Deliciously Hearty Slow-Cooked White Bean and Ham Soup with Savory Herbs

Deliciously Hearty Slow-Cooked White Bean and Ham Soup with Savory Herbs

This comforting white bean and ham soup is a perfect meal for a chilly day. Slow-cooked to perfection, the soup combines the flavors of tender white beans, smoked ham, and a fragrant blend of herbs to create a rich, savory broth. It’s a nutritious and soul-warming dish that’s both easy to prepare and incredibly satisfying.

Ingredients:
– 1 lb dried white beans (such as Great Northern or cannellini), soaked overnight
– 1 large smoked ham hock or 2 cups diced smoked ham
– 1 large onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 bay leaf
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp ground black pepper
– 6 cups chicken broth
– 2 cups water
– Salt to taste
– Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the beans: Drain and rinse the soaked white beans.

2. Assemble ingredients in slow cooker: In a large slow cooker, combine the drained beans, ham hock or diced ham, diced onion, carrots, and celery. Add the minced garlic, bay leaf, dried thyme, dried rosemary, and ground black pepper.

3. Add liquids: Pour in the chicken broth and water. Stir to combine the ingredients, ensuring the beans and ham are submerged in the liquid.

4. Cook the soup: Cover the slow cooker and cook on low heat for 8-10 hours, or until the beans are tender and the flavors have melded together. Alternatively, cook on high heat for 4-5 hours.

5. Adjust seasoning: Before serving, taste the soup and add salt as needed. Remove the bay leaf and, if using a ham hock, remove it and shred the meat, discarding any bones or tough pieces. Return the shredded ham to the soup.

6. Serve: Ladle the hot soup into bowls and garnish with fresh chopped parsley, if desired. Enjoy your hearty and flavorful white bean and ham soup!

This recipe is perfect for meal prep, as the flavors only improve with time. Store any leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.