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–+ servings
hearty ham and beans

Ham and Bean Soup

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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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