White Beans and Ham Soup Recipe

These cold winter nights deserve a warm and flavorful meal, just like this white beans and ham soup by Rachel cooks with love. It is made of beans, celery, onions, carrots, garlic, smoked neck bone, ham, tomato, and different herbs that will bring you all the comfort you need during these cold days. Having this while it’s snowing outside will surely keep you cozy!

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Does your ham and bean soup taste bland? You might need to add more seasonings! This recipe has tons of herbs and spices that will help to level up the flavor. No need to add salt as the smoked neck bone, chicken bouillon, and ham will release all the salty goodness into the soup. This is also a great way to repurpose your leftover holiday ham from dinner. Make it at home and serve it to your family this week!

Classic White Beans and Ham Soup Ingredients

• 1 lb of great northern beans
• 2 celery ribs (diced)
• 1 1/2 cups of diced onions
• 3 small/medium carrots (bite-sized pieces)
• 3 large garlic cloves (finely minced)
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 2 pieces of smoked neck bones (or ham hock)
• 2 cups of cubed ham
• 1 teaspoon of dried thyme leaves
• 1 teaspoon of crushed rosemary
• 1/2 teaspoon of rubbed sage
• 1/2 teaspoon of black pepper
• 2 1/2 tablespoons of chicken bouillon
• 1 tablespoon of ground cumin
• 1 1/2 teaspoons of ground dry mustard
• 1 diced tomato
• 2 bay leaves
• 8 cups of water
• chopped fresh parsley

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How to Make Old-Fashioned White Beans and Ham Soup

Step 1:

Clean your beans and soak them in water just about an inch over the beans. Bring it to a boil. As soon as it comes up to a boil, turn off the heat and let it sit for an hour.

Step 2:

Fill a large bowl with 8 cups of hot water, then add the chicken bouillon. Mix until it dissolves.

Step 3:

Place a Dutch oven over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Mix until melted. Add the diced onions and move them around until slightly translucent. Add the carrots and celery, then cook for 5 minutes.

Step 4:

Add the smoked neck bone or ham cock and mix them around for 5 minutes.

Step 5:

Add minced garlic cloves and tomato paste. Mix for 1 minute.

Step 6:

Pour the chicken broth, then add the rubbed sage, dried thyme leaves, crushed rosemary, ground cumin, ground mustard, bay leaves, black pepper, and the beans. Mix until well combined.

Step 7:

Turn the heat to low. Place the lid and let it cook for 2 1/2 hours.

Step 8:

Take the neck bones out of the pot. Remove the meat off the bone, discard the bone then chop the meat into pieces. Put it back in the Dutch oven.

Step 9:

Add the cubed ham, tomato, and parsley. Stir until well combined. Make a taste test and adjust seasonings if needed. Place the lid and cook for 15 minutes more.

White Beans and Ham Soup Recipe