Best 7 Smoked Ham And White Bean Soup Recipes

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Indulge in the hearty goodness of smoked ham and white bean soup, a classic recipe that offers a comforting blend of smoky flavors, tender beans, and a rich broth. Whether you're seeking a hearty meal for a chilly evening or a flavorful lunch to warm your soul, this culinary creation is sure to satisfy your taste buds. With a few simple ingredients and some culinary magic, you can conjure up a pot of this delectable soup that will have your family and friends clamoring for more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you feeling cozy and content.

Check out the recipes below so you can choose the best recipe for yourself!

SMOKY WHITE BEAN AND HAM SOUP



Smoky White Bean and Ham Soup image

This Southern-style smoky white bean and ham soup adapted from chef Hugh Acheson is hearty and comforting.

Categories     Soups

Time 2h

Yield 8 servings

Number Of Ingredients 15

1 pound dried white navy beans or Great Northern beans, rinsed and checked for stones
6 cups water
4 cups chicken stock
2 bay leaves
1 yellow onion, peeled and quartered, plus ½ cup minced (you'll need 2 onions)
2 pounds smoked ham hocks
2 carrots, diced
2 celery stalks, diced
1 (14 oz) can chopped or diced tomatoes
4 garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
Salt
1½ cups chopped kale or other dark leafy greens
Extra-virgin olive oil, for serving (optional)
Finely grated pecorino Romano or Parmigiano Reggiano, for serving

Steps:

  • Quick-soak the beans: Place the beans in a medium pot and cover with 2 to 3 inches of water. Bring to a boil over high heat and cook for 1 minute. Remove the pot from the heat and let sit for 1 hour. Drain in a colander.
  • Place the drained beans into a 5.5-quart Dutch oven or large pot. Add the water, chicken stock, bay leaves, quartered onion, and ham hocks. Bring to a boil over high heat, then cover and simmer over low heat until the beans are just tender, about 1 hour (depending on the size of the beans, it could take a bit longer).
  • Once the beans are tender, pull out the bay leaves, onion remnants, and ham hocks. Discard the bay leaves and onions, but set the ham hocks aside to cool.
  • Add the minced onion, carrots, celery, tomatoes, garlic, thyme, and 2 teaspoons of salt to the pot. Increase the heat to medium and cook, uncovered, for 15 minutes. While the soup is cooking, and when the ham hocks are cool enough to handle, pull the meat from the hocks, discard any bone, fat, and tough sinew, and chop the meat finely.
  • Use a ladle to transfer about 2 cups of the beans and vegetables, along with a bit of broth, to a blender or food processor. (If using a blender, be sure to remove the center knob on the lid and cover with a dishtowel to avoid splatters.) Purée until smooth, and then stir the mixture back into the soup. Add the meat and kale to the soup and simmer over medium-low heat for 5 minutes more. Taste and adjust the seasoning with more salt, if necessary (I usually add about 1 teaspoon more; beans require a lot of salt to bring out their flavor). At this point, you can serve the soup or refrigerate it for up to 3 days. (It will thicken up in the fridge; thin it with a bit of water, if necessary.)
  • When you're ready to eat, garnish each bowl with a drizzle with olive oil (if using) and a heap of grated cheese.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. through.

Nutrition Facts : Calories 468, Fat 14g, Carbohydrate 46g, Protein 41g, SaturatedFat 4g, Sugar 7g, Fiber 11g, Sodium 1326mg, Cholesterol 73mg

WHITE BEAN SOUP WITH SMOKED HAM SHANK



White Bean Soup With Smoked Ham Shank image

In this classic Southern recipe, smoked ham shanks make a tasty broth for the white beans, which get a boost from fresh and dried herbs.

Provided by John Mitzewich

Categories     Soup

Time 2h45m

Yield 8

Number Of Ingredients 15

1 tablespoon butter
1 onion (diced)
4 cloves garlic (chopped)
1 1/2 pounds ham shanks or ham hocks, or 1 meaty smoked ham bone
2 cups chicken broth
4 cups cold water
2 bay leaves
1 pound dried cannellini beans (or white kidney beans)
1/2 teaspoon dried oregano
1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
Salt to taste
1/2 cup fresh or canned diced tomatoes (drained)
1/4 cup fresh parsley (chopped)

Steps:

  • Gather the ingredients.
  • Melt the butter over medium heat in a Dutch oven or any heavy pot with a lid.
  • Saute the onions and garlic in the butter until translucent.
  • Add the ham shanks, broth, water, and bay leaves to the pot and bring to a boil.
  • Reduce the heat to low and simmer, covered, for 1 hour.
  • Uncover the pot and add the beans, oregano, rosemary, red pepper flakes, and black pepper.
  • Cover pot, bring back to a boil, reduce heat to low, and simmer, stirring occasionally, for 45 minutes. More liquid can be added at any time if the beans soak up all the existing liquid as they cook.
  • Uncover the pot, taste, and add salt if needed. (The ham might have been salty enough.)
  • Add the tomatoes, cover, and simmer for another 45 minutes, or until the beans are tender and creamy (time will vary depending on the kind of beans you use).
  • Remove the ham shank to a cutting board and slice off chunks of meat from the bone.
  • Spoon the soup into a large serving bowl or individual bowls. Top with the ham pieces and sprinkle with fresh parsley.

Nutrition Facts : Calories 414 kcal, Carbohydrate 37 g, Cholesterol 82 mg, Fiber 9 g, Protein 36 g, SaturatedFat 5 g, Sodium 406 mg, Sugar 2 g, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 0 g

SMOKY WHITE BEANS & HAM



Smoky White Beans & Ham image

I had never made or eaten this dish before meeting my husband here in Kentucky. Now I make it at least once a week. I serve it with some homemade sweet cornbread. Delicious! -Christine Duffy, Sturgis, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 10 servings.

Number Of Ingredients 9

1 pound dried great northern beans
3 smoked ham hocks (about 1-1/2 pounds)
1 large onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken or beef broth
2 cups water
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
Thinly sliced green onions, optional

Steps:

  • Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 10g fiber), Protein 15g protein. Diabetic Exchanges

WHITE BEAN AND HAM BONE SOUP



White Bean and Ham Bone Soup image

What to do with that leftover Easter ham bone? Try this tasty soup that is created from a ham stock, to use now, or later. Use your favorite dried white beans. My choice is Great Northern.

Provided by Bibi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 11h45m

Yield 10

Number Of Ingredients 11

1 ham bone with meat
4 quarts water
1 pound dry great Northern beans
2 cups diced fully cooked ham
1 cup diced celery
1 cup diced carrots
1 cup diced onion
2 cloves garlic, minced
4 tablespoons dry sherry
salt and pepper to taste
¼ cup minced fresh parsley

Steps:

  • Combine ham bone and 4 quarts of water in a large stock pot of Dutch oven at least the night before. Bring to a boil, cover, reduce heat and simmer for 10 to 12 hours.
  • In the meantime, place beans in a large pot with water to cover; soak overnight. Drain beans the next day and return to the pot.
  • Remove ham bone from the pot and pick off any edible meat. Strain the stock and measure out 3 quarts for the soup. Remaining stock can be frozen.
  • Pour 3 quarts of stock over the soaked beans. Add ham, celery, carrots, onion, and garlic. Season with salt and pepper. Bring soup to a boil, then reduce heat to a simmer. Cover, tilting the lid to allow steam to escape, and simmer until beans are tender, 1 1/2 to 2 hours. Add sherry in the last 30 minutes of cooking and season with salt and pepper.
  • Ladle soup into bowls and sprinkle with fresh parsley.

Nutrition Facts : Calories 241 calories, Carbohydrate 32.6 g, Cholesterol 15.1 mg, Fat 5.6 g, Fiber 10 g, Protein 15.4 g, SaturatedFat 2 g, Sodium 435.8 mg, Sugar 2.5 g

WHITE BEAN 'N' HAM SOUP



White Bean 'n' Ham Soup image

"White Bean 'n' Ham Soup, for example is a winner on all three levels," she explains. "It's economical quick and yummy!" Bissy notes that while canned beans make this hearty main dish a fast fix, you can say money by soaking and cooking dry beans instead.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 860mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.

SMOKED HAM AND WHITE BEAN SOUP



SMOKED HAM AND WHITE BEAN SOUP image

Categories     Soup/Stew     Bean

Number Of Ingredients 15

1 lb of white beans or 4 cans of white beans-drain some of the sauce
32 oz of chicken broth (can sub water or add additional water if needed)
16 oz can of diced tomatoes
1 large potato, diced
2-3 lbs of ham shanks or leftover hock
Additional ham, diced (preferably use a dry-cured or smoked ham leftovers)
1 cup of diced onions
1/2 cup chopped celery
2/3 cup chopped carrots
4 cloves garlic, diced
Hot sauce like Cholula (four shakes)
Cayenne chili powder to taste (tsp-ish)
Salt and pepper
Tsp Thyme, Cumin, Coriander, Dry Mustard
Bay leaf

Steps:

  • Score ham bones and put in bottom of large crock pot. Add onion, garlic, tomatoes, beans, chili powder, carrots, celery, thyme, cumin, coridander, mustard, and bay leaf. Cover with chicken stock. Set crockpot to HIGH for as long as possible. If using dried beans, once high cycle completes, set to LOW for as long a possible. When cooked, remove ham bones. Puree some of the beans/veggies to thicken the broth if desired

HAM AND GREEN BEAN SOUP



Ham and Green Bean Soup image

This ham and green bean soup is a traditional Hungarian dish.

Provided by Raina Burditt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 1h10m

Yield 10

Number Of Ingredients 14

2 pounds fresh green beans, trimmed and snapped
48 ounces water
1 ½ pounds smoked ham, cut into chunks
2 cubes chicken bouillon
½ teaspoon paprika
¼ teaspoon cayenne pepper
4 tablespoons butter
4 tablespoons quick-mixing flour (such as Wondra®)
½ onion, finely diced
1 teaspoon dried minced onion
1 teaspoon paprika
½ teaspoon ground black pepper
¼ cup water
1 ½ cups sour cream

Steps:

  • Cover green beans with water in a large pot. Add ham, bouillon, paprika, and cayenne. Bring to a boil over high heat; reduce heat to low and let simmer until beans are tender, about 30 minutes. Remove from heat and let cool, 20 to 30 minutes.
  • Meanwhile, melt butter in a frying pan over medium heat. Add flour and cook until almost brown, 3 to 5 minutes. Stir in diced onion; cook until it begins to brown, 7 to 8 minutes. Reduce heat to medium-low; cook and stir dried onions in the mixture until they begin to lightly brown, 3 to 4 minutes, being careful as they burn easily. Add paprika and pepper. Pour in water and stir until mixture is smooth.
  • Whip sour cream in a bowl and mix into flour mixture until smooth. Stir sour cream mixture into cooled green beans. Heat soup over medium heat until simmering; cook until heated through, about 5 minutes. Serve.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 11.9 g, Cholesterol 65.7 mg, Fat 24.7 g, Fiber 3.5 g, Protein 16 g, SaturatedFat 12 g, Sodium 1166.2 mg, Sugar 1.9 g

Tips:

  • To enhance the flavor of the soup, use a smoked ham hock rather than a regular ham. The smokiness will add depth and richness to the broth.
  • If you don't have any white beans on hand, you can substitute another type of bean, such as cannellini beans or navy beans. Just be sure to adjust the cooking time accordingly.
  • Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. This will make the soup even more hearty and nutritious.
  • If you want a thicker soup, you can mash some of the beans with a potato masher or immersion blender. This will create a creamy texture that is both satisfying and delicious.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

Smoked ham and white bean soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. With its smoky ham flavor, creamy white beans, and tender vegetables, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying meal, give this soup a try. You won't be disappointed!

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