White Bean and Ham Soup with Sweet Potatoes
Nourishing meets comfort food in this delicious white bean and ham soup with sweet potatoes. It can easily be whipped up in under 30 minutes or let it slow-cook all day for an easy meal later. And it’s filled with simple ingredients that you likely already have on hand.
Soup season is here, and we are ready for it! The calendar turns to fall, and my body craves creamy pots of nourishing soup. This creamy ham and white bean soup is a perfect option for cozy fall and winter days.
Just like our white chicken chili, it uses white beans to thicken the broth and give it a delicious, creamy base without needing to make a roux. Add ham and sweet potatoes, and the combination of sweet and savory is the perfect union.
Ingredients in White Bean and Ham Soup with Substitutions
Garlic – We like to use fresh minced garlic, but dried garlic could be swapped if needed.
Onion
Sweet Potatoes – If sweet potatoes aren’t your thing, carrots or winter squash would make a great substitute.
White Beans – Navy, Great Northern, or Cannellini beans are all great options. Either canned or dried and cooked beans will work. We like to buy dried beans in bulk from Azure Standard.
Ham
Chicken broth – Chicken broth is my favorite in this recipe, but vegetable broth could also be used.
Cream – For a dairy-free soup, substitute coconut cream.
Sea Salt – We love both Redmond’s Real Salt and Baja Gold.
How to Make Creamy White Bean Soup with Sweet Potatoes
Begin by chopping your garlic, onion, and sweet potatoes.
Pro Tip: Always start with mincing the garlic because it needs to rest for at least 10 minutes before cooking to get the maximum health benefits.
In a blender, puree 1.5 cups of white beans with 2 cups of broth and set this mixture aside.
In a large saucepan over medium heat, sauté the garlic and onion for 3-5 minutes until soft and fragrant.
Add the bean/broth mixture to the pot along with the chopped sweet potatoes.
Bring the mixture to a simmer and cook until the sweet potatoes are soft and can be easily pierced with a fork.
Then add in the rest of the beans, ham, cream, and salt, and stir together.
We love to serve this soup with a side salad or fresh cornbread for the ultimate comfort meal.
– Can this soup be made in advance and reheated?
Absolutely! Soup is one of those meals that gets better after a day or 2, in my opinion, so those flavors have a chance to meld together. Store in the fridge in an airtight container and reheat on the stovetop before serving.
– Does this soup freeze well?
With the cream base, this is not a great candidate for freezing. It’s better eaten fresh within 3-5 days.
Creamy White Bean and Ham Soup with Sweet Potatoes Recipe
Yield: 6 servings
Ingredients:
2 cloves garlic, minced
1 onion, diced
3 cups sweet potatoes, cubed (2 large or 3 medium sweet potatoes)
2 cups ham, diced
3 cups white beans (or 2 cans), divided
4 cups chicken broth
1 cup cream
1 tbsp sea salt
Directions:
1. Cut the garlic, onion, and sweet potatoes and set aside.
2. In a blender, puree 1.5 cups of white beans (or 1 can) with 2 cups of broth.
3. Sauté onion and garlic over medium heat in a large saucepan or small stockpot.
4. Once soft and fragrant, add the bean/broth mixture to the pan.
5. Next, add sweet potatoes and bring the mixture to a boil, then let it simmer until the sweet potatoes are soft.
5. When the sweet potatoes are cooked through, add the diced ham, the remaining 1.5 cups of white beans, a cup of cream, and sea salt.
6. Stir everything together for another minute or two until completely warmed through, and it’s ready to serve.
For more simple, nourishing soups that you’ll love:
- Creamy Butternut Squash Soup with Chicken
- Chicken and Rice Soup
- Southwest Chicken Soup with Black Beans and Sweet Potatoes
White Bean and Ham Soup
Nourishing meets comfort food in this delicious white bean and ham soup with sweet potatoes. It can easily be whipped up in under 30 minutes or let it slow-cook all day for an easy meal later. And it’s filled with simple ingredients that you likely already have on hand.
Ingredients
- 2 cloves garlic, minced
- 1 onion, diced
- 3 cups sweet potatoes, cubed (2 large or 3 medium sweet potatoes)
- 2 cups ham, diced
- 3 cups white beans (or 2 cans), divided
- 4 cups chicken broth
- 1 cup cream
- 1 tbsp sea salt
Instructions
- Cut the garlic, onion, and sweet potatoes and set aside.
- In a blender, puree 1.5 cups of white beans (or 1 can) with 2 cups of broth.
- Sauté onion and garlic over medium heat in a large saucepan or small stockpot.
- Once soft and fragrant, add the bean/broth mixture to the pan.
- Next, add sweet potatoes and bring the mixture to a boil, then let it simmer until the sweet potatoes are soft.
- When the sweet potatoes are cooked through, add the diced ham, the remaining 1.5 cups of white beans, a cup of cream, and sea salt.
- Stir everything together for another minute or two until completely warmed through, and it’s ready to serve.
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