Rustic Ham and White Bean Soup

White Bean and Ham Soup is the quintessential comfort food, offering a delightful blend of rich flavors and satisfying textures. This hearty soup is packed with protein and comes together quickly, making it an ideal choice for a nourishing weeknight meal. Whether you have leftover ham from a holiday feast or opt for convenient pre-cooked ham, this recipe transforms simple ingredients into a deeply flavorful dish that the whole family will love.

Soups hold a special place in my kitchen, especially as the colder months roll in. There’s nothing quite like a steaming bowl of homemade soup to warm you from the inside out, providing both nourishment and a sense of coziness. This particular White Bean and Ham Soup recipe has become a staple in my household, frequently requested and always enjoyed.

I am thrilled to share this recipe, which I developed in partnership with the Ohio Pork Council. Their commitment to quality pork products ensures that the ham in this soup delivers exceptional flavor and a robust protein boost, transforming a simple bean soup into a truly satisfying meal. It’s light enough to feel healthy, yet robust enough to leave you feeling completely content.

The Magic of Leftover Ham: A Culinary Treasure

One of the aspects I adore most about this soup is its incredible ability to utilize leftover ham. If you’re anything like me, a big holiday ham often means an abundance of delicious leftovers. While ham sandwiches are always a classic, sometimes you crave something a little more creative and comforting. This hearty ham and bean soup is the perfect solution, breathing new life into your holiday remnants.

Beyond its clever use of leftovers, the savory depth that ham brings to the soup is unparalleled. Its smoky, salty notes infuse the broth, creating a complex flavor profile that is both familiar and exciting. The tender pieces of ham add a delightful chewiness and a significant protein punch, making this soup not just delicious but also incredibly filling.

For those times when leftover ham isn’t readily available, fear not! Many grocery stores now offer excellent quality pre-cooked ham. These convenient options are a game-changer for quick weeknight meals. Simply purchase a pre-cooked ham, dice it, and add it to your soup. It integrates seamlessly, ensuring your White Bean and Ham Soup is ready in record time, without compromising on flavor or heartiness.

Elevating Your White Bean and Ham Soup: Customization and Variations

This White Bean and Ham Soup is incredibly versatile, inviting you to experiment with various ingredients and adjust it to your taste or what you have on hand. Here are some fantastic ways to modify and enhance your soup:

• Bean Alternatives: While white beans (such as cannellini, great northern, or navy beans) provide a creamy texture and mild flavor, feel free to substitute or add other beans. Navy beans offer a similar creaminess, while kidney beans or even black beans can introduce a different flavor and color profile. Always drain and rinse canned beans thoroughly before adding them to your soup.
• Leafy Greens Power-Up: I love adding a mix of kale and spinach for an extra boost of nutrients and a vibrant color. Swiss chard, collard greens, or even tender beet greens would also work wonderfully. Add them towards the end of the cooking process to ensure they wilt just right without becoming overly mushy.
• Vegetable Medley: The beauty of this soup is its adaptability to almost any vegetable in your refrigerator. Consider adding diced zucchini for freshness, canned diced tomatoes (drained) for a touch of acidity, or frozen peas and green beans for added sweetness and texture. Other great options include diced bell peppers, leeks, parsnips, or even small florets of broccoli.
• Cheesy Indulgence: A sprinkling of freshly grated Parmesan cheese on top adds a salty, umami finish that complements the ham beautifully. For an even richer broth, try adding a Parmesan rind to the soup while it simmers. The rind will melt and impart a fantastic depth of flavor, making your soup extra creamy and savory.
• Spice It Up: For those who enjoy a little heat, a pinch of red pepper flakes can be stirred in with the other seasonings. A dash of smoked paprika can also add a subtle smoky depth that pairs wonderfully with the ham.
• Make it Creamier: If you prefer a thicker, creamier soup, you can blend a portion of the soup (about 1-2 cups) with an immersion blender or in a regular blender, then stir it back into the pot. Alternatively, a small splash of heavy cream or half-and-half at the very end can add a luxurious richness.

Crafting Your Perfect White Bean and Ham Soup: A Simple Guide

One of the biggest advantages of this recipe is its straightforward preparation, making it a stellar candidate for a quick and satisfying weeknight dinner. The use of either leftover or pre-cooked ham significantly reduces your cooking time, allowing you to enjoy a homemade meal without spending hours in the kitchen.

I find joy in repurposing leftover ham in various dishes, from savory waffles to hearty casseroles. This soup is another fantastic addition to that repertoire. The process begins with building a flavorful base by gently sautéing aromatics – your garlic, onion, carrots, and celery – until they become tender and fragrant. This step is crucial for developing the foundational flavors of your soup.

Once your aromatic vegetables are softened, you’ll introduce the main components: the rich broth, diced ham, rinsed white beans, and a selection of dried herbs like oregano, rosemary, basil, and bay leaves. These herbs marry beautifully with the ham and beans, creating a harmonious and comforting flavor. A touch of dry mustard powder might seem unusual, but it’s a secret ingredient that subtly enhances the savoriness of the ham without overpowering it.

Allow the mixture to simmer gently for about 15 to 20 minutes. This simmering period is essential for all the flavors to meld together perfectly. Towards the end, incorporate your chosen leafy greens, letting them wilt gracefully into the hot broth. Finish by seasoning with kosher salt and freshly ground black pepper to taste, adding a pinch of crushed red pepper if you desire a little warmth.

Remove the bay leaves before serving. Ladle the warm soup into bowls and garnish generously with fresh basil, parsley, and a mound of freshly grated Parmesan cheese. A final sprinkle of crushed red pepper adds an inviting visual and a hint of spice. This entire process, from start to finish, can be achieved in approximately 30 minutes, making it an incredibly efficient and delicious meal solution. Easy peasy, indeed!

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White Bean and Ham Soup

By
Julia Jolliff

White Bean and Ham Soup is a hearty soup packed with protein. This is the perfect soup to use up leftover ham you might have on hand or using pre-cooked ham.

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Prep:
10 minutes mins

Cook:
20 minutes mins

Total:
30 minutes mins

Servings:
8 servings

Video

For a visual guide, check out our White Bean and Ham Soup cooking video!

Ingredients

• 2 Tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 sweet onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 6 cups Vegetable stock, or chicken stock
• 3 cups leftover ham, diced
• 2 cans white beans, drained and rinsed
• 1 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dry mustard powder
• 1 teaspoon dried basil
• 2 bay leaves
• 1 cup kale , or spinach {optional}
• Kosher salt and freshly ground black pepper, to taste
• Fresh basil, for garnish
• Crushed red pepper, for garnish {optional}
• Fresh parsley, for garnish
• Freshly grated parmesan cheese, for garnish

Instructions

1. Heat the 2 Tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the minced garlic and sauté for about two minutes until fragrant, being careful not to burn it. Then, add the diced onion, carrots, and celery to the pot. Continue to sauté these vegetables for 5-7 minutes, stirring occasionally, until the onion is soft and translucent and the carrots begin to tenderize. This forms the aromatic base of your soup.
2. Pour in the vegetable or chicken broth. Add the diced ham, drained and rinsed white beans, dried oregano, dried rosemary, dry mustard powder, dried basil, and bay leaves. Stir all the ingredients together to combine. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 to 20 minutes. This allows the flavors to deepen and meld beautifully.
3. If using, add the kale or spinach to the soup during the last 5 minutes of simmering. Stir gently until the greens are wilted and tender. Taste the soup and season generously with Kosher salt and freshly ground black pepper. Add crushed red pepper for a touch of spice, if desired. Remember that ham is salty, so adjust your salt accordingly. Remove the bay leaves before serving.
4. Ladle the warm White Bean and Ham Soup into bowls. Garnish each serving with a sprinkle of fresh parsley, a few fresh basil leaves, and a generous amount of freshly grated Parmesan cheese. A final dash of crushed red pepper can be added for extra flair. Serve immediately with warm, crusty bread for a complete and satisfying meal.

Notes

• For the ham, feel free to use leftover ham you might have from a holiday meal or family dinner. Alternatively, look for pre-cooked ham at your local grocery store. Many companies now offer fully cooked ham that simply needs to be chopped and heated through, making it perfect for quick soup recipes.
• This soup is incredibly versatile. It would also be delicious with other types of white beans such as navy beans or cannellini beans, offering a slightly different texture and flavor profile.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well; portion it into freezer-safe containers and enjoy within 2-3 months.
• Consider serving this soup with a fresh side salad or warm cornbread for a truly comforting and complete meal experience.

Nutrition

Calories: 272kcal,
Carbohydrates: 22g,
Protein: 18g,
Fat: 13g,
Saturated Fat: 4g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Cholesterol: 33mg,
Sodium: 1358mg,
Potassium: 632mg,
Fiber: 5g,
Sugar: 3g,
Vitamin A: 4511IU,
Vitamin C: 5mg,
Calcium: 90mg,
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post is sponsored by OhioPork.org. As always, all opinions are my own. Thanks for supporting the brands that make A Cedar Spoon possible!