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
Scale
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.
