White Bean & Ham Soup

Well, Hi there! It has been a few weeks since I have posted. I have been traveling to visit family, prepping my house for fall and getting ready for lots of babies to be born to special people in my life! And you know, absence makes the heart grow fonder…right? So, you missed me, right?

In the time spent away I have been able to create some delicious meals that I am stoked to share with you! Fall is my absolute favorite time of year because of the warm, hearty comfort foods, the onset of all things holiday, the changing of the weather with beautiful leaves and crisp mornings, cozy fires in the evening and all the delicious flavors of pumpkin, apple cider, maple, eggnog… I could go and on and I probably would if I wasn’t so excited to share this delicious AND EASY recipe with you!

I created this white bean and ham soup last winter after I had a leftover ham bone from a Christmas ham. I start most of my soups the same way (with the same vegetable base) and then I just started adding things from there! The result? Something glorious that warms you from the inside out. I made this this other night and my father-in-law had 3 bowls, no joke. It is just the perfect fall meal in a pot.

Here’s what you need:

Ingredients for White Bean & Ham Soup

Ingredients for White Bean & Ham Soup


4 Cans White Beans (Great Northern, White Kidney, Cannellini- my fave are the Great Northern)
4 Cups Chicken Broth PLUS 2 tsp Better Than Bouillon, Chicken*
1 Ham Bone (if you don’t have one left over, you can go ask your butcher for a ham hock)
2 Celery Stalks
1 Large Carrot
1/2 Medium Sweet Onion
1 Clove Minced Garlic
1 Tbsp Black Pepper

Here’s how you do it!

Place Ham Bone in a slow cooker.
Chop onion, celery and carrot.
Mince Garlic.
Toss all of this in the slow cooker around the ham bone.
Add beans, broth and bouillon, and black pepper.
Turn slow cooker on low for 6-8 hours.
AND it’s done! Ladle out and serve with some yummy bread or a fresh salad, YUM!
Seriously SO easy aaaaannnnddddd my mouth is watering.

You can also make this on the stove, which I have also done. To make the stove top version saute veggies in 1 Tbls butter before adding other ingredients PLUS 1 cup of water. Bring to boil and then reduce to low. Cook on low for 2-3 hours for flavors to completely blend together and to get the most out of the ham bone. Stir occasionally.

I hope that this makes your perfect fall day ever more cozy! Enjoy!

*Note about Better Than Bouillon: If you don’t have this, it is okay! It just adds a little extra flavor to the soup. But I do recommend you picking some up to have on hand!

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