Ham and white beans soup is a classic and hearty dish that marries the smoky, savory notes of diced ham with the creamy texture of tender white beans, resulting in a comforting and flavorful bowl of goodness. This timeless recipe not only delivers a satisfying taste but also provides a wholesome nutritional profile.

The dish begins with the rich aroma of sautéed ham, infusing the kitchen with a mouthwatering scent. As the ham browns, it imparts a depth of flavor that forms the foundation for the soup. The combination of onions and garlic adds layers of complexity, creating a savory base that complements the beans’ natural creaminess.

The choice of white beans, soaked overnight to ensure tenderness, introduces a substantial dose of dietary fiber, promoting digestive health and imparting a satisfying, substantial texture to the soup. The addition of carrots and celery contributes not only to the dish’s vibrant color palette but also enhances its nutritional content, providing vitamins, minerals, and a satisfying crunch.

Simmered to perfection with thyme and a bay leaf, this soup transforms into a warming and nourishing meal. Its versatility allows for variations, adapting to personal preferences and dietary needs. This ham and white beans soup is a timeless, comforting creation that resonates with the essence of home-cooked meals—a savory symphony of flavors and nutrients in every spoonful. Whether enjoyed as a wholesome family dinner or served at gatherings, this dish captures the essence of heartwarming comfort.

Ham and White Beans Soup Recipe:


  • 1 lb dried white beans (such as navy or Great Northern), soaked overnight
  • 1 lb ham, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 6 cups chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  1. In a large pot, heat olive oil over medium-high heat. Add the diced ham and sauté until browned.
  2. Add the chopped onions and garlic. Sauté until the onions are translucent.
  3. Drain and rinse the soaked white beans. Add the beans to the pot along with carrots, celery, thyme, bay leaf, salt, and pepper.
  4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, or until the beans are tender.
  5. Adjust salt and pepper to taste before serving.

Nutritional Information (Approximate values per serving, assuming 6 servings):

  • Calories: 350-400 kcal
  • Protein: 20-25g
  • Carbohydrates: 45-50g
  • Fat: 10-15g
  • Fiber: 10-15g
  • Vitamins and minerals: This soup is a good source of protein, fiber, and various vitamins and minerals, including iron, potassium, and B vitamins from the beans and ham.

As with any recipe, the nutritional content can vary based on the specific ingredients and quantities used. Adjustments can be made based on dietary preferences and requirements.