Warm up with “Hearty Harvest: Ham and Bean Soup,” a rustic and comforting dish that’s perfect for chilly days. This soup combines savory ham, nourishing beans, and a medley of vegetables in a flavorful broth, making it a filling meal that’s both nutritious and satisfying. Ideal for using up leftover ham, this simple yet delicious soup is a staple for family dinners, especially during the fall and winter months.
Why You’ll Love Ham and Bean Soup:
- Rich in Protein: Packed with ham and beans, this soup is an excellent source of protein.
- Full of Flavor: The combination of ham, beans, herbs, and vegetables creates a deep, rich flavor.
- Versatile: Easy to customize with whatever vegetables and herbs you have on hand.
- Great for Leftovers: An excellent way to use leftover ham, and the soup tastes even better the next day.
Ingredients Notes For Ham and Bean Soup:
- Ham: Use a ham bone, ham hocks, or diced cooked ham for rich flavor.
- Beans: Navy beans, great northern beans, or cannellini beans work well. Use dried beans for the best texture and flavor, though canned beans can be a quicker alternative.
- Vegetables: Typical additions include onions, carrots, and celery. You can also add potatoes, leeks, or turnips.
- Broth: Chicken, vegetable, or ham broth can be used as the soup base.
- Herbs and Spices: Bay leaves, thyme, and black pepper are common. Fresh parsley is perfect for garnishing.
Recipe Steps:
- Prepare Beans: If using dried beans, soak them overnight, then drain and rinse. (Skip this step if using canned beans.)
- Cook the Ham: If using a ham bone or ham hocks, simmer them in the broth first to extract maximum flavor, then remove, debone, chop the meat, and set aside.
- Sauté Vegetables: In a large pot, sauté onions, carrots, and celery until softened.
- Combine Ingredients: Add the prepared beans, chopped ham, and any additional vegetables to the pot. Pour in the broth and add bay leaves and thyme.
- Simmer: Bring to a boil, then reduce heat and simmer for at least an hour, or until the beans are tender and the flavors have melded. If using canned beans, reduce the cooking time accordingly.
- Season and Serve: Remove bay leaves, season with salt and pepper to taste, and garnish with fresh parsley before serving.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in sealed containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Make Delicious Ham and Bean Soup At Home
Ingredients
Scale
- 1 pound dried Great Northern beans (or other white beans), rinsed and picked over
- 8 cups water (or use chicken or vegetable broth for more flavor)
- 2 cups cooked ham, diced
- 1 ham bone (optional, but adds great flavor if you have it)
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Soak the Beans:
- The night before, place the beans in a large bowl and cover with several inches of cold water to soak overnight. If you’re short on time, use the quick soak method: bring the beans and water to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour.
- Prepare the Soup Base:
- Drain and rinse the beans after soaking.
- In a large pot, add the soaked beans, 8 cups of water or broth, ham bone (if using), and bring to a boil. Reduce heat to a simmer.
- Add Vegetables and Seasonings:
- Add the diced ham, onion, carrots, celery, garlic, thyme, and bay leaf to the pot.
- Season with a little salt and plenty of black pepper. Keep in mind that the ham may already be quite salty, so adjust your seasoning accordingly.
- Simmer the Soup:
- Cover and simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more water or broth if the soup becomes too thick for your liking.
- Final Adjustments:
- Once the beans are tender, remove the ham bone (if used). If there is any meat left on the bone, shred it and add it back to the soup.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with chopped fresh parsley.
- Serve hot, ideally with crusty bread for dipping.
