White Bean and Ham Soup
This White Bean and Ham Soup is a comforting and flavorful dish perfect for chilly days. It features tender Great Northern beans simmered with aromatic vegetables, savory diced ham, and a blend of herbs and spices, creating a hearty and satisfying meal.
Equipment
- Large Stockpot
- Knife
- Cutting Board
Ingredients
- 20 ounces dried Great Northern Beans
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 8 cups water
- 2 teaspoons Italian seasoning
- 2 cups cooked diced ham
- 1 tablespoon salt
- 2 teaspoons ground pepper
Instructions
- Rinse and sort through the dried Great Northern Beans, discarding any debris. Set aside.
- Dice the sweet onion, celery, and carrots. Mince the garlic.
- Heat olive oil in a large stockpot over medium heat. Once hot, add diced onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds.
- Add water and Italian seasoning to the pot along with the dried beans. Bring to a boil over medium heat, then reduce to a simmer and cover with a lid. Cook, stirring every 30 minutes, for 2 hours or until beans are mostly tender.
- Stir in cooked diced ham, salt, and ground pepper. Continue simmering for an additional 30 minutes to 1 hour, or until the beans are fully cooked.
- Adjust the consistency of the soup by adding additional water or chicken stock as desired just before serving. Taste and season with additional salt and pepper if needed.
Notes
This soup is even better the next day as the flavors have more time to meld together. Serve with crusty bread for a complete meal.