Creamy Ham White Bean Soup (Printable)

Tender ham and creamy white beans come together with herbs for a hearty, comforting winter 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, drained and rinsed

→ Dairy

08 - 1 cup heavy cream

→ Liquids

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

→ Herbs & Seasoning

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, adjust to taste

# Directions:

01 - Heat oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced ham and potatoes to the pot, stirring to combine.
04 - Add drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper to the pot.
05 - Bring mixture to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until potatoes are tender and flavors meld.
06 - Remove bay leaves. Using a potato masher or immersion blender, mash some beans and potatoes directly in the pot to thicken the soup while leaving most beans whole for texture.
07 - Stir in heavy cream and chopped parsley, simmering uncovered for 5 additional minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with fresh parsley and freshly cracked black pepper. Serve hot.

# Expert Advice:

01 -
  • It's genuinely ready in under an hour, which means you can serve something that feels homemade without the stress.
  • The white beans break down just enough to create this silky texture without making the soup feel heavy or overdone.
  • Fresh herbs transform it from ordinary to something people actually ask you to make again.
02 -
  • Don't skip rinsing the canned beans—the starch they're packed in will cloud your broth and make it look murky instead of inviting.
  • Add cream only at the very end and don't let it boil, or it might separate and look curdled, which tastes fine but looks sad.
  • Bay leaves are sneaky little culprits—I once forgot to fish one out and a guest bit into it, so always do a final check before serving.
03 -
  • Use an immersion blender instead of a masher if you want a silkier texture—just pulse it gently a few times and stop before it becomes smooth, because you want character, not baby food.
  • Taste constantly while cooking and don't be afraid to adjust seasoning near the end, especially since the ham brings its own salt and what tastes right in the middle of cooking might be too much by the end.
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