Hey foodies! Today, we’re diving into the cozy goodness of White Bean and Potato Soup. Imagine creamy white beans, hearty potatoes, and aromatic herbs in a comforting broth.
Ready to elevate your soup experience? Let’s get cooking! 🥄✨
Ingredients
- 8 cups of chicken or turkey stock
- 1 leftover ham bone
- 2 14.5 oz canned Cannellini Great Northern, Pinto or Red Kidney Beans, drained and rinsed
- 2 cups of diced peeled potatoes or two small-medium potatoes
- 3 cups of chopped ham
- 1 1/2 cups of diced celery
- 1 1/2 cups of diced baby carrots
- 1 cup of chopped onions or 1 medium onion chopped
- 1/2 tsp of dried thyme
- 1 tbs extra virgin olive oil
- 1/2 tsp of garlic powder
- black pepper and salt to taste
Instructions
Step 1: Place chicken, turkey stock or vegetable stock into a pot with the ham bone and bring to a boil and then reduce to low heat and cover. Your ham bone will probably not be covered by the broth which, is ok. Cook on low heat for one hour.
Step 2: Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables. Prep potatoes last because they will brown if they sit out too long. If you want to prep earlier, put cut and peeled potatoes in water until ready to use.
Step 3: When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper. Cook 15 minutes or so.
Step 4: Add beans and ham and cook another 5 minutes. Salt to taste, if necessary. You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.
Nutrition Information:
Serving: 0g | Calories: 171cal | Carbohydrates: 15g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 501mg | Potassium: 497mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
Frequently Asked Questions:
Can I use different beans in this White Bean and Potato Soup recipe?
Yes, you can use various beans like Cannellini, Great Northern, Pinto, or Red Kidney Beans based on your preference. Make sure to drain and rinse them before adding to the soup.
What can I substitute for a leftover ham bone?
If you don’t have a leftover ham bone, you can use smoked ham hocks, bacon, or even smoked turkey parts to impart a smoky flavor to the soup.
Can I make this soup vegetarian?
Absolutely! You can substitute vegetable stock for chicken or turkey stock, omit the ham or use a meat substitute, and still enjoy a flavorful vegetarian version of this soup.
How do I prevent potatoes from browning while preparing other vegetables?
To prevent potatoes from browning, you can place them in water until ready to use. Ensure they are completely submerged to minimize exposure to air.
Can I freeze White Bean and Potato Soup for later?
Yes, this soup freezes well. Allow it to cool completely before transferring to airtight containers. Leave some space at the top to account for expansion. Thaw in the refrigerator before reheating.
Can I use a different type of stock in this White Bean and Potato Soup?
Yes, you can use chicken, turkey, or vegetable stock based on your preference or dietary requirements. Each will impart a slightly different flavor to the soup.
White Bean And Potato Soup
Ingredients
- 8 cups of chicken or turkey stock
- 1 leftover ham bone
- 2 14.5 oz canned Cannellini Great Northern Pinto or Red Kidney Beans, drained and rinsed
- 2 cups of diced peeled potatoes or two small-medium potatoes
- 3 cups of chopped ham
- 1 1/2 cups of diced celery
- 1 1/2 cups of diced baby carrots
- 1 cup of chopped onions or 1 medium onion chopped
- 1/2 tsp of dried thyme
- 1 tbs extra virgin olive oil
- 1/2 tsp of garlic powder
- black pepper and salt to taste
Instructions
- Step 1: Place chicken, turkey stock or vegetable stock into a pot with the ham bone and bring to a boil and then reduce to low heat and cover. Your ham bone will probably not be covered by the broth which, is ok. Cook on low heat for one hour.
- Step 2: Meanwhile, about 20 minutes prior to taking out the ham bone, prepare vegetables. Prep potatoes last because they will brown if they sit out too long. If you want to prep earlier, put cut and peeled potatoes in water until ready to use.
- Step 3: When ham bone is ready to come out of stock pot (after one hour of stewing,) remove it, turn heat to medium-high and add the vegetables, one tbs of extra virgin olive oil, thyme, garlic powder and black pepper. Cook 15 minutes or so.
- Step 4: Add beans and ham and cook another 5 minutes. Salt to taste, if necessary. You may need to add one to two cups of water if a lot of the stock has steamed out while cooking.
