Description
This comforting Ham and Bean Soup combines tender pieces of ham, creamy white beans, and fresh spinach in a rich, flavorful broth. Cooked on the stovetop, the soup is thickened with a roux and finished with cream and milk for a hearty and satisfying meal perfect for chilly days.
Ingredients
Scale
Meat
- 2–1/2 packed cups cooked ham (shredded or chopped)
Vegetables
- 1 cup diced yellow onion (about 1/2 onion)
- 1 cup diced carrots (about 2 carrots)
- 1 tablespoon minced garlic (about 3 cloves)
- 3 cups fresh baby spinach (coarsely chopped)
Pantry Staples
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons all-purpose flour
- 32 ounces chicken broth
- 30 ounces white beans (2 cans, drained)
- 2 bay leaves
Dairy
- 1 cup heavy cream
- 3/4 cup whole milk (or more heavy cream as an alternative)
Serving Suggestion
- Hearty buttered bread (optional, for serving)
Instructions
- Cook Ham: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped ham and sauté until it becomes golden brown and slightly crispy. Remove the ham with a slotted spoon and set aside on a plate. If the cooking fat exceeds 2 tablespoons, drain the excess; otherwise, add 2 tablespoons of olive oil to the pot.
- Cook Veggies: Add unsalted butter, diced onion, diced carrots, and minced garlic to the pot. Sauté for 4 to 6 minutes until the vegetables soften. Stir in salt, pepper, dried thyme, dried oregano, ground cayenne pepper, and all-purpose flour. Continue to cook, stirring constantly, for 1 minute to form a roux.
- Add Broth and Beans: Slowly pour in 1 cup of chicken broth while stirring continuously to lift any browned bits from the pot bottom. Once this mixture thickens, add the remaining 3 cups of broth. Stir in one can of drained white beans and the bay leaves. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 10 to 15 minutes, stirring occasionally.
- Blend: Remove 2 cups of the soup and blend until smooth to add creaminess and body to the soup. Return the blended soup back to the pot and mix thoroughly.
- Finish Soup: Add the remaining can of beans, chopped spinach, cooked ham, heavy cream, and milk. Simmer on medium heat for 3 to 5 minutes until the spinach wilts and the soup thickens. Remove and discard bay leaves. Taste and adjust seasoning as needed.
- Serve: Serve the hot soup immediately, optionally accompanied by hearty buttered bread for a complete meal.
Notes
- Use leftover cooked ham or purchase pre-cooked ham for convenience.
- If you prefer a richer soup, substitute the whole milk with additional heavy cream.
- Blending part of the soup creates a creamy texture without using excessive cream.
- For a thicker texture, you can blend more soup or reduce the cooking liquid slightly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: ham and bean soup, creamy ham soup, white bean soup, hearty soup, stovetop soup, comfort food
