White Bean Soup with Ham
Warm, hearty, and bursting with savory flavor, this White Bean Soup with Ham is the ultimate comfort food for chilly evenings. This recipe combines creamy white beans, tender bites of diced ham, and a medley of aromatic vegetables—like carrots, celery, and onions—all simmered together in a rich, herb-infused chicken broth. With the addition of fresh thyme and a touch of garlic, each spoonful offers layers of comforting, homey goodness. Perfect for feeding a crowd, this one-pot meal is both satisfying and simple, utilizing dried white beans soaked overnight for a creamy texture that canned beans just can’t replicate. Serve it with a garnish of fresh parsley and warm, crusty bread for a meal that’s cozy, wholesome, and unforgettable. Whether you’re looking for a nourishing weeknight dinner or a soul-soothing lunch, this white bean and ham soup is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 cup, diced cooked ham
- 1 pound, soaked overnight and drained dried white beans
- 6 cups chicken broth
- 1 bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced ham to the pot and stir to combine with the vegetables.
Add the soaked and drained white beans to the pot, followed by the chicken broth.
Drop in the bay leaf and sprinkle in the fresh thyme.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for about 90-120 minutes, or until the beans are tender.
Stir occasionally during cooking, and add more chicken broth or water if the soup becomes too thick.
Once the beans are tender, season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 10338 mg | 449% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 24.3 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 6383 mg | 136% | |
*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.
