Smoked Ham Soup with White Beans is one of my favorite soup recipes.
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 program, you’ll be really happy. One serving of this Smoked Ham Soup should compute to low points.
This soup is a high fiber soup (8g) that is low in fat (3g) and calories (193). The recipe makes 8 servings, so you can make it on the weekend and eat it for lunch all week. 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.
When I’m watching my weight, I like to eat soup. It feels filling and satisfying to me when I’m starving and otherwise ready to fall off the wagon and raid my pantry in a mad fury. Having a big bowl of soup in the fridge -ready for immediate consumption- helps fend off that crazy idea. Our whole family enjoys this soup. And it feels good and comforting to eat Smoked Ham Soup with White Beans on a blustery day. Enjoy!
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
- 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
- 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.
- 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.