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Hearty Ham and White Bean Soup: Easy One-Pot Comfort Food

A close-up of a hearty white bean soup with chunks of ham, kale, and grated cheese in a white bowl.
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This hearty ham and white bean soup recipe delivers the ultimate comfort food experience. It is easy to make in one pot, perfect for chilly evenings, and great for meal prep.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound smoked ham hock or leftover ham bone
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1 pound dried navy beans or great northern beans, rinsed and picked over
  • 8 cups chicken broth or water
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 cup chopped fresh kale or spinach (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ham hock (if using a bone, ensure it fits well). Cook until lightly browned, about 5 minutes.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 to 7 minutes.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. Add the rinsed beans, chicken broth, and bay leaf to the pot. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot partially, and simmer for 1.5 to 2 hours, or until the beans are tender. If using pre-cooked ham pieces instead of a bone, simmer for about 45 minutes after the initial boil.
  6. Remove the ham bone or hock. Shred any usable meat from the bone and return the meat to the soup. Discard the bone and bay leaf.
  7. Season the soup with salt and pepper. Taste and adjust seasonings as needed.
  8. If using, stir in the kale or spinach during the last 5 minutes of cooking until wilted.
  9. Serve this warm hug in a bowl hot.

Notes

  • For a thicker soup, remove about 1 cup of the cooked beans and mash them, then stir the mash back into the pot.
  • This recipe works well in a slow cooker. Sauté the vegetables first, then combine all ingredients (except kale/spinach) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  • Use dried beans without soaking for a longer, more traditional cook time, or soak them overnight for faster cooking.

Nutrition

Find it online: https://kingscook.com/easy-hearty-bean-soup-recipe/