Ham and bean soup is a classic comfort food that’s hearty, flavorful, and perfect for chilly days. This satisfying soup is made with tender beans, savory ham, and aromatic vegetables simmered in a rich broth. It’s a great way to use leftover ham and makes a delicious meal that everyone will love. Serve it with crusty bread for a complete, cozy dinner.
Thank you for reading this post, don't forget to subscribe!Ingredients
- 1 lb (450 g) dried white beans (e.g., navy or great northern), rinsed and soaked overnight
- 1 ham bone or 2 cups (300 g) diced ham
- 1 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups (2 liters) chicken or ham broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Prepare the Beans
If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Step 3: Simmer the Soup
Add the soaked beans, ham bone or diced ham, broth, thyme, and bay leaf to the pot. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 1.5 to 2 hours, or until the beans are tender.
Step 4: Adjust Seasoning
Remove the ham bone from the pot and shred any remaining meat. Return the shredded ham to the soup. Season with salt and pepper to taste.
Step 5: Serve
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or cornbread.
Notes
- Quick soak method: If you’re short on time, place the beans in a pot, cover with water, and bring to a boil. Boil for 1 minute, then remove from heat, cover, and let soak for 1 hour before proceeding with the recipe.
- Ham substitute: If you don’t have a ham bone, diced smoked sausage or bacon can be used for added flavor.
- Make ahead: This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Conclusion
Ham and bean soup is a comforting, protein-packed dish that’s perfect for a family dinner or meal prep. Its savory flavors and hearty ingredients make it a timeless favorite that’s easy to customize and enjoy year-round. Try this recipe and warm up with a bowl of delicious homemade soup!
Ham and Bean Soup
Ingredients
Main Ingredients
- 1 pound ham diced
- 2 cups dried white beans soaked overnight
- 1 large onion chopped
- 4 cups chicken broth
- 2 cloves garlic minced
Instructions
Preparation Steps
- In a large pot, sauté onions and garlic until translucent.
- Add the ham and cook for an additional 5 minutes.
- Add the beans and chicken broth. Bring to a boil, then reduce to a simmer.
- Cook for 2 hours or until beans are tender. Season with salt and pepper to taste.
