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Hearty Ham and White Bean Soup with Rosemary

Ham and white bean soup simmers smoked ham, Great Northern beans, and vegetables in chicken broth with fresh rosemary. The result is a hearty, savory soup with tender vegetables and creamy beans.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs diced
  • 3 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 lb smoked ham steak diced
  • 2 can (15 oz) Great Northern beans drained and rinsed
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and rosemary and cook for 30 seconds, until fragrant.
  4. Add the chicken broth, bay leaf, and ham, and bring to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes.
  6. Stir in the beans, salt, and pepper and simmer uncovered for 15 minutes, stirring occasionally, until the vegetables are tender and the soup is hot throughout.
  7. Remove the bay leaf before serving.

Notes

For the best flavor, let the soup simmer gently rather than boil vigorously. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-sodium option, omit the added salt and use no-salt-added beans.