Instructions
- Prepare the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Add Garlic and Ham: Stir in the minced garlic and diced ham. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the ham is lightly browned. If using a ham hock for extra flavor, add it now.
- Build the Broth: Pour in the chicken or ham broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; this is called deglazing and adds tremendous flavor to your soup.
- Combine Remaining Ingredients: Add the rinsed and drained white beans, diced tomatoes (undrained), dried thyme, dried rosemary, smoked paprika (if using), and bay leaf to the pot. Stir gently to combine all ingredients.
- Simmer to Perfection: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 30-40 minutes. This simmering time allows the flavors to meld beautifully and the beans to become incredibly tender. If using dried beans cooked from scratch, ensure they are fully tender before proceeding.
- Adjust Consistency and Seasoning: After simmering, remove the bay leaf. If you prefer a thicker soup, you can mash about 1/2 cup of the beans against the side of the pot with a spoon or potato masher. Taste the soup and season generously with salt and freshly ground black pepper. Remember that ham can be salty, so add salt gradually and taste as you go.
- Final Touches and Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and an extra grind of black pepper. Serve immediately with crusty bread or cornbread for dipping.
Cooking Tips and Variations
For the most flavorful Ham and White Bean Soup, attention to a few details can make all the difference. When sautéing your aromatics (onions, carrots, celery, garlic), take your time. Allowing them to soften and become fragrant builds the foundational flavor of your soup. Don’t rush this step! The little browned bits that stick to the bottom of the pot after sautéing your vegetables and ham are packed with flavor. Deglaze the pot with a splash of broth or water, scraping them up with a wooden spoon, to incorporate all that goodness into your soup. For an even deeper, more authentic smoky flavor, consider adding a ham hock or a small smoked turkey leg to the soup along with the broth. Let it simmer with the soup, then remove it, shred any meat, and add it back to the pot before serving.
When it comes to beans, while canned beans offer convenience, using dried white beans (Great Northern, Cannellini, or Navy beans) that you’ve soaked overnight and then cooked until tender will provide a superior texture and richer flavor. If using dried beans, ensure they are fully cooked before adding them to the soup, or plan for a longer simmer time within the soup itself. Good quality broth is key to a rich soup. Use a low-sodium chicken or ham broth, or even homemade stock, to control the sodium content and enhance the overall taste. Always taste your soup before serving and adjust the seasoning. Ham can be quite salty, so add salt incrementally. A pinch of red pepper flakes can introduce a subtle warmth and kick if you enjoy a bit of spice.
This soup is incredibly versatile. Feel free to add other vegetables like diced potatoes, corn, or a handful of fresh spinach or kale during the last 10-15 minutes of simmering. For a creamy finish, stir in a splash of heavy cream or a spoonful of Greek yogurt right before serving. If you don’t have ham, smoked sausage or even shredded chicken can be a tasty substitute. A dash of apple cider vinegar at the very end can brighten all the flavors. Don’t be afraid to experiment and make this recipe your own!
Storage and Reheating
This Ham and White Bean Soup is one of those magical dishes that often tastes even better the next day, as the flavors have more time to meld and deepen. To store leftovers safely, allow the soup to cool completely to room temperature within two hours of cooking. Transfer the cooled soup to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For reheating, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave; just be sure to stir halfway through to ensure even heating. If the soup has thickened too much in the refrigerator, you can add a splash of extra broth or water while reheating to achieve your desired consistency.
Ham and White Bean Soup also freezes beautifully, making it an excellent option for meal prepping. Once the soup has cooled completely, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to account for expansion. Label with the date. The soup can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the frozen soup overnight in the refrigerator. Once thawed, reheat it on the stovetop or in the microwave as described above. If you’re in a hurry, you can also reheat the soup directly from frozen on the stovetop over low heat, stirring frequently, until it’s fully thawed and heated through. Add a little extra broth if needed to restore its original consistency.
Frequently Asked Questions
Can I use dried beans instead of canned beans?
Absolutely! Using dried beans will give your soup an even richer flavor and creamier texture. You’ll need about 1.5 cups of dried white beans (Great Northern or Cannellini) for this recipe. Be sure to soak them overnight in plenty of cold water, then drain and rinse them thoroughly. Cook them in fresh water until tender before adding them to the soup, or add them to the broth and simmer for a longer period (usually 1-2 hours) until fully soft.
What kind of ham is best for this soup?
This soup is perfect for using up leftover holiday ham, like a spiral-cut ham or a ham roast. If you don’t have leftovers, you can buy a ham steak and dice it, or look for pre-cooked diced ham at your grocery store. For an extra layer of smoky flavor, consider simmering a ham hock or a smoked turkey leg with the broth, then removing it and shredding any meat back into the soup.
How can I make this soup thicker or thinner?
If you prefer a thicker soup, you have a few options. You can use an immersion blender to blend a portion of the soup directly in the pot, or scoop out about 1-2 cups of the soup, blend it in a regular blender (carefully!), and then return it to the pot. Alternatively, you can simply mash some of the beans against the side of the pot with a spoon or potato masher. To thin the soup, simply add a splash more chicken or ham broth until you reach your desired consistency.
Can I add other vegetables to this soup?
Yes, this soup is very adaptable to other vegetables! Diced potatoes, corn, green beans, or even a handful of fresh spinach or kale can be wonderful additions. If adding potatoes, add them with the broth and allow them to simmer until tender. For spinach or kale, stir them in during the last 5-10 minutes of simmering until they wilt.