White Bean Soup with Ham and Rosemary
White Bean Soup with Ham and Rosemary is perfect for dinner when you get one of those cold spring days, and this tasty soup is low-glycemic, gluten-free, dairy-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
No matter how much we long for warm weather, Utah always gets some cold snowy days in April (and sometimes even in May.) When that happens I make something like this White Bean Soup with Ham and Rosemary, wondering it if will be the last pot of soup before summer changes the menu to salads and grilled foods.Last weekend when I woke up to snow on the ground I decided it was a good day to update this favorite soup recipe from 2005! I don’t even dare to say out loud that I hope this is the last snow for this spring, but the soup did taste great on a cold spring day.
When I make bean soup I like to use chicken stock instead of water for extra flavor, and I always use homemade chicken stock if I have some in the freezer. If not I might add a tablespoon of Better Than Bouillon Organic Low Sodium Chicken Base to water. When I’m using ham with a rind, I simmer the rind in the soup for part of the cooking time. If you want more ham flavor, I like Goya Ham Flavor Concentrate if you can find it (shown below in the step-by-step photos.) I know some purists would never use these types of product in soup, but I like the extra something they add.
Soak beans for at least 8 hours or overnight in cold water, then drain and rinse. Put the soaked beans, 2 quarts water or chicken stock, and dried thyme into a large soup pot and start to simmer. While the soup is simmering, dice the ham. (I like small pieces for meat and vegetables in soup, but you can make them bigger if you prefer.) If your ham has a rind, add it to the simmering soup.
Also finely dice the carrots, celery, and onion. Add the diced ham, carrots, celery, and onions to the soup and simmer at least 30 minutes more. (Those dark pieces in the photo are the ham rind.) After soup has cooked for one hour taste for seasoning, adding some ham flavor concentrate or Better Than Bouillon Organic Low Sodium Chicken Base if you want more flavor.
Add finely chopped fresh parsley and fresh rosemary to the soup, along with a couple of cups of water if needed. I had some rosemary that had survived in my garden, but you could use dried rosemary if you grind it in a mortar and pestle. Continue simmering until the soup is flavorful and the beans are well-softened. (This can take more than an hour if you’re using old beans that have been sitting in the pantry. If it does, you may need to add more water again a few times.) When beans are soft, remove ham rinds (if using), season soup with fresh ground black pepper, and serve hot.
More Tasty Ideas with White Beans:
Pressure Cooker Vegetable Soup with Giant White Beans, Ham, and Bay Leaves from Kalyn’s Kitchen
Greek Hummus with White Beans and Feta from The Perfect Pantry
White Bean Salad with Tuna and Parsley from Kalyn’s Kitchen
Cassoulet with White Beans, Sausage, and Turkey from Healthy. Delicious.
Crockpot Recipe for Sausage, Peppers, and Cannellini Bean Stew with Parmesan from Kalyn’s Kitchen
Chicken Sausages with White Beans from In Good Tast
Italian Sausage and Bean Soup with Chard from Kalyn’s Kitchen
White Bean Soup with Ham and Rosemary
On a cold spring day this White Bean Soup with Ham and Rosemary is perfect for dinner.
- 2 cups dry white beans (soaked 8 hours or overnight, then drained)
- 2 quarts chicken stock (or 2 quarts water with 2 T chicken stock base. (see notes)
- 1 tsp. dried thyme
- 1-2 cups finely chopped celery
- 1 cup finely chopped carrots
- 1 cup finely chopped onion
- 2 cups finely chopped ham
- 1 envelope Goya brand ham flavor base (optional)
- about 2 additional cups water
- 1-2 T finely chopped fresh rosemary (or less if you’re not that crazy about the flavor of rosemary. You could use dried rosemary if you grind it.)
- 2-3 T finely chopped fresh parsley (or use 1 T dried parsley)
- fresh ground black pepper to taste
- Soak beans 8 hours or longer in cold water, drain and rinse well.
- Put beans, 2 quarts of stock or water/chicken base, and thyme in large soup kettle.
- Simmer 30 minutes.
- While soup simmers, chop veggies and ham so that pieces are about 1/4 inch square. (If you’re using ham with a rind, cut it off and add to the simmering soup.)
- Add celery, carrot, onion, and ham to soup pot and simmer 30 minutes more.
- Taste soup for seasoning.
- Add up to 2 cups more water, ham bouillon if needed, rosemary and parsley to soup pot.
- Simmer one hour on very low heat or until beans are nicely softened and soup is flavorful. (If you’re using old beans from the pantry the cooking time will be longer, and you may need to add more water more than once.)
- When the beans are softened, remove ham rind (if using), season soup to taste with fresh ground black pepper and serve hot.
- This freezes well, so you may want to make a double batch and put some into individual containers to take to work for lunch.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Soup like this White Bean Soup with Ham and Rosemary that’s mainly beans won’t work for low-carb diet plans, but this soup is low-glycemic and would be a great choice for phase 2 or 3 of the South Beach Diet. If you want to make it for phase one, leave out the carrots and remember that dried beans should be eaten in small amounts for phase one (recommended serving size is 1/3 to 1/2 cup, so have a small bowl of soup with a nice green salad on the side for phase one.)
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