Description
A comforting and hearty soup made with a ham bone and white beans, perfect for cozy nights.
Ingredients
Scale
- 1 ham bone (with some meat still attached)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 2 cups dried white beans (such as great northern or cannellini), soaked overnight and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the thyme, rosemary, and bay leaf, cooking for an additional minute until fragrant.
- Add the ham bone, chicken broth, soaked white beans, and diced tomatoes to the pot. Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors are well combined.
- Remove the ham bone from the pot. Allow it to cool slightly, then shred any remaining meat from the bone and return the meat to the soup.
- Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño during the sautéing step.
- If you prefer a creamier soup, stir in 1 cup of heavy cream or coconut milk during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 40mg