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Creamy Ham And Bean Soup Recipe

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White Bean And Ham Soup Recipe Cooking LSL
White Bean And Ham Soup Recipe Cooking LSL from cookinglsl.com

Looking for a comforting and hearty soup that's easy to make? Look no further than this creamy ham and bean soup recipe. Loaded with tender ham, creamy white beans, and flavorful herbs and spices, this soup is perfect for a chilly night or a cozy lunch.

Prep Time

The prep time for this soup is minimal, making it a great option for busy weeknights or lazy weekends. You'll need to gather your ingredients and chop your vegetables, which should take no more than 15-20 minutes.

Cook Time

The cook time for this soup is around 1 hour. However, most of that time is hands-off, allowing you to do other things while the soup simmers away on the stove.

Ingredients

  • 1 pound dried navy beans, rinsed and sorted
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 4 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 8 cups chicken broth
  • 1 pound cooked ham, diced
  • 1 cup heavy cream
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method

  1. In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes.
  2. Add the garlic, thyme, and rosemary to the pot and cook, stirring constantly, for 1-2 minutes, or until fragrant.
  3. Add the navy beans and chicken broth to the pot and bring to a boil.
  4. Reduce the heat to low and simmer the soup, covered, for 45-60 minutes, or until the beans are tender.
  5. Using an immersion blender or a regular blender, blend the soup until it is mostly smooth. Leave some chunks of beans and vegetables if desired.
  6. Add the diced ham to the pot and cook for 5-10 minutes, or until heated through.
  7. Stir in the heavy cream and season the soup with salt and pepper to taste.
  8. Serve hot with crusty bread or crackers, if desired.

Notes

This soup can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply place the soup in a pot on the stove and heat over medium-low heat until heated through.

Nutrition Info

Each serving of this soup contains approximately:

  • Calories: 350
  • Protein: 25g
  • Carbohydrates: 36g
  • Fat: 12g
  • Fiber: 12g

Recipes FAQ

Can I use a different type of bean?

Yes, you can use any type of white bean in this soup. Cannellini beans or Great Northern beans would both work well.

Can I use leftover ham instead of cooked ham?

Yes, you can use leftover ham in this soup. Simply dice it up and add it to the pot along with the beans.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth to make this soup vegetarian.

Recipe Tips

  • For a thicker soup, use an immersion blender or regular blender to blend half of the soup, then add it back to the pot.
  • If you don't have heavy cream, you can use half-and-half or milk instead.
  • This soup freezes well, so feel free to make a double batch and freeze the leftovers for later.

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