I swore I hated soup as a kid. Every single kind. But then my mom would make this, and suddenly I’d be scraping the bottom of my bowl asking for seconds.
There’s something about tender white beans swimming in a rich, smoky ham broth with chunks of salty meat in every spoonful that just hits different. The kind of soup that makes the whole house smell like Sunday dinner, even on a random Tuesday night.
I made this last week because it’s been cold and rainy, and honestly? My husband ate three bowls. Didn’t say a word, just kept going back to the stove. That’s how you know it’s good.
The beans get so creamy they almost melt into the broth. The ham adds that deep, savory flavor that makes you want to soak up every last drop with a piece of buttery bread. And the best part? It tastes even better the next day.
**INGREDIENTS:**
• 1 lb dried great northern beans (soaked overnight)
• 1 large ham bone or 2 cups diced ham
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken or ham broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
**INSTRUCTIONS:**
Drain and rinse your soaked beans.
Add beans, ham bone (or diced ham), onion, carrots, celery, and garlic to a large pot or slow cooker.
Pour in the broth and add bay leaves and thyme.
Bring to a boil, then reduce heat and simmer for 2–3 hours until the beans are tender and creamy.
Remove the ham bone, shred any meat off it, and stir it back into the soup.
Season with salt and pepper to taste.
Ladle into bowls and serve with crusty bread.
Be honest… would you eat this straight from the pot with a wooden spoon? Because I definitely did.