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I have a pot of this on the stove bubbling away today, just waiting for dinner to arrive. It smells delicious! I mashed part of the beans to give it a creamier texture. Thanks for sharing all your wonderful recipes — everything I’ve tried so far has been great.
Just made this in the slow cooker, on low 8 hours. I like it thicker and creamier so mixed 1/4 cup warmed milk with 2 tsp cornstarch, which I added at end. Mashed the soup a bit with potato masher to get consistency I like. Stirred and put on high for 15 minutes to thicken. Used leftover sausage instead of ham and 3 tins cannelloni beans rinsed. Would consider adding spinach, red pepper or small pasta next time and a little more hot spice.
Can you make this in a slow cooker?
Hi, Nancy! Yes, I think this recipe would work quite well in the slow cooker. I’d just throw everything into the pot at once and cook for 6 to 8 hours on low, or until the meat and the beans are both tender. Let us know how it turns out!
Much tastier than my old family recipe. The Italian seasoning did it! As a time saver I actually used drained canned white beans but didn’t add them until the last 30 min so they didn’t get mushy. Still very good ! My kitchen smells amazing. Warming up some hearty crusty artisan bread to go with it. Time for dinner
The broth makes this soup, but you MUST soak your beans overnight first!
I got a boneless ham this year. Can I just put chopped ham in?
Hi Debbie, in this recipe we are making ham stock from the ham hocks or ham shanks. So you do need either hocks or shanks for this recipe. Otherwise, you could just use 32 ounces of chicken stock and add a bunch of chopped ham in. Won’t be the same, but it will still be a good soup.
I have a large ham shank on a bone that I will be cooking for Christmas Eve dinner. Will I be able to use it for this soup the next day?
Hi, Heather! Sure, you can do that! Since your ham shank probably won’t have much meat on it, you’ll probably want to throw in some leftover ham toward the end of cooking for some extra meatiness in your soup. Enjoy!
This is the best bean soup I’ve ever had. I cheated in that I just threw everything into the insta- pot. I used Italian seasoning. All I can say is Wow! Splendid. So easy and so good!This is the third time I’ve made it, outstanding every time!
Can you use canned white beans?
Hi, Kathy! Yes, but wait to add them to the soup until the very end. Add them along with the ham you pull off the bones and simmer just long enough for the beans to warm through. Enjoy!
Thank you!! Can’t wait to try this!
Hi Kathy, this recipe is set up for making the soup using dry beans. If you want to use canned beans, I would add them in step 4, after the vegetables have been cooking for about 30 minutes. You would want to use 3 to 4 cans (15-ounce each) of beans.
Great !!! Then I found your bean soup with greens…so I added greens and squash to the leftovers and had another great meal….
How would you recommend converting this into an Instant Pot recipe? Would love to use my leftover Thanksgiving ham bone and ham chunks!
Hi, Elaine! Converting this to an instant pot is a great idea! I think I’d start by cooking the beans until they’re fully cooked — 25 to 30 minutes (this method). Then I’d drain them into a strainer and saute the veggies in the pot. Add the ham hocks and cover with 2 quarts of water water. Pressure cook on high for 30 minutes or so. Pick all the meat off the ham hocks and return it to the pot along with the cooked beans. Warm everything on “simmer” until the soup is steaming. Taste, add salt or pepper if needed, and enjoy. Let us know how that works out!
When I was a kid I had the most incredible white bean soup and have been chasing the high ever since- I can now die satisfied. I used half of the ham broth to cook my Rancho Gordo cassoulet and finished cooking ham hock in the pot. Using good quality dried beans took it over the top! Took longer than anticipated, but the aroma made it worth it. Thanks so much for this recipe!
Hi Nicole, I love Rancho Gordo beans, they’re the best, aren’t they? So glad you made and liked the soup.
How did you get your beans soft with a 2 hour soak and 40 minutes of cooking? It took 3 hours of cooking (lid on) to get them soft…
Hi Marra, could be I had fresher beans. The older the dry beans, the longer they take to cook. The mineral makeup of the water you are using can also have an effect.
Did you add salt to the water? That’ll do it! That, and old beans; you’ve got the perfect storm!
so amazing- one of our fall/winter staples! I usually just buy a boneless ham and cube it and use chicken broth for extra flavor. And throw in some cabbage at the end- LOVE this recipe
My fiance bought a ham without the bone, would this recipe still work even if it’s a full boneless ham?
Hi, Ashley! Regular ham is a little different than the ham hocks or shank called for in this recipe, but I think it will still make a delicious soup! The flavor will be less smokey and more…just like plain ham! I’d recommend skipping step two, and instead chopping the ham into cubes and adding them to the pot after you’ve finished cooking the onions. Then continue on with the recipe. Enjoy!
I have lots of Lima beans dried ones could I use them do,you think?
Hi Heather, very good question! I do think the taste of lima beans is pretty different from that of white beans. That said, lima beans taste good with ham, so I’m guessing that you would still have a pretty good soup if you swapped them. If you do make the substitution, please let us know how it turns out for you!
Delish! Made it tonight and the family loved it.
Sounds awesome. Would some peppers go okay with this type of soup?
Hi, Alison! If you’re making this for a special dinner or event, I’d recommend making it as directed. If you’re just making it for yourself or your family for a weeknight dinner, then definitely feel free to experiment! I think roasted red peppers would be an interested addition. Green peppers might make it a little to bitter. Broccoli or cauliflower would also be interesting. Enjoy!
I have a question, My wife brought hame a pork shoulder with which I am making you spicy pork stew. Now I have a pork shoulder bone and I am wondering. How well would this bone work with the white bean and pork soup recipe?
Hi, Earl! You could definitely throw the shoulder bone in the soup — it would make it even more deeply flavored and rich. I’d recommend still using some ham hocks or shanks so that you get the meat and the smoky flavor, though. Enjoy!