Here’s a hearty and comforting recipe for Ham and Bean Soup — perfect for chilly days or using up leftover ham.
🍲 Ham and Bean Soup
Serves: 6–8
Prep time: 10 min
Cook time: 1–1.5 hours
Ingredients
- 1 lb (450 g) dried white beans (like navy, great northern, or cannellini) – soaked overnight or use quick-soak method
- 2 cups cooked ham, diced (or leftover ham bone with meat)
- 1 onion, diced
- 2–3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups (1.5 L) chicken or vegetable broth
- 1–2 tsp dried thyme
- 1–2 bay leaves
- Salt and pepper, to taste
- Optional: parsley for garnish
Instructions
- Prepare the beans:
- If using dried beans, rinse and soak overnight in water, or use the quick-soak method: boil beans 2–3 minutes, then cover and let sit 1 hour. Drain before cooking.
- Cook vegetables:
- In a large pot, sauté onion, carrot, and celery in a little oil until softened (about 5 minutes).
- Add garlic and sauté 30 seconds more.
- Simmer the soup:
- Add beans, ham, broth, thyme, and bay leaves.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours until beans are tender.
- Adjust seasoning:
- Remove bay leaves.
- Taste and add salt and pepper as needed (ham may already be salty).
- Serve:
- Ladle into bowls and garnish with fresh parsley if desired.
- Serve with crusty bread for a hearty meal.
🍖 Tips & Variations
- Using a ham bone: Add a smoked ham bone for extra flavor; remove the bone before serving.
- Quick version: Use 3 cans of beans (drained and rinsed) and reduce simmering time to 30 minutes.
- Vegetable boost: Add diced potatoes, spinach, or kale toward the end of cooking.
- Creamy option: Blend a portion of the soup for a thicker, creamier texture.
If you want, I can give a super-fast ham and bean soup recipe that uses canned beans and leftover ham and is ready in 30 minutes.
