White Bean 'n' Ham Soup Recipe
- 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 2 medium carrots, diced
- 1 small onion, chopped
- 2 tablespoons butter
- 2-1/4 cups water
- 1-1/2 cups cubed fully cooked ham
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon white pepper
- 1 bay leaf
- Mash one can of beans; set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and whole and mashed beans; cook over medium heat until heated through. Discard bay leaf. Yield: 6 servings.
Reviews for White Bean 'n' Ham Soup(14)
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This is my go-to bean soup. It is fabulous, so easy to make, and economical! I do make a few adjustments, but the basic recipe is a no-fail! I use chicken stock instead of water and add diced celery, chopped garlic;, and diced turkey sausage (instead of ham). There are never any leftovers of this soup. I have at times added chopped kale for an extra boost of flavor and nutrition.
This is a classic recipe always good. The only thing I do different is to use dried beans and ham hocks with bones and I cook it for several hours and add the carrots later. Delicious!
This is a great hearty soup, it is quick and easy to make, I read the other reviews and used chicken stock instead of water, I also added three chopped garlic cloves as we are all unwell and needed to add some garlic in there! (You can't taste the garlic). I cooked this for over an hour to let all the flavours infuse and it was delicious. I served it with some buttered toast. Great way to use things out of the pantry for a quick meal.
i think it was pretty good, i just made it. i took another recommendation and used the low sodium chicken broth instead, added one more can of beans and about 1/4 tsp minced garlic(because i love garlic) and simmered it as long as i could, at least 45 minutes...i thought it tasted great on a cold day today..but it was definitely salty enough, i didnt add any salt.
pure simplicity of flavor yum