Ham and Bean Soup
A cozy and hearty ham and bean soup that transforms leftover ham into a comforting meal, perfect for chilly evenings.
Ingredients
Beans
- 2 cups dried navy beans or great northern beans, soaked overnight (or 4 cups canned beans, drained and rinsed)
Vegetables
- 2 tablespoons olive oil for gentle sautéing
- 1 medium onion, diced builds savory depth
- 2 medium carrots, diced adds sweetness and color
- 2 ribs celery, diced classic soup base
- 3 cloves garlic, minced fragrant lift
Broth and Seasonings
- 6 cups low-sodium chicken broth (or ham bone stock for extra richness)
- 2 cups diced cooked ham use holiday leftovers or smoked ham steak
- 1 leaf bay leaf subtle herbal warmth
- 1 teaspoon dried thyme earthy accent
- to taste salt and freshly ground black pepper
- 1 tablespoon apple cider vinegar or fresh lemon juice brightens the whole pot
Garnish
- to taste Chopped fresh parsley for garnish
Instructions
Preparation
- If using dried beans, drain the overnight soak and set aside. If using canned, drain and rinse them now.
- Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 6–8 minutes.
- Add garlic and sauté for 30 seconds until fragrant.
Cooking
- Stir in the beans, ham, bay leaf, thyme, and chicken broth. Bring to a gentle boil, then reduce to a simmer.
- Cover partially and simmer until beans are tender, about 1 hour for dried beans (or 20–30 minutes for canned). Skim any foam and stir occasionally.
- Taste and adjust seasoning with salt, pepper, and apple cider vinegar or lemon juice to balance the savory notes.
- Remove the bay leaf and serve hot, garnished with chopped parsley and a drizzle of olive oil if desired.
Notes
This soup earns a permanent spot in the recipe box for emotional reasons and practical perks alike. It makes wonderful leftovers and freezes beautifully for future cozy nights.