White Bean and Meat Soup
White bean and meat soup is a hearty, comforting dish perfect for chilly nights. Packed with creamy beans, savory meat, and aromatic vegetables, it is simple, flavorful, and freezer-friendly, making it an ideal meal for busy weeks.
Ingredients
Main Ingredients
- 1 pound dried white beans Great Northern, cannellini, or navy beans
- 1 bone or 2 cups diced cooked meat Ham bone preferred for richer flavor
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots sliced
- 2 stalks celery chopped
- 3 cloves garlic minced
- 6 cups chicken broth low sodium recommended
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- to taste salt and black pepper
- for garnish fresh parsley
Instructions
- If using dried beans, soak them overnight and drain before cooking.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add soaked beans, ham bone or diced meat, chicken broth, bay leaf, and thyme. Bring to a gentle boil, then reduce heat and simmer for 60 to 75 minutes until beans are tender.
- Remove the ham bone, shred any meat, and return it to the pot.
- Season with salt and black pepper to taste.
- For thicker soup, mash about 1 cup of beans directly in the pot and simmer for 5 more minutes.
- Garnish with fresh parsley before serving.
- Optional: Add diced potatoes for a heartier version or fresh spinach at the end for extra nutrition.
Notes
To reduce sodium, use low-sodium broth and add salt at the end. A splash of lemon juice or vinegar can brighten flavor. Soup thickens as it rests and freezes well for up to 3 months.