A steaming bowl of ham and bean soup warms the heart and soul on a chilly day. This comforting dish combines tender beans, savory ham, and a medley of vegetables to create a rich and flavorful experience. It’s perfect for using up leftover ham and is sure to please both family and friends with its hearty goodness.
Why We Love This Ham and Bean Soup
This ham and bean soup stands out for several reasons. First, it offers a delightful combination of flavors. The nutty taste of the beans pairs beautifully with the smoky, savory notes of ham, creating a balanced dish that satisfies any palate. Additionally, the versatile nature of the recipe allows you to customize it to fit your taste. You can add more vegetables or spices to amplify the flavors as you see fit.
Moreover, this soup is incredibly easy to prepare. With just a bit of chopping and some simmering, you can create a wholesome meal that fills your kitchen with enticing aromas. It’s a one-pot dish that saves on cleanup while delivering maximum flavor. Finally, ham and bean soup is budget-friendly, making it a perfect option for those looking to whip up an affordable yet delicious meal.
Ingredients for Ham and Bean Soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 pound dried navy beans, soaked overnight
- 4 cups chicken broth
- 2 cups chopped ham
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- 2 bay leaves
- 1 cup diced tomatoes (canned or fresh)
- Fresh parsley, chopped (for garnish)
Directions
Start by heating olive oil in a large pot over medium heat. Add the chopped onion to the pot and sauté for about 5 minutes until it turns soft and translucent. Then, stir in the minced garlic, diced carrots, and celery, cooking for an additional 3 to 4 minutes until the vegetables soften.
Next, drain the soaked navy beans and add them to the pot, followed by the chicken broth. Stir in the chopped ham, dried thyme, dried rosemary, salt, black pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer for about an hour, or until the beans are tender.
After this point, add the diced tomatoes to the pot. Continue to simmer for another 15 to 20 minutes, adjusting the seasoning as needed. Once the soup reaches your desired flavor and consistency, remove the bay leaves and discard them. Serve hot, garnished with fresh parsley.
How to Serve Ham and Bean Soup
Ham and bean soup makes a fantastic main dish, best when served hot. For a comforting and satisfying meal, ladle generous portions of the soup into bowls. Pair it with a thick slice of crusty bread or warm cornbread to soak up the delicious broth. A simple green salad on the side can also enhance your meal, balancing the heartiness of the soup with some fresh vegetables.
If you’re looking for a bit of a kick, consider adding a splash of hot sauce or a sprinkle of red pepper flakes to each bowl, catering to those who enjoy an extra layer of spice. Feel free to top the soup with some grated cheese or a dollop of sour cream for added richness. You can also serve this dish in a bread bowl for a fun twist, making it a perfect option for gatherings and family dinners.
Expert Tips for Ham and Bean Soup
When preparing your ham and bean soup, keep a few expert tips in mind to enhance your experience. First, consider using a slow cooker or Instant Pot for easy preparation, especially if you prefer to set it and forget it. Both methods yield tender beans and flavorful broth, but adjust the cooking times accordingly. In a slow cooker, it may take about 6-8 hours on low, while the Instant Pot can speed things up to around 30 minutes with a natural pressure release.
Use freshly diced vegetables for the most flavor. You can even experiment with different types of beans, such as kidney or black beans, to create your unique twist on the classic recipe. If you like a thicker soup, mash some of the beans against the side of the pot to release their starches and create a creamier texture.
Don’t hesitate to taste and adjust your seasonings during cooking. Ham varies in saltiness, so it’s wise to check for salt after adding the ham. This way, you avoid overpowering the dish. Finally, let the soup rest for a bit after cooking; the flavors meld beautifully, and reheated portions often taste even better.
How to Store Ham and Bean Soup
Storing ham and bean soup is straightforward and allows you to enjoy leftovers later. After the soup cools down to room temperature, transfer it into airtight containers. Place it in the refrigerator if you plan to eat it within the next 3-4 days. This method preserves its fresh flavors while ensuring it stays safe to eat.
For longer storage, consider freezing the soup. Place cooled portions in freezer-safe containers or resealable plastic bags, leaving some space at the top to account for expansion as the soup freezes. It can last in the freezer for up to three months. To reheat, simply thaw the soup in the refrigerator overnight and warm it on the stove or in the microwave until heated through.
Variations of Ham and Bean Soup
This ham and bean soup recipe is highly adaptable, ensuring you can enjoy it in several exciting ways. For a richer flavor profile, try adding smoked paprika or a hint of cayenne pepper for warmth. If you prefer a lighter version, swap out the ham for cooked turkey or chicken, making a great post-holiday dish.
Incorporating different vegetables can also add variety to your soup. Spinach, kale, or zucchini can introduce fresh dimensions. For a heartier meal, toss in diced potatoes or barley, which complements the beans and adds extra texture.
If you like some acidity in your dish, consider adding a splash of lemon juice or vinegar just before serving. This can brighten up the flavors. Finally, you can always experiment with herbs, using fresh instead of dried for a more vibrant taste. Fresh dill or cilantro can offer an exciting twist if you want to switch things up a bit.
FAQ about Ham and Bean Soup
You may have some questions about how to make ham and bean soup or how to adapt it to your liking. First off, can I use canned beans instead of dried? Yes, you can use canned beans to save time. Just be sure to rinse and drain them before adding them to your soup, and reduce the cooking time since they are already cooked.
How do I know when the beans are done? The beans should be tender and easily mashable with a fork. Cooking times may vary, so it’s essential to check for doneness rather than just relying on a timer.
Can I make ham and bean soup without ham? Absolutely! You can create a vegetarian version by substituting ham with smoked sausage or a plant-based meat alternative, or simply loading it with extra vegetables and spices.
How do I thicken my soup? If you want a thicker consistency, simply mash some beans against the pot’s sides with a fork or immersion blender. Adding a bit of cornstarch mixed with water can also help to thicken the broth.
Lastly, how long does ham and bean soup last in the fridge? Properly stored, it can last up to 3-4 days. If freezing, be sure to consume the soup within three months for the best flavor. Enjoy experimenting with your ham and bean soup, and relish the comforting flavors it brings!
Ham and Bean Soup
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing
- 1 large onion, chopped Provides base flavor
- 2 cloves garlic, minced For aroma and flavor
- 3 medium carrots, peeled and diced Adds sweetness and texture
- 2 stalks celery, diced Adds crunch and flavor
- 1 pound dried navy beans, soaked overnight Main protein source
- 4 cups chicken broth For the soup base
- 2 cups chopped ham Adds smokiness and flavor
- 1 teaspoon dried thyme Herb for seasoning
- 1 teaspoon dried rosemary Herb for seasoning
- 2 leaves bay leaves For added flavor
- 1 cup diced tomatoes (canned or fresh) Contributes acidity and flavor
- Salt, to taste To season
- Black pepper, to taste To season
- 1 cup Fresh parsley, chopped For garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic, diced carrots, and celery, cooking for an additional 3 to 4 minutes until softened.
Cooking
- Drain the soaked navy beans and add them to the pot, followed by the chicken broth.
- Stir in the chopped ham, dried thyme, dried rosemary, salt, black pepper, and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for about an hour or until the beans are tender.
- Add the diced tomatoes to the pot and continue to simmer for another 15 to 20 minutes, adjusting seasoning as needed.
- Remove and discard bay leaves before serving hot, garnished with fresh parsley.
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