Ham and Bean Soup
This Ham and Bean Soup wraps you in comfort with smoky ham and tender beans, perfect for quick dinners or cozy family meals.
Ingredients
Main Ingredients
- 1 pound dried navy beans or great northern beans, soaked overnight Rinse before cooking.
- 2 tablespoons olive oil For sautéing.
- 1 large onion, diced Sweet and savory base.
- 2 pieces carrots, diced Add color and sweetness.
- 2 stalks celery, diced Aromatic backbone.
- 3-4 cloves garlic, minced Brightens the flavor.
- 1 smoked ham hock or 2 cups diced cooked ham Use bone-in for deeper flavor.
- 6 cups low-sodium chicken or vegetable broth Control the salt content.
- 2 pieces bay leaves Adds subtle flavor.
- 1 teaspoon dried thyme Earthy note.
- to taste Salt and freshly ground black pepper For seasoning.
- a splash apple cider vinegar or lemon juice Optional for lifting flavors.
Instructions
Preparation
- Drain the soaked beans and set aside. If using canned beans, rinse and skip to step 3.
- In a large Dutch oven, heat the olive oil over medium heat. Add onion, carrots, and celery. Sauté until the onion turns translucent, about 6 to 8 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant. Add the ham hock or diced ham and brown slightly for 2 to 3 minutes.
- Add the drained beans, bay leaves, thyme, and broth. Bring to a gentle boil, then reduce to a simmer.
- Cover and simmer until beans are tender and the ham is falling from the bone, about 1 to 1.5 hours.
- Remove the ham hock; shred any meat and return it to the pot. Season with salt, pepper, and a splash of apple cider vinegar.
- For a creamier texture, mash a cup of the beans against the side of the pot and stir to thicken the broth.
Notes
This soup smells like family tradition and can be served with crusty bread and a side salad. The flavors deepen over time, making leftovers even more delicious.