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White Bean and Ham Stew

White Bean and Ham Stew

White Bean and Ham Stew


SERVINGS: 8 servings


  • 2 tablespoons olive oil
  • 2 cups thinly sliced leeks
  • 10 cloves garlic, finely chopped
  • 1 teaspoon ground allspice
  • 2 cups chopped red potatoes
  • 1½ cups chopped carrots
  • 1½ cups chopped parsnips
  • 1 cup thinly sliced celery
  • 3 quarts chicken stock
  • 3 bay leaves
  • 2 teaspoons freshly ground black pepper
  • 3 cups coarsely chopped HORMEL® CURE 81® Classic Boneless Ham
  • 1 (15-ounce) can navy beans, drained and rinsed
  • cup chopped fresh Italian parsley
  • Salt to taste
  • 8 slices thick, crusty bread, toasted and buttered
  • 2 cups shredded Gruyre cheese


Heat oil in large pot over medium-high heat. Add leeks. Cook 10 minutes or until leeks are softened, stirring occasionally. Add garlic and allspice. Cook 1 minute or until fragrant.
Add potatoes, carrots, parsnips, celery, stock, bay leaves and pepper. Bring to boil. Reduce heat to medium-low. Stir in ham. Cook, uncovered, 25 minutes or until vegetables are tender, stirring occasionally. Remove bay leaves.

Stir in beans, parsley and salt. Cook 5 minutes or until hot. Spoon soup into 8 ovenproof serving bowls. Top with bread. Sprinkle with cheese. Place under hot broiler 1 to 2 minutes or until cheese is melted. Serves 8.