Smoked Ham Soup with White Beans is one of my favorite soup recipes.
Smoked Ham Soup with White Beans
On one recent (and rare) rainy day, I made soup – a good one, a healthy one. Nutritional information is included on this recipe. And, if you’re following the Weight Watchers WW plan, you’ll be really happy. One serving of this Smoked Ham Soup should compute to low points. You’ll find a link to the WW Points on the recipe card below.
🛒Ingredients needed:
- olive oil
- onion and garlic
- low-sodium chicken broth
- water
- parsley, thyme and bay leaf
- salt and pepper
- canned white beans
- smoked ham
- canned diced tomatoes
✏️How to make Smoked Ham Soup with White Beans:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Heat the oil in large saucepan over medium heat. Add the onion and sauté until tender, stirring occasionally. Add the garlic, and cook for 1 minute, stirring frequently. Add the broth, water, parsley, thyme, salt, pepper and bay leaves. If you happen to have a ham hock available to you, throw that in too. Bring to a boil. Cover and reduce heat; simmer for about an hour. If you’re not simmering a ham hock, then cover, reduce heat and simmer for about 20 minutes.
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Add the beans and simmer for an additional 10 minutes. Discard the bay leaves. Remove the ham hock (if using).
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Place 1 cup of the bean mixture in a blender or food processor; process until smooth. Return the puréed bean mixture to the pan, add chopped ham and tomatoes and stir until blended. Simmer for about 5 minutes, until the ham is heated through, and then serve.
➡️Recipe Tips:
- If you don’t have ham lying around, just pick up a slice of it at your market. They usually sell packaged slices near the bacon.
- If you do happen to have a ham hock, it will add a lot of flavor and you can use the meat on the bone in your soup.
- If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth, beans and ham that are known to be GF.
✔️What to serve with Smoked Ham Soup with White Beans:
- I think this soup is perfect served with Sweet Cornbread.
- If you’re trying to keep this a low fat meal, you might want to serve it with a simple green salad.
- My husband recommends a big glass of amber beer!
★How to Store:
This soup can be stored in the refrigerator for several days. It also freezes well. Be sure to seal it in an air tight container and freeze for uo to 3 months.
❤️Why I love this recipe:
- I love that this recipe makes 8 servings, so I can make it on the weekend and eat it for lunch all week.
- Soup is such an awesome, filling option when watching your weight!
- My whole family likes this soup and really, what can be better than that?
Favorite Soup Recipes:
- Creamy Chicken and Rice Soup
- Ham and Lentil Soup
- Creamy Mexican Turkey Soup
- Butternut Squash Soup
- Easy Chicken Tortilla Soup
- Split Pea Soup with Rosemary
- Easy Roasted Tomato Soup
- Wild Rice Soup
Smoked Ham Soup with White Beans
A easy-to-make, totally comforting soup recipe!
Recipe Details
Servings: 8 servings
Calories: 193kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, chopped
- 4 medium garlic cloves, minced
- 6 cups fat free, low-sodium chicken broth
- 2 cups water
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Two 14.5-ounce cans white beans, drained and rinsed
- 2 whole bay leaves
- ham hock (optional)
- 2 cups chopped smoked ham
- One 14.5-ounce can petite diced tomatoes, undrained
Instructions
- Heat the oil in large saucepan over medium heat. Add the onion and sauté until tender, stirring occasionally. Add the garlic, and cook for 1 minute, stirring frequently. Add the broth, water, parsley, thyme, salt, pepper and bay leaves. If you happen to have a ham hock available to you, throw that in too. Bring to a boil. Cover and reduce heat; simmer for about an hour. If you're not simmering a ham hock, then cover, reduce heat and simmer for about 20 minutes.
- Add the beans and simmer for an additional 10 minutes. Discard the bay leaves. Remove the ham hock (if using).
- Place 1 cup of the bean mixture in a blender or food processor; process until smooth. Return the puréed bean mixture to the pan, add chopped ham and tomatoes and stir until blended. Simmer for about 5 minutes, until the ham is heated through, and then serve.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use brands of chicken broth, beans and ham that are known to be GF.
Nutrition
Serving: 1serving, Calories: 193kcal, Carbohydrates: 32g, Protein: 12g, Fat: 3g, Saturated Fat: 1g, Sodium: 848mg, Potassium: 817mg, Fiber: 8g, Sugar: 4g, Vitamin A: 222IU, Vitamin C: 8mg, Calcium: 129mg, Iron: 5mg
I rarely cook. I made this soup for some friends at work and it was a hit!
Really good! Even better than I’d hoped. I added a cup of chopped kale to pump up some nutrients but overall tasted very fresh and delicious.
Great recipe! Loved the flavors and richness of the soup. We had a large center cut smoked ham slice from a local farm that worked perfectly in this soup. Based on the amount of broth though we ended up needing to double the tomatoe and bean quantity. Otherwise the soup was just broth and ham. We also added collard greens which I would recommend to everyone since they will cook in that first long simmeribg with the ham hock. Also, we didn’t remove the ham hock the whole time. All together great soup base recipe that we will come back to.
I made this as printed except I added 2 carrots and 2 celery with the onions. I used the Easter ham bone–not smoked but still tasty. I found it easier to use an immersion blender right in the soup pot instead of dirtying the food processor. Just remove the bay leaves and thyme stems first. (no need to pick off the thyme leaves before cooking–the leaves just fall off the stems into the soup)
Thank you so much! I am a Food Gawker addict and came across your recipe. I’ve had one can of white beans in my pantry for a couple of months now. And since it’s just me I didn’t need two cans. I ended up using smoked neck bones (which I had never cooked before). I also had some zucchini that I needed to use pretty quick. This dish didn’t need any salt at all. I added some fresh rosemary & lemon thyme from my container herb garden. This was sooooo full of flavor I just sat in silence and mentally appreciated every bite. Can’t wait to share with my coworker tomorrow.
Your additions sound wonderful!
This soup looks great! I have been so into ham lately. It’s got so much lean protein with loads of flavor. I buy the Trader Joe’s nitrate free sliced Black Forest Ham. It would be yummy here, but the cubes look better.
We are in SoCal too…..Orange County. Where r you guys??
Healthy, fast and easy; sounds great to me!
I’m like you, since we live in this amazing Southern California weather, once the temperatures dip below 60, I’m in the mood to make soup. I’ve got two on the menu for this week.
I’m bookmarking this and will try it soon!
It is cold here in NY! I am sure my family will love this soup. Thanks for taking the time to post it.