White Bean and Ham Soup

When the weather turns cold, and all you want to do is stay cozy and warm, the best thing to do is to make a big pot of hearty soup. On days like these, nothing is more comforting than this ham and white bean soup. (Well, maybe some fuzzy woolen slippers, but you can’t eat those!)

It’s 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 afterwards.

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.

White Bean and Ham Soup Recipe

Ingredients

• 1 lb of white beans—Cannellini or Great Northern—about 2 1/2 cups
• 2 quarts of water
• 2-3 lbs of smoked ham hocks or shanks
• 2 teaspoons Herbes de Provence, or Italian seasoning
• 1 Tbsp olive oil
• 1 cup of diced onions (about 1 small onion)
• 1 cup chopped celery (about 2-3 ribs)
• 2/3 cup chopped carrots (about 1 medium carrot)
• 2-3 cloves garlic, minced
• Tabasco sauce
• Salt and pepper
• Fresh parsley

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