Here’s a classic, comforting way to make Ham and Bean Soup—hearty, flavorful, and perfect for chilly days:
🥣 Ham and Bean Soup
Serves: 6–8
🛒 Ingredients
- 2 cups dried white beans (navy, great northern, or cannellini), rinsed and soaked overnight
- 2 cups cooked ham, diced (or leftover ham bone for extra flavor)
- 1 medium onion, chopped
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1–2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional, for a smoky flavor)
- Salt & pepper to taste
- Optional: chopped parsley for garnish
🍽️ Instructions
- Prep Beans:
- Soak beans overnight in water. Drain and rinse before cooking.
- Sauté Veggies:
- In a large pot, heat a little oil over medium heat.
- Sauté onion, carrot, celery, and garlic until softened (about 5–7 minutes).
- Add Ham & Beans:
- Stir in diced ham, soaked beans, bay leaves, thyme, smoked paprika, and broth.
- Simmer:
- Bring to a boil, then reduce heat to low.
- Cover and simmer 1–2 hours until beans are tender.
- If using a ham bone, remove it after simmering and shred any meat left on it into the soup.
- Season & Serve:
- Taste and add salt & pepper as needed.
- Serve hot, garnished with parsley.
💡 Tips:
- For a quicker version, use canned beans (2–3 cans, drained and rinsed) and simmer 20–30 minutes.
- Add a splash of apple cider vinegar at the end for a subtle tang that brightens the flavors.
- Serve with crusty bread or cornbread for a complete meal.
If you want, I can also give a crockpot version that cooks slowly all day and comes out ultra-rich and flavorful with minimal effort. Do you want me to do that?
