Lunch / Dinner
White Bean & Ham Soup
Is there any soup more substantial than ham and bean? Packed with protein, it’s the perfect cozy meal for keeping you warm on the chilliest of nights. While we call for a ham steak here, this is the perfect recipe to use up any leftover holiday ham.
The basic dried bean becomes noble and worth its weight in gold when transformed into bean soup. With today’s hectic schedules, though, it’s hard to imagine actually cooking dried beans when it’s easier to open a can. But dried beans are worth cooking in terms of flavor, texture, and health benefits. Before cooking them, it’s important to pick through the dried beans to remove any pebbles and to rinse away any dirt. In addition to the beans, this stew is loaded with vegetables and smoky ham, making for an even heartier soup. Look for a ham steak, which is the perfect amount for this recipe.
FOR THE BEANS, HEAT:
FOR THE SOUP, MELT:
For the beans, heat 6 cups broth, beans, and bacon in a pot to a boil over medium-high. Reduce heat to low, partially cover, and simmer beans 2 hours; discard bacon.
For the soup, melt butter in a Dutch oven over medium heat. Brown ham in 2 batches, 3 minutes per batch; transfer to a plate.
Add cabbage, leeks, celery, carrots, garlic, thyme, and bay leaf to Dutch oven; sweat, partially covered, 7–8 minutes. Stir in 6 cups broth, potatoes, parsnips, and beans and any residual broth; bring to a boil over high heat. Reduce heat to medium-low and simmer soup, partially covered, until potatoes and parsnips are fork-tender, 15–20 minutes. Stir in ham and parsley and season soup with salt, pepper, and vinegar.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 70mg 23%
Sodium 1242mg 51%
Carbs 52g 17%
Fiber 14g 56%
*Percent Daily Values are based on a 2,000 calorie diet.