White Bean and Ham Soup – As the days become shorter and the air turns crisp there’s nothing, as satisfying as enjoying a bowl of homemade soup. My White Bean and Ham Soup is more than a recipe—it holds a collection of memories. It serves as a conversation starter like an embrace in a bowl reminding me of that chilly evening in autumn when I took ordinary pantry ingredients and transformed them into something truly magical.
The key here isn’t just the name “White Bean and Ham Soup”—it represents unity and togetherness. This was the soup I prepared when we moved into our family home its inviting aroma wafted through each room welcoming us to our start. It’s the recipe that captured my husband’s heart again and had my child eagerly asking for second helpings—and even thirds.
What makes this White Bean and Ham Soup truly special?
What sets this soup apart? It’s the blend of simplicity and robust flavors that make it truly exceptional. This White Bean and Ham Soup isn’t just easy to prepare; it serves as a canvas for those days when only the comforting dish will suffice. It’s versatile enough, for a weeknight dinner and special enough to impress guests.
What You Need To Make This White Bean and Ham Soup Recipe?
Dried Great Northern Beans: These beans are not just any beans; they play a role in our soup. We choose them for their texture and their ability to absorb flavors, which truly transforms the soup into an experience.
Olive Oil: We begin our soup with a tablespoon of Olive Oil, an elixir that adds a touch of richness. It sets the stage for the dance of our vegetables.
Sweet Onion: The Sweet Onion brings its mellow flavor to cut through the richness creating a balance, with the savory ham.
Celery: Celery with its crisp stalks adds a fresh and almost herbaceous element to the soup. It’s like an ode to those days of summer as we transition into fall.
Carrots: Carrots act as bursts of sunshine in the soup. They contribute sweetness and vibrant pops of color while reminding us of the origins rooted in the earthy flavors.
Garlic: Garlic is truly the heart and soul of any soup. It quietly brings warmth and depth completing this medley of flavors.
Italian Seasoning: Our Italian Seasoning is carefully measured to whisper Italy into every spoonful. It holds the secret to transforming this soup into a bouquet of herbs plucked from gardens, in the countryside.
Cooked Diced Ham: The ham is hand-diced to give it a feel. It adds a comforting touch by infusing the soup with its depth and the richness that comes from curing the meat.
Salt: This isn’t any seasoning; it’s a flavor enhancer. While it may seem generous to use a tablespoon it’s perfectly measured to bring out the essence of each ingredient.
Ground Pepper: Two teaspoons of ground pepper are used not to overpower but rather accentuate the flavors. It adds a warmth, to the soup that lingers on your palate enticing you to take another spoonful.
Steps To Make White Bean and Ham Soup:
Step 1: Begin by treating the beans with the respect they deserve: rinse them lovingly and pick out any unwelcome debris. Once they’re prepped, it’s time for a little sauté action. Heat your oil, and as it shimmers with anticipation, introduce the onion, celery, and carrots to the pot. Let them get to know each other until they’re soft and whispering secrets, about 5 minutes or so.
Step 2: Now, let the garlic join the party just for a half-minute—just enough time to say hello. It’s water and Italian seasoning time, followed by the star of our show, the beans. Bring the party to a boil, then let it simmer down under a lid, stirring occasionally, for about 2 hours, or until the beans are on the brink of tenderness.
Step 3: It’s ham time. Let it swim with the beans, along with salt and pepper, simmering for that final stretch until every element in the pot knows each other by name.
Step 4: Before you call everyone to the table, make sure your soup wears its best consistency—add water or stock if it’s a little shy. Give it a final taste, and just like that, you’ve created more than soup; you’ve made a memory.
Tip:
To make a White Bean and Ham Soup that is creamy and smooth, without using cream here’s a trick; once the beans are tender take a cup or two of the soup. Blend it until it becomes smooth. Then stir this blended mixture back, into the pot. This method naturally thickens the soup resulting in a texture that beautifully combines the flavors of ham with the subtle earthiness of the beans. It’s a step that transforms a rustic soup into a gourmet delight. Each spoonful offers a depth of flavor and a velvety consistency that you would expect from chefs. Moreover, it’s a way to give your soup body if you find it slightly thinner than desired after cooking initially.
Frequently Asked Questions:
Can I use canned beans instead of dried Great Northern Beans to save time?
Definitely! If you’re short, on time using canned beans is an option. Just make sure to drain and rinse them to get rid of any sodium. It’s important to note that since canned beans are already cooked you’ll need to adjust the cooking time. Add them to the soup once the vegetables have softened and let everything simmer together for 30 minutes to an hour so that all the flavors can blend nicely.
How can I make this soup if I don’t have a ham bone or leftover ham?
No worries if you don’t have a ham bone! You can easily buy diced ham from the store or try substituting it with smoked sausage, bacon or even smoked turkey for a unique twist. The key is to incorporate that savory element that complements the beans.
Is this soup freezer-friendly?
Absolutely! This soup freezes beautifully. Allow it to cool completely before dividing it into containers for freezing. Leave some space at the top for expansion. Freeze it for up to 3 months. When you’re ready to enjoy it simply thaw it overnight, in the refrigerator. Gently reheat on the stove. If needed add water or broth while reheating until you reach your desired consistency. It feels like having a comforting meal to enjoy on any cold day!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
White Bean and Ham Soup
Ingredients
- 20 oz dried Great Northern Beans
- 1 tbsp olive oil
- 1 medium sweet onion diced
- 3 stalks celery chopped
- 2 carrots diced
- 2 cloves garlic minced
- 8 c water
- 2 tsp Italian seasoning
- 2 c cooked diced ham
- 1 tbsp salt
- 2 tsp ground pepper
Instructions
- Start off by rinsing 20 ounces of dried Great Northern Beans under cold water to get rid of any dust or debris. Set them aside for now.
- Take one sweet onion, three stalks of celery and two carrots and dice them into bite-sized pieces. Finely mince two cloves of garlic.
- In a stockpot heat up one tablespoon of olive oil, over medium heat. Add the onion, celery and carrots to the pot. Sauté them until they become soft which should take approximately five minutes.
- Next, add the minced garlic to the pot. Cook it along with the vegetables for 30 seconds until it becomes fragrant.
- Pour eight cups of water into the pot. Mix in two teaspoons of seasoning along with the prepared beans. Increase the heat to bring the mixture to a boil before reducing it to maintain a simmer. Cover the pot with a lid.
- Allow the beans to cook for two hours while stirring every hour until they become mostly tender.
- Now stir in two cups of cooked ham, one tablespoon of salt and two teaspoons of ground pepper, into the soup. Let it continue simmering for 30 minutes to an hour until the beans are completely soft and all flavors are well combined.
- Before you serve the soup you can make adjustments, to its thickness by adding water or chicken stock if necessary. Don't forget to taste it and add salt or pepper if you think it needs it.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
