Ham and Bean Soup
A hearty and comforting ham and bean soup made with tender beans, savory ham, and a medley of vegetables, perfect for chilly days.
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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Notes
Serve hot with thick slices of crusty bread or warm cornbread. Add hot sauce or red pepper flakes for spice. Garnish with cheese or sour cream if desired. Can be served in a bread bowl for a fun twist.