Ham and White Bean Soup

5 from 2 votes

Ham and White Bean Soup

Heartwarming, hearty, and delicious are just a few ways to describe this Ham and White Bean Soup. Filled with flavor from using ham hocks or ham shanks (or even leftover ham) and dried beans makes this an easy-to-make from-scratch soup. The whole family will love it.

Prep Time15

Cook Time1 35

Soaking Time2

Total Time3 50

Course: Soup

Cuisine: American

Servings: Servings

Calories: 506kcal

Author: Aimee Mars

Equipment

Large Dutch Oven or Stockpot

Ingredients

1 lb Dry White Beans or 2½ cups
2 quarts Water
2 - 3 lbs Ham Shanks or ham hocks
2 teaspoons Herbs de Provence
1/2 teaspoon Fleur de Sel or sea salt
1 tablespoon Olive Oil
1 large Onion diced
1 cup Celery chopped
2 medium Carrots peeled and chopped
3 Garlic Cloves minced
Fresh Parsley for garnish

Instructions

Place the beans into a large pot and fill it with water making sure the beans are covered. Put the pot over high heat and bring it to a boil. Turn off the heat and then let the beans soak for 2 hours.
As the beans soak, place the ham shanks or ham hocks into a separate large pot and add 2 quarts of water. Put the salt and herbs de Provence in the pot and heat over high heat until the water begins to simmer. Reduce the heat to low and cover partially. Let simmer for 1 hour.
In a small skillet heat the olive oil over high heat and add the onions. Sauté until the onions become fragrant and translucent, about 5 minutes. Add the garlic and continue to cook for 1 more minute.
Drain the beans and add them to the pot with the ham shanks along with the onions and garlic, celery, and carrots.
Cook for an additional 40 minutes, uncovered until the vegetables are soft and the meat pulls easily from the bone. Remove the bones and discard.

Notes

If you would like a meatier soup with more ham and can't find ham shanks, then used some diced ham or cut up a ham steak. Pair this with 1 to 2 pounds of ham hocks instead of 3.
To cut down on the cooking time use canned white beans such as great northern beans or cannellini beans instead of dried beans.
Before adding any additional seasoning taste the soup, then season accordingly. Ham, especially if using ham hocks can be very salty.

Storage and or Freezing Instructions

Leftovers - any leftovers can be placed in an air-tight container and stored in the fridge for 3 to 4 days.
Freezing Instructions - allow the soup to cool completely before placing it into a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before planning to reheat it the next day.
Reheating Instructions - to reheat pour the contents into a pot and place it on the stove over medium heat. Stir it occasionally until heated through. Depending on the amount it could take 5 to 10 minutes.

Nutrition