This hearty ham and bean soup is warm and comforting. It features tender beans and savory ham, simmered together for a rich flavor that will make you smile.
It’s like a cozy hug in a bowl! I love making a big pot on chilly days and enjoying it with some crusty bread. You can’t go wrong with this family favorite!
Key Ingredients & Substitutions
Dried White Beans: Navy beans or great northern beans are ideal for this soup due to their creamy texture. If you’re short on time, you can use canned beans instead—just add them later in the cooking process to avoid mushiness.
Ham: Leftover cooked ham is perfect for this recipe, but if you don’t have any, smoked turkey or even diced sausages can work well. For a vegetarian option, try some smoked paprika to enhance the flavor.
Broth: Using low-sodium chicken broth gives great flavor, but water works too! You could also substitute vegetable broth for a hearty vegetarian version.
How Do I Ensure the Beans Are Perfectly Cooked?
Soaking the beans correctly is crucial for the best texture. A quick soak method might be handy, but overnight soaking is the best for even cooking. If you don’t soak them, it may take a lot longer for the beans to soften.
- Soak the beans overnight in water or use a quick soak method by boiling them for a few minutes.
- Drain and rinse the beans before adding them to the soup for a better flavor and reduced gas.
Once in the pot, keep an eye on them as they cook; if they start to split, they may be overcooked. Taste a couple towards the end to check for doneness! You want them tender, but not mushy.
How to Make Ham and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb dried white beans (like navy beans or great northern beans), rinsed and sorted
- 8 cups water or low-sodium chicken broth
- 1 large onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 lb cooked ham, diced (leftover ham or ham hock works great)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter (optional, for sautéing)
- Fresh parsley or rosemary for garnish (optional)
How Much Time Will You Need?
This ham and bean soup takes about 15 minutes of prep time and 1 hour and 30 minutes of cooking time (including soaking the beans). It’s great for a leisurely meal, especially on a cozy day when you want something warm and hearty!
Step-by-Step Instructions:
1. Prepare the Beans:
Start by soaking the dried beans in cold water overnight. If you don’t have time for that, you can do a quick soak: boil the beans in water for 2 minutes, then cover and let sit for an hour. After soaking, drain and rinse the beans to get rid of excess sodium and starch.
2. Sauté the Veggies:
In a large soup pot or Dutch oven, heat the olive oil or butter over medium heat (this step is optional, but it adds extra flavor!). Add the chopped onion, carrots, and celery. Sauté the veggies for about 5 minutes, until they start to soften. Then, add the minced garlic and cook for another minute until it’s nice and fragrant.
3. Combine and Simmer:
Next, pour in the 8 cups of water or chicken broth. Add the soaked beans, bay leaf, and thyme. Bring everything to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 hour or until the beans are tender.
4. Add the Ham:
Once the beans are tender, throw in the diced cooked ham. Let it simmer for an additional 15 to 20 minutes to allow all the flavors to meld together beautifully!
5. Final Touches:
After simmering, carefully remove the bay leaf and thyme sprigs (if you used fresh thyme). Season the soup with salt and pepper to taste—be cautious with the salt if your broth or ham is salty already.
6. Serve and Enjoy:
Ladle the hearty ham and bean soup into bowls. If you like, garnish with fresh parsley or a sprig of rosemary for a touch of color. Serve hot with your favorite crusty bread, and enjoy your warm, comforting bowl of soup!
Can I Use Canned Beans Instead of Dried Beans?
Yes, you can definitely use canned beans for this recipe! Just rinse and drain them, and add them to the soup during the last 20 minutes of cooking to heat them through. This will save you time and still give you a delicious soup!
How Long Will This Soup Last in the Refrigerator?
This ham and bean soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down before refrigerating to maintain freshness.
Can I Freeze Leftover Soup?
Absolutely! This soup freezes well. To freeze, let it cool completely, then transfer it to freezer-safe containers. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
What Can I Serve with Ham and Bean Soup?
This hearty soup pairs perfectly with crusty bread, a side salad, or some grilled cheese sandwiches. Feel free to get creative with sides that complement the rich flavors of the soup!
