Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

4.94 from 31 votes

Ham White Bean Soup (Instant Pot, Slow Cooker, Stove Top)

Hearty, starchy, and filling, this rustic White Bean Soup with Smoked Ham is the epitome of comfort food. Great way to use leftover ham.

Prep Time15

Cook Time15

Total Time30

Calories: 240

Course: Main Course

Servings:

Author: Neli Howard

Ingredients

1 lb Great Northern beans soaked for 1 hour using the quick soak method (see notes) or 3 cans Great Northern or Cannellini beans
1 Tablespoon extra virgin olive oil
1 medium carrot chopped
1 medium onion chopped
3 cloves garlic minced
1 medium tomato peeled and chopped
1 lb ham cubed
4 cups vegetable stock
1 - 2 cups water * depending on how thin you like your soup
2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried mint
1 teaspoon thyme
1 teaspoon paprika

US - Metric

Instructions

Instant Pot Instructions

Press the “saute” button on the Instant Pot, and add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want).
Add the beans, ham, seasonings, chicken stock to the Instant Pot and close the lid. Lock the lid, move the valve to 'Sealing' and cook on Manual for 15 minutes.
When the ham and bean soup is done, and you hear the beep sound, press the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out.
Open lid and serve warm.

Slow Cooker Instructions

Add everything to the slow cooker and cook on low for 8 hours (or on high for 4 hours).
Serve soup warm.

Stove Top Instructions

Add cold water to a dutch oven to cover the soaked beans by about 1 inch. Bring to boil over high heat, boil for 5 minutes.
Add sliced carrot, tomato, onion, garlic, ham, and drizzle about 1 Tbsp extra virgin olive oil. Season with salt, pepper, paprika, crushed mint, thyme. Reduce heat to medium-low and simmer for about 1 hour, stirring occasionally, or until beans are tender.
Serve soup while it's warm.

Video

Notes

For even more flavor, you can also add a ham bone if you have any leftover Thanksgiving or Christmas bone-in ham.
If you use dry beans and you don't presoak them, increase the cooking time to 40 minutes. If the beans are not done after the cooking cycle is over, cook them for an additional 5 minutes.
If you use dry beans, you probably need to add 1 to 2 cups of water, additionally.
Make sure you let the pressure release naturally for at least 10 minutes before releasing the remaining pressure.
This soup is great on its own or served with crusty bread to mop the bowl.
The soup will continue to thicken as it cools.

Quick Soak - Place the beans in a large saucepan with about 7 cups of water. Bring to a rapid boil on medium-high heat, and boil for 5 minutes. Remove from heat, cover, and let stand for 1 hour. Drain soak water and rinse beans.

Overnight Soak - Place beans in a large saucepan with about 7 cups water. Cover and let stand overnight, or at least 6-8 hours. Drain soak water and rinse. *Initially, the recipe called for 4 cups water. I reduced it to 2 cups after some readers' feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.

*Initially, the recipe called for 2 cups water. I reduced it to 1 cup after some readers' feedback that it was too liquidy. Note though, that if you leave the soup in the fridge overnight, it gets thicker.

Nutrition

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