This hearty recipe for white bean and ham soup uses cannellini beans right from the can. They simmer with ham, herbs, and aromatics, then are pureed with stock for a deliciously creamy consistency.

Oh, but this creamy navy bean soup is so, so good. It's hearty, meaty, and more flavorful than bean soup has any business ...

Ham and Bean Soup. Makes 12 cups Stock. 1 meaty ham bone from a leftover ham. 16 cups water. 5 sprigs parsley. 1 medium onion, quartered. 2 carrots, peeled, cut into chunks.

Strain the broth, reserving the ham hocks, and add the liquid to the soup pot. Discard the trimmings and herbs, but throw those ham hocks back into the soup pot.

In a Dutch oven or soup pot, heat olive oil to medium. Add onion, carrot and celery. Sauté 3-4 minutes or until soft. Stir in ...

Heat oil in a separate large saucepan over medium-high heat. Add onion and stir until starting to soften (3-5 minutes), then add garlic and stir until just softened (3-5 minutes). Add thyme, beans and ...

In a pot, combine beans, broth, onion, water, ham, chili powders, cumin, oregano, bay leaves and garlic. Bring to a boil. Partially cover, reduce heat to medium-low and simmer 11/2 hours or until ...