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Soups are a staple around our home this time of year. This White Bean and Ham Soup satisfies the hungriest of appetites with only 7 ingredients.
I use Great Northern Beans in this recipe. You can use whatever mild textured white bean that you like. Navy beans could be a good substitute.
Make sure that you plan ahead to soak these beans overnight. If you accidentally forget to presoak your beans then you can plan a quick soak.
Rinse the beans and place them into a large pot with 8 cups of water. Bring the water to a boil uncovered. Allow the beans to boil for 2 minutes and then remove them from the heat. Cover and allow them to sit for at least an hour. Now you can drain them and use them as you would if they had been soaked overnight.
This tip has saved our dinner plans several times over the years.
You can add other seasoning to your soup if you prefer. We like to keep it simple. The carrots, onion, and celery add so much depth of flavor that the thyme and bouillon just make everything perfect.
My family doesn't particularly love celery. I know we should. But we don't.
We do really enjoy the flavor that celery brings to soups and stews. To get that flavor, we add the celery stalks whole to the pot and then easily remove them before serving the soup. This way we get all the delicious flavor without the unwelcome diced celery bits in the final serving bowl.
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