Ham & White Bean Soup

    Ham & White Bean Soup

    "She rises while it is yet night and provides food for her household." — Proverbs 31:15

    A sturdy, filling soup that stretches a leftover ham bone into a full meal. White beans add richness and protein, making this a satisfying lunch that feeds a family without fuss.

    Ingredients

    • 1 ham bone or 1 cup diced cooked ham
    • 2 cans (15 oz each) white beans, drained and rinsed
    • 1 medium onion, diced
    • 3 stalks celery, sliced
    • 2 carrots, peeled and diced
    • 3 cloves garlic, minced
    • 4 cups chicken broth
    • 1 bay leaf
    • Salt, pepper, and thyme to taste

    Instructions

    1. Build the base: In a large pot over medium heat, add a drizzle of oil. Sauté the onion, celery, and carrots until softened, about 7 minutes. Add the garlic and cook 1 more minute.
    2. Add the ham and broth: Add the ham bone or diced ham, white beans, chicken broth, bay leaf, and a pinch of thyme. Stir to combine.
    3. Simmer low and slow: Bring to a boil, then reduce heat to low. Simmer for at least 45 minutes, up to 1.5 hours for deeper flavour. If using a ham bone, remove it and shred any remaining meat back into the pot.
    4. Thicken (optional): For a creamier texture, mash about a cup of beans against the side of the pot with a spoon and stir it back in.
    5. Season and serve: Remove the bay leaf. Taste and adjust salt and pepper. Ladle into bowls and serve with cornbread or crusty bread.