Here’s a hearty, comforting Ham and White Bean Soup recipe — easy to make, full of flavor, and perfect for using leftover ham.
🍲 Ham and White Bean Soup
Ingredients (serves 6–8)
- 1½ cups dried white beans (navy, cannellini, or great northern) or 2 cans drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1–2 cups diced cooked ham (or leftover ham bone for extra flavor)
- 6 cups chicken or vegetable broth
- 1–2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1 tsp smoked paprika or a pinch of crushed red pepper
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Beans
- If using dried beans:
- Rinse and sort beans.
- Soak overnight or do a quick soak: cover with water, bring to boil 2–3 minutes, remove from heat, and let sit 1 hour.
- Drain and rinse before using.
2. Cook the Vegetables
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery until softened (5–7 minutes).
3. Build the Soup
- Add ham (or ham bone) and beans to the pot.
- Pour in broth. Add thyme, bay leaf, and optional smoked paprika.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook 45–60 minutes (if using dried beans) or 20–25 minutes (if using canned) until beans are tender.
4. Finish
- If you used a ham bone, remove it and chop any meat to return to the soup.
- Adjust seasoning with salt and pepper.
5. Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or cornbread.
Tips
- Creamier texture: Mash a portion of the beans in the pot before serving.
- Make ahead: Soup tastes even better the next day.
- Extra veggies: Add potatoes, kale, or spinach for variation.
I can also give you a slow-cooker version, instant pot version, or ham bone freezer-friendly version if you want.
Do you want me to provide one of those?
