Tassel Ridge® Ham and White Bean Soup


  • 1 lb white beans
  • 2 ham hocks
  • 2 qts chicken broth
  • 1 Tbsp canola oil
  • 2 carrots peeled and diced
  • 1 medium onion diced
  • ½ stalk celery diced
  • 3 cloves garlic minced
  • 2 sprigs fresh thyme
  • 1 sprig f resh rosemary
  • 2 tsp oregano
  • 2 cups diced cooked ham
  • 2 tsp salt
  • 2 tsp pepper


  1. Soak beans in water in large container overnight. Drain water. Add beans to large pot. Cover with fresh water. Bring beans to a boil. Boil for about 1 hour, or until beans are tender. Remove from heat and drain. Set aside and allow to cool. Meanwhile, add ham hocks and chicken broth to another pan. Simmer for about 1 hour. Remove ham hocks from broth and remove meat from bones. Dice meat. Set aside. Heat oil in pan. Add carrots, onions, and celery. Sauté until mixture becomes aromatic, about 3 to 4 minutes. Add in the garlic. Sauté about 2 minutes. Add vegetable mixture to chicken broth. Add thyme, rosemary, oregano, diced ham, beans, salt, pepper, and meat from bones to broth. Bring to a simmer and simmer for about 30 minutes before serving. Serves 8.

Recipe Notes

Serving Suggestion—Serve with crusty bread.

Wine Recommendation: Tassel Ridge Iowa Candleglow ® White

Iowa Candleglow White from Tassel Ridge is a dry, fruity white that will complement the flavors in this soup. Iowa Candleglow White has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve Iowa Candleglow White with lightly flavored foods or just sip it by itself. Serve chilled.