This gluten-free White Bean and Ham Soup is a classic soup combination. It is so flavorful and really hits the spot when you need a one-pot meal that happens to be filling comfort food. Plus, it is another terrific way to use your leftover ham.
That is why I am finally getting around to sharing it with you today. I first created this recipe in January 2019. Funny how some recipes sort of get forgotten for a while and well, I think we all know how quickly time can pass.
It is one of my many recipes that are in a folder (well, actually multiple folders in my case) waiting for their unveiling whenever the gfe timing is right.
I think I always thought I would make this soup again and get more photos for you but I was diagnosed with Alpha Gal Syndrome in May of this year so pork and other red meat (and most mammalian products) are off the table for me now. But that does not mean that all of you who eat pork products cannot enjoy this soup. In fact, I hope you love it!
As you’ll see when you take a look at the recipe below, this is just a “regular” recipe that happens to be gluten free as long as you ensure all your ingredients (e.g., ham, chicken broth) are gluten free.
I use gluten-free Orrington Farms chicken base to make my own chicken broth, always double check the ham ingredients, and make sure that I’m using plain beans, not ones that have been seasoned and contain gluten.
More Gluten-Free Soup and Stew Recipes That Deserve Your Attention
~ Top 20 Gluten-Free Chicken Noodle Soup Recipes and Other Chicken Soup Recipes (Sub in Turkey If You Like)
Gluten-Free White Bean and Ham Soup Recipe
- 4 cans (15- to 16-ounces) white beans of choice (I used a mix of Navy beans and Great Northern beans), rinsed and drained
- 2 to 3 cups gluten-free chicken broth (more or less to taste and to get the right proportion of liquid to ingredients)
- 1 to 2 cups ham, diced (you can also add the ham bone to your pot if you like; see notes)
- 2 tsp Italian seasoning
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- two stalks of celery, sliced
- 2 medium carrots, sliced
- 1 cup potatoes, peeled and chopped small
- 3 garlic cloves, minced
- 1 tbsp bacon grease (optional)
- 1 tsp chili powder
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- 1 bay leaf
- sea salt, to taste if needed
- Sauté onions, celery, carrots, and potatoes in extra virgin olive oil and bacon grease (if used) in soup stockpot until tender, stirring constantly.
- Stir in remaining ingredients.
- Cook soup over medium until ingredients are heated through and all vegetables are sufficiently tender, about 20 to 30 minutes. Stir frequently.
- Remove bay leaf before serving.
You can use an equivalent amount of fresh beans that have been soaked overnight and rinsed and drained if you do not want to use canned beans.
If I have a smaller amount of diced ham but still have some ham on the bone, I just go ahead and add the ham bone to the pot so some more pieces of ham will come off into the soup while it is cooking. When the pieces are large, I remove them with a slotted spoon and dice them into smaller pieces before adding them back to the pot.
I served my soup with wonderful Paleo Almond Flour Dinner Rolls from Nancy at Gluten-Free & Paleo Travels. They are shown in the photos above with the mug of soup.
Occasionally, I want a creamier version of this soup. I simply add 1/2 to one cup of canned full-fat coconut milk, to taste, near the end of cooking.
Originally published November 25, 2023; updated November 27, 2023.