Ham and white bean soup is a classic, deeply comforting dish that turns simple ingredients into a rich, flavorful meal. Utilizing a leftover ham bone or ham hock gives the broth an incredible depth, while creamy white beans soak up all that savory goodness.
Here is a foolproof recipe for a rich and comforting ham and white bean soup:
Ingredients
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For the Flavor Base:
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1 tablespoon olive oil or butter
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1 large yellow onion, diced
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2 medium carrots, peeled and sliced into rounds
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2 stalks celery, diced
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3–4 cloves garlic, minced
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Beans & Broth:
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1 pound dried Great Northern, Cannellini, or Navy beans (soaked overnight, or quick-soaked)
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6 cups low-sodium chicken broth or vegetable stock
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2 cups water
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1 ham bone, ham hock, or meaty leftover ham shank
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Herbs & Meat:
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2 cups diced cooked ham
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2 dried bay leaves
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1 teaspoon dried thyme (or 3-4 sprigs fresh thyme)
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½ teaspoon black pepper (plus more to taste)
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Fresh chopped parsley for garnish
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Salt (added at the end to taste)
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Step-by-Step Instructions
1. Prep the Beans
Rinse your dried beans under cold water. For quick cooking and better digestion, soak them in plenty of water overnight, or quick-soak them by bringing them to a boil for 2 minutes, turning off the heat, and letting them sit covered for 1 hour before draining.
2. Sauté the Vegetables
In a large Dutch oven or heavy-bottomed soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the vegetables soften and the onions turn translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup
Add the soaked and drained white beans, chicken broth, water, thyme, black pepper, bay leaves, and your ham bone/hock to the pot. Stir well to combine.
4. Simmer
Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 1 hour to 1.5 hours (stirring occasionally), or until the beans are tender and creamy.
5. Shred the Meat & Thickener Trick
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Remove the Bone: Take out the ham bone or hock. Shred any tender meat remaining on the bone, discard the bone/fat, and return the shredded meat back into the pot.
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Add Diced Ham: Stir in your 2 cups of fresh diced cooked ham.
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For Extra Creaminess: Use a potato masher to crush a portion of the beans right in the pot, or scoop out 1 to 2 cups of the soup, blend it until smooth, and stir it back into the broth.
6. Season and Serve
Simmer uncovered for another 10 to 15 minutes so the extra ham heats through and the broth thickens slightly. Remove the bay leaves. Taste the soup and adjust the salt and pepper as needed (ham is naturally salty, so adding salt at the very end prevents over-salting).
Garnish with fresh parsley and serve hot alongside crusty bread or cornbread for dipping!
