The Best Old World Beer and Bean Soup

February 3, 2021

The earthly richness from the Worcestershire sauce, shallots, herbs and beer – is a good one. It’s hearty with the beans and ham. A complete meal!
 
It’s very much soup season in our house. We will enjoy it 3 nights a week – as long as there is bread, cornbread or pretzels we are IN!

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.

BUT you don’t have to use ham. Keep it vegetarian and enjoy the vegetables, tender beans, broth and herbs! 

Serve with crunchy bread or pretzels and always Swiss or Gouda cheese. 

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

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Author: White Sparrow
Total Time: 30 minutes
Yield: 4-6 1x
Diet: Gluten Free

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Ingredients

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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

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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