Video: How to Make White Bean and Ham Soup
The Best Ham and Bean Soup
This ham and bean soup is one of my favorite recipes on the website, and one that my father has been making for the family for decades. He makes a big batch (doubles this one) and because it just gets better as the days go by, we’ll enjoy it for dinner one night and then for lunch for several days afterward. Why is it that some stews and soups improve the next day? I think it’s because the flavors from the beans, ham, and vegetables have time to blend. The starch from the beans settles more into the broth making the soup thicker and more stew-like too.
Ham Shanks vs. Ham Hocks
This recipe uses smoked ham shanks or ham hocks to create the rich broth for the soup. Ham shanks tend to have more meat on them (the photos of the soup show meat from a ham shank). Think of the hock as the pig’s “ankle”, right above the feet. The shanks are below the shoulder (front) or the ham (rear leg). I recommend using shanks for this recipe if you have a choice. If you use ham hocks and you would like a meaty soup, you may want to add some chopped ham steak to the soup.
How to Store and Freeze This Soup
This soup will keep in the fridge for up to 5 days, and the flavor even improves! You can also freeze it in individual containers for up to three months. Thaw overnight and reheat, or reheat straight from the freezer over low heat.
More Great Bean Soups!
Easy Tuscan Bean Soup Black Bean Soup Bean and Bacon Soup White Bean and Vegetable Soup White Bean Soup with Ham, Pumpkin, and Chard
