Creamy Ham and White Bean Soup
This creamy ham and white bean soup is hearty, comforting, and full of simple flavor. Tender white beans, smoky ham, carrots, and celery simmer in a silky broth that tastes like it cooked all afternoon.
I halved the recipe for just me and the hubby. Now I wish I went with the full pan because they were so good. This is going to be a staple in our house.
It comes together in one pot in about 35 minutes and makes excellent leftovers. Serve it with crusty bread and a little extra black pepper on top.
Why This Recipe Works
White beans give the soup body and a naturally creamy texture, especially if you mash a few against the side of the pot. Ham adds salt and smokiness, so the broth tastes rich without needing a long simmer.
A small amount of cream at the end rounds everything out. The result is a simple, filling soup that feels homemade and comforting in the best way.
Creamy Ham and White Bean Soup
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
- 2 cups cooked ham, diced
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup heavy cream or half-and-half
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth. Add the beans, ham, thyme, black pepper, and red pepper flakes if using.
- Bring to a gentle simmer and cook for 12–15 minutes, until the vegetables are tender and the flavors come together.
- Mash some of the beans against the side of the pot to thicken the soup.
- Reduce the heat to low. Stir in the cream and warm through for 1–2 minutes. Do not boil after adding the cream.
- Taste and season with salt. Ham is already salty, so add it at the end.
- Ladle into bowls and finish with fresh parsley. Serve hot.
Notes
- Leftover holiday ham is perfect here. A ham steak from the grocery store also works well.
- For a thicker soup, blend one cup of the soup and stir it back in.
- The soup thickens as it sits. Add a splash of broth when reheating.
- Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 2 months.
Make It Your Own
Add a handful of chopped kale or spinach at the end for extra greens. A pinch of smoked paprika deepens the ham flavor. This soup is also excellent with a side of cornbread or toasted sourdough.
Frequently Asked Questions
Can I use dried beans?
Yes, but cook them separately first until tender. Canned beans keep this recipe weeknight-easy.
Can I make this soup without cream?
Yes. Mash extra beans into the broth for creaminess, or use a splash of milk instead.
Can I freeze it?
Yes. Cool completely and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
This creamy ham and white bean soup is simple, filling, and the kind of recipe that turns into a household staple. If you are tempted to halve it, make the full pot — it never lasts as long as you think.
