White Bean and Ham Soup Recipe

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A combination of leftover ham, white beans, and carrots make this a very hearty soup that goes well with crusty breads and cheese. A great way to use up your leftover ham. See our collection of soup recipes for more hearty soups.
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Update Servings
  • 16 ounces dried Great Northern beans
  • 1 cup diced sweet yellow onion
  • 3 cloves garlic, diced
  • 1 tablespoon oil
  • 1 1/2 quarts chicken broth or stock
  • 2 bay leaves
  • 2 cups peeled and diced potatoes
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 1/2 pounds to 2 1/2 pound ham shank
  • 1/4 teaspoon black ground pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
Container: large heavy stock pot
30 mins
1.5 hrs
2 hrs
  • Soak beans overnight in salt water, drain.
  • In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
  • Remove from heat.
  • Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
  • Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
  • Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
  • Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.
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White Bean and Ham Soup Recipe Reviews

white bean and ham soup

Average of 4.64 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (11)
Comments (1)
Rating of 4 out of 5.0 stars
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Rating of 5 out of 5.0 stars
Reviewed By
"Sometimes a person just gets hungey for a home-made comfort soup. This White Bean and Ham Soup has just the right taste. Add some cornbread with honey or jam and it's a win-win for lunch or dinnertime."
Rating of 5 out of 5.0 stars
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"The best ever"
Rating of 5 out of 5.0 stars
Reviewed By
"Best bean soup recipe ever!! Good favor, great mix of other vegetables with the beans. My entire family loved it. Will definitely make again soon. Used left over ham slices instead of ham bone with good results."
Rating of 5 out of 5.0 stars
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Rating of 5 out of 5.0 stars
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Rating of 5 out of 5.0 stars
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Gama User
Rating of 3 out of 5.0 stars
Reviewed By
"I had a ham bone in the freezer from Easter so I thought I better get it used. Tried this recipe and it was good but not a lot different in flavor than my own recipe. I don't always have garlic cloves and bay leaves on hand, which I don't use in my recipe so may just leave them out if I use this recipe again."
Rating of 5 out of 5.0 stars
Reviewed By
"Beyond flavorful and delicious! I used the shank from a reheated butt--all meat removed, to cook the beans, with 2 or 3 cups extra broth on the beans. I used the vegetable for the initial cooking of the beans, then added about 2 c each of celery & onion, with the diced ham, when the beans were cooked, & let simmer just till the veges were soft. You have to do it this way with soups because the initial veges cook away and we like to be able to see the celery and onions!"
Rating of 5 out of 5.0 stars
Reviewed By
"My husband loves this recipe!!! It is another soup that just gets better every day!"
Rating of 4 out of 5.0 stars
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