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Hearty White Bean and Ham Soup

Close-up of a creamy white bean and ham soup, garnished with fresh thyme sprigs.
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Make a satisfying, cozy soup using leftover ham and creamy white beans. This recipe is perfect for cold nights and freezes well for future meals.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 pound cooked ham, diced (use a ham hock for extra smoky flavor)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or 1.5 cups dried beans, soaked and cooked)
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the diced ham, thyme, bay leaf, and pepper. If using a ham hock, add it now.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. If using dried beans, simmer until the beans are tender.
  5. Stir in the rinsed and drained cannellini beans. Simmer uncovered for another 10 minutes to allow flavors to meld.
  6. Remove the bay leaf and the ham hock (if used). Shred any meat from the hock and return it to the pot.
  7. Taste and add salt as needed. Serve hot.

Notes

  • For a thicker soup, mash about 1 cup of the white beans against the side of the pot before adding the remaining beans, or use an immersion blender for a few quick pulses.
  • This soup freezes well. Cool completely before transferring to airtight containers. It keeps for up to 3 months.
  • If you do not have leftover ham, use 1/2 pound of smoked ham hock for a deep, smoky flavor. Simmer the hock in the broth for 45 minutes before adding the vegetables.

Nutrition

Find it online: https://yummagnet.com/white-bean-and-ham-soup/