- 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
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"Super easy. Always a hit, even with my picky 4 year old. My only alterations are that I add celery and ALWAYS double the recipe (and freeze the extra). Yum!!"
"Finally, a delicious quick and easy soup that you can make with your leftover ham. Like other reviewers, I used chicken broth rather than water and added diced celery. I forgot to add the minced garlic to the vegetable saute, so I added garlic powder to the soup, which was fine. Next time, I'll try adding the kale. Perfect for these chilly fall nights!"
"Easy and very good."
"This is a very thick and creamy soup. I too made a few adjustments based on what I had on hand. I used a combination of dry white wine and chicken stock. I also used Butter Beans. And I added celery . I also added a generous squirt of Ketchup to the recipe.But the man difference was that I gently simmered it for a good hour and 1/2. I am a firm believer that soup really needs to simmer for a longer period of time in order to extract every last bit of taste from all of the ingredients.I also like the fact that it makes a smaller amount of soup.Janie"
"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."