Ham and White Bean Soup
In short: Tender white beans simmered with a smoked ham hock, carrots and thyme until creamy and thick. A frugal, filling soup for cold days. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 45 min
- Resting
- 8 h
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 345 kcal
Ham and bean soup is the classic way to stretch a smoked ham hock or the bone from a holiday ham into several meals. The beans simmer slowly with onion, carrot and celery until some of them break down and thicken the broth, and the meat falls from the hock in tender shreds. A splash of vinegar at the end lifts the smoky, salty flavors. Make it a day ahead, since the soup gets thicker and better overnight.
Instructions
- Rinse the beans, cover them with plenty of cold water and soak for 8 hours or overnight. For a quick soak, boil them for 2 minutes, then leave them covered off the heat for 1 hour. Drain and rinse.
- Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 8 minutes, stirring now and then, until soft. Add the garlic and cook for 1 minute.
- Add the drained beans, ham hock, bay leaves, thyme and the water or stock. Bring to a boil, skim off the foam, then reduce the heat to a gentle simmer and cover partly. Cook for 1 to 1 1/2 hours, until the beans are very tender and the meat is falling off the hock.
- Lift out the hock and let it cool for a few minutes. Pull the meat off the bone in shreds, discarding the skin, fat and bone, and return the meat to the pot with the diced ham.
- Mash a cup of the beans against the side of the pot to thicken the broth. Simmer for 10 minutes, then remove the bay leaves.
- Stir in the pepper and vinegar. Taste before adding any salt, since the ham is already salty. Serve hot with parsley.
Tips
- Taste before you salt. The ham hock and diced ham release plenty of salt as they simmer, and some of it will end up in the broth.
- No ham hock? Use a meaty leftover ham bone, or 200 g (7 oz) of smoked bacon pieces, for a similar smoky flavor.
Questions and answers
Do I have to soak the beans for ham and bean soup?
Soaking shortens the cooking time and gives more even, tender beans, but it is not required. Unsoaked beans need roughly 30 to 45 minutes longer.
Can I use canned beans for ham and bean soup?
Yes. Use 3 cans (400 g / 14 oz each), drained and rinsed. Simmer the ham hock in the stock for 1 hour first, then add the vegetables and beans for the last 25 minutes.
Why are my beans not getting soft?
Old beans, hard water, or adding acid or too much salt early can all keep them firm. Use beans from the past year, keep the simmer gentle and add the vinegar at the end.
How long does it take to make Ham and White Bean Soup?
About 2 h 5 min in total: 20 min of preparation and 1 h 45 min of cooking.
How many calories are in Ham and White Bean Soup?
About 345 kcal per serving, with 25 g of protein, 46 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 46 g |
| Fat | 7 g |
| Fiber | 12 g |
| Sugar | 5 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
