Description
A hearty and comforting Ham and Bean Soup made with tender beans, smoky ham, and flavorful vegetables, perfect for a cozy meal.
Ingredients
Units
Scale
- 1 lb dried white beans (such as Great Northern or Navy beans)
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt, to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Rinse and soak the beans overnight, or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Add the soaked beans, ham bone or diced ham, chicken broth, bay leaf, thyme, and pepper to the pot. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until beans are tender.
- Remove the ham bone, shred any meat off the bone and return it to the soup. Discard the bone.
- Adjust seasoning with salt and pepper as needed. Stir in parsley if using.
- Serve hot with crusty bread if desired.
Notes
- You can use canned beans to save time; reduce the simmer time to 30 minutes.
- This soup freezes well for up to 3 months.
- For a creamier texture, mash some of the beans in the pot before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 35mg