Ham and Bean Soup

hearty ham and beans

Imagine a steaming bowl of ham and bean soup, its savory aroma filling your kitchen with warmth and comfort.

This hearty dish is a cinch to prepare, making it perfect for cozy nights.

As you simmer the beans with tender ham and aromatic veggies, watch how simple ingredients transform into a soul-soothing meal.

Ready to savor a bowl of homemade goodness? Let’s bring this dish to life.

Kitchen Tools Required

  • 1 large pot
  • 1 cutting board
  • 1 chef’s knife
  • 1 wooden spoon
  • 1 ladle

Ingredients

  • 1 pound dried navy beans, soaked overnight
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 ham bone or 2 cups diced ham
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Ham and Bean Soup, follow this timeline:

Day Before Cooking:

– Evening: Soak the navy beans overnight. This requires no active time, but make sure to cover the beans with enough water.

Cooking Day:

  1. Prep Time (15 minutes):
    • 0:00 – 0:05: Gather all ingredients and equipment.
    • 0:05 – 0:10: Dice the onion, carrots, and celery.
    • 0:10 – 0:13: Mince the garlic.
    • 0:13 – 0:15: Chop the fresh parsley.
  2. Cooking Time (2 hours):
    • 0:15 – 0:20: Heat olive oil in a large pot over medium heat and sauté the diced onion, carrots, and celery until soft.
    • 0:20 – 0:21: Add minced garlic and cook for an additional minute.
    • 0:21 – 0:23: Add soaked beans, ham bone or diced ham, and chicken broth to the pot.
    • 0:23 – 0:25: Add bay leaf and thyme, and bring the mixture to a boil.
    • 0:25: Reduce heat to low and let the soup simmer for 2 hours, stirring occasionally.
    • 1:25: Season with salt and pepper to taste.
    • 1:30: If using a ham bone, remove it, shred any remaining meat, and return it to the pot.
    • 1:35: Stir in fresh parsley.
  3. Resting Time (10 minutes):
    • 2:00 – 2:10: Let the soup rest before serving to allow flavors to meld.

Additional Time:

– Reading/Reviewing Recipe: Allocate about 5 minutes at the beginning to read through the recipe thoroughly.

Adjust the timing as needed based on your pace and preferences.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery and sauté until soft, about 5 minutes.

Stir in garlic and cook for another minute.

Add soaked beans, ham bone or diced ham, and chicken broth to the pot.

Add bay leaf and thyme and bring to a boil.

Reduce heat to low and let simmer for 2 hours, stirring occasionally.

Season with salt and pepper to taste.

Remove ham bone if used and shred any remaining meat before returning it to the pot.

Stir in fresh parsley before serving.

Let soup rest for 10 minutes before serving.

Serving Tips

  • Crusty Bread: A slice of warm, crusty bread makes a perfect companion to soak up the hearty soup.
  • Green Salad: A fresh green salad with a light vinaigrette offers a revitalizing contrast to the rich flavors of the soup.
  • Cornbread: Sweet and savory cornbread pairs well with the smoky, savory notes of the ham and beans.
  • Roasted Vegetables: A side of roasted seasonal vegetables adds color and additional nutrients to your meal.
  • Pickled Vegetables: Tangy pickled veggies can enhance the depth of flavors and add a delightful crunch.

Storage

Store leftover Ham and Bean Soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in individual portions for up to 3 months.

Freezing

To freeze Ham and Bean Soup, allow it to cool completely.

Then transfer it to airtight containers. Leave space for expansion.

Label with the date. Freeze for up to 3 months.

Reheating

To reheat Ham and Bean Soup, use low heat on the stove.

Stir occasionally.

Alternatively, microwave individual portions, covered, in short intervals.

Stir between each interval to guarantee even heating.

Final Thoughts

Ham and Bean Soup is a comforting, hearty dish that’s perfect for a cozy meal.

The blend of savory ham, tender beans, and aromatic vegetables creates a delicious and satisfying flavor profile.

With minimal prep work and a slow simmer, the soup develops a rich taste that warms the soul.

Whether you choose to use a ham bone for depth or opt for diced ham for convenience, this recipe is versatile to suit your preferences.

Remember to soak the navy beans overnight to guarantee they cook evenly and achieve the desired creamy texture.

Feel free to experiment with additional herbs or vegetables to make the soup your own.

Once cooked, let the soup rest for 10 minutes before serving to allow the flavors to meld together beautifully.

Enjoy this hearty American classic with a slice of crusty bread for the ultimate comfort food experience.

Frequently Asked Questions

Can I Use Canned Beans Instead of Dried Navy Beans?

You can substitute canned beans for dried ones. Drain and rinse them, then add during the last 30 minutes of cooking. This reduces cook time and guarantees beans don’t overcook, maintaining their texture and flavor balance.

What Are Some Good Substitutes for a Ham Bone?

You can substitute a ham bone with smoked turkey legs or smoked pork hocks for similar depth of flavor. Alternatively, use 2 cups of smoked bacon or pancetta, rendering the fat first for added richness. Adjust seasoning accordingly.

How Can I Make This Soup Vegetarian?

Replace ham with 2 cups of smoked tofu for a vegetarian twist. Use vegetable broth instead of chicken broth. Add 1 teaspoon of liquid smoke for depth. Adjust seasoning to taste, ensuring rich, satisfying flavor.

What Wine Pairs Well With Ham and Bean Soup?

You’ll want a crisp white wine like a Sauvignon Blanc or a light-bodied red such as Pinot Noir. These wines complement the soup’s flavors, balancing the savory ham and hearty beans with their acidity and subtle fruitiness.

Can I Add Potatoes to This Soup?

Yes, you can add potatoes. Dice two medium potatoes into 1/2-inch cubes and incorporate them during step 4 with the beans. Make certain the potatoes are tender by the end of cooking time, enhancing the soup’s texture.

hearty ham and beans

Ham and Bean Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 1 pound dried navy beans soaked overnight
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 1 ham bone or 2 cups diced ham
  • 8 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery and sauté until soft, about 5 minutes.
  • Stir in garlic and cook for another minute.
  • Add soaked beans, ham bone or diced ham, and chicken broth to the pot.
  • Add bay leaf and thyme and bring to a boil.
  • Reduce heat to low and let simmer for 2 hours, stirring occasionally.
  • Season with salt and pepper to taste.
  • Remove ham bone if used and shred any remaining meat before returning it to the pot.
  • Stir in fresh parsley before serving.
  • Let soup rest for 10 minutes before serving.

Notes

For best results, ensure the navy beans are adequately soaked to reduce cooking time and improve texture. A ham bone adds rich flavor, but if using diced ham, consider adding a smoked variety for depth. Adjust the seasoning to your preference, and feel free to add additional vegetables or herbs for variety.
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