Rosemary White Bean And Ham Soup
This white bean and ham soup is one I make often when we want something warm and comforting without a lot of work. It uses canned white beans, simple veggies, and ham, and comes together quickly for an easy family dinner.
Ingredients
- 2 tablespoons olive oil
- ½ medium onion diced small
- 3 stalks celery diced small - about 1 cup
- 3 large carrots diced small - about 1 cup
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 ounces ham diced small
- 1 1/2 teaspoons minced garlic about 3 cloves garlic
- ½ teaspoon rosemary dried
- 1 teaspoon thyme dried
- 1 medium bay leaf
- 46.5 ounces cannellini beans typically 3 15.5 ounce cans or 4 ½ cups of cooked beans
- 32 ounces low sodium chicken broth
- 2 cups water
Instructions
- In a large pot or Dutch oven add the oil and allow it to warm over medium-high heat. Place the onion, celery and carrot, salt and pepper in the pan and cook for 3-4 minutes until just softened.2 tablespoons olive oil, ½ medium onion, 3 stalks celery, 3 large carrots, ½ teaspoon salt, ¼ teaspoon pepper
- Push the veggies to the side and spray the pan with a little cooking spray, then add the ham. Cook ham for about 4 minutes to brown, then stir.12 ounces ham
- Add garlic, rosemary, thyme and the bay leaf. Cook for another 2 minutes or until most of the water seems to be gone, stirring well as it cooks.1 1/2 teaspoons minced garlic, ½ teaspoon rosemary, 1 teaspoon thyme, 1 medium bay leaf
- Pour in the drained beans, chicken broth and water. Turn the heat to high and allow the pot to come to a boil. Then place a lid on the pot and turn the heat down to medium. Allow the soup to simmer for at least 20 minutes.46.5 ounces cannellini beans, 32 ounces low sodium chicken broth, 2 cups water
- Taste the soup and add a little more salt and pepper if needed. Remove the bay leaf from the pot, then serve and enjoy.
Notes
Navy beans can be used in place of cannellini beans, but they tend to be softer. I prefer cannellini beans, also called white kidney beans, because they hold their shape better.
I recommend using low sodium broth. If using regular broth, reduce the salt by half and adjust at the end after tasting.
This soup can taste a little saltier the next day depending on the ham. Adding some water to leftovers helps balance the flavor and loosen the soup if it thickens.
I often make this soup with ham steaks, but it’s also a great way to use leftover ham from the fridge, holiday ham, or extra ham from sandwiches.
Found on: onmykidsplate.com/white-bean-ham-soup/