If you are craving a bowl of hearty, soul-warming comfort food, this Ham and White Bean Soup Recipe is exactly what you need. It combines smoky, tender ham with tender white beans simmered in a fragrant broth enriched by fresh vegetables and herbs, creating a soup that’s both nourishing and deeply satisfying. Whether you are feeding a family or want some cozy leftovers, this recipe promises layers of flavor, wonderful textures, and a welcoming aroma that will fill your kitchen with love.
Ingredients You’ll Need
Simple ingredients can create magic in this soup, with each one playing a key role in developing the depth of flavor, nutritious value, and inviting texture. This recipe is easy to gather and lets the natural tastes shine through beautifully.
- 1 cup white beans: Soaked overnight or quick-soaked to ensure they cook tender and creamy without falling apart.
- 1 lb smoked ham or ham bone: The star of the dish, delivering a smoky, savory backbone that makes the soup irresistible.
- 1 medium onion (chopped): Adds subtle sweetness and aromatic depth to the broth.
- 2 medium carrots (chopped): Provide a hint of natural sweetness and a pop of color.
- 2 stalks celery (chopped, optional): Bring mild earthiness and crunch when included.
- 4 cloves garlic (minced): Infuses the soup with bold and comforting flavor.
- 1 teaspoon thyme (fresh or dried): Adds herbal brightness that complements the smoky ham.
- 2 pieces bay leaves: Release subtle woodsy notes, removed before serving.
- 1 teaspoon paprika: For gentle warmth and smoky undertones, especially if using smoked paprika.
- Black pepper (to taste): Enhances all the flavors with a gentle kick.
- 4 cups broth (chicken or vegetable, low-sodium preferred): The savory liquid base that carries all the ingredients’ flavors together.
How to Make Ham and White Bean Soup Recipe
Step 1: Prepare the Beans
Start by rinsing your white beans thoroughly. Soak them overnight in water for the best texture, or use the quick-soak method by covering them with boiling water and letting them sit for about an hour. This step ensures the beans become tender and cook evenly without any bitterness or hardness.
Step 2: Sauté the Vegetables
In a large pot, warm a splash of oil over medium heat. Toss in the chopped onion, carrots, and celery (if using), sautéing for 5 to 6 minutes until the veggies soften and release their natural sweetness. Then add the minced garlic and cook for another minute, allowing the fragrant aromas to fill your kitchen and build the soup’s flavor foundation.
Step 3: Add Ham and Seasonings
Next, stir in your salted-smoked ham or ham bone. Sprinkle in the thyme, bay leaves, paprika, and fresh black pepper to the pot. These seasonings will deepen the soup’s overall character with herbal, smoky, and savory notes, creating a beautiful balance with the beans.
Step 4: Combine Beans and Broth, Then Simmer
Fold the soaked beans into the pot and pour in the broth, gently mixing everything together. Bring the soup to a boil, then lower the heat, cover, and let it simmer slowly for two to two and a half hours. This slow cooking process lets the beans absorb the smoky flavors and become meltingly tender, while the broth thickens into a comforting hug in a bowl.
Step 5: Finish With Ham Meat
If you used a ham bone, remove it as it cools, shred any remaining meat off the bone, and stir that lovely tender ham back into the soup. Give everything a final taste and adjust seasoning with salt and pepper if needed, ensuring the soup is perfectly balanced and ready to enjoy.
How to Serve Ham and White Bean Soup Recipe
Garnishes
Elevate your soup by garnishing with freshly chopped parsley or a sprinkle of cracked black pepper. These simple touches brighten each spoonful and add a fresh pop of color that makes the dish even more inviting.
Side Dishes
Serve this soul-nourishing Ham and White Bean Soup Recipe alongside warm cornbread, crusty bread, or a crisp green salad to round out the meal. The sweet and buttery cornbread pairs perfectly with the smoky soup, offering delightful textural contrast.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls with a drizzle of good olive oil or a dollop of sour cream on top. You can also sprinkle crunchy fried onions or crispy bacon bits for added texture and indulgence. Presentation is all about making your guests feel at home and excited to dig in!
Make Ahead and Storage
Storing Leftovers
This Ham and White Bean Soup Recipe keeps beautifully in the refrigerator for up to 4 days. Store in an airtight container to maintain freshness, and the flavors will continue to meld, tasting even better the next day.
Freezing
To enjoy this comforting soup later, freeze it in portions using freezer-friendly containers or heavy-duty zip bags. It will keep well for up to 3 months, making it a fantastic make-ahead meal for busy days.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup is too thick, add a splash of broth or water to loosen it up. Avoid boiling vigorously to keep the beans intact and preserve the delicate balance of flavors.
FAQs
Can I use canned beans instead of dried beans?
Yes, canned white beans can speed up the process. Rinse and drain them well, then add them later in the cooking process since they are already cooked. This can reduce simmering time by about an hour.
What cuts of ham work best for this soup?
Smoked ham hocks, leftover ham steak, or a ham bone with some meat attached are perfect choices. The smoky flavor is essential and gives the soup its signature depth and heartiness.
Is this soup gluten-free?
Absolutely! All the ingredients are naturally gluten-free, but double-check your broth and any seasoning to ensure no hidden gluten if you have dietary restrictions.
Can I add other vegetables?
Definitely! Feel free to add diced potatoes, kale, or spinach near the end of cooking for extra nutrition and variety. Just be mindful of cooking times to keep vegetables fresh and vibrant.
What can I do if the soup is too salty?
If your ham or broth is saltier than expected, add extra water or unsalted broth to balance the saltiness. You can also toss in a peeled, raw potato while simmering to absorb excess salt (remove before serving).
Final Thoughts
There is something deeply satisfying about a homemade bowl of Ham and White Bean Soup Recipe that warms you from the inside out. It’s an easy recipe to pull together with simple ingredients, yet absolutely bursting with comforting flavor. Give this recipe a try soon and watch it quickly become one of your go-to dishes for cozy nights and happy hearts.
Print
Ham and White Bean Soup Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Ham and White Bean Soup is a comforting and hearty dish featuring tender white beans simmered with smoky ham, aromatic vegetables, and flavorful herbs. Perfect for chilly days, this soup offers a rich depth of flavor and satisfying texture that’s ideal for family meals or meal prep.
Ingredients
Beans and Meat
- 1 cup white beans (soaked overnight or quick-soaked)
- 1 lb smoked ham or ham bone (adds rich flavor)
Vegetables and Aromatics
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 2 stalks celery (chopped, optional)
- 4 cloves garlic (minced)
Seasonings and Broth
- 1 teaspoon thyme (fresh or dried)
- 2 pieces bay leaves (remove before serving)
- 1 teaspoon paprika (smoked for more intensity)
- To taste black pepper
- 4 cups broth (chicken or vegetable, low-sodium preferred)
Instructions
- Prepare Beans: Rinse and soak the white beans overnight or quick-soak by covering them with boiling water for 1 hour. Drain and rinse before cooking.
- Sauté Vegetables: Heat a splash of oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and sauté for 5-6 minutes until the vegetables soften. Add minced garlic and cook for an additional minute until fragrant.
- Add Ham and Seasonings: Stir in the smoked ham or ham bone along with thyme, bay leaves, paprika, and a sprinkle of black pepper to build the base flavor.
- Simmer Soup: Gently fold in the soaked beans and pour in the broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 2 to 2½ hours until the beans are tender and flavors meld together.
- Shred Ham Meat: If using a ham bone, remove it once the soup cools slightly. Shred any remaining meat from the bone and stir it back into the pot. Discard the bones and bay leaves.
- Season and Serve: Adjust seasoning with additional pepper if needed. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with cornbread or your favorite side.
Notes
- For quicker cooking, you can use canned white beans; reduce simmering time accordingly.
- The ham bone is optional but adds a wonderful smoky depth to the soup.
- Feel free to omit celery if unavailable; the soup will still be delicious.
- To make this soup gluten-free, ensure broth and paprika are certified gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
