Description
Comforting ham and bean soup delivers warmth straight from grandma’s kitchen, blending smoky ham with creamy white beans. Tender vegetables and rich broth create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Protein:
- 2 cups diced ham (or 1 ham bone or hock for more flavor)
- 1 lb dried navy or Great Northern beans (or 4 cans, drained and rinsed)
Vegetables:
- 1 large onion, chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 8 cups water or low-sodium chicken broth
- 1 bay leaf
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- Salt, to taste
- 1 (8 ounce) can tomato sauce or diced tomatoes (optional)
Instructions
- Soak dried beans overnight in cold water, or opt for convenient canned beans. Thoroughly rinse and drain the beans to remove excess starch and sodium.
- Heat olive oil in a spacious pot over medium temperature. Introduce finely chopped onions, carrots, and celery, sautéing until vegetables become translucent and slightly softened, approximately 5-6 minutes.
- Incorporate minced garlic into the vegetable mixture, allowing its aromatic essence to release for about 45 seconds, stirring continuously to prevent burning.
- Gently fold cubed ham into the vegetable base, creating a rich layered foundation for the soup. Pour in chicken broth to cover the ingredients.
- Add aromatic bay leaves and dried thyme to enhance the soup’s depth of flavor. Carefully stir in prepared beans, ensuring even distribution.
- Elevate the mixture to a robust boil, then immediately reduce heat to a gentle simmer. Allow the soup to slowly develop its flavors, stirring periodically to prevent sticking.
- For dried beans, maintain a low simmer for 1-1.5 hours until beans become tender and creamy. If using canned beans, reduce cooking time to 25-35 minutes.
- Taste and adjust seasoning with salt and freshly cracked black pepper. Remove bay leaves to prevent any bitter undertones.
- Ladle the hearty soup into warm bowls, garnishing with freshly chopped parsley for a vibrant, fresh finish.
Notes
- Use low-sodium broth to control salt levels, especially if ham is already salty.
- Soak dried beans overnight for faster cooking and better digestibility.
- Swap ham with smoked turkey or plant-based protein for vegetarian/lighter options.
- Enhance soup’s richness by adding a small amount of butter or nutritional yeast at the end for depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 30 mg