Here’s a hearty Ham and Bean Soup recipe—comforting, flavorful, and perfect for cooler days 🍲🥓
Ingredients (serves 6–8)
- 1 cup dried white beans (navy, great northern, or cannellini) or 2 cans (15 oz) beans, drained and rinsed
- 1–2 cups cooked ham, diced (or a ham bone for extra flavor)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme (optional)
- Salt & black pepper, to taste
- Optional garnish: chopped parsley or a squeeze of lemon
Instructions
1. Prepare the beans
- Dry beans: Rinse and soak overnight or use quick-soak method (boil 1–2 minutes, then let sit 1 hour). Drain.
- Canned beans: Rinse and set aside.
2. Sauté vegetables
- In a large pot, heat 1–2 tbsp oil over medium heat.
- Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
3. Add beans, ham, and broth
- Stir in beans (or ham bone), diced ham, broth, bay leaf, and thyme.
- Bring to a boil, then reduce heat to simmer.
4. Simmer
- Dry beans: Simmer 1–1½ hours until beans are tender.
- Canned beans: Simmer 20–30 minutes to blend flavors.
5. Adjust seasoning
- Remove bay leaf and ham bone (if used).
- Season with salt and pepper.
6. Serve
- Ladle into bowls and garnish with parsley or a squeeze of lemon if desired.
- Serve with crusty bread or cornbread.
Tips & Variations
- Creamier soup: Mash a portion of the beans while simmering.
- Smoky flavor: Use smoked ham or add a few drops of liquid smoke.
- Vegetable boost: Add potatoes, kale, or cabbage in the last 15 minutes.
- Slow-cooker version: Combine all ingredients in a slow cooker and cook on low 6–8 hours.
I can also give a quick one-pot ham and bean soup version that uses canned beans and ham for a 30-minute dinner.
Do you want me to do that?
