Wednesday, September 26, 2012

White Bean and Ham Soup - On the Stove or In the Crockpot

White Bean and Ham Soup - On the Stove or In the Crockpot recipe by Barefeet In The Kitchen

White beans simmered with ham and vegetables until everything is tender, then pureed into smooth and richly flavorful soup, symbolizes the return of fall in our household. I've been making this soup for a few years now. Pam first posted the recipe four years ago and I've made it at least a dozen times since then. This soup has been given rave reviews by every person I have ever served it to. I typically serve this with a crusty bread and a tossed salad. The leftovers freeze beautifully as well, in individual containers for quick lunches.

White Bean and Ham Soup
recipe adapted from For the Love of Cooking (Thanks again, Pam!)
Yield: 8-10 servings
(printable recipe)

2 teaspoons olive oil
1 small yellow sweet onion
1 cup of carrots, thinly sliced
2 stalks of celery, thinly sliced
2 cloves of garlic, minced
1 1/2 cups of cooked diced ham
(4) 14 ounce cans great northern or white navy beans OR 1 1/2 lbs dry, cooked the day before
3 cups of chicken broth
1 bay leaf
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly cracked black pepper, adjust to taste

Heat the olive oil a large pot over medium heat. Add the onion, carrots & celery. Cook until tender. Add the ham and garlic and saute for about a minute. (If you prefer to cook this in the crockpot; see the instructions below.)

Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook over medium low heat on the stove for at least 1 1/2 hours. Remove bay leaf and blend soup in pot with immersion blender (use regular blender if you don't have an immersion blender). Add the remaining beans to the soup and simmer for another 10-15 minutes.Enjoy!

CROCKPOT DIRECTIONS:
Heat the olive oil a skillet over medium heat. Add the onion, carrots & celery. Cook until tender. Add the garlic and ham and saute for about a minute. Transfer this mixture to a large crockpot.

Add half of the beans, chicken broth, bay leaf, salt and pepper to taste. Cook on low for 4 hours, then remove the bay leaf and blend with an immersion blender (use a regular blender if you don't have an immersion blender). Add the remaining beans to the soup and cook on low for 1-2  hours longer. Enjoy!

FREEZER MEAL: Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.

White Bean and Ham Soup - On the Stove or In the Crockpot recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Cranberry Almond Crockpot Oatmeal

15 comments:

  1. This has always been one of our family favorites too. I use a ham bone to season the soup which means at some point, we have to eat ham! Thanksgiving or Christmas, I let the family decide. Yours looks lovely! Happy Wednesday Mary.

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  2. This looks so warm and comforting!! Can't wait to try it.

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  3. This is a regular around my house too!

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  4. mhm that soup sounds great right now. I love white beans and usually i just eat them as baked beans, but your soup recipe sounds phenomenal!

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  5. Sounds delicious Mary. Pam puts up some very good recipes

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  6. Gotta love the good old crockpot for making some tasty sounding soup. ;-)

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  7. Beautiful color and texture on this one. I usually leave my bean soups chunky, but I recently bought an immersion blender and need to test it out. Thanks Mary!

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  8. I know I would adore this soup. Such a great blend of fall flavors! I just need to wait until the weather cooperates over here.

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  9. Thanks for the shout out & link. I have a sudden craving for this soup - thanks for reminding me about it.

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  10. This was my favorite soup growing up. Fond memories! Of course, we only had it in winter. I don't really experience winters anymore, but I need me some of this soup!

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  11. Do you drain the beans if using canned beans? Want to try the soup the weekend.

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    1. I typically do not drain the beans. I've made it both ways and can't tell a difference in taste. Take care and have a blessed weekend!

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  12. I just saved this to try soon. As a teenager, I LOVED Campbell's bean and bacon soup and I think this will be similar only way better! Thanks for sharing.

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  13. When I make this, I use a whole ham shank and cook the beans from dry with the whole ham shank in the pot too. It's entirely too big for the crock pot, but it's delicious none the less. I have also been known to use leeks in addition to the onion in the recipe, and I add some catsup towards the end of cooking to give it a bit of tang. Also, you can't have too much carrots, celery and onion in this recipe! My family has always served this with sweet corn bread (my favorite is jiffy corn muffin mix made like the box says except I add one packet of artificial sweetener per box when I make it for just the right amount of sweetness)

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