Ham and Bean Soup
A comforting and hearty soup made with savory ham, tender beans, and aromatic vegetables, perfect for family gatherings or cozy dinners.
Ingredients
Main Ingredients
- 1 pound dried white beans Great Northern or navy beans work well; you can swap with canned beans in a pinch
- 1 cup diced ham Use leftover holiday ham or a smoked ham hock for deep flavor
- 1 unit onion, diced Enhances the base flavor; experiment with shallots for sweetness
- 2 units carrots, diced Fresh carrots add a touch of natural sweetness
- 2 units celery stalks, diced A must for that aromatic blend
- 3 cloves garlic, minced For depth—don’t skip!
- 6 cups chicken broth Replace with vegetable broth for a vegetarian option
- 1 teaspoon dried thyme For earthiness; fresh thyme can be used for a brighter flavor
- 1 leaf bay leaf A little secret that elevates the taste
- Salt and pepper to taste Adjust according to your preference
- Fresh parsley for garnish Adds a pop of color and freshness
Instructions
Preparation
- Rinse the dried beans and soak them in water overnight (or for at least 4 hours) to make them more digestible.
- In a large pot, add a splash of oil and heat over medium-high. Sauté the diced onions, carrots, and celery for about 5 minutes, until they start to soften and the onions become translucent.
- Stir in the minced garlic, continuing to sauté for another minute until fragrant.
Cooking
- Add the soaked beans (drained), diced ham, chicken broth, thyme, and the bay leaf. Bring this mixture to a gentle boil.
- Reduce the heat, cover, and let it simmer for 30-45 minutes until the beans are tender and the soup has thickened slightly.
- Once cooked, remove the bay leaf and season with salt and pepper to taste.
Garnishing
- Garnish with freshly chopped parsley before serving.
Notes
For a spicy kick, add a touch of cayenne or diced jalapeños. Fresh herbs can be added just before serving for a burst of flavor. Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.