Ham and Bean Soup is a cozy dish that’s perfect for chilly days. It’s packed with hearty chunks of ham, tasty beans, and fresh veggies simmered to perfection!
This soup is like a warm hug in a bowl. I love how easy it is to make and how it fills the kitchen with delicious smells. Plus, it’s great for lunch the next day too! 😊
Key Ingredients & Substitutions
Dried White Beans: I love using navy or great northern beans for their creamy texture. If you’re in a pinch, canned beans can work too; just skip the soaking step and add them later in the cooking process.
Olive Oil: Olive oil brings great flavor. If you want to switch it up, try butter for a richer taste, or use vegetable oil if you prefer.
Onion: A large onion is perfect for building flavor. Yellow onions are a go-to, but you can use shallots or red onions for a slightly different taste.
Cooked Ham: Use leftover holiday ham or rotisserie chicken if you’re short on ham. It still makes for a tasty soup!
Chicken Broth: Low-sodium chicken broth keeps it healthier. If you’re vegetarian, go for vegetable broth instead, which still gives a nice depth to the soup.
How Do I Achieve the Perfect Texture for My Beans?
Getting the beans just right is key! Soaking them overnight helps soften them, making cooking quicker and easier. Here’s how to ensure they cook perfectly:
- Rinse beans thoroughly after soaking to remove any debris.
- Simmer the soup on low heat; this helps the beans cook gently without breaking apart.
- Check the beans for doneness starting at the hour mark. They should be tender but not mushy!
Adjust cooking time based on how firm or soft you like your beans – your preference matters here!
Ham and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound dried white beans (such as navy or great northern beans), soaked overnight and drained
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 6 cups low-sodium chicken broth
- 2 cups cooked ham, diced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread for serving
Time Estimate:
This delicious Ham and Bean Soup takes about 15 minutes to prep and around 1 to 1.5 hours to cook. So, in total, you’re looking at about 1 hour and 45 minutes for a warm and heartening meal!
Step-by-Step Instructions:
1. Prepare the Beans:
Start by rinsing the soaked beans thoroughly and setting them aside. This removes any debris and helps prepare them for cooking.
2. Sauté the Vegetables:
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add in the chopped onion, sliced carrots, and celery. Cook these veggies, stirring occasionally, until they soften up a bit—about 5-7 minutes. The aromas will start to fill your kitchen!
3. Add Garlic:
Next, toss in the minced garlic and cook it for about 1 minute. You want it to become fragrant but not burn!
4. Combine Everything:
Now, stir in the drained beans, chicken broth, diced ham, bay leaf, and dried thyme. Bring this mixture to a strong boil. It’s starting to look like soup!
5. Simmer Away:
Reduce the heat to low, cover the pot, and let everything simmer for about 1 to 1.5 hours. Check occasionally to ensure it’s cooking evenly, and keep an eye on those beans—you’re aiming for a tender bite!
6. Final Touches:
Once the beans are tender, take out the bay leaf. Taste the soup and add salt and pepper as you like to enhance the flavor.
7. Serve It Up:
Garnish your soup with fresh chopped parsley before serving. Dish it out hot with some crusty bread on the side for dipping and savoring every spoonful!
This hearty ham and bean soup is a delightful mix of flavors, offering tender beans, savory ham, and colorful veggies all in a warm, comforting broth. Enjoy a nourishing meal that’s perfect for cozy days!
Can I Use Canned Beans Instead of Dried Beans?
Yes, you can definitely use canned beans! Just skip the soaking step and add them during the last 30 minutes of cooking to heat them through.
Can I Freeze Leftover Ham and Bean Soup?
Absolutely! Let the soup cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove!
What If I Don’t Have Ham?
No problem! You can replace ham with diced turkey, chicken, or even smoked sausage for a similar flavor. For a vegetarian option, leave the meat out entirely and add extra veggies or a splash of liquid smoke for depth.
How Can I Thicken the Soup?
If you prefer a thicker consistency, you can use an immersion blender to puree a portion of the soup, or simply add a couple of tablespoons of cornstarch mixed with water during the last few minutes of cooking to achieve your desired thickness!