Ham and White Bean Soup with Rosemary and Bay

Why You’ll Love This Recipe

• True simmered comfort: creamy beans, smoky ham, and woodsy rosemary in every spoonful.
• Smart use of a ham bone or hocks for deep flavor without fuss.
• Finishing splash of apple cider vinegar brightens and balances the richness.
• Hot, buttery skillet cornbread bakes while the soup simmers, ready right on time.

Grocery List

• Produce: 1 large yellow onion, 2 carrots, 2 celery ribs, 4 garlic cloves, fresh rosemary, bay leaves, parsley (optional)
• Dairy: Buttermilk, eggs, unsalted butter
• Pantry: Dried great northern or cannellini beans, smoked ham bone or ham hocks, low-sodium chicken broth, olive oil, apple cider vinegar, cornmeal, all-purpose flour, baking powder, baking soda, sugar (optional), kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Ham & White Bean Soup

• 1 lb (about 2 cups) dried great northern or cannellini beans, soaked overnight and drained
• 1 meaty ham bone or 1 lb smoked ham hocks
• 8 cups low-sodium chicken broth (or 6 cups broth + 2 cups water)
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 4 garlic cloves, minced
• 2 fresh rosemary sprigs (or 1 tsp dried rosemary)
• 2 bay leaves
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more for finishing
• 2 to 3 tbsp apple cider vinegar, to taste
• 1 cup diced cooked ham (optional, for a meatier soup)
• Additional water as needed
• Chopped flat-leaf parsley or rosemary leaves, for garnish (optional)

For the Hot Skillet Cornbread

• 1 cup (130 g) yellow cornmeal (fine or medium grind)
• 1 cup (125 g) all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 2 tbsp granulated sugar (optional)
• 1 1/4 cups (300 ml) buttermilk
• 2 large eggs
• 7 tbsp (100 g) unsalted butter, divided (6 tbsp melted for batter + 1 tbsp for the skillet)

Step-by-Step Instructions

Step 1: Soak the beans

Rinse the dried beans and pick out any debris. Cover with at least 2 inches of water and soak 8 to 12 hours; drain and rinse. For a quick soak, place beans in a pot, cover with water by 2 inches, bring to a rolling boil for 2 minutes, turn off heat, cover, and soak 1 hour; drain and rinse.

Step 2: Sauté aromatics for a flavorful base

In a large Dutch oven (at least 6 quarts), heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Stir in the garlic, rosemary, bay leaves, and red pepper flakes (if using) and cook 1 minute until fragrant.

Step 3: Simmer beans with the ham bone

Add the drained beans, ham bone or hocks, and 8 cups of broth. Bring to a boil, then reduce to a steady simmer. Skim any foam, partially cover, and cook until the beans are very tender and the broth looks creamy and opaque, 75 to 105 minutes. Stir occasionally and add hot water in 1/2-cup splashes if the liquid drops below the beans.

Step 4: Adjust thickness and texture

Remove 1 cup of cooked beans with a ladle, mash them with a fork, and stir back in to naturally thicken the soup. Alternatively, use an immersion blender for 5 to 10 seconds across the surface. Keep the soup at a gentle simmer; avoid a hard boil to prevent the beans from splitting.

Step 5: Bake the hot cornbread

About 30 minutes before serving, heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet with 1 tbsp butter in the oven to preheat for 10 minutes. In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In another bowl, whisk buttermilk and eggs, then whisk in 6 tbsp melted butter. Stir wet into dry just until combined (a few small lumps are fine). Carefully remove the hot skillet, swirl to coat, pour in the batter, and bake 20 to 23 minutes until golden with crisp edges and a tester clean. Cool 10 minutes before slicing.

Step 6: Finish the soup with vinegar and pepper

Lift out the ham bone. When cool enough to handle, pull off any meat, chop it, and return to the pot along with any optional diced ham. Discard bone, skin, rosemary stems, and bay leaves. Stir in 2 to 3 tbsp apple cider vinegar and 1 tsp freshly cracked black pepper. Taste and add salt as needed (ham and broth vary in saltiness).

Step 7: Serve

Ladle the soup into warm bowls. Finish with a little extra cracked pepper, a few rosemary leaves or chopped parsley, and an optional extra splash of vinegar. Serve piping hot with slabs of the skillet cornbread and butter at the table.

Pro Tips

• Season cautiously: ham bones and hocks are salty. Do most of your salting after the vinegar goes in.
• Creamy without cream: mashing a cup of beans thickens the broth naturally.
• Bean shortcut: use 3 cans (15 oz each) of rinsed white beans. Simmer the ham bone in 6 cups broth for 45 to 60 minutes first, then add the beans for the last 15 minutes.
• Make it herb-forward: keep rosemary sprigs whole so you can fish them out easily. Add fresh chopped herbs just before serving.
• Cast-iron cornbread: preheating the skillet gives you crisp, lacy edges that contrast beautifully with the soup.

Variations

• Tuscan-style: add 1 can (14.5 oz) diced tomatoes and 3 cups chopped kale during the last 15 minutes; finish with extra virgin olive oil instead of butter on the cornbread.
• Smoky heat: stir in 1 tsp smoked paprika and 1 minced chipotle in adobo with the aromatics.
• Pressure cooker: cook soaked beans, aromatics, ham bone, herbs, and 7 cups broth on High Pressure for 40 minutes; natural release 20 minutes. Finish with vinegar and pepper.

Storage & Make-Ahead

Soup keeps 4 days refrigerated or up to 3 months frozen. Cool completely, store airtight, and add a splash of water when reheating gently over medium-low; stir in a fresh drizzle of vinegar to brighten. Cornbread is best day-of but keeps 2 days wrapped at room temperature; rewarm at 300°F (150°C) for 8 to 10 minutes or toast slices in a skillet with a little butter. Both components can be made a day ahead; hold the vinegar and herb garnish for just before serving.

Nutrition (per serving)

Approximate, for 1/6 of the soup plus 1 cornbread wedge: 580 calories; 28 g protein; 66 g carbohydrates; 20 g fat; 12 g fiber; 970 mg sodium. Values will vary with specific ham and broth.