Ah, Ham and Bean Soup—classic, hearty, and perfect for cozy meals! Here’s a detailed guide to make it from scratch, including tips for flavor and texture.
Ingredients (6–8 servings)
- 1–2 cups dried white beans (navy, great northern, or cannellini) or 2 cans cooked beans, drained and rinsed
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2–3 garlic cloves, minced
- 1–2 cups diced cooked ham (leftover ham works great)
- 6 cups chicken or vegetable broth
- 1–2 bay leaves
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper, to taste
- Optional: smoked paprika, parsley for garnish
Instructions
If using dried beans
- Soak Beans: Rinse beans and soak overnight in water. Drain before cooking.
- Cook Beans: Place soaked beans in a pot with fresh water and simmer for 45–60 minutes until tender. Drain and set aside.
Soup Base
- Sauté Veggies: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until softened (5–7 minutes).
- Add Garlic & Ham: Stir in garlic and diced ham, cooking for another 1–2 minutes.
- Add Beans & Broth: Add cooked beans and broth. Stir in bay leaves and thyme.
- Simmer: Bring to a boil, then reduce heat and simmer for 30–45 minutes to let flavors meld.
- Season: Taste and adjust salt, pepper, and any optional spices.
- Serve: Remove bay leaves. Ladle into bowls and garnish with parsley if desired.
Tips for Best Flavor
- Smoky flavor: Use a smoked ham hock if you have one—it infuses the soup while simmering.
- Creamy texture: Mash a small portion of the beans before adding the rest back to the soup.
- Make-ahead: Soup tastes even better the next day after the flavors meld.
If you want, I can also give a super-easy, quick 30-minute ham and bean soup recipe that skips soaking beans but still tastes homemade.
Do you want me to do that?
