Northern Bean & Ham Soup
Soup
Traditional

Northern Bean & Ham Soup

Cozy bean soup slow‑simmered with sweet onion, carrots, celery, potatoes, and maple ham—creamy from a mid‑cook mash.

"Rich, hearty, and creamy — this Northern Bean and Ham Soup will warm your soul all winter long!" - Alexia

3 Hours
Total Time
8
Servings
Traditional
Level

Ingredients

  • 1 (16 oz) bag dry great northern beans (rinsed well)
  • 1 (8 oz) maple flavored ham steak (cut into small pieces)
  • 1 large Vidalia onion (finely chopped)
  • 4 tablespoons extra virgin olive oil
  • 2 large Yukon Gold potatoes (cut into small pieces)
  • 6 carrots (cut small)
  • 4 stalks celery (cut small)
  • 4 1/2 cups water
  • 2 (32 oz) containers chicken stock
  • 1 (16 oz) package fresh baby spinach
  • 1/2 cup grated Pecorino Romano cheese (plus more for topping)
  • Cracked black pepper (to taste)

Instructions

1

Start the Soup Base

In a large soup pot, combine the water, beans, chicken stock, carrots, potatoes, and celery. Season with cracked black pepper and bring to a simmer.

2

Sauté the Onions and Ham

In a separate pan, heat the olive oil over medium heat. Add the chopped Vidalia onion and sauté until translucent. Add the ham and cook until lightly crispy. Pour the onion and ham mixture into the soup pot.

3

Simmer the Soup

Turn the heat to high and bring the soup to a rapid boil for 5 minutes. Then reduce the heat to low and simmer for 3 hours, stirring frequently.

4

Mash for Creaminess

After about 2 hours of simmering, use a potato masher to mash some of the beans and vegetables directly in the pot. This helps thicken the soup and create a creamy texture.

5

Add Spinach and Cheese

During the final hour of cooking, fold in the fresh baby spinach and grated Pecorino Romano cheese. Stir well and continue to cook until the spinach wilts and the soup is thick and creamy.

6

Serve and Enjoy

Ladle the soup into bowls and top with extra grated Pecorino Romano cheese. Serve hot with crusty bread for a hearty meal.