THE RECIPE JOURNAL · Main Course
Comforting White Bean Soup for Many
This hearty soup is perfect for sharing with family and friends on a cozy day. Packed with creamy white beans and flavorful herbs, it’s both simple to make and incredibly satisfying.
FROM THE KITCHEN • Comforting White Bean Soup for Many
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by sorting through the beans and giving them a good rinse, just like the package suggests. Toss them into a slow cooker that’s at least 3 1/2 quarts, then fill it up with water. Let the beans soak for about 8 hours or overnight, but don’t turn the slow cooker on yet. Once they’ve soaked, drain the water and refill the slow cooker with fresh water. Set it to Low and let the beans cook gently until they’re nice and soft, which usually takes around 8 hours.
02
Step 2
While the beans are cooking, heat some oil in a big pot over medium-low heat. Add the chopped onions and carrots, and cook them, stirring now and then, until the onions are translucent and the carrots start to soften, about 5 minutes. Then stir in the ham, tomatoes, and garlic, and let everything simmer together for another 5 minutes.
03
Step 3
When the beans are done, scoop out about two-thirds of them and puree them in a blender or food processor, adding some of the bean cooking liquid to help it blend smoothly. You can add a little extra water if it’s too thick. Pour the puree back into the pot along with the remaining whole beans. Add enough water to get the soup to the thickness you like.
04
Step 4
Finally, stir in the parsley, thyme, celery salt, regular salt, and pepper. Let the soup simmer gently, stirring every so often, until it’s hot and all the veggies are tender—this should take about 20 minutes. Then it’s ready to enjoy!
Why you’ll love it
This soup is warm and filling, perfect for chilly days or when you need a little extra comfort. It’s packed with protein and fiber from the beans, making it both nutritious and satisfying. Plus, it’s easy to make in large batches, great for feeding a crowd or having leftovers.
How to serve
Serve with a slice of crusty bread or a sprinkle of grated Parmesan cheese. A drizzle of olive oil or a pinch of red pepper flakes can add nice finishing touches. This soup also pairs well with a simple green salad for a balanced meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
