This Ham and Bean Soup is warm and cozy, perfect for chilly days. It’s packed with delicious chunks of ham and tasty beans, simmered together until just right.
You know it’s a hit when it fills your kitchen with that amazing smell! I love serving it with some crispy bread for dipping—let’s be honest, that’s the best part!
Key Ingredients & Substitutions
Dried White Beans: Navy or great northern beans work best for this soup due to their soft texture. If you don’t have time for soaking, you can use canned beans—just rinse them and add them later in the cooking process.
Cooked Ham: Leftover ham is ideal. If you’re looking for a healthier option, turkey ham or diced smoked turkey works well, too. You can also leave out the meat entirely for a vegetarian version; just add more veggies for flavor!
Onion, Carrots, and Celery: Known as the holy trinity of soup, these add great flavor. You can swap in leeks or shallots instead of onions, and add bell peppers if you like for more color and taste.
Chicken Broth: Low-sodium broth helps control saltiness. For a vegetarian option, vegetable broth works just as well. You can even make your broth at home for extra flavor!
How Do I Get My Beans Tender and Creamy?
Getting the beans to the perfect tenderness is key. Start by soaking them overnight, which reduces cooking time and helps them soften evenly. Here’s how to ensure they cook well:
- After soaking, rinse the beans to remove any excess starch.
- When simmering, keep the heat low and cover the pot partially. This allows for a gentle cooking process.
- Don’t rush it! Let the beans simmer for at least 1.5 to 2 hours, stirring occasionally. This helps prevent them from sticking and burning on the bottom.
- For creaminess, mash some of the beans in the pot as they cook. This will thicken the soup without needing to add flour or cream.
Remember, patience is your friend when making this delicious soup!
Ham and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (about 2 cups) dried white beans (such as navy or great northern beans), soaked overnight and drained
- 1 lb cooked ham, diced (use leftover ham or ham steak)
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth (low sodium preferred)
- 2 cups water
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
For Garnish:
- Fresh parsley, chopped
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 1 1/2 to 2 hours of cooking. So, gather your ingredients, and in no time, you’ll have a comforting soup simmering on the stove!
Step-by-Step Instructions:
1. Prepare the Beans:
After soaking the beans overnight, drain and rinse them under cold water. Set them aside while you prep the other ingredients.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté these for about 5-7 minutes until they’re softened and starting to become fragrant.
3. Add Garlic:
Add the minced garlic to the pot and cook for another minute, stirring until you can smell its wonderful aroma.
4. Combine the Ingredients:
Add the drained beans, diced ham, chicken broth, water, bay leaf, thyme, and rosemary (if using). Give everything a good stir to mix it all together.
5. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to low and cover the pot loosely. Let it simmer gently for about 1.5 to 2 hours, stirring occasionally. You want the beans to become tender and for the soup to thicken up nicely.
6. Season the Soup:
Once the beans are soft, carefully remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper according to your preference.
7. Make it Creamy:
For a creamier texture, use the back of a spoon to mash a cup of the beans in the pot. Stir them back in to thicken the soup deliciously.
8. Serve it Up:
Ladle the soup into bowls and garnish each serving with freshly chopped parsley. Serve hot with slices of crusty bread for a wonderful dipping experience.
Enjoy your hearty, comforting Ham and Bean Soup. It’s perfect for chilly days or when you need a warm, satisfying meal!
Can I Use Canned Beans Instead?
Yes, you can use canned beans to save time! Just drain and rinse them, and add them during the last 30 minutes of cooking since they’re already cooked.
What If I Don’t Have Ham?
No worries! You can substitute ham with turkey, or even use smoked sausage or bacon for that meaty flavor. For a vegetarian option, just skip the meat and add extra vegetables or a dash of liquid smoke for a smoky taste.
Can I Freeze This Soup?
Absolutely! Ham and Bean Soup freezes well. Just let it cool completely before transferring it to an airtight container. It can be frozen for up to three months. To reheat, thaw it in the fridge overnight and warm it on the stovetop or microwave.
How Can I Adjust the Thickness of the Soup?
If the soup is too thick for your liking, simply add a bit more broth or water until you achieve your desired consistency. For a thicker soup, mash more beans or allow it to simmer uncovered for a while to reduce the liquid further.