Go Back

Homemade White Bean and Ham Soup

This delicious and hearty soup recipe is perfect for cold winter nights.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pound dried white beans Great Northern, navy, or cannellini
  • 1 smoked ham hock or pork shank or the bone from a spiral ham, thawed if frozen
  • 1 tablespoon olive oil or avocado oil
  • 1 tablespoon butter
  • 1 small onion diced
  • 1 small leek chopped (white and light green parts only)
  • 2 ribs celery diced
  • 1 medium carrot diced
  • 2 cloves garlic minced
  • 1 teaspoon mustard powder
  • 1 teaspoon dried Italian herb blend
  • 2 cups cooked ham cubed or shredded
  • 1 sprig fresh rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley chopped (can used dry in a pinch)
  • 2 green onions thinly sliced

Method
 

  1. Sort and rinse the beans, then soak in about 8 cups of water for at least 6 hours or overnight.
  2. Heat the oil and butter in a large pot over medium heat. Add the onion, leek, celery, and carrot and cook until softened. Stir in the garlic, mustard powder, and dried herbs and cook until fragrant. Remove most of the vegetables and set aside.
  3. Add the ham hock to the pot, then drain and add the beans along with 5 cups of water. Bring to a gentle boil, reduce heat, cover, and simmer for 1½–2 hours, checking for tenderness after 1 hour.
  4. Remove the ham hock and return the reserved vegetables, cooked ham, and rosemary to the pot. Simmer 15 minutes more. Remove rosemary, shred any remaining meat from the ham hock, and add it back to the soup. Mash some beans if desired for a creamier texture. Season to taste and serve with parsley and green onions.