It is a bit chilly today, hence I decided to cook a pot of soup. I decided to make my favorite white bean soup recipe. Since I did not soak by dried beans overnight I decided to use my quick soak method from an earlier post you can read it here. I also like to use fresh herbs and fresh vegetables in my white bean soup recipe.
Fun fact: The U.S. Senate serves bean soup every day read more about the tradition here.
Save this recipe to your Pinterest board for later HERE.
Bean Soup Recipe
Cooking a pot of bean soup only takes a few minutes of prep time and is an inexpensive family meal. They will enjoy a warm bowl of creamy white bean soup on a cold day.
Organic Soup Vegetables
I like to start with organic ingredients when possible.
Organic stock can be loaded with sodium so be sure to check the label for sodium content. I like to use one low or no sodium to add a little flavor without the full sodium content.
- 1 pound dried white beans
- 1/4 cup olive oil
- 4 leeks (washed) chopped
- 4 large clove of garlic minced
- 3 or 4 carrots, chopped
- 2 celery stalks, chopped
- 1 large ham hock or ham bone
- 4 cups beef stock
- 4 cups chicken stock
- 1/2 teaspoon chopped fresh sage (or 1/8 teaspoon dried sage)
- 1 bay leaf
- Garnish with chopped fresh parsley
- Either soak the beans over night or use my quick soak method see the link in the notes below. Place dried beans in a Dutch oven or heavy pot and cover with water (add enough water to one inch more than the top the beans). Once the beans have soaked overnight drain and rinse.
- Heat oil in a Dutch oven over medium-low heat. Add the leeks and cook about 1 minute. Add garlic, carrots, and celery and cook 5 minutes longer. Add ham hock, stocks, sage and bay leaf. Heat to boiling, reduce the heat and simmer, covered, stirring occasionally, over medium-low heat until the beans are tender, about 1 1/2 hours. Remove from the heat and let cool slightly.
- Discard the bay leaf. Remove the ham hocks and cut off the meat and chop into pieces and set aside.
- Remove about 4 cups of soup into a deep bowl puree with an immersion blender. Then return to soup pot. Continue pureeing until about 3/4 of the soup is pureed.
If you would like to use the Quick Soak Method you can find it HERE.
In a Dutch oven heat, olive oil to medium-low then add your prepared vegetables and sautee.
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Ham Hock or Ham Bone for Bean Soup
I use a ham bone if I have one leftover or one I have frozen, but in the event, I don’t have one I purchase a ham hock. So, the next time you cook a ham freeze the ham bone for later. I think this is the best navy bean recipe. However, you can do it any way you like it such as making it a vegan bean soup.
You might also like a quick dessert:
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