Entrée: United States – Classic White Bean and Ham Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

1 cup (200 g) dry white beans (such as Great Northern or cannellini), soaked overnight and drained
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 ham bone
2 cloves garlic, minced
8 cups (1.9 L) chicken or vegetable broth
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
2 tbsp (30 ml) olive oil

Instructions

1. **Prepare the Bean Soak and Veggies**: Soak the white beans overnight to soften them. The next day, drain and rinse the beans. Dice the onion, carrots, and celery while the beans drain.
2. **Sauté Aromatics**: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the onions are translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
3. **Simmer the Soup**: Add the ham bone, soaked beans, broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours, or until the beans are tender.
4. **Season and Serve**: Remove the ham bone from the pot. If desired, shred any meat left on the bone and return it to the soup. Season with salt and pepper to taste, and cook for another 5 minutes. Remove the bay leaf before serving. Enjoy hot with crusty bread.