Creamy Ham White Bean Soup (Printable version)

Hearty blend of ham, white beans, fresh herbs, and creamy broth for a satisfying one-pot dish.

# What You'll Need:

→ Meats

01 - 2 cups cooked ham, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 2 cups Yukon Gold potatoes, peeled and diced

→ Beans

07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

→ Dairy

08 - 1 cup heavy cream

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs and Seasonings

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
13 - 2 bay leaves
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon salt, adjusted to taste

# Directions:

01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add the diced ham and potatoes to the pot. Stir well to combine with the aromatics.
04 - Add the drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and black pepper. Stir to combine thoroughly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes until potatoes are completely tender and flavors have melded.
06 - Remove the bay leaves. Using a potato masher or immersion blender, partially mash some beans and potatoes directly in the pot to thicken the soup while maintaining some whole beans for texture.
07 - Stir in the heavy cream and chopped parsley. Simmer uncovered for 5 additional minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into serving bowls. Garnish with additional fresh parsley and freshly cracked black pepper. Serve hot.

# Expert Tips:

01 -
  • It's ready in under an hour, which means you can actually make this on a weeknight without stress.
  • The soup tastes even better the next day when all those herbs have really settled into the beans and broth.
  • One pot means one pot to wash, and honestly, that's half the victory right there.
02 -
  • Don't skip rinsing the canned beans because the starch makes the broth look muddy and feel gluey on the tongue.
  • Add the cream at the very end because if you simmer it for too long, it can separate or lose that luxurious texture that makes the soup special.
03 -
  • Use an immersion blender instead of a masher if you want a smoother texture—just don't overdo it or you'll end up with something that tastes less like soup and more like ham and bean pudding.
  • The secret to depth is letting the herbs simmer the full time instead of adding them at the end, so the bay leaves and thyme have time to actually infuse into the broth rather than just sitting on top.
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