I can’t think of anything better than a pot of soup that feels like a warm hug, and this white bean and ham soup delivers every single time. It’s hearty, smoky, and filled with simple ingredients that come together like magic. Honestly, this soup reminds me of the times my mom used to make big batches of beans when I was a kid. She’d always toss in whatever leftover ham we had, and the whole house would smell like comfort. Even now, when I make it, I can’t help but think about those cozy afternoons.
But here’s the real kicker: this soup is a brilliant way to use up that leftover holiday ham you’ve been wondering what to do with. You know, the one sitting in the fridge staring at you every time you open the door? Don’t worry—if you don’t have leftovers, you can grab a small ham or even smoked ham hocks, and it’ll still be amazing. Let me walk you through it, step by step.
The Ingredients You’ll Need
Here’s everything you’ll need to make this magical soup:
- 1 lb. Great Northern beans (navy or cannellini beans work too)
- 3 medium carrots, chopped into hearty, bite-sized pieces
- 2 celery ribs, diced (use the leaves too—they’re so underrated for flavor!)
- 1 ½ cups diced onion
- 3 large garlic cloves, finely minced
- 2 smoked neck bones (or 1 large ham hock—trust me, the smokiness makes all the difference)
- 2 cups cubed ham (leftover ham works beautifully)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 cups water
- 2 ½ tablespoons chicken bouillon powder (or chicken broth if you have it)
- 1 tablespoon tomato paste
- 1 diced tomato (optional, but adds a lovely freshness)
- 1 ½ teaspoons ground mustard (this is the secret to that extra depth)
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- 1 teaspoon crushed rosemary
- ½ teaspoon ground cumin (don’t skip this—trust me!)
- ½ teaspoon black pepper
- 2 bay leaves
- Fresh parsley, for garnish
How to Make It
1. Soak the Beans
Okay, first things first: the beans. If you’ve never cooked with dried beans before, don’t stress—it’s not hard! Just spread them out on your counter and pick through them to remove any broken ones or little rocks (yes, sometimes they sneak in there). Rinse them well under cold water. (source: Ineskohl.info)
Now, let’s talk about soaking. I know some people skip this step, but I like the quick-soak method. It’s easy: toss the beans in a pot, cover them with water (about an inch above the beans), and bring everything to a boil. Once it’s boiling, turn off the heat and let the beans sit for an hour. That’s it! They’ll soften just enough to cook beautifully later.
2. Get Your Broth Ready
While the beans soak, make your broth. I use chicken bouillon powder because it’s easy and always in my pantry, but if you’ve got homemade chicken stock, by all means, use it! Mix 8 cups of water with the bouillon and give it a good stir. Set it aside—it’ll be ready to go when you are.
3. Build the Flavor
Here’s where things get exciting. Grab your favorite Dutch oven or soup pot (I always reach for my heavy one—it holds the heat perfectly) and set it over medium heat. Add the butter and olive oil. The combination is great because the oil keeps the butter from burning, and together they add a rich, velvety base to the soup.
Once the butter melts, toss in the diced onions. Let them cook for a few minutes until they’re soft and translucent—don’t rush this step. Then, add the carrots and celery. Stir everything around and let the veggies “sweat” for about five minutes. You’ll notice the smell in your kitchen starting to shift—it’s heavenly!
4. Add the Smoked Goodness
Now, the star of the show: the smoked neck bones (or ham hock). Nestle them right into the vegetables and let them brown lightly for a few minutes. This step infuses the veggies with that smoky flavor that’ll make your soup taste like it’s been simmering all day.
Next, stir in the garlic and tomato paste. Cook them for about a minute—just until the garlic is fragrant and the tomato paste darkens slightly.
5. Combine Everything
Time to bring it all together. Pour in your chicken broth, then add the seasonings: ground mustard, thyme, sage, rosemary, cumin, black pepper, and the bay leaves. These spices might seem simple, but together, they create a soup that tastes complex and comforting.
Finally, drain your soaked beans and add them to the pot. Gently stir everything together, making sure the smoked neck bones are tucked down into the broth. Lower the heat to a gentle simmer, cover the pot with the lid slightly ajar, and let the soup cook low and slow for about 2 ½ hours.
6. The Finishing Touches
After a couple of hours, your soup is going to look (and smell!) incredible. Carefully pull out the smoked neck bones and let them cool enough to handle. Remove the meat from the bones, chop it up, and add it back to the pot.
Now stir in the cubed ham, the diced tomato (if you’re using it), and a handful of fresh parsley. Let the soup simmer for another 15 minutes to bring all the flavors together.
7. Taste and Adjust
This is the moment of truth—grab a spoon and taste your soup. Thanks to the smoked meat and bouillon, you probably won’t need much salt, but adjust it to your liking. Don’t forget to fish out the bay leaves before serving.
Serving Suggestions
This soup is practically begging to be served with cornbread. I made a batch while it simmered (because what’s better than cornbread soaking up all that broth?). But if cornbread’s not your thing, a slice of crusty bread or even a handful of crackers works beautifully.
A Few Tips for Success
- Freezing: This soup freezes like a dream. I usually portion it out into freezer bags so I can pull it out for quick lunches or dinners on busy days.
- Make It Ahead: The flavors only get better the next day, so it’s a perfect make-ahead recipe.
- Swap the Beans: If you’re out of Great Northern beans, don’t worry! Navy or cannellini beans will work just as well.
This white bean and ham soup is everything you want on a cold day—warm, filling, and so satisfying. Once you try it, I know it’ll become a favorite in your house, just like it is in mine. Make it, share it, and let me know how it turns out!
