Slow Simmered White Bean and Ham Soup

This is one of our favorite soups in my home. My son and husband absolutely love it and so do my daughter and I. I have a quick and easy version of this soup here but when I have time, I make this slow simmered version. It just tastes so comforting, flavorful, and delicious. I soak the beans overnight (or do a quick soak) then simmer it all afternoon long with veggies and a ham hock. By the end of the day, the soup is creamy, smoky, thick, and hearty. I serve it with my House Salad and freshly baked biscuits. This soup is always a hit in my home and the leftovers are fantastic. 

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don’t have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans. 

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes.  Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

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Slow Simmered White Bean and Ham Soup

Ingredients:

1 lb of dried white beans
6-8 cups of water
1-2 tsp olive oil
1 small sweet yellow onion, diced
3 carrots, peeled and diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 ham hock, extra fat remove from the outside of the hock
6 cups of chicken stock
1 bay leaf
Sea salt and freshly cracked pepper, to taste

Directions:

Overnight Soak: Rinse and sort the beans. Add 6-8 cups of cold water to 1 pound of dried beans. Let stand overnight or at least 8 hours. Drain and rinse the beans. Side Note: If you don't have time to do an overnight soak, try the quick soak method: Rinse and sort the beans. Add 6-8 cups of water to 1 pound of dried beans. Bring water to a boil, boil for 2 minutes, remove from heat; cover and let stand for 1 hour. Drain and rinse the beans.

Heat the olive oil in a large Dutch oven or pot over medium heat. Add onions, carrots, & celery. Cook for 4-5 minutes. Add garlic and cook for 30-60 seconds before adding stock, drained white beans, ham hock, bay leaf, sea salt and freshly cracked pepper, to taste. Cover and cook over low heat for at least 3 1/2-4 hours, stirring occasionally. Slowly break up the ham from the bone a little every time you stir the soup then remove any fat or bone from the ham hock along the way.

Remove the lid from the pan for 30 minutes prior to serving, making sure all fat and bone have been remove from the soup. Taste and re-season with sea salt and freshly cracked pepper, to taste. Remove the bay leaf and ladle into bowls. Serve with salad and bread if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

 

A BIG THANK YOU!!

I received a gift package yesterday from The Pampered Chef and couldn’t wait to see all of the new products they sent to me. While oohing and ahhing over my new gadgets, my daughter said, “They sure know how to pamper a chef”. I couldn’t have said it any better. Thank you Pampered Chef!

 

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21 Responses to “Slow Simmered White Bean and Ham Soup”

  1. 1

    Kris — December 15, 2013 @ 9:59 pm

    Ham and bean soup is a winter time favorite here!
    You sure got a lot of nice goodies from Pampered Chef. I love their products, and have a lot of them!
    xo Kris

    [Reply]

  2. 2

    Anne ~ Uni Homemaker — December 15, 2013 @ 11:09 pm

    What a hearty and comforting soup! I love ham and white bean soup. This sounds totally delicious. And lucky you getting a nice early Christmas present from Pampered Chef! :)

    [Reply]

  3. 3

    Jenn — December 16, 2013 @ 4:25 am

    What a comforting and creamy soup.. I can see why it would be a family favorite!!
    And what a fantastic gift from pampered chef!!

    [Reply]

  4. 4

    Andrea@WellnessNotes — December 16, 2013 @ 5:58 am

    This sounds like the perfect winter soup!

    [Reply]

  5. 5

    pam (Sidewalk Shoes) — December 16, 2013 @ 6:19 am

    This is one of my all-time favorite soups. When I was a teenager, I candy-striped at a hospital on Thursdays because that the was the day they made this soup!

    [Reply]

  6. 6

    Larry — December 16, 2013 @ 6:34 am

    One of my favorites and yours looks delicious

    [Reply]

  7. 7

    ela@GrayApron — December 16, 2013 @ 10:59 am

    Bit fan of bean soups, especially in those cold months. Yours looks fantastic. And ham, yes…it adds a lot of flavor. Delicious :) ela

    [Reply]

  8. 8

    Angie@Angie's Recipes — December 16, 2013 @ 11:30 am

    Ham and beans…a satisfying and delicious soup, Pam.
    p.s I baked your ginger molasses cookies and they are so GOOD!

    [Reply]

  9. 9

    Pamela @ Brooklyn Farm Girl — December 16, 2013 @ 12:37 pm

    How did you know I was craving this? I was just saying I wanted ham and bean soup last night, thanks for listening! :) Looks great!

    [Reply]

  10. 10

    Lia — December 16, 2013 @ 1:23 pm

    So delicious and comforting your soup Pam!!
    Lovely gifts!
    Chers,
    Lia.

    [Reply]

  11. 11

    Lea Ann (Cooking On The Ranch) — December 16, 2013 @ 3:18 pm

    One of my all time favorite soups, and I can’t wait for that leftover ham bone to make a batch after Christmas.

    [Reply]

  12. 12

    Jovina Coughlin — December 16, 2013 @ 4:01 pm

    perfect soup for these cold days.

    [Reply]

  13. 13

    Blond Duck — December 16, 2013 @ 7:39 pm

    There’s nothing like a good soup!

    [Reply]

  14. 14

    Joanne — December 16, 2013 @ 8:17 pm

    Slow simmering should definitely be required for a soup like this! Low and slow is the way to go!

    [Reply]

  15. 15

    grace — December 17, 2013 @ 4:05 am

    this is one of my favorite soups, especially if i can eat it out of a bread bowl. terrific recipe!

    [Reply]

  16. 16

    Chris — December 17, 2013 @ 2:14 pm

    Copied to my recipe database and can’t wait to try on the next cold day. This looks absofreakingtastic. As a teen I had a thing for Campbell’s bean and bacon soup, this should open some great food memories.

    [Reply]

  17. 17

    Kim in MD — December 18, 2013 @ 3:14 pm

    I love a good navy bean soup! Your recipe looks so delicious, Pam! I think my New Year’s resolution is going to be cooking a For The Love Of Cooking blog recipe every day until I catch up on everything I’ve missed! And then I will need to go on a diet from eating all of the deliciousness! :-)

    [Reply]

  18. 18

    Ncage — January 5, 2014 @ 4:21 pm

    Excellent Soup. Pretty similar to bean soup parents made but this is more creamy (like i like it). Perfect soup for tonight when the high was 5 and the low is going to be -15 (-40 wind chill). I cooked the beans on low for 4-1/2 hours which for me was perfect. I love my beans really creamy. IT warmed up my whole body :)

    [Reply]

  19. 19

    Lynn — February 25, 2014 @ 10:45 am

    Soup looks delicious. Could I replace the ham hock with leftover ham? I’d so, how much would you suggest. Love your blog. Pics are perfect.

    [Reply]

    • Pam replied: — February 25th, 2014 @ 10:49 am

      Yes, you can… I would had a 1 1/2 – 2 cups of diced lean ham.

      Pam

      [Reply]

      • Lynn S replied: — February 25th, 2014 @ 11:01 am

        Thank you!

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