This hearty ham and bean soup is warm and filling, perfect for chilly days! Packed with tender beans and savory ham, it’s like a cozy hug in a bowl.
Plus, it’s super easy to make! I love tossing everything in one pot and letting it simmer. The smell alone makes you feel at home. Enjoy with some crusty bread! 😊
Key Ingredients & Substitutions
Dried White Beans: Navy or great northern beans work best for this soup. If you can’t find them, pinto or cannellini beans are good substitutes. You can also use canned beans, but reduce the cooking time to avoid overcooking.
Ham: I love using leftover holiday ham, as it adds excellent flavor. If you’re vegetarian or have dietary restrictions, smoked tofu or seitan can replace the ham for a tasty option.
Broth: Low-sodium chicken broth enhances the soup flavor. Vegetable broth works just as well, especially if you’re opting for a vegetarian version. Homemade broth is great if you have it on hand!
Olive Oil or Butter: Both work for sautéing the vegetables. I usually go with olive oil for a lighter touch, but butter gives a lovely richness. Use either based on your preference.
How Do You Perfectly Soften Dried Beans?
Cooking dried beans can be tricky, but it’s simple with a little prep. Start by soaking the beans overnight to help them soften and cook evenly. If you forget to soak them, you can do a quick soak by boiling in water for an hour, then letting them sit for 1-2 hours.
- Drain and rinse the beans before adding to your soup.
- Keep them covered with water while they simmer, as they might absorb liquid and need more throughout cooking.
- Test for doneness after an hour; they should be tender but not mushy.
With these tips, you’ll achieve the perfect texture and deliciousness in your ham and bean soup! Enjoy cooking! 😊
Ham and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 cups dried white beans (navy or great northern), soaked overnight and drained
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 2 cups cooked ham, cut into chunks
- Salt and pepper to taste
- Fresh rosemary or thyme for garnish (optional)
How Much Time Will You Need?
This hearty soup will take about 15 minutes to prep, plus 1 ½ to 2 hours of cooking time for the beans to become tender. If you soak the beans overnight, it helps speed things up. Once it’s all simmered together, you’ll have a delicious meal ready!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onions, sliced carrots, and diced celery. Sauté these veggies for about 5-7 minutes until they soften up. This is where the flavor starts!
2. Add Garlic:
Stir in the minced garlic and let it cook for another 1-2 minutes. You want it to become fragrant but be careful not to burn it!
3. Combine Everything:
Now, add the soaked and drained beans to the pot. Pour in the 4 cups of chicken broth and the 2 cups of water. Then, toss in the bay leaf and thyme. Bring everything to a boil, and once it’s bubbling, reduce the heat to low. Cover the pot and let it simmer for about 1 to 1 ½ hours, or until the beans are tender.
4. Add the Ham:
After the beans are soft, add the chunks of cooked ham to the pot. Let it simmer for another 15-20 minutes to heat through, allowing all the flavors to blend beautifully.
5. Final Touches:
Remove the bay leaf and any thyme sprigs if you used fresh. Taste the soup and season it with salt and pepper to your liking.
6. Serve and Enjoy:
Ladle the delicious soup into bowls and garnish with a sprig of fresh rosemary or thyme if you like. Best served hot with some crusty bread on the side for dipping. Enjoy your warm, comforting meal!
This hearty soup balances tender beans, savory ham chunks, and comforting vegetables in a flavorful broth for a truly satisfying meal!
Can I Use Canned Beans Instead of Dried Beans?
Yes, you can absolutely use canned beans to save time! Use about 4 cups of drained and rinsed canned beans, and add them in during the last 15-20 minutes of cooking to heat through. You won’t need to soak or simmer them for as long since they’re already cooked.
How Do I Store Leftover Soup?
Store any leftover ham and bean soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm on the stove over low heat or in the microwave, stirring occasionally. You may need to add a splash of water or broth if it thickens up too much!
Can I Freeze Ham and Bean Soup?
Yes, this soup freezes wonderfully! Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.
What Other Vegetables Can I Add?
Feel free to customize the soup with your favorite vegetables! Some great options include diced potatoes, green beans, or spinach. Just add them in with the other veggies at the start, keeping in mind that cooking times may vary slightly.