Creamy Ham White Bean Soup (Printable)

Hearty meal with tender ham, creamy white beans, and fresh herbs in a rich, warming broth.

# What Goes In:

→ 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 and 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

# 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.

# Expert Tips:

01 -
  • It's a one-pot dinner that feels indulgent but actually comes together in under an hour.
  • The creamy broth and tender beans create that hug-in-a-bowl feeling without being heavy or fussy.
  • Fresh herbs make it taste like someone who actually knows what they're doing made it, even if you're just learning.
02 -
  • Don't skip rinsing the canned beans—that cloudy liquid will muddy your broth and make the texture less appealing than it should be.
  • The partial mashing step is what separates a thin soup from a creamy one; don't over-blend it or you'll lose the texture that makes people feel satisfied.
  • Add the cream at the very end—if you add it earlier and simmer it too long, it can separate or taste flat instead of luxurious.
03 -
  • Taste the soup before adding the cream and adjust seasonings then—it's much easier to balance flavors before the cream mellows everything out.
  • Don't throw away the ham bone if you have one; simmer it in the broth for an extra hour before adding the other ingredients for a deeper, richer flavor that tastes like real cooking.
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