White beans simmered with ham and vegetables until everything is tender, then pureed into smooth and richly flavorful soup, symbolizes the return of fall in our household. I’ve been making this soup for a few years now. Pam first posted the recipe four years ago and I’ve made it at least a dozen times since then. This soup has been given rave reviews by every person I have ever served it to. I typically serve this with a crusty bread and a tossed salad. The leftovers freeze beautifully as well, in individual containers for quick lunches.
White Bean and Ham Soup – On the Stove or In the Crockpot
- 2 teaspoons olive oil
- 1 small yellow sweet onion
- 1 cup of carrots thinly sliced
- 2 stalks of celery thinly sliced
- 2 cloves of garlic minced
- 1 1/2 cups of cooked diced ham
- 4 14 ounce cans great northern or white navy beans OR 1 1/2 lbs dry, cooked the day before
- 3 cups of chicken broth
- 1 bay leaf
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon freshly cracked black pepper adjust to taste
- Heat the olive oil a large pot over medium heat. Add the onion, carrots & celery. Cook until tender. Add the ham and garlic and saute for about a minute. (If you prefer to cook this in the crockpot; see the instructions below.)
- Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook over medium low heat on the stove for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining beans to the soup and simmer for another 10-15 minutes.Enjoy!
- CROCKPOT DIRECTIONS:
- Heat the olive oil a skillet over medium heat. Add the onion, carrots & celery. Cook until tender. Add the garlic and ham and saute for about a minute. Transfer this mixture to a large crockpot.
- Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook on low for 4 hours, then remove the bay leaf and blend with an immersion blender (use a regular blender if you don't have an immersion blender). Add the remaining beans to the soup and cook on low for 1-2 hours longer. Enjoy!
- MEAL: Let the soup cool completely before transferring to freezer safe
- containers. Soup can be heated in the microwave or it can be thawed first and
- then reheated on the stove-top.