Creamy Ham White Bean (Print Version)

Savor tender ham, white beans, and fresh herbs in a warm, creamy, and hearty one-pot meal.

# 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 (cannellini or Great Northern), 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 black pepper, freshly ground
16 - 1/2 teaspoon salt

→ Optional Garnishes

17 - Additional fresh parsley for serving
18 - Freshly cracked black pepper

# How to Make It:

01 - In a large heavy-bottomed pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced ham and potatoes. Stir to combine.
04 - Add the drained white beans, chicken broth, water, thyme, bay leaves, oregano, salt, and pepper.
05 - Bring 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, leaving most beans whole for texture.
07 - Stir in the heavy cream and chopped parsley. Simmer uncovered for 5 more minutes, adjusting seasoning if needed.
08 - Ladle into bowls, garnish with extra parsley and freshly cracked black pepper if desired. Serve hot.

# Additional Tips::

01 -
  • It tastes like comfort but takes less than an hour from pot to table, which means weeknight dinners that don't feel rushed.
  • The cream and beans create this naturally thick, luxurious texture without any fussing or complicated techniques.
  • Ham does the heavy lifting on flavor, so you can relax knowing the soup builds its depth effortlessly.
02 -
  • Rinse your canned beans or the soup will turn cloudy and starchy instead of staying clear and luxurious.
  • Don't over-mash the beans and potatoes; leaving some whole keeps the soup from becoming baby food and lets you feel the individual ingredients.
03 -
  • Make this soup a day ahead and refrigerate it; the flavors deepen and the soup tastes even better when reheated gently.
  • Use good ham if you can find it, because the ham flavor drives the entire experience and cheap ham will taste thin by comparison.
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