Ham and White Bean Soup Recipe:

When the cold winds of winter come calling, there’s nothing quite like a bowl of warm, hearty soup to soothe your soul and satisfy your appetite. This Ham and White Bean Soup is the ultimate comfort food – rich, flavorful, and loaded with nourishing ingredients. Whether you’re preparing it for a cozy family dinner or meal-prepping for the week ahead, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

1. Packed with Flavor

The combination of smoked ham shanks or ham hocks, creamy white beans, and aromatic vegetables creates a deeply satisfying taste that only improves over time.

2. Budget-Friendly

This recipe uses affordable ingredients like dried beans and ham hocks, making it an economical yet delicious choice for feeding the whole family.

3. Easy to Make Ahead

Prepare a big batch and store it in the fridge or freezer. This soup tastes even better the next day as the flavors meld together.

4. Customizable

From adding extra vegetables to swapping the type of beans, this recipe is flexible and easy to adapt to your preferences.

Ingredients You’ll Need

Here’s everything required to whip up this comforting bowl of soup. Be sure to gather your ingredients before you start:

• 1 pound (2 1/2 cups) dried white beans (cannellini, Great Northern, or navy beans work best)
• 2 quarts water (for soaking and cooking)
• 2 to 3 pounds smoked ham shanks or ham hocks (choose ham shanks for more meat; ham hocks work well too)
• 2 teaspoons herbes de Provence or Italian seasoning (adds a fragrant, earthy note)
• 1 tablespoon extra virgin olive oil (for sautéing)
• 1 cup diced onion (about 1 small onion)
• 1 cup chopped celery (about 2 to 3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2 to 3 cloves garlic, minced (for an aromatic base)
• Tabasco sauce (optional, for a spicy kick)
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Guide to Making Ham and White Bean Soup

Follow this simple method to create a delicious, hearty soup that’s perfect for any cold day.

Preparing the Ingredients and Cooking the Soup

1. Soak the Beans

Dried beans need to be soaked to soften them and reduce cooking time. Here’s how:

1. Fill a large pot with water and bring it to a boil.
2. Turn off the heat, add the beans, and let them soak for about 2 hours.
3. Drain the water and set the beans aside.

Pro Tip: For a quicker method, use the “quick soak” technique by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.

2. Simmer the Ham

While the beans are soaking, prepare the ham shanks or hocks:

1. Place the ham in a large pot and cover with 2 quarts of water.
2. Add herbes de Provence or Italian seasoning for flavor.
3. Heat until the water begins to simmer, then lower the heat and partially cover the pot. Simmer for about 1 hour.

3. Sauté the Aromatics

A flavorful soup begins with a base of sautéed vegetables. Here’s how:

1. Heat the olive oil in a small sauté pan over medium-high heat.
2. Add the diced onions and cook until translucent (5 to 6 minutes).
3. Add the minced garlic and sauté for another minute. Set aside.

4. Combine and Cook

Now it’s time to bring all the ingredients together:

1. Add the drained, soaked beans, sautéed onions and garlic, and chopped celery and carrots to the pot with the simmering ham.
2. Continue cooking uncovered for about 40 minutes, or until the vegetables are soft and the ham meat easily pulls away from the bone.

5. Shred the Ham

1. Remove the ham shanks or hocks from the pot.
2. Pull the meat off the bones, shred it into bite-sized pieces, and return it to the soup.
3. Discard the bones and any excess fat.

6. Season to Taste

Add several drops of Tabasco sauce for a subtle heat, if desired. Season the soup with salt and freshly ground black pepper to taste.

Note: Ham can be salty, so taste the soup before adding additional salt.

Tips for the Best Ham and Bean Soup

• Use Fresh Beans: Older beans can remain tough even after cooking. Buy fresh beans for the best results.
• Choose the Right Ham Cut: Ham shanks are meatier, while hocks provide a richer, smokier flavor.
• Make It Ahead: The flavors deepen and improve after a day in the fridge.
• Freeze for Later: Store soup in individual containers for quick, hearty meals up to 3 months later.

Variations to Try

• Add Greens: Stir in spinach or kale for extra nutrition.
• Switch the Beans: Try black-eyed peas or lentils for a twist.
• Make It Spicy: Add red pepper flakes or cayenne for heat.

Recipe Ham and Bean Soup:

Duration:

Ingredients

• 1 pound dried white beans (cannellini or Great Northern)
• 2 quarts water
• 2 to 3 pounds smoked ham shanks or hocks
• 2 teaspoons herbes de Provence
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup chopped celery
• 2/3 cup chopped carrots
• 2 to 3 cloves garlic, minced
• Tabasco sauce (optional)
• Salt and pepper
• Fresh parsley, chopped

Instructions:

1. Soak Beans: Soak beans in hot water for 2 hours, then drain.
2. Simmer Ham: In a large pot, simmer ham with 2 quarts of water and herbs for 1 hour.
3. Sauté Aromatics: Cook onions and garlic in olive oil until soft.
4. Combine Ingredients: Add soaked beans, sautéed onions, celery, and carrots to the ham pot. Cook for 40 minutes.
5. Shred Ham: Remove ham, shred meat, and return it to the pot. Discard bones.
6. Season and Serve: Adjust seasoning with salt, pepper, and Tabasco. Garnish with fresh parsley and serve hot.

Nutrition Facts (per serving):

611 Calories|25g Fat |37g Carbs|58g Protein|