This is truly a soup you will love to make at home and frequently! Especially now that it's cold outside and you need something warm to warm you up after a long walk on the weekend, a fragrant creamy soup is just perfect. Besides tasting great, being healthy and cheap, it's also quick to make and you can make a large quantity to stock up on!
Soup season has just begun for us, and although we indulge in soups all year round , we especially enjoy them in autumn and winter. I'm not the type who likes to make soup and another "main dish" though, so I try to make a main course out of every soup. But for a soup to fill us up, it has to contain enough protein and fat. And this creamy bean soup definitely has it all.
What types of bean to use for this creamy white bean and ham soup?
For this creamy white bean and ham soup, where the beans are blended to thicken the soup, it is best to use beans that have a smooth, creamy consistency on their own . This means that they will cook down to a mush once cooked, rather than remaining firm. Such beans are also often white in color and the white beans will keep the soup beautifully bright. I like to use Navy beans, which also have a fairly soft skin, so they blend up beautifully. But you can also use large butter beans, cannellini beans (small white beans) or white kidney beans.
What can I use instead of ham in the soup?
I usually add fried ham to the soup for an extra flavor layer, because beans and ham are a winning combination. However, the recipe is also great with bacon or smoked tofu. Or just omit the ham and you'll have a great meatless herby version.
Z jakého chleba udělat krutony?
We love croutons in soup in many different ways! But the little crunchy ones are just best for this creamy white bean and ham soup, so don't be afraid to cut the bread into very small cubes and add enough oil and herbs to boost the flavor. For this type of croutons it is especially good to use some dark-colored bread, wholemeal or rye-wheat, and feel free to add bread with seeds. Lots of seeds.
What broth is the best for this creamy white bean and ham soup?
The broth in this soup should not have a strong taste. I most often use vegetable broth or stock. However, you can also use a mild bone broth or thinned chicken broth.
Can I make this creamy bean soup with canned beans?
Yes, canned beans can also be used for faster cooking. Use 3 cans of white beans for this quantity. However, the canned beans must be drained and rinsed very well. Also be careful when salting the soup, as canned beans already contain salt.
Looking for delicious meatless recipes?
Try my favorites!
How to make creamy white bean and ham soup?
Ideally, start making it the day before and soak the beans in water with a little bit of vinegar. This will get rid of much of the phytic acid, which is an antinutrient that blocks the absorption of certain minerals into the body. Thus, we get more health benefits from the beans! In addition, soaking also reduces the bloating effect of the beans and the cooking time of the beans is reduced by about half.
Drain the soaked beans and cook them in a large pot with water together with the bay leaf and 0.5 tsp salt for about 30 minutes until soft. Drain the cooked beans and remove the bay leaf. Rinse the pot very well and then fry the ham cubes in the oil. Remove the fried ham with a perforated ladle or spoon onto a plate.
Add another tablespoon of oil to the pot and fry the finely chopped onion and garlic. You only need to fry for 2-3 minutes to soften the vegetables. Add all the cooked beans, about half of the fried ham, 0,5 tsp thyme, salt, pepper, vegetable broth or stock and cook for about 15 minutes.
While the soup is simmering, prepare the croutons . In a baking dish, mix the diced bread together with olive oil, salt and seasoning to taste. I usually use a Provençal spice blend or Italian herbs. Bake the croutons in a preheated oven at 180°C for about 5-10 minutes until golden brown. Watch the croutons to ensure they don't burn and stir them at least once during baking.
Blend the cooked soup with an immersion blender. Then add the other half of the fried ham and 2 tbsp of whipping cream, but this is totally optional. Serve the soup hot and liberally topped with crunchy herb croutons.
How to store creamy white bean and ham soup?
Transfer the soup to containers with airtight lids once it has cooled. It will then be good for approximately 4 days in the fridge. But I always recommend making the croutons fresh! This is because the croutons will get wet and rubbery over time, while fresh ones are beautifully crispy.
If you would like to add the soup in the freezer, omit the cream and freeze it. Then it will last in the freezer for about 2 months. You can also freeze cubed bread, which you then just dump on a baking dish, add seasoning and oil and bake as usual.
TIPS:
- try adding various vegetables- peeled zucchini (the skin does not discolor the soup), celery, patison, potatoes, celeriac, leeks or parsley are all great options
- if you want to add other vegetables, cut them into cubes and fry them together with the onion and garlic, then follow the recipe
- if you don't have bread for croutons, you can sprinkle the soup with toasted sunflower seeds
- you can also serve the soup drizzled with herb oil oil mixed with fresh herbs such as basil, rosemary, sage or thyme and a pinch of salt) or with a spoonful of lovely pesto!
Recipe
Recipe - 4 servings
Creamy white bean and ham soup
Ingredients:
- 250 g dried navy beans, soaked overnight in water with a little bit of vinegar
- 1 large bay leaf
- 100 g ham, cut into cubes
- 1 medium onion, diced
- 2 garlic cloves, finely chopped
- salt and pepper to taste
- 0,5 tsp dried thyme
- 750 ml vegetable broth or water and 1 tsp vegetable stock or any other broth
- 2 tbsp whipping cream (optional)
- olive or sunflower oil for frying
Instructions:
- Drain the soaked beans and cook them in a large pot of water with the bay leaf and 0.5 tsp salt for about 30 minutes until soft. Drain the cooked beans and discard the bay leaves.
- In the same ( washed) pot, fry the ham cubes in oil. Remove the fried ham with a spoon to a plate.
- Add another tablespoon of oil and fry the chopped onion and garlic. Stir fry for about 2-3 minutes, only until softened.
- In the pot, add all the cooked beans, about half of the fried ham, ½ tsp thyme, salt, pepper, vegetable stock and cook for about 15 minutes.
- Meanwhile, prepare the croutons. In a baking dish, mix the diced bread together with olive oil, salt and seasoning to taste. Bake in a preheated oven at 180°C for 5-10 minutes until golden. Stir at least once during baking.
- Blend the finished soup with an immersion blender. Then add the other half of the fried ham and 2 tbsp of whipping cream. Serve the soup topped with croutons.
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