Make this comforting, thick white bean soup using leftover ham for a satisfying meal. This recipe is easy to prepare and perfect for cold weather.
Author:Chloe Ellis
Prep Time:20 min
Cook Time:120 min
Total Time:140 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
6 cups chicken broth
1 pound dried navy beans, soaked overnight and drained (or 3 cans, 15 oz each, rinsed and drained)
1 cup diced smoked ham (or ham bone)
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon black pepper
1/4 teaspoon salt (adjust based on ham saltiness)
1/2 cup heavy cream (optional, for creaminess)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
If using dried beans, add the soaked and drained beans, chicken broth, ham, thyme, bay leaf, pepper, and salt to the pot.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. If using canned beans, simmer for only 30 minutes.
Remove the bay leaf and any ham bone.
For a thicker soup, use an immersion blender to partially blend about one cup of the soup, or scoop out one cup of beans and mash them before returning them to the pot.
Stir in the heavy cream, if using. Heat through for 2 minutes, but do not boil after adding cream.
Taste and adjust seasoning before serving.
Notes
For a slow cooker version, combine all ingredients except cream in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove ham bone before serving.
If you prefer a smoky flavor, use a smoked ham hock instead of diced ham and remove it before blending.