Ham and Bean Soup
+2 photos

Ham and Bean Soup

8 servings
Our classic ham and bean soup is made with white beans (canned or dried), ham shanks, onions, celery, carrots, garlic, and herbs that simmer together to make a soup that's so much more than the sum of its parts. It's hearty, wholesome, and perfect for a chilly day.

Ingredients

  • dry white beans

    like cannellini or great northern

    1 lb
  • water
    2 quarts
  • smoked ham shanks or ham hocks
    2 lb
  • herbes de provence

    or italian seasoning

    2 tsp
  • extra virgin olive oil
    1 tbsp
  • diced onions

    about 1 small onion

    1 c
  • chopped celery

    about 2-3 ribs

    1 c
  • chopped carrots

    about 1 medium carrot

    ⅝ c
  • garlic

    minced

    2 cloves
  • tabasco sauce
  • salt and pepper
  • fresh parsley

Directions

  1. 1

    Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.

    Step 1
  2. 2

    Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.

  3. 3

    Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.

    Step 3
  4. 4

    Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.

  5. 5

    Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.

  6. 6

    Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley. Did you love the recipe? Let us know with a rating and review!

Ham and Bean Soup
+2

Ham and Bean Soup

220 min8 servings611 cal

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About this Recipe

When a chilly day calls for ultimate comfort, there's nothing quite like a steaming bowl of classic Ham and Bean Soup. This hearty, wholesome dish transforms simple ingredients into a deeply satisfying meal that feels like a warm hug from the inside out.

The magic of this soup lies in the slow simmer, allowing smoked ham shanks and aromatic vegetables like onions, celery, and carrots to meld their flavors with white beans. It’s a classic for a reason, building rich depth that's far greater than the sum of its parts, perfect for making your kitchen smell incredible.

You'll be treated to a robust, savory soup with tender, creamy white beans and succulent pieces of ham. The long simmering time ensures all the ingredients become incredibly flavorful, creating a thick, comforting broth with hints of herbs like herbes de provence or Italian seasoning. This Ham and Bean Soup is an inherently simple dish, relying on time rather than complicated techniques, making it approachable for any home cook looking for a satisfying, naturally gluten-free dinner.

While perfectly delicious as written, you can easily adapt this Ham and Bean Soup to your pantry. Feel free to use great northern beans or cannellini beans interchangeably. If you don't have herbes de provence, a good Italian seasoning blend will work beautifully. For a touch of heat, a few dashes of Tabasco sauce at the end can brighten the flavors. You can also experiment with different types of ham hocks or shanks for varied smoky notes.

This Ham and Bean Soup is ideal for a cozy winter dinner or a comforting family meal. Serve it piping hot with a sprinkle of fresh parsley and a crack of black pepper for a truly inviting presentation.

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