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White Bean Soup with Ham and Rosemary

White Bean Soup with Ham and Rosemary
  • Category


  • Cusine



2 cups dry white beans

2 quarts chicken stock

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

about 2 additional cups water

1-2 T finely chopped fresh rosemary

2-3 T finely chopped fresh 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. 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. When the beans are softened, remove ham rind , 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.