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Hearty Ham and White Bean Soup

A steaming white bowl filled with hearty bean soup containing white beans, chunks of ham, and carrots, sitting on a wooden surface.

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Make this hearty ham and white bean soup for a satisfying, simple dinner. This recipe uses common pantry ingredients for a comforting meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound dried navy beans or Great Northern beans, rinsed and picked over
  • 8 cups chicken broth
  • 1 smoked ham hock or 1 cup diced smoked ham
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (adjust after cooking)
  • 1 cup water (optional, for thinning)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the rinsed beans, chicken broth, ham hock (or diced ham), thyme, bay leaf, and pepper to the pot.
  4. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally to prevent sticking.
  5. Remove the ham hock. If using a ham hock, shred the meat from the bone and return the shredded ham to the soup. Discard the bone and bay leaf.
  6. Taste the soup and add salt as needed. If the soup is too thick, stir in up to 1 cup of water until you reach your desired consistency.
  7. Simmer uncovered for 10 more minutes to allow flavors to meld. Serve hot.

Notes

  • For a quicker version, substitute 2 (15-ounce) cans of rinsed and drained white beans for 1 pound of dried beans. Add the canned beans during the last 20 minutes of simmering.
  • This soup freezes well for future easy weeknight soup meals.
  • If you do not have a ham hock, use 1 cup of diced smoked ham and 1 teaspoon of liquid smoke for depth of flavor.

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