Ham and white bean soup is smoky, sweet, salty and so filling and comforting! It's packed with nutrients from the ham, beans and different vegetables. This is the best way to make use of a leftover ham bone or ham hocks.
We all need some delicious, filling and comforting homemade soup recipes up our sleeves, and this one is on my list!
I really prioritize making food from scratch for my family and with that, using up every part of our food.
We don't have ham very often, but when we do, I always get one with the bone in. This way we can take advantage of all that extra flavor and nutrition by making a ham bone soup!
This ham and bean soup recipe is packed with different vegetables and white beans, so it's very filling and well-balanced, nutritionally.
Plus it's just so tasty! The whole family loves it.
You can jump straight down to the recipe or read the post for different tips and serving ideas!
Why You'll Love this recipe
Hearty and filling: This dish can satisfy hunger and provide sustained energy. The combination of protein and fiber from the beans and ham in this hearty soup will help keep you feeling full and satisfied.
Comforting and warming: Ham and bean soup is a comforting and warming dish that can be especially satisfying on a chilly day. The savory flavors and rich broth make it such a cozy meal!
Easy to make: Ham and bean soup is a relatively easy dish to make, requiring just a few basic ingredients and simple preparation techniques.
Nutritious: Provides many macro and micronutrients- it's a very well-balanced dish!
Is Ham and White Bean Soup Healthy?
Ham and white bean soup is made with whole food, nutritious ingredients. It's a good source of protein, fiber, and vitamins and minerals like iron, potassium, and folate. It's a healthy option for a comforting meal.
Ham and White Bean Soup Ingredients
Ham bone - Ham shanks or smoked ham hocks provide a lot of flavor to the soup, as they contain bone marrow, connective tissue and cartilage which dissolve into the soup as it cooks, giving it a rich and savory taste. The ham bone also contributes collagen to the soup which helps give it a thick and satisfying texture.
Ham - Provides a smoky, salty flavor and also adds texture and substance to the soup, making it more filling and satisfying.
White beans - A staple ingredient! They add a hearty and creamy texture. You can use navy beans, great northern beans or cannellini beans (aka white kidney beans). Beans add extra protein making it more satisfying and filling. They also absorb the flavors of the other ingredients, making them a great base for the soup.
Olive oil/butter - When the oil or butter is heated and combined with the other ingredients in the soup, it helps to emulsify the flavors and create a cohesive, satisfying texture. Olive oil and butter also help to keep the ingredients in the soup from sticking to the bottom of the pot or becoming dry. This helps to ensure that the soup is well-cooked and that the flavors are fully developed.
Potatoes - Add a creamy texture to the soup while also helping to thicken it. They also contribute a slightly sweet flavor to the soup which balances out the salty ham.
Onions - A key ingredient in most soups as they add a depth of flavor that's both sweet and savory.
Carrots - Add a sweet and slightly earthy flavor to the soup, as well as a bit of texture. They also provide a good source of vitamins and nutrients.
Garlic - Provides a pungent, slightly spicy flavor to the soup which complements the other ingredients. It also has many health benefits, such as boosting the immune system.
Cabbage - Adds a slightly sweet and nutty flavor to the soup, along with some extra nutrition.
Salt and pepper - These basic seasonings are used to enhance the flavor of the soup and balance out the sweetness of the other ingredients.
Bone broth - Used as a base for the soup and adds a rich, savory flavor as well as nutrients such as collagen, amino acids and minerals. It also contributes to the overall thickness and body of the soup. You can substitute water if you don't have bone broth, as the ham bone or hock will still provide many of these benefits.
Tips
- Using homemade bone broth will up the health benefits and flavor of your soup, but you can also just use water! You'll get some of those same benefits by cooking the ham bone/hock for a long time in the soup.
- I only use salt and pepper, but you can experiment with other seasonings and different herbs if you like. Toss in a few bay leaves, some chili powder for kick, or fresh thyme, the sky's the limit!
- If you're using a hambone and you have extra cooked ham from that meal, cut up your desired amount of extra ham and add it once the soup is finished cooking.
- This makes a big pot of soup. If you're only feeding a few people, I highly recommend making the full amount anyway and freezing the extra for later. It's so nice to have a few healthy meals on hand in the freezer!
- If you wish to make this a creamier soup, you can use a potato masher or immersion blender to mash some of the cooked potatoes (remove them to a separate bowl to mash them) and stir them back into the soup.
FAQ
Yes, ham and white bean soup can be made in a crock pot. Simply follow the recipe instructions, but instead of cooking on the stovetop, transfer everything to a slow cooker, add the potatoes and beans at this time as well, and cook on low for 8 hours or high for 4-5 hours.
Yes, you can use dried white beans in place of canned beans, it will just take some extra prep and time.
1. Soak the beans: Rinse the dried beans in cold water, then place them in a large bowl or pot and cover with enough water to submerge them completely. Soak the beans for at least 8 hours or overnight. This step helps to soften the beans and reduce the cooking time.
2. Drain and rinse the beans: After soaking, drain the beans and rinse them with fresh water to remove any excess starch and debris.
3. Add the beans to the soup: Once the beans are soaked and rinsed, you can add them to the soup pot along with the other ingredients at the beginning of the cooking time.
4. Cook the soup: Bring the soup to a boil, then cook as directed in the instructions below. You may need to add more liquid as the soup cooks, so check it once or twice during the cooking time and top up with additional water if needed.
5. Test the beans for doneness: To test if the beans are fully cooked, simply taste a few beans to see if they are tender and creamy. If they are still firm or crunchy, continue cooking until they reach the desired texture.
Yes, ham and white bean soup freezes well. Allow the soup to cool completely before transferring to a freezer-safe container or bag. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Yes, you can make a vegetarian or vegan version of ham and white bean soup by omitting the ham hock and using vegetable broth or water instead of bone broth. Add some smoked paprika or liquid smoke to mimic the smoky flavor of ham.
Serving Ideas
These serving ideas can help make your ham and bean soup even more delicious and satisfying, and provide a variety of options for different tastes and preferences.
- Crusty bread - Serve the soup with a slice of sourdough or other crusty bread on the side. The bread can be used to dip into the soup or to soak up the broth. Slather it with grassfed butter for extra nutrition and tastiness!
- Salad - Add a fresh salad on the side to balance out the heartiness of the soup. A simple green salad with a vinaigrette dressing would complement the flavors of the soup nicely.
- Toppings - Offer a variety of toppings for the soup, such as shredded cheese, sour cream, diced tomatoes, chopped herbs, or crumbled bacon. Each person can customize the soup to their liking!
- Cornbread - Serve the soup with a slice of warm cornbread. The sweet and savory flavors of the cornbread pair well with the smoky flavors of the ham and beans.
- Grilled cheese - Make a classic grilled cheese sandwich and serve it alongside the soup for a comforting and satisfying meal.
- Rice - Serve the soup over a bed of cooked rice for a more substantial meal. The rice will help soak up the broth and add an extra layer of texture to the dish.
- Vegetables - Add some steamed or roasted vegetables on the side, such as broccoli or green beans, to provide a balanced meal and some extra nutrients.
Tools You May Need
Dutch oven or large pot
Wooden spoon
Sharp knife
Cutting board
How to Make Ham and White Bean Soup
Ingredients:
- ¼ cup olive oil or butter
- 2 large onions, diced
- 5-6 medium carrots, cut into ½ inch chunks
- 6 garlic cloves, sliced
- ½ small green cabbage, sliced thinly
- sea salt
- ground black pepper
- 2 lb smoked ham hock or leftover hambone
- bone broth, chicken broth or water
- 540mL can (19 oz) white beans, drained and rinse
- 6-8 medium red potatoes, cubed
Instructions:
Heat oil or butter in a large pot over medium heat. Add diced onion and cook, stirring often until softened, about 10 minutes.
Add carrots, garlic and cabbage and cook for another 5 minutes. Season generously with salt and pepper.
OVEN
Add ham hock or bone and cover with broth or water (any combination will do!). Bring to a boil over medium-high heat.
Cover with an oven-safe lid or foil. Cook at 275°F for 4-5 hours. Add beans and potatoes and cook for an additional 45 minutes, until potatoes are tender.
Transfer ham hock or bone to a cutting board and remove the meat, shred or cut it and return it to the soup.
STOVE TOP
Add ham hock or bone and cover with broth or water (any combination will do!). Bring to a boil over medium-high heat.
Place the lid on the pot and turn to medium-low or low heat, whichever will produce a very gentle simmer.
Simmer on the stove for 4-5 hours. Add beans and potatoes and cook for 30-45 minutes, until the potatoes are fork tender.
Transfer ham hock or bone to a cutting board and remove the meat, shred or cut it and return it to the soup.
SLOW COOKER
Transfer the contents of the pot to the slow cooker.
Add potatoes, beans and ham hock or bone and cover with broth or water (any combination will do!).
Cook on low for 8 hours or high for 4-5 hours.
How to Store Ham and White Bean Soup
Store in an airtight container in the fridge for up to 4 days.
You can also freeze the soup in a freezer-safe container or freezer bag. Allow it to cool completely before transferring it to the container. Freeze for up to 3 months
How to Reheat Ham and White Bean Soup
Reheat in the microwave or on the stovetop. It tastes even better the next day!
Thaw frozen soup in the fridge overnight, then reheat it on the stovetop or in the microwave.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More Soups
📖 Recipe
Ham and White Bean Soup
Ham and white bean soup is smoky, sweet, salty and so filling and comforting! It's packed with nutrients from the ham, beans and different vegetables. This is the best way to make use of a leftover ham bone or ham hocks.
Ingredients
- ¼ cup olive oil or butter
- 2 large onions, diced
- 5-6 medium carrots, cut into ½ inch chunks
- 6 garlic cloves, sliced
- ½ small green cabbage, sliced thinly
- sea salt
- ground black pepper
- 2 lb smoked ham hock or leftover hambone
- bone broth, chicken broth or water
- 540mL can (19 oz) white beans, drained and rinse
- 6-8 medium red potatoes, cubed
Instructions
- Heat oil or butter in a large pot over medium heat. Add diced onion and cook, stirring often until softened, about 10 minutes.
- Add carrots, garlic and cabbage and cook for another 5 minutes. Season generously with salt and pepper.
OVEN
- Add ham hock or bone and cover with broth or water (any combination will do!). Bring to a boil over medium-high heat.
- Cover with an oven-safe lid or foil. Cook at 275°F for 4-5 hours. Add beans and potatoes and cook for an additional 45 minutes, until potatoes are tender.
- Transfer ham hock or bone to a cutting board and remove the meat, shred or cut it and return it to the soup.
STOVE TOP
- Add ham hock or bone and cover with broth or water (any combination will do!). Bring to a boil over medium-high heat.
- Place the lid on the pot and turn to medium-low or low heat, whichever will produce a very gentle simmer.
- Simmer on the stove for 4-5 hours. Add beans and potatoes and cook for 30-45 minutes, until the potatoes are fork tender.
- Transfer ham hock or bone to a cutting board and remove the meat, shred or cut it and return it to the soup.
SLOW COOKER
- Transfer the contents of the pot to the slow cooker.
- Add potatoes, beans and ham hock or bone and cover with broth or water (any combination will do!).
- Cook on low for 8 hours or high for 4-5 hours.
Notes
Fridge: Store in an airtight container in the fridge for up to 4 days.
Freezer: You can also freeze the soup in a freezer-safe container or freezer bag. Allow it to cool completely before transferring it to the container. Freeze for up to 3 months
Reheating: Reheat in the microwave or on the stovetop. It tastes even better the next day!
Thaw frozen soup in the fridge overnight, then reheat it on the stovetop or in the microwave.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 467Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 29mgSodium: 1513mgCarbohydrates: 65gFiber: 8gSugar: 11gProtein: 29g
This nutrient calculation is done by an automated calculator and may not be accurate.
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