Ham and Bean Soup
A cozy, hearty soup packed with tender beans, savory ham, and classic vegetables. Simple ingredients turn into a deeply flavorful and comforting meal, perfect for any chilly evening.
Equipment
- Large soup pot or Dutch oven
- cutting board
- sharp knife
- Wooden spoon or ladle
- Measuring cups and spoons
- Colander
- Immersion blender
- Storage containers
Ingredients
- 1 lb dried navy beans, great northern beans, or cannellini beans
- 2 tbsp olive oil
- 1 cup diced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 2 cups diced ham or leftover holiday ham
- 1 ham hock (optional) for extra flavor
- 6 cups chicken broth or chicken stock
- 1 bay leaf
- 0.5 tsp black pepper
- 1 tsp dried herbs such as thyme or parsley
- Optional: spinach, hot sauce, extra bacon
Instructions
- Soak the beans overnight, or use the quick-boil method if using dried beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery. Cook until softened.
- Stir in garlic and cook for 30 seconds.
- Add ham, ham hock, beans, broth, bay leaf, and herbs.
- Bring to a boil, then lower heat and simmer gently for about 1½ to 2 hours.
- Remove ham hock, shred off any meat, and return to pot.
- Season with black pepper and add salt if needed.
- For thicker soup, blend part of it with an immersion blender or mash some beans against the side.
- Stir in spinach at the end if using and cook until wilted.
Notes
Freeze extra soup in small containers for quick meals. Reheat gently, adding broth or water if too thick. Leftover ham or bacon add great flavor. Serve with cornbread, biscuits, or crusty bread.
Nutrition
Calories: 325kcal | Protein: 25g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 950mg