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Slow Simmered White Bean and Ham Soup

Slow Simmered White Bean and Ham Soup

This is one of our favorite soups in my home. My entire family just loves this soup. I have a quick and easy version of this soup here but when I have time, I make this slow-simmered version. It just tastes so comforting, flavorful, and delicious. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. By the end of the day, the soup is creamy, smoky, thick, and hearty. I serve it with my House Salad and freshly baked biscuits. This soup is always a hit in my home and the leftovers are fantastic. 

Slow Simmered White Bean and Ham Soup

How to Make Slow Simmered White Bean and Ham Soup

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans. 

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt, and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

Slow Simmered White Bean and Ham Soup

 

A BIG THANK YOU!!

I received a gift package yesterday from The Pampered Chef and couldn’t wait to see all of the new products they sent to me. While oohing and ahhing over my new gadgets, my daughter said, “They sure know how to pamper a chef”. I couldn’t have said it any better. Thank you Pampered Chef!

 

Slow Simmered White Bean and Ham Soup

Slow Simmered White Bean and Ham Soup

Ingredients

  • 1 lb of dried white beans
  • 6-8 cups of water
  • 1-2 tsp olive oil
  • 1 small sweet yellow onion diced
  • 3 carrots peeled and diced
  • 3 stalks of celery diced
  • 2 cloves of garlic minced
  • 1 ham hock extra fat removed from the outside of the hock
  • 6 cups of chicken stock
  • 1 bay leaf
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don't have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.
  • Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt, and freshly cracked pepper, to taste.
  • Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.
  • Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been removed from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls.
  • Serve with salad and bread if desired. Enjoy.
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32 Comments

  1. Ham and bean soup is a winter time favorite here!
    You sure got a lot of nice goodies from Pampered Chef. I love their products, and have a lot of them!
    xo Kris

  2. Copied to my recipe database and can’t wait to try on the next cold day. This looks absofreakingtastic. As a teen I had a thing for Campbell’s bean and bacon soup, this should open some great food memories.

  3. I love a good navy bean soup! Your recipe looks so delicious, Pam! I think my New Year’s resolution is going to be cooking a For The Love Of Cooking blog recipe every day until I catch up on everything I’ve missed! And then I will need to go on a diet from eating all of the deliciousness! πŸ™‚

  4. Excellent Soup. Pretty similar to bean soup parents made but this is more creamy (like i like it). Perfect soup for tonight when the high was 5 and the low is going to be -15 (-40 wind chill). I cooked the beans on low for 4-1/2 hours which for me was perfect. I love my beans really creamy. IT warmed up my whole body πŸ™‚

  5. Soup looks delicious. Could I replace the ham hock with leftover ham? I’d so, how much would you suggest. Love your blog. Pics are perfect.

  6. Can this be cooked in a slow cooker? I plan to cook tomorrow but need to cook it in a slow cooker as I’m gone all day.

  7. This soup was absolutely delicious! I added some ditalini pasta and that really finished it off. Will definitely make this again and again.

  8. We loved this soup. I didn’t have ham so I cooked bacon and then put in the beans and stock. Absolutely delicious. Everyone loved it and since winter seems to be going on forever here in Ontario, it is a perfect cold day meal. No vcant wait to make it again.

  9. I really like this recipe. I made a few adjustments and cook it in the crockpot. It is one of my families favorite soups.

  10. This recipe looks amazing! Question: What if using canned beans? Should I wait until later in the process?

  11. I made this with the ham bone and leftover ham that I froze from Christmas. It’s delicious and I love it!

  12. I like your white bean and ham hock soup. The problem with yours and other online recipes is that there is no listing of carbs, protein, fat etc. amounts. I have Type 1 diabetes and must count the amount of carbs in all of my foods before injecting insulin. I’m not interested in calories only carbs in one cup of soup.