Best 9 Ham And White Bean Soup Recipes

WHITE BEAN AND HAM BONE SOUP

Steps:

• Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
• In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
• Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
• Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
• Ladle soup into bowls and sprinkle with fresh parsley.

HAM AND WHITE BEAN SOUP

Steps:

• Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
• Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
• Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.

HAM AND WHITE BEAN SOUP

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low for 6-8 hours. If desired, sprinkle with Parmesan cheese.

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
• Add sage and cook 1 minute, until sage is fragrant.
• Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
• Add kale and cook 1 minute, until kale wilts.
• Season to taste with salt and pepper.

HAM, WHITE BEAN AND TOMATO SOUP

Steps:

• Cook bacon in a large skillet over medium heat until just crisp, turning several times, about 4 minutes; remove bacon, crumble and set aside.
• Add onion and celery to skillet; cook until softened, about 5 minutes; stir in garlic, cook 1 minute; stir in spinach, cook until wilted, about 2 minutes.
• Season with red pepper flakes, allspice, salt and black pepper; add chicken broth, tomatoes, beans, ham, sage, thyme and parsley; cook until flavors blend about 20 minutes.

WHITE BEAN AND HAM HOCK SOUP WITH ARUGULA AND CORN BREAD CROUTONS

Steps:

• Make soup:
• Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
• Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
• Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
• Make croutons while soup simmers:
• Preheat oven to 375°F.
• Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
• Prepare soup for serving:
• Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
• Serve soup topped with croutons.

MAMA'S HAM AND WHITE BEAN SOUP

Steps:

• 1. Heat oil in a large stockpot over medium-high heat. Add onion, carrot and celery. Sauté for 10 minutes.
• 2. Add garlic and sauté for 1 minute.
• 3. Add chicken stock, water, diced ham, ham shank, oregano, bay leaf and 2 cans of beans. Cover and bring to low boil for 10 minutes. Stir; reduce heat and partially cover. Simmer for 30 minutes.
• 4. Meanwhile, mash remaining can of beans with a potato masher until thick and creamy. Stir into soup mixture; blend well.
• 5. Cover and simmer for 10 minutes to heat through.
• 6. Discard ham shank and bay leaf before serving.
• 7. COOK'S NOTES: I have also made this soup using dry great northern beans. You just have to fully cook them and then begin with the directions in this recipe. Both ways I cooked them turned out yummy!!!

WHITE BEAN, LEEK AND HAM SOUP

Steps:

• In soup pot, bring to boil water, broth, beans, whole onion, cloves and bay leaf. Reduce heat and simmer partly covered for 45 min. Separately, saute in oil the chopped onion, garlic, leeks, ham and rosemary for one minute. Cover and cook over very low heat for 15 minutes until very soft but do not brown. Add sauteed ingredients to soup and simmer partly covered for about 30 minutes. Discard whole onion, bay leaf and rosemary. Puree about 1/2 of the soup mixture until smooth and return to soup pot. Salt and pepper to taste.

WHITE BEAN AND HAM SOUP

Steps:

• Melt butter in large pot or dutch oven and sauté on medium-high heat garlic, onion, celery, carrots, and thyme about 5 minutes
• Rinse beans then add to pot with water, stock, bay leaves, and ham and bring to a boil
• Once at boil, bring down to a simmer for abut 20 minutes
• Remove bay leaves. Using potato masher, mash beans to desired thickness