Ham and Bean Soup
A comforting, nutritious soup that combines savory ham with tender beans, perfect for family gatherings or chilly nights.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing the vegetables, bringing depth of flavor.
- 1 medium onion, diced The foundation for a rich, savory base.
- 2 medium carrots, diced Adds sweetness and color.
- 2 stalks celery, diced For that classic mirepoix flavor.
- 3 cloves garlic, minced Fresh garlic truly elevates this dish.
- 4 cups chicken broth A rich base; homemade is best if you have it.
For protein and flavor
- 2 cups cooked ham, diced Use leftovers or store-bought; both work great.
- 2 cups cooked beans (cannellini, navy, or pinto) If using canned, drain and rinse them to reduce sodium.
- 1 teaspoon dried thyme Earthy flavor that complements the ham beautifully.
- 1 bay leaf Adds complexity; don’t forget to remove it before serving.
- Salt and pepper, to taste Essential for enhancing flavors.
For garnish
- 1 tablespoon fresh parsley, chopped Brightens the dish right before serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables begin to soften and smell fragrant.
- Toss in the minced garlic and sauté for another 1-2 minutes, just until fragrant.
Cooking
- Carefully add the chicken broth to the pot, scraping up any flavorful bits stuck on the bottom.
- Stir in the diced ham and cooked beans, followed by the thyme and bay leaf. Bring to a gentle boil.
- Lower the heat to a simmer and let it cook for about 20-25 minutes, tasting and seasoning with salt and pepper to your liking.
Finishing Touches
- Remove the bay leaf, and stir in chopped parsley just before serving for a pop of color and freshness.
Notes
This soup can be made with leftover holiday ham and is versatile enough to accommodate turkey ham or even vegetarian variations. Adding seasonal vegetables or a splash of vinegar can enhance the flavors.