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1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
2. Add the chopped onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Stir in the cubed ham steak and cook for another 3 minutes, allowing the flavors to meld.
4. Pour in the chicken broth and water, then add the Great Northern beans, dried thyme, and dried rosemary.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
6. Using an immersion blender, blend the soup slightly to thicken it, leaving some chunks for texture. Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and then return it to the pot.
7. Stir in the heavy cream and season with salt and pepper to taste. Let the soup heat through for another 5 minutes.
8. Serve hot, with your favorite bread or side dish.
Variations & Tips
For a different flavor profile, try adding a can of diced tomatoes or a handful of fresh spinach to the soup. If you prefer a lighter version, you can substitute half-and-half or milk for the heavy cream. For a bit of smoky flavor, consider using a smoked ham steak instead. Lastly, though Great Northern beans are traditional, you can experiment with navy beans or cannellini beans if you prefer.
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