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White Beans and Ham Soup

Hearty, warm and satisfying White Beans and Ham soup. Perfect for those cold winter days! Weekend cooking at its best.
Prep Time8 hrs
Cook Time1 hr 30 mins
Total Time9 hrs 30 mins
Course: Main
Servings: 6
Author: Kristi

Ingredients

Beans Preparation

  • 1 1/2 cups dried Great Northern or other small white beans

Ham Preparation

  • 1 medium onion
  • 3 cloves
  • 10 cups water
  • 2 teaspoons black peppercorns
  • 3 pounds ham shank or ham hocks
  • 5 bay leaves
  • 3 cups coarsely chopped leek greens
  • 3-5 garlic cloves to taste
  • 2 celery stalks coarsely chopped
  • 1 carrot coarsely chopped
  • 3 thyme sprigs

Putting It All Together

  • 2 teaspoons fresh thyme chopped
  • 1 teaspoon fennel seeds crushed
  • 1/2 teaspoon dried marjoram
  • 6 sun-dried tomato halves chopped
  • 1 tablespoon olive oil
  • 2 cups chopped leek bottoms
  • 1 1/2 cups chopped onion
  • 1 cup carrot chopped
  • 1/2 cup celery chopped
  • 4 garlic cloves minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Garnish (optional)

  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons finely chopped green onions

Instructions

Beans Preparation

  • Sort and wash the beans, place them in a large pot and cover them with water, roughly two inches above the beans. Cover, set aside and let stand 8 hours or overnight. Drain.

Ham Preparation

  • Place all ingredients in a stock pot and simmer for 3 hours.
  • Remove ham from stock and set aside. Strain stock through a fine strainer, reserving stock and discarding all solids.
  • Cover and chill stock and ham separately for 8 hours or overnight.
  • Remove ham from bones and chop or pull meat into bite-sized pieces. Discard all bones, skin, and fat. Skim and discard any fat from the surface of the stock. Reserve stock.

Putting It All Together

  • Combine beans and 4-6 cups of reserved stock in a large pot. Add the chopped thyme, fennel seeds, marjoram, and sun-dried tomatoes and bring to a boil. Reduce the heat and simmer 1 hour and 30 minutes or until beans are tender.
  • While the beans are simmering, heat olive oil in a nonstick skillet over medium heat. Add the leek bottoms, chopped onion, chopped carrot, chopped celery, and 4 garlic cloves; cover. Cook 10 minutes, stirring occasionally. Add the vegetable mixture, ham, ground pepper, and salt to bean mixture and stir.
  • Cook until heated through.

Garnish

  • Top with chopped fresh parsley and green onions before serving.

Notes

WEEKEND COOKING