Description
A rich and comforting Ham and Bean Soup featuring tender ham, creamy white beans, fresh spinach, and a touch of cream, simmered to perfection in a flavorful broth. This hearty soup makes a delightful meal perfect for warming up any day.
Ingredients
Scale
Ham
- 3 tablespoons olive oil (divided)
- 2-1/2 packed cups cooked ham (shredded or chopped)
Vegetables & Seasonings
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion (1/2 onion)
- 1 cup diced carrots (2 carrots)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper
Thickening & Liquid
- 2 tablespoons all-purpose flour
- 32 ounces chicken broth
Beans & Greens
- 30 ounces white beans (2 cans, drained)
- 2 bay leaves
- 3 cups fresh baby spinach (coarsely chopped)
Finishing Touches
- 1 cup heavy cream
- 3/4 cup whole milk (or more heavy cream as desired)
- Hearty buttered bread (optional, for serving)
Instructions
- Cook Ham: In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the shredded or chopped ham and sauté until it becomes golden brown and slightly crispy. Use a slotted spoon to transfer the ham to a plate. Do not wipe out the pot.
- Adjust Oil and Grease: If there is more than 2 tablespoons of grease left in the pot, drain the excess. If not, add 2 tablespoons of olive oil to the pot to prepare for cooking the vegetables.
- Cook Vegetables: Add the butter, diced onion, diced carrots, and minced garlic to the pot. Sauté the vegetables for 4 to 6 minutes until they soften. Stir in salt, pepper, dried thyme, dried oregano, ground cayenne pepper, and the flour. Continue sautéing for another minute while stirring constantly to incorporate the flour.
- Add Broth and Beans: Gradually pour in 1 cup of chicken broth while stirring continuously and scraping the browned bits from the bottom of the pot. Once the mixture thickens slightly, add the remaining 3 cups of broth. Next, add one can (15 ounces) of drained white beans and the two bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it simmer uncovered for 10 to 15 minutes, stirring occasionally.
- Blend Soup: Remove 2 cups of the soup and blend it until smooth to thicken the texture. Return the blended soup back to the pot and mix well.
- Finish Soup: Add the remaining can (15 ounces) of white beans, chopped baby spinach, cooked ham, heavy cream, and whole milk. Simmer the soup on medium heat for 3 to 5 minutes until the spinach is wilted and the soup has thickened slightly. Remove and discard the bay leaves. Taste and adjust seasonings as needed to enhance the flavors.
- Serve: Serve the soup immediately, optionally with hearty buttered bread on the side for a complete and satisfying meal.
Notes
- For best texture, use cooked ham that is either shredded or chopped to bite-sized pieces.
- If using leftover or very lean ham, you may want to add a bit more olive oil or butter during the sauté steps for richness.
- You can substitute whole milk with additional heavy cream for a richer soup or use a milk alternative if preferred.
- Blending part of the soup helps create a creamy texture without the need for excessive cream.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
