Description
This Ham and Bean Soup is rich and filling, made with tender beans, flavorful ham, and a variety of vegetables. It’s an easy way to use leftover ham and provides the perfect warmth and nourishment in each bowl.
Ingredients
Units
Scale
- 1 lb dried navy or Great Northern beans (or 4 cans, drained and rinsed)
- 8 cups water or low-sodium chicken broth
- 2 cups diced ham (or a ham bone or hock for more flavor)
- 1 large onion, chopped
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- Salt, to taste
- Optional: 1 (8 oz) can tomato sauce or diced tomatoes for extra flavor
Instructions
- Prepare Beans: If using dried beans, rinse and soak them in water overnight. Drain before cooking.
- Cook the Vegetables: In a large pot or Dutch oven, heat a little oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes. Add garlic and cook for another minute.
- Add Beans and Broth: Add the soaked beans (or canned beans), water or chicken broth, bay leaf, thyme, pepper, and diced ham or ham bone. Bring to a boil, then reduce to a simmer.
- Simmer: Cover and simmer for 1.5-2 hours, or until the beans are tender. If using a ham bone, remove it, shred any remaining meat, and return the meat to the pot.
- Optional Tomato Addition: If you prefer a slightly tomato-flavored broth, stir in the tomato sauce or diced tomatoes and let simmer for an additional 15 minutes.
- Season and Serve: Remove the bay leaf and adjust salt to taste. Serve hot, garnished with fresh parsley if desired, and enjoy with crusty bread or cornbread.
Notes
- Using Canned Beans: If you’re short on time, use canned beans and skip the initial soaking. Reduce cooking time to 45 minutes.
- Freezing: This soup freezes well. Cool completely before transferring to freezer-safe containers. Store for up to 3 months and reheat on the stove.