With a cold front cursing my family and friends in the Midwest again, it’s time for another heart-and-soul warming soup. Ham and No-Bean Soup? Yes, no-bean. It’s my bean-less version of a Ham and White Bean Soup. Just delicious veggies, protein, and broth married into one delicious soup.
Just before the New Year, my parents, brother, husband and I headed to the Hocking Hills in Ohio for a little getaway. After exploring the outdoors with a hike, we settled into a cozy cabin-like restaurant for lunch. The soup-of-the-day on their menu was a ham and white bean soup. Being that I don’t eat beans, I didn’t order it, but my dad and brother did. When it arrived and I smelled it, I had to have a taste.
Right away I saw thyme, leeks, and ham. It tasted amazing. So I jotted down some notes so I could later create my own version. The most challenging part of re-creating a broth based soup with beans without the beans, is getting that thick, creamy, broth-based soup. Without thickeners or beans, I found a way to add amazing flavor and thickness to the soup: with mushrooms.
This soup does exactly what soup should: makes you want to grab a bowl, cozy up on the couch, and grab a blanket.
Never cooked with leeks before? Only a few things you need to know! Leeks can contain tons of dirt and grit when you buy them, so you have to make sure you clean them well. Here’s how: Chop off the bottom of the leeks and discard. I like the dark green tops, so I leave about half of them on. Next, slice the leek in half lengthwise. If it’s really thick, slice it in half lengthwise again. Then slice into thin pieces. Grab a large bowl and fill it 3/4 of the way full with cold water. Place all the slices leeks into the water. Using your hands, break up and release the dirt from the leeks. Let them sit then for about 5-10 minutes. The dirt will settle to the bottom of the bowl and the leeks float at the top. Skim the leeks off the top of the water and lay on a towel. Pat them dry and they’re ready for use!
- 1 tablespoon olive oil
- ½ an onion, diced
- 4 cremini mushrooms, thinly sliced
- ½ oz. package dried porcini mushrooms
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 pound low sodium ham, diced
- 2 large leeks, halved and sliced (about 4 cups)
- 1 cup white wine
- 3 stalks celery, diced (about 1 cup)
- 2 carrots, diced (about 1 cup)
- 2 bay leaves
- 3 tablespoons fresh thyme (or 2 T dried)
- ¼ teaspoon ground black pepper
- 3 cups chicken broth
- Heat olive oil a medium-sized saucepan over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add creminis and sauté about 5 minutes.
- Quickly rinse the dried porcinis to remove and dirt or grit. Then add the porcinis and broth. Bring to a boil, then turn down to a simmer for 10 minutes.
- Let the mixture rest for 10 minutes to allow the procinis to continue to reconstitute.
- Use an immersion blender or blender to puree the mixture until completely smooth.
- Heat olive oil in a large pot. Add ham, and cook about 8 minutes stirring occasionally until the bits brown a touch.
- Add the leeks and sauté about 5 minutes.
- Add wine, and scrape browned bits from the bottom of the pan. Cook 1 minute.
- Add celery, carrots, bay leaves, thyme, pepper, broth, and mushroom puree. Bring to a boil then turn down to a simmer for 15 minutes.
Sometimes my husband calls me a soup chef because I make so many different soups at our house. I’m so used to pairing beans with ham (and beans in soup in general) that I thought I’d miss their flavor and texture. Despite lacking beans, the recipe is still killer. Adding this to my repertoire.
From a true soup connoisseur, I’m happy to hear you felt truly satisfied despite the missing traditional ingredient, beans!
Made this for dinner tonight and loved it!
I’m so glad!! 👏🏼
This is a new favorite in my family!
Thanks, Choli! Enjoy!!