Ham and Bean Soup
A warm and comforting Ham and Bean Soup that combines nostalgia with hearty flavors, perfect for gatherings or simple family dinners.
Ingredients
Beans and Protein
- 2 cups Dried white beans (navy, great northern, or cannellini) - soaked overnight or quick-soaked Soaking improves texture.
- 2–3 cups Leftover ham or ham bone, diced Adds deep, smoky flavor.
Vegetables and Aromatics
- 1 large Yellow onion, diced For sweetness.
- 2 medium Carrots, diced For texture and color.
- 2 stalks Celery, diced For classic mirepoix flavor.
- 3 cloves Garlic, minced Brightens the broth.
- 1 Bay leaf Adds herbal warmth.
- 2 sprigs Fresh thyme or 1 teaspoon dried thyme Provides earthy flavor.
Liquids and Fats
- 6 cups Chicken or vegetable broth Use low-sodium to control salt.
- 2 tablespoons Olive oil For sautéing.
Seasoning
- Salt and black pepper, to taste
- 1/2 teaspoon Smoked paprika (optional) Enhances smokiness.
- Splash of apple cider vinegar (optional) Brightens flavor.
Instructions
Preparation
- Prepare the beans: Soak the beans overnight or perform a quick soak by covering them with water, boiling for 1 minute, and letting them sit for 1 hour.
- Drain the soaked beans before using.
Cooking
- Sauté aromatics: In a heavy pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook until softened and fragrant, about 6–8 minutes.
- Stir in garlic and cook for an additional minute.
- Add ham and beans: Toss in diced ham and the soaked beans. Stir to combine.
- Pour in broth and herbs: Add chicken broth, bay leaf, and thyme. If using a ham bone, add it now.
- Simmer gently: Bring to a simmer, reduce heat, and cover. Cook until beans are tender, 45–70 minutes depending on bean type. Stir occasionally.
- Finish and season: Remove the ham bone, shred any remaining meat back into the soup, and adjust seasoning with salt and pepper. Mash a cup of beans against the pot for a thicker consistency if desired.
Serving
- Serve hot: Ladle the soup into bowls, optionally drizzling with olive oil or a swirl of cream, and garnish with fresh parsley.
Notes
Quick version: Use two 15-ounce cans of white beans and simmer for 20 minutes. Vegetarian twist by omitting ham and adding smoked paprika.