Name: Ham White Bean Soup: A Delicious and Easy Recipe
Prep time: 20 min
Cook time: 150 min
Total time: 230 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 8 cups chicken broth (low sodium preferred); 1 pound dried Great Northern beans, rinsed and sorted; 1 smoked ham hock (about 1 pound); 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 cup diced cooked ham (about 6 ounces); 2 tablespoons chopped fresh parsley, for garnish; 1 tablespoon lemon juice (optional, for brightness)

Ham white bean soup: just the name conjures up images of cozy evenings, crackling fireplaces, and the comforting aroma of a hearty, home-cooked meal. Have you ever craved a dish that feels like a warm hug from the inside out? This is it! This isn't just any soup; it's a culinary journey steeped in history and brimming with flavor.

White bean soup, in its various forms, has been a staple in cultures around the world for centuries. From the rustic kitchens of Italy to the humble homes of New England, beans have provided sustenance and warmth. The addition of ham elevates this simple soup to something truly special, adding a smoky depth that perfectly complements the creamy texture of the beans. It's a dish that speaks to resourcefulness and the ability to create something extraordinary from simple ingredients.

People adore ham white bean soup for its incredible versatility and satisfying nature. It's a one-pot wonder that's both easy to prepare and incredibly flavorful. The combination of tender white beans, savory ham, and aromatic vegetables creates a symphony of textures and tastes that's simply irresistible. Plus, it's a fantastic way to use leftover ham after a holiday feast! Whether you're looking for a quick weeknight dinner or a comforting weekend lunch, this soup is guaranteed to please. So, grab your favorite pot, and let's get cooking!

Ingredients:

1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups chicken broth (low sodium preferred)
1 pound dried Great Northern beans, rinsed and sorted
1 smoked ham hock (about 1 pound)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 cup diced cooked ham (about 6 ounces)
2 tablespoons chopped fresh parsley, for garnish
1 tablespoon lemon juice (optional, for brightness)

Preparing the Soup Base:

Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. You want them to be tender and slightly translucent. This step is crucial for building a flavorful base for the soup. Don't rush it!
Add Garlic and Spices: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the herbs and garlic will fill your kitchen, signaling the deliciousness to come.
Combine Broth, Beans, and Ham Hock: Pour in the chicken broth and add the rinsed and sorted Great Northern beans and the smoked ham hock. Make sure the ham hock is submerged in the liquid. If not, add a little more broth or water.
Bring to a Boil, Then Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for at least 2-3 hours, or until the beans are tender and creamy. The longer you simmer, the more flavorful the soup will become. Check the soup periodically and add more broth or water if needed to keep the beans covered.

Cooking the Beans and Ham:

Check Bean Tenderness: After 2 hours, check the beans for tenderness. They should be easily pierced with a fork and have a creamy texture. If they are still firm, continue to simmer for another 30 minutes to an hour, or until they reach the desired consistency. The cooking time will vary depending on the age and quality of the beans.
Remove Ham Hock: Once the beans are tender, carefully remove the ham hock from the pot using tongs or a slotted spoon. Place it on a cutting board to cool slightly.
Shred the Ham: Once the ham hock is cool enough to handle, shred the meat from the bone, discarding the skin, fat, and bone. Be sure to remove any small bones or cartilage. The shredded ham will be added back to the soup later.

Finishing the Soup:

Puree (Optional): For a creamier soup, you can use an immersion blender to partially puree the soup. Alternatively, you can carefully transfer about 2-3 cups of the soup to a regular blender and blend until smooth. Return the pureed soup to the pot. Be cautious when blending hot liquids, as they can splatter. If using a regular blender, make sure to vent the lid to prevent pressure buildup. This step is optional, but it adds a lovely velvety texture to the soup.
Add Ham and Season: Add the shredded ham and the diced cooked ham to the pot. Stir to combine. Season the soup with salt and freshly ground black pepper to taste. Remember that the ham hock and diced ham are already salty, so start with a small amount of salt and add more as needed.
Simmer and Adjust: Simmer the soup for another 15-20 minutes to allow the flavors to meld together. Taste the soup again and adjust the seasoning as needed. You can also add a squeeze of lemon juice for a touch of brightness, if desired.

Serving the Soup:

Garnish and Serve: Ladle the ham and white bean soup into bowls. Garnish with chopped fresh parsley. Serve hot with crusty bread or crackers for dipping. A dollop of sour cream or a swirl of olive oil would also be delicious additions.

Tips and Variations:

Bean Soaking: While not strictly necessary, soaking the beans overnight can help to reduce cooking time and make them easier to digest. If you choose to soak the beans, drain and rinse them thoroughly before adding them to the soup.
Ham Hock Alternatives: If you can't find a ham hock, you can substitute smoked turkey legs or a piece of smoked bacon. You can also use leftover ham bone from a holiday meal.
Vegetarian Option: For a vegetarian version, omit the ham hock and diced ham. Use vegetable broth instead of chicken broth. You can add smoked paprika to give the soup a smoky flavor.
Add Vegetables: Feel free to add other vegetables to the soup, such as potatoes, kale, spinach, or diced tomatoes. Add them during the last 30 minutes of cooking time.
Spice it Up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Storage: Leftover ham and white bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.
Thickening the Soup: If you prefer a thicker soup, you can mash some of the beans with a fork or potato masher before serving. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last few minutes of cooking.
Serving Suggestions: This soup is delicious served with a side salad, grilled cheese sandwich, or cornbread. It's also a great option for a potluck or casual gathering.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

Calories: Approximately 350-450 per serving
Protein: 25-35 grams
Fat: 10-15 grams
Carbohydrates: 40-50 grams
Fiber: 10-15 grams

Why This Recipe Works:

This ham and white bean soup recipe is a classic for a reason. The combination of smoky ham, creamy white beans, and aromatic vegetables creates a hearty and satisfying meal that's perfect for a cold day. The long simmering time allows the flavors to meld together beautifully, resulting in a soup that's both comforting and flavorful. The optional pureeing step adds a luxurious texture, while the fresh parsley and lemon juice provide a bright and refreshing finish. Plus, this recipe is easily customizable to suit your preferences and dietary needs. Whether you're a seasoned cook or a beginner, you'll find this recipe easy to follow and rewarding to make.

Enjoy your delicious homemade Ham and White Bean Soup!

Conclusion:

This ham and white bean soup isn't just another recipe; it's a warm hug in a bowl, a comforting classic elevated with simple techniques that bring out the best flavors. From the initial sauté of aromatics to the slow simmer that melds everything together, each step is designed to create a deeply satisfying and unforgettable culinary experience. The smoky ham perfectly complements the creamy white beans, creating a symphony of textures and tastes that will leave you craving more. But why is this particular recipe a must-try? It's more than just the deliciousness (though that's a major factor!). It's the ease of preparation, the readily available ingredients, and the sheer versatility of the dish. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe approachable and rewarding. It's the kind of meal that brings people together, perfect for a cozy weeknight dinner or a hearty weekend lunch. Plus, it's incredibly budget-friendly, making it a winner all around. Looking for serving suggestions? I love to serve this soup with a crusty loaf of bread for dipping – sourdough is my personal favorite! A dollop of sour cream or Greek yogurt adds a tangy richness, and a sprinkle of fresh parsley or chives brightens up the presentation. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. And the variations are endless! Feel free to experiment with different types of beans – cannellini, Great Northern, or even navy beans would work beautifully. If you don't have ham on hand, smoked sausage or bacon are excellent substitutes. You can also add vegetables like carrots, celery, or kale for extra nutrients and flavor. For a vegetarian version, simply omit the ham and use vegetable broth instead of chicken broth. Consider adding smoked paprika to mimic the smoky flavor. I truly believe that this ham and white bean soup will become a staple in your recipe repertoire. It's a dish that's both comforting and satisfying, perfect for any occasion. It's also a fantastic way to use up leftover ham after a holiday feast!

Don't just take my word for it – try it yourself!

I'm confident that you'll love this recipe as much as I do. It's a simple, flavorful, and incredibly versatile dish that's sure to impress. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece.

I can't wait to hear about your experience!

Once you've tried this recipe, please come back and share your thoughts in the comments below. Did you make any variations? What did you serve it with? What did your family think? I'm always eager to learn from your experiences and see how you've made this recipe your own. Your feedback is invaluable and helps me to continue creating recipes that you'll love. So, go ahead, give this ham and white bean soup a try – you won't be disappointed! Happy cooking!