White Bean Soup with Tasso Ham and Winter Squash
A hearty Louisiana-style soup featuring smoky tasso ham, creamy cannellini beans, sweet kabocha squash, and fresh Swiss chard in a rich chicken broth. The tasso adds authentic Cajun flavor while the squash provides natural sweetness that balances the salty ham. Perfect for cold weather dinners when you want something filling and warming. The combination of textures from tender beans, soft squash, and wilted greens creates a satisfying one-pot meal that represents the best of Louisiana comfort cooking.
Ingredients
- 1 tablespoon olive oil
- 1 pound tasso, dicedandouille sausage1:1carnivore
good substitute, different flavor profile
- 2 cups yellow onion, chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 ½ cups Camellia Brand Cannellini Beans, soaked overnight and drained
- 1 large kabocha squash, peeled, seeded, and cut into 1-inch piecesbutternut squash1:1vegetarianadds dairy
similar sweetness and texture
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 bunch fresh Swiss chard, stems removed, chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- crusty bread(optional)
Instructions
- 1
Heat oil in large stockpot over medium heat
- 2
Add tasso and cook, stirring occasionally, until slightly crisp
- 3
Add onion, celery, and garlic, cook stirring occasionally until vegetables are softened
- 4
Add broth and bring to a boil
- 5
Stir in beans, reduce heat, cover and simmer until beans are tender
- 6
Stir squash into soup, cover and cook until squash is tender
- 7
Stir tomatoes, Swiss chard, salt, and pepper into soup
- 8
Simmer, stirring occasionally, until heated through and chard is wilted
- 9
Serve with crusty bread
Tips
Soak beans overnight for even cooking and better texture. If you forget, quick-soak by boiling for 2 minutes then letting stand 1 hour.
Tasso can be found at specialty meat shops or online. Andouille sausage or thick-cut bacon make good substitutes if tasso is unavailable.
Remove chard stems completely as they stay tough. Save them for vegetable stock or compost.
Good to Know
Refrigerate up to 4 days. Beans will absorb liquid, add broth when reheating.
Make completely up to 2 days ahead. Flavors improve overnight. Reheat gently.
Ladle into bowls with crusty bread for dipping. Offer hot sauce on the side.
Common Mistakes
Don't skip soaking beans overnight or they won't cook evenly
Add squash at correct time to avoid mushy texture
Remove chard stems completely to avoid tough, fibrous pieces
Substitutions
FAQ
Can I use canned beans instead?
Yes, use 3 cups drained canned cannellini beans. Add them in the last 15 minutes to prevent breaking apart.
What if I can't find tasso?
Substitute thick-cut bacon or andouille sausage. Cook until crispy for similar texture and smoky flavor.
How long will this keep frozen?
Freeze up to 3 months. Beans may change texture slightly but flavor remains excellent. Thaw overnight before reheating.