White Bean and Ham Soup

Prep: 15 minutes
Cook: 1½–2 hours (or 40 min with canned beans)
Servings: 6

---

🍳 Equipment

• Large soup pot or Dutch oven

• Cutting board & knife

• Wooden spoon

---

🥘 Ingredients

• 2 cups dried white beans (navy or cannellini) OR 3 cans, drained

• 2 cups cooked ham, diced (or leftover ham bone)

• 1 onion, chopped

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 6 cups chicken broth

• 1 bay leaf

• 1 tsp dried thyme

• ½ tsp black pepper

• Salt to taste

• 1 tbsp olive oil

---

👩‍🍳 Instructions

1. Prep beans (skip if canned)
   Soak dried beans overnight OR quick-soak: boil 5 min, cover 1 hour, drain.

2. Sauté vegetables
   Heat oil in a large pot. Cook onion, carrots, and celery for 5–6 minutes until softened.
   Add garlic and cook 1 minute.

3. Simmer soup
   Add beans, ham, broth, bay leaf, thyme, and pepper.
   Bring to a boil, then simmer covered:

   • Dried beans: 1½–2 hours until tender

   • Canned beans: 30–40 minutes

4. Thicken slightly (optional secret step)
   Mash a cup of beans in the pot for a naturally creamy texture.

5. Finish & serve
   Remove bay leaf, taste for salt, and serve hot.

---

🍽️ Nutrition (approx per serving)

• Calories: 320

• Protein: 22g

• Fiber: 10g

• Fat: 7g

---

⭐ Tips for BEST Flavor

✔ Ham bone adds deep smoky richness
✔ Soup thickens more the next day
✔ Add splash of lemon juice before serving → brighter taste
✔ Freezes very well (up to 3 months)