Low Sodium White Bean and Ham Soup
Warm, hearty, and nutritious, this Low Sodium White Bean and Ham Soup is the ultimate comfort dish that doesn’t compromise on flavor while staying heart-healthy. Perfect for chilly evenings, this recipe combines tender white beans, savory diced ham steak, and a medley of aromatic vegetables like onion, carrots, and celery, all simmered in a flavorful low-sodium chicken broth infused with bay leaf and fresh thyme. A touch of unsalted tomato paste adds depth, while optional lemon juice brightens the dish beautifully. Designed for dietary mindfulness, this soup is low in sodium but rich in nourishment, making it an ideal choice for those seeking wholesome meals. Pair it with crusty bread or a crisp salad for a complete dining experience! Ready in just over two hours (including prep), this recipe serves six and is perfect for family dinners or batch cooking. Try it today for a healthier twist on the classic white bean and ham soup.
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Recipe Information
Ingredients
- 1 cup Dried white beans (e.g., cannellini or Great Northern)
- 1 tablespoon Olive oil
- 8 ounces Low-sodium ham steak, diced
- 1 medium Yellow onion, diced
- 2 medium Carrots, chopped
- 2 medium Celery stalks, chopped
- 3 cloves Garlic cloves, minced
- 4 cups Low-sodium chicken broth
- 1 Bay leaf
- 3 sprigs Fresh thyme sprigs
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Unsalted tomato paste
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 tablespoon Lemon juice (optional, for brightness)
Instructions
Rinse the dried white beans under cool water and remove any debris. Place them in a large bowl, cover with water by 2 inches, and soak overnight. (Alternatively, use the quick soak method: boil the beans in water for 2 minutes, remove from heat, and let sit covered for 1 hour.) Drain and rinse the beans before using.
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced low-sodium ham and cook for 3-4 minutes, stirring occasionally, until lightly browned. Remove the ham and set aside.
In the same pot, add the diced onion, chopped carrots, and celery. Sauté for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Return the ham to the pot, then add the soaked and drained white beans, low-sodium chicken broth, bay leaf, thyme sprigs, and black pepper. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 1.5 to 2 hours, or until the beans are tender. Skim off any foam or fat that rises to the surface as it cooks.
Remove the bay leaf and thyme sprigs. Taste the soup and adjust the seasoning with additional black pepper, if needed. For a touch of brightness, stir in the lemon juice just before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve warm with your choice of crusty bread or a simple side salad.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 23.4 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 5395 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
