White Bean and Ham Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
410 kcal
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Course
Main Course, Soup
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Cuisine
American
White Bean and Ham Soup
Description
This White Bean and Ham Soup combines carrots, onion, celery, and garlic sautéed in olive oil to form a flavorful base. Fresh herbs add fragrance before shredded ham and navy beans are simmered gently in chicken broth. The slow simmer melds the ingredients without boiling, preserving textures and flavors. The addition of apple cider vinegar and heavy cream at the end brightens and smooths the soup, while white pepper adds subtle spice. The taste is savory and layered without heaviness.
The soup delivers a hearty, smooth texture with tender beans and ham chunks complementing the softened vegetables. Serving it with a crusty loaf of bread rounds out the meal, making it satisfying for cooler days or when a filling, nourishing dish is desired.
For a creamier consistency, mashing some beans into the broth and adding additional cream or grated parmesan cheese can enhance richness. This adjustment can be done just before serving to personalize texture and flavor.
Ingredients
- 1 tablespoon olive oil
- 3/4 cup carrot chopped
- 1/4 cup white onion , chopped
- 2 celery ribs chopped
- 3 cloves garlic , minced or pressed
- 3 teaspoons fresh herbs , minced
- 2 cups ham , shredded or diced
- 30 ounces Navy beans , drained and rinsed
- 6-8 cups chicken broth low sodium; or vegetable broth
- 1/2 teaspoon ground white pepper
- 2 tablespoons apple cider vinegar
- 2 tablespoons heavy cream
- kosher salt as needed, coarse
- bread crusty
Instructions
- Heat the olive oil in a large Dutch oven or pot. When hot, add the carrots, onion and celery, sauteing for 3-4 minutes. Add the garlic, sauteing for an additional minute.
- Add the fresh herbs, saute until fragrant, 1-2 minutes.
- Stir in the ham, beans and broth, bring to a very low simmer. Do not boil. Simmer for 15-20 minutes.
- Before serving, stir in the white pepper, vinegar and heavy cream. Taste test to determine if salt is needed (it might not be).
- Ladle into bowls and serve with a crusty loaf of bread.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- For a thicker, creamier soup, mash 2-3 tablespoons of beans into the broth before serving.
- Adding 1-2 tablespoons of heavy cream or a few tablespoons of freshly shredded Parmesan cheese will enrich the soup's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 649mg | 27% |
| Potassium | 1009mg | 21% |
| Fiber | 16g | 64% |
| Sugar | 2g | 4% |
| Vitamin A | 2807IU | 56% |
| Vitamin C | 4mg | 4% |
| Calcium | 133mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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