White Bean and Ham Soup Recipe

This hearty White Bean and Ham Soup is a comforting and flavorful dish that’s perfect for a cozy meal. It’s made with tender Great Northern beans, savory ham, and a blend of aromatic vegetables and seasonings.

Ingredients:

• 20 ounces dried Great Northern Beans
• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 stalks celery, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 8 cups water
• 2 teaspoons Italian seasoning
• 2 cups cooked diced ham
• 1 tablespoon salt
• 2 teaspoons ground pepper

Instructions:

1. Prepare the Beans: Rinse and sort through the dried Great Northern beans, discarding any rocks or debris. Set aside.
2. Prep the Vegetables: Dice the onion, celery, and carrots. Mince the garlic.
3. Cook the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots, and cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Add Beans and Water: Pour the 8 cups of water into the pot, then stir in the Italian seasoning and the rinsed beans.
5. Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the beans are tender.
6. Add Ham and Seasonings: Stir in the cooked diced ham, salt, and ground pepper. Continue to simmer for an additional 30 minutes to 1 hour, allowing the flavors to meld together.
7. Adjust Consistency: If the soup is too thick, adjust the consistency by adding more water or chicken stock until it reaches your desired thickness. Taste and adjust seasoning if needed.
8. Serve: Ladle the soup into bowls and serve hot. Enjoy the hearty and comforting flavors of this White Bean and Ham Soup.

Serving:

• Prep Time: 20 minutes
• Cooking Time: 3 hours
• Total Time: 3 hours 10 minutes
• Servings: 8

Variations:

• Herb Addition: Add a bay leaf or a sprig of fresh thyme to the pot while simmering for added depth of flavor.
• Smoky Flavor: Use smoked ham hocks instead of diced ham for a smoky, rich flavor.
• Vegetarian Option: Omit the ham and use vegetable broth instead of water for a delicious vegetarian version.

Storage:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave before serving.
• Freezing: This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs:

Q: Can I use canned beans instead of dried?
A: Yes, you can use canned beans, but the cooking time will be significantly reduced. Add the canned beans during the last 30 minutes of cooking.

Q: What if I don’t have Italian seasoning?
A: You can make your own by mixing dried basil, oregano, rosemary, and thyme in equal parts.

Q: Can I add other vegetables?
A: Absolutely! You can add potatoes, parsnips, or even spinach towards the end of cooking for added texture and flavor.

Q: How do I make the soup thicker?
A: If you prefer a thicker soup, you can mash some of the beans against the side of the pot with a spoon or use an immersion blender to partially blend the soup.

This White Bean and Ham Soup is a delicious, hearty meal that’s perfect for chilly days. It’s easy to make, filling, and packed with flavor. Enjoy it with a slice of crusty bread for the ultimate comfort food experience!

Print