Instructions
- If using dried beans: Place dried beans in a large bowl and cover with several inches of cold water. Let soak overnight (8-12 hours). Drain and rinse thoroughly before use. Alternatively, for a quick soak, bring beans and water to a boil, boil for 5 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse.
- 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 have softened and the onion is translucent.
- Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken or ham broth. If using dried beans, add them to the pot now. If using canned beans, hold off on adding them until step 7.
- Add the diced ham, dried thyme, crushed rosemary, and bay leaf to the pot. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beans are very tender. If using dried beans, ensure they are fully cooked and creamy.
- If using canned beans, add them during the last 30 minutes of simmering to allow them to heat through and absorb the flavors without becoming mushy.
- Once the beans are tender, remove the bay leaf. Taste the soup and season with black pepper. Add salt sparingly, if needed, as ham and broth can be quite salty.
- For a slightly creamier texture, you can remove about 1-2 cups of the soup (mostly beans) and mash them with a fork or blend them briefly with an immersion blender, then return them to the pot. This will thicken the soup naturally without adding cream.
- Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley.
- Serve immediately with crusty bread or cornbread.
Cooking Tips and Variations
For the deepest flavor, don’t skimp on the quality of your ham. A good quality smoked ham hock simmered with the broth and then removed (with the meat picked off and added back) can lend an incredible depth of smoky flavor that’s hard to beat. If you don’t have leftover ham, a thick slice of deli ham cut into cubes or even a ham steak works wonderfully. When sautéing your mirepoix (onions, carrots, celery), take your time. Allowing these vegetables to soften and slightly caramelize builds a crucial flavor base for your soup. If you prefer a thicker soup without pureeing, you can mash some of the beans against the side of the pot with the back of a spoon. For an extra layer of richness, a small drizzle of good quality extra virgin olive oil over each bowl just before serving can elevate the flavors. To make this soup even heartier, consider adding other vegetables like diced potatoes (add with the beans) or a handful of fresh spinach or kale during the last 10 minutes of cooking.
Spice enthusiasts can kick things up a notch with a pinch of red pepper flakes added with the garlic. For a touch of acidity and brightness, a squeeze of fresh lemon juice or a splash of apple cider vinegar stirred in at the very end can balance the richness beautifully. While this recipe calls for dried herbs, fresh herbs like a sprig of fresh rosemary or thyme tied together with kitchen twine and simmered with the soup will impart an even more vibrant flavor; just remember to remove them before serving. If you’re out of ham broth, chicken broth is a great substitute, but if you have a ham bone, simmering it in water to make your own ham broth will yield an unparalleled depth of flavor. Don’t be afraid to adjust seasonings to your personal preference throughout the cooking process. Taste as you go, especially for salt, as the sodium content from ham and broth can vary widely.
Storage and Reheating
This Hearty Ham and White Bean Soup stores beautifully, making it an excellent candidate for meal prep. Once cooled completely, transfer the soup to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this soup freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be stored in the freezer for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If the soup has thickened too much during storage, you can add a splash of extra broth or water to reach your desired consistency. Avoid boiling the soup vigorously, as this can cause the beans to break down excessively. You can also reheat individual portions in the microwave; simply place in a microwave-safe bowl and heat in 1-2 minute intervals, stirring between, until hot.
Frequently Asked Questions
What kind of ham is best for this soup?
Cooked ham is ideal for this recipe. Leftover ham from a holiday roast (like a spiral-cut or bone-in ham) is perfect. You can also use diced ham from the deli, a ham steak, or even a ham hock for extra smoky flavor (just be sure to remove the bone and shred the meat before serving).
Do I have to soak the dried beans?
Soaking dried beans is highly recommended. It significantly reduces cooking time and can help with digestibility. If you forget to soak overnight, you can use the quick-soak method: boil beans for 5 minutes, then remove from heat, cover, and let sit for 1 hour before draining and rinsing.
Can I use canned beans instead of dried?
Yes, absolutely! Using canned beans is a great time-saver. If using canned beans, rinse them thoroughly to remove excess sodium and starches, and add them to the soup during the last 30 minutes of simmering so they can heat through and absorb flavors without becoming mushy.
How can I make this soup thicker?
There are a few ways to thicken the soup. You can remove about 1-2 cups of the soup (primarily beans) and mash them with a fork or use an immersion blender to briefly blend a portion of the soup directly in the pot. Return the mashed/blended portion to the pot and stir. This will naturally thicken the soup without adding flour or cream. The longer the soup simmers, the more the starches from the beans will also naturally thicken it.