White Bean and Ham Soup
This recipe is an easy and satisfying way to transform leftover ham and a ham bone into a hearty meal. Start this classic soup by simmering a ham bone or ham hocks with water to create a savory broth. Add carrots, celery, onion, and white beans and cook until softened. Mash up some of the beans to thicken the soup, then stir in diced ham. Serve with crusty bread for a simple lunch or dinner.
What to buy: In case you’re having trouble finding cannellini beans, they’re sometimes labeled white kidney beans instead.
This recipe was featured as part of our Easter Leftovers recipe slideshow.
- 1 pound dried cannellini beans
- 3 1/2 quarts (14 cups) water, plus more for soaking the beans
- 1 meaty smoked ham bone or 2 ham hocks (about 1 pound)
- 3 fresh thyme sprigs or 1/2 teaspoon dried thyme
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 1 teaspoon kosher salt, plus more as needed
- 1 1/2 cups medium-dice, fully cooked smoked ham (about 8 ounces)
- Freshly ground black pepper
1Place the beans in a large bowl and pick through them, removing and discarding any broken beans or stones. Cover them with at least 3 inches of cold water. Allow to soak uncovered and at room temperature at least 8 hours or overnight. Drain in a colander and set aside.
2Place the measured water and ham bone or hocks in a Dutch oven or a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for 1 hour.
3Add the soaked beans and thyme, stir to combine (leave the bone or hocks in the pot), and return to a simmer, skimming the surface with a spoon as necessary to remove any scum. Cook, stirring occasionally, until the beans are almost completely tender but still a little underdone in the center, about 1 hour (the beans should not be completely cooked because they will cook more later).
4Meanwhile, peel and cut the carrots into medium dice and place in a medium bowl. Cut the celery and onion into medium dice and add them to the bowl with the carrots. Add the diced vegetables and measured salt to the pot, stir to combine, and bring to a simmer. Cook, stirring occasionally, until the beans and vegetables are tender and the meat is falling off the bone, about 40 minutes more. Turn off the heat.
5Remove the ham bone or hocks to a cutting board and let sit until cool enough to handle. Remove the meat from the bones and set it aside (discard the skin and bones).
6Using a potato masher, lightly mash half of the beans and vegetables, leaving the remaining half intact. Stir in the diced and reserved ham. Taste and season with salt and pepper as needed.
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