Ham and Bean Soup
A cozy and hearty classic, this Ham and Bean Soup is comfort in a bowl, perfect for chilly nights and family gatherings.
Ingredients
Main Ingredients
- 1 pound dried navy beans or great northern beans soaked overnight or quick-soaked
- 1 to 1.5 pounds cooked ham, cut into bite-sized pieces leftover ham, smoked ham hock, or ham bone all work
- 1 large onion, diced adds sweetness and body
- 2 medium carrots, peeled and chopped brightens flavor and adds texture
- 2 stalks celery, chopped classic mirepoix base
- 3 cloves garlic, minced for warmth
- 6 cups low-sodium chicken or vegetable broth controls saltiness
- 1 leaf bay leaf subtle, savory depth
- 1 teaspoon dried thyme or a sprig of fresh thyme aromatic lift
- Salt and black pepper to taste
- Optional: a splash of apple cider vinegar or lemon juice to brighten before serving
Instructions
Preparation
- If using dried beans, sort and rinse them. Quick-soak by boiling for 2 minutes, then covering and letting sit for 1 hour, or soak overnight in cold water.
- In a heavy pot, warm a splash of oil over medium heat. Add onion, carrot, and celery; sauté for 6–8 minutes until softened and fragrant.
- Stir in garlic, thyme, and the bay leaf for about 1 minute until your kitchen smells amazing.
Cooking
- Add drained beans, ham pieces, and broth to the pot. Bring to a gentle boil, then reduce to a simmer.
- Cover and simmer for 60–90 minutes, stirring occasionally, until beans are tender and soup is thickened.
- If using a ham bone, remove it near the end and shred any meat to return to the pot.
Finishing Touches
- Taste and season with salt and pepper. Add a splash of apple cider vinegar to awaken the flavors.
- Let the soup rest for 10 minutes before serving for deeper harmony.
Notes
For a quicker dinner idea, use canned beans and simmer for 20–30 minutes or follow pressure cooker instructions for beans and ham for about 25–30 minutes at high pressure. Serve in deep bowls with crusty bread or buttery cornbread.