Ah, ham and bean soup—a hearty, comforting classic that’s perfect for chilly days! Here’s a complete guide to making it:
Ham and Bean Soup Recipe
Ingredients (Serves 6–8):
- 1–2 cups dried white beans (navy, great northern, or cannellini), soaked overnight or 3–4 cups canned beans, drained
- 2 cups diced cooked ham
- 1 onion, chopped
- 2–3 carrots, diced
- 2 celery stalks, diced
- 3–4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme (or 2–3 sprigs fresh)
- Salt and pepper, to taste
- 1–2 tbsp olive oil or butter
- Optional: smoked paprika or a dash of hot sauce for extra flavor
Instructions
- Prepare Beans
- If using dried beans: soak overnight, then drain.
- If using canned beans: rinse and drain.
- Sauté Vegetables
- In a large pot, heat olive oil over medium heat.
- Sauté onion, carrots, celery, and garlic for 5–7 minutes until softened.
- Add Ham and Beans
- Stir in diced ham and beans.
- Add Broth and Seasonings
- Pour in broth, add bay leaf, thyme, salt, pepper, and paprika if using.
- Bring to a boil, then reduce heat and simmer.
- Simmer
- For dried beans: simmer 1–1.5 hours until beans are tender.
- For canned beans: simmer 30–40 minutes to let flavors meld.
- Adjust Seasoning
- Taste and add more salt, pepper, or a splash of hot sauce if desired.
- Remove bay leaf and thyme sprigs before serving.
- Serve
- Great with crusty bread, cornbread, or a side salad.
💡 Tips:
- Using smoked ham or ham hock gives the soup extra depth and smokiness.
- You can partially mash some beans for a creamier texture.
- Leftovers taste even better the next day as flavors deepen.
If you want, I can give a quick 30-minute version that’s almost as good, perfect for busy days—no soaking required.
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