Ham and White Bean Soup
There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with hearty ingredients that make you feel full and satisfied. This Ham and White Bean Soup is a perfect example of a dish that’s not only delicious but also nourishing. Whether you have leftover ham from a holiday meal or you’re simply craving a bowl of something savory, this soup is a fantastic way to put those ingredients to good use.
The combination of tender white beans, flavorful chunks of ham, and a medley of fresh vegetables makes this soup both filling and wholesome. It’s gently seasoned with thyme, rosemary, and a touch of garlic, adding layers of warmth without overpowering the delicate flavors. Plus, the broth, made from either chicken or vegetable stock, creates a savory base that soaks up all those wonderful herbs and spices.
What’s great about this soup is how adaptable it is. If you prefer a little kick, you can toss in some red pepper flakes, but it’s just as delicious without them. The beauty of this recipe lies in its simplicity—you don’t need fancy ingredients or complicated techniques to whip up a comforting, homemade meal.
Ingredients:
- 1 tsp olive oil
- 1 medium onion, chopped
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- 2 medium carrots, diced
- 2 cups diced cooked ham (or leftover ham)
- 4 cups chicken or vegetable broth
- 4 cups water
- 3 cans (15 oz each) white beans (cannellini or Great Northern), rinsed and drained
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 1/4 tsp red pepper flakes (optional, for heat)
- 1–2 tbsp fresh parsley, chopped (for garnish)
