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Close up of Old World Beer and Bean Soup

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

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. Remove the bay leaves and stir in the parsley and serve.
  4. 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