White Bean and Ham Soup

White Bean Soup
White Bean Soup

Homemade soup is a thing of beauty. There is nothing so homey and satisfying as sitting down to a steaming bowl of soup that I made myself.

The other huge benefits to making my own soup:

  • It is much less expensive than store bought
  • It is a great way to control the ingredients and flavours
  • Homemade soups freeze really well

So many people have trouble with making soup though. I used to be the same way. That was before I understood what the key is to making excellent soup: layering flavours!

This recipe is a perfect illustration of layering flavours.

When you read over the recipe, you will see that the “Base” (the liquid) is not actually added until the vegetables and spices have all been cooked.

This prevents the vegetables from becoming flavourless and mushy.

GET MORE INFORMATION


White Bean & Ham Soup Recipe

Print Recipe

Servings Prep Time Cook Time
6 5 minutes 1.5 Hours

Recipe Notes

  • The recipe calls for Vegetable Stock, but you can substitute with Chicken Stock, Water, or a combination. If you are using water, you may need to add a bit more seasoning.

INGREDIENTS

  • 1 Tablespoon Olive Oil
  • 60 grams (1/2 Cup) Finely Diced Onions
  • 36 grams (1/4 Cup) Finely Diced Red Bell Peppers
  • 3 Cloves Minced Garlic
  • 300 grams (2 Cups) Chopped Cooked Ham
  • 270 grams (2 Cups) Chopped Carrots
  • 549 grams (3 Cups) Cooked Navy Beans
  • 1.5 litres (6 Cups) Vegetable Stock
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1 Bay Leaf
  • 2 Teaspoons Dried Thyme
  • 2 Teaspoons Dried Rosemary

DIRECTIONS

Gather your ingredients.
Gather your ingredients.

 

Heat a pan (use a deeper soup pot instead of a fry pan like the one pictured) over medium-high heat. Add onions, peppers and garlic and saute for 3 - 5 minutes.
Heat a pan (use a deeper soup pot instead of a fry pan like the one pictured) over medium-high heat. Add onions, peppers and garlic and saute for 3 – 5 minutes.

 

Lower the heat to Medium, and add the ham and carrots (I transferred my ingredients into a deeper pot at this point. You should start with a deep pot). Cook covered until the carrots are almost cooked through. Stir occasionally. Then add the beans and stir.
Lower the heat to Medium, and add the ham and carrots (I transferred my ingredients into a deeper pot at this point. You should start with a deep pot). Cook covered until the carrots are almost cooked through. Stir occasionally. Then add the beans and stir.

 

Add stock, salt, pepper, thyme, bay leaf and rosemary.
Add stock, salt, pepper, thyme, bay leaf and rosemary.

 

Bring the soup to a full boil. Then simmer for 15 - 30 minutes.
Bring the soup to a full boil. Then simmer for 15 – 30 minutes.

 

Remove the bay leaf. Stir and serve.
Remove the bay leaf. Stir and serve.

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