The Best Old World Beer and Bean Soup
My ham is from Covey Rise Farms
I used the best quality smoked ham I could get my hands on. Covey Rise Farms, raises their animals on amazing pastures, while tending to them like family. They truly are farming the right way. AND it shows. This ham smelled amazing coming out of the package. Slicing it up into small cubes and tossing into the pot of soup, made a huge difference in the overall taste of the soup.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
The Best Old World Beer and Bean Soup
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, small diced
- 2 shallots, small diced
- 3 carrots, small diced
- 2 celery stalks, small diced
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 12 oz. can flat beer (I used an IPA)
- 4 cups chicken bone broth
- 2 19 oz. cans white navy beans, drained + rinsed quickly
- 2 cups cooked ham (smoked ham is best), small diced
- 1/4 cup fresh parsley
- Swiss or Gouda cheese for garnish
Instructions
- In a large Dutch oven, heat the olive oil, onion, shallot, carrots and celery over medium heat. Sauté for a few minutes, stirring occasionally until the onions are softened. Add in the garlic, Worcestershire sauce, thyme, marjoram, red pepper flakes, bay leaves, salt and pepper.
- Stir to combine. Sauté for 1 minute. Then add in the beer. Stir to combine and bring it up to a simmer. Cook for 1 minutes. Add in the broth, beans and ham. Cook for 8 minutes on medium heat.
- Remove the bay leaves and stir in the parsley and serve.
- Best with crunchy bread or pretzels and always cheese for a garnish along with more fresh parsley.
- Prep Time: 5
- Cook Time: 25
- Category: soup
- Method: stove-top
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