Here’s a classic, hearty Ham and Bean Soup—warm, comforting, and packed with flavor 🍲🥓
Ham and Bean Soup
Ingredients (serves 6–8)
- 2 cups dried white beans (navy, great northern, or cannellini), soaked overnight or 3–4 cups canned beans, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 2 cups water
- 2–3 cups cooked ham, diced (or ham bone for extra flavor)
- 1 bay leaf
- ½ tsp dried thyme
- Salt & black pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Prepare beans
- If using dried beans, soak overnight or use quick-soak method (boil 5 minutes, then let sit 1 hour). Drain before cooking.
- Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery. Sauté 5–7 minutes until softened.
- Add beans & liquids
- Stir in beans, broth, water, bay leaf, and thyme.
- If using a ham bone, add it now. Bring to a boil, then reduce heat to simmer.
- Simmer
- Cover and simmer 1–1½ hours (if using dried beans) or 30–40 minutes (if using canned beans) until beans are tender.
- Stir occasionally and add more water or broth if needed.
- Add ham
- Stir in diced ham (if not using a ham bone). Simmer 10 more minutes to heat through.
- Season & serve
- Remove bay leaf and adjust salt and pepper.
- Garnish with parsley if desired. Serve hot with crusty bread.
Tips & Variations
- Smoky flavor: Use smoked ham or add a dash of smoked paprika.
- Thicker soup: Mash a few beans against the side of the pot and stir in.
- Vegetable boost: Add potatoes, greens, or tomatoes for extra nutrition.
- Slow cooker version: Cook everything on low 6–8 hours or high 3–4 hours for hands-off cooking.
If you want, I can give a quick stovetop version that’s ready in under an hour, perfect for weeknights.
