Description
This hearty Ham and Bean Soup is a comforting blend of tender ham, creamy white beans, and fresh spinach simmered in a rich, flavorful broth. Perfect for a cozy meal, this soup balances savory and creamy textures with a touch of spice and herbs for an unforgettable taste.
Ingredients
Scale
Protein and Oils
- 3 tablespoons olive oil (divided)
- 2-1/2 packed cups cooked ham (shredded or chopped)
- 2 tablespoons unsalted butter
Vegetables & Aromatics
- 1 cup diced yellow onion (1/2 onion)
- 1 cup diced carrots (2 carrots)
- 1 tablespoon minced garlic (3 cloves)
Seasonings & Flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons all-purpose flour
Liquids & Beans
- 32 ounces chicken broth
- 30 ounces white beans (drained)
- 2 bay leaves
- 3 cups fresh baby spinach (coarsely chopped)
- 1 cup heavy cream
- 3/4 cup whole milk (or more heavy cream as preferred)
Optional Serving
- Hearty buttered bread
Instructions
- Cook Ham: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the shredded or chopped ham and sauté until it becomes golden and slightly crispy. Use a slotted spoon to transfer the ham to a plate. Do not clean the pot yet. If the leftover grease exceeds 2 tablespoons, drain the excess; if less, add 2 tablespoons of olive oil.
- Cook Vegetables: Add the unsalted butter, diced onion, carrots, and minced garlic to the pot. Sauté the mixture for 4 to 6 minutes until the vegetables soften. Sprinkle in salt, pepper, dried thyme, dried oregano, and ground cayenne pepper, then add the flour. Continue sautéing for an additional minute, stirring constantly to cook out the raw flour taste.
- Add Broth and Beans: Gradually add 1 cup of chicken broth while stirring constantly, scraping the pot’s browned bits to deglaze. Once the mixture thickens, slowly pour in the remaining 3 cups of broth. Add one can (15 ounces) of drained white beans and two bay leaves. Bring the mixture to a boil, then reduce to a gentle simmer. Let it simmer uncovered for 10 to 15 minutes, stirring occasionally.
- Blend Soup: Remove 2 cups of the soup and puree it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to combine, thickening the soup and creating a creamy texture.
- Finish Soup: Add the remaining can (15 ounces) of white beans, coarsely chopped fresh baby spinach, cooked ham, heavy cream, and milk to the pot. Simmer over medium heat for 3 to 5 minutes until the spinach wilts and the soup thickens slightly. Remove and discard the bay leaves. Taste and adjust seasoning as needed to enhance the flavors.
- Serve: Ladle the hot soup into bowls and enjoy immediately. Serve with hearty buttered bread if desired for an even more satisfying meal.
Notes
- Note 1: Use leftover ham or pre-cooked ham for this recipe. Shredding or chopping gives the best texture.
- Note 2: If your ham is fatty, be sure to drain excess grease before adding vegetables to prevent overly oily soup.
- Note 3: Substitute additional heavy cream for milk if a richer soup is preferred.
- Note 4: Blending a portion of the soup creates a creamy base without needing to add extra cream or thickeners.
- Serving suggestion: Serve with crusty buttered bread to soak up the savory broth.
