Can I use a different type of bean?

You can use white beans of any sort to make this soup. We have tested it with navy beans and Great northern beans. But having made dozens of navy bean soup recipes, black bean soups, mixed bean soups, and even soups with heirloom varieties of beans over the last 20 plus years, I know for a fact that you can use whatever kind of dried beans that you have on hand. The key is to soak them overnight and to just keep cooking them until they are completely tender and creamy. The ham will get more and more tender so don't worry if your beans take 3 hours to get tender! If the beans you chose are not tender after two hours of simmering, simply pour in a little water if the beans are no longer submerged in the liquid.

Can I make this in my Instant Pot?

Yes! This recipe is actually based on our Instant Pot Bean and Ham Soup recipe which is one of our favorite soups made in the IP! You can follow the instructions in that recipe (using white beans instead of the 15-bean blend) to make the recipe. You'll want to cook the soup on high pressure for 50 minutes.

Ham and White Bean Soup

Description

This thick and hearty bean and ham soup is brimming with tender beans, veggies, and smoky ham. Make it with a holiday ham bone or use smoked ham hocks to add richness and meaty smoky flavor.

Ingredients

Scale

1 pound bag dried white beans such as Great Northern or Navy Beans
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
2 large carrots, diced
2 stalks of celery, diced
1 medium onion, diced
2 teaspoons dried oregano
1 1/2 teaspoon dry thyme
1 teaspoon paprika
3/4 teaspoon salt, plus more to taste
3 tablespoons dry sherry or white wine, optional
8 cups homemade chicken stock or low-sodium chicken broth
1 large or 2 small smoked ham hocks or 1 ham bone (optional, see note)
2 bay leaves
Freshly ground pepper, to taste
1/4 cup coarsely chopped fresh parsley
2 tablespoons lemon juice

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Instructions

Place beans on a sheet pan, and sort them by running handfuls across the pan as you scan. Remove any rocks or foreign debris.
Place the beans in a large bowl and cover them generously with water. Let soak at room temperature for 8 hours or overnight. Drain well and rinse.
Heat oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat. Add garlic, carrots, celery, onion, oregano, thyme, paprika, and salt. Cook, stirring often until the vegetables start to soften and brown, 5 to 7 minutes.
Add sherry and stir to deglaze any browned bits from the bottom of the cooking surface. Add stock broth, beans, ham (hock or bone), bay leaves, and pepper and stir to combine.
Increase heat to high and bring to a simmer. Cover with the lid askew to vent. Reduce heat to medium-low to maintain a gentle simmer. Cook until the beans are very tender and the ham falls off the bone, 2 to 3 hours depending on the beans.
Take out the bay leaves, ham bone, and chunks of ham with tongs. Pick any bits of ham off the bone(s). Discard bones and any chunks of fat.
Add the shredded ham to the soup. Stir in with parsley and lemon, and adjust seasoning to taste. Ladle into bowls and serve hot.

Notes

Leftovers and Reheating

Store any leftover ham and bean soup in an airtight container in the refrigerator for up to 4 days. When ready to enjoy, reheat the soup on the stovetop over medium-low heat or in the microwave until hot all the way through. On the second day the soup will be thicker, so you may want to add a little water or broth to thin it out.

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Category: Soups and Stews
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 1/3 cup
Calories: 317
Sugar: 10 g
Fat: 5 g
Carbohydrates: 63 g
Fiber: 26 g
Protein: 24 g