meal-prepping for the week ahead, this soup is a versatile option.
Feel free to customize it with additional vegetables or spices to suit your taste.
Store leftovers in the refrigerator for up to three days or freeze them for a convenient meal later on.
Enjoy the warmth and coziness of this delightful American classic.
Frequently Asked Questions
Can I Use Canned Ham Instead of Fresh Ham?
You can substitute canned ham for fresh ham. Drain and cube the canned ham, then incorporate it during step 5. Adjust the salt content as canned ham’s often saltier. Guarantee thorough heating to enhance flavor integration.
What Side Dishes Pair Well With Ham and White Bean Soup?
You should pair a crusty bread, like a French baguette, for dipping. A side salad with a vinaigrette dressing complements the soup’s richness. Consider roasted Brussels sprouts or steamed green beans for a balanced, flavorful meal.
How Can I Make This Soup Vegetarian-Friendly?
To make it vegetarian-friendly, replace ham with 1 cup chopped mushrooms for umami flavor. Substitute chicken broth with vegetable broth. Increase olive oil to 3 tablespoons, and add 1 teaspoon smoked paprika for depth.
Is This Recipe Suitable for a Slow Cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the onion, garlic, carrots, and celery first. Transfer to slow cooker, add remaining ingredients, and cook on low for 6-8 hours for ideal flavor development.
What Type of White Beans Should I Use for the Best Texture?
For ideal texture, use cannellini beans due to their creamy consistency. Their size and firmness withstand extended cooking, ensuring they don’t disintegrate. Rinse and drain them thoroughly before adding to your soup for best results.
Ham and White Bean Soup
Equipment
- 1 large soup pot
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 2 medium carrot sliced
- 2 stalk celery sliced
- 1 pound ham diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 4 cup chicken broth
- 3 cup water
- 2 can white beans drained and rinsed
- 1/4 teaspoon black pepper
- salt to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced carrots and celery, and cook for another 5 minutes.
- Add the diced ham and cook for 3 minutes, stirring occasionally.
- Sprinkle in the dried thyme, rosemary, and add the bay leaf.
- Pour in the chicken broth and water, and bring to a boil.
- Reduce the heat to low and stir in the drained white beans.
- Season with black pepper and salt to taste.
- Cover the pot and let the soup simmer for 1 hour, stirring occasionally.
- Remove the bay leaf and discard it.
- Stir in the chopped fresh parsley and let the soup rest for 10 minutes before serving.
Notes
