Here’s a full Old-School Ham and Bean Soup recipe—hearty, comforting, and perfect for chilly days.
🥘 Ingredients (Serves 6–8)
- 2 cups dried white beans (navy or cannellini), soaked overnight
- 2–3 cups diced ham (leftover or smoked ham works best)
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt & black pepper, to taste
- Optional: 1 tsp smoked paprika or a dash of hot sauce
👩🍳 Instructions
🔹 1. Prep the beans
- Drain and rinse soaked beans.
- Place in a large pot and cover with fresh water. Boil 5 minutes, then simmer 30–40 minutes until tender. Drain and set aside.
🔹 2. Cook the base
- In a large soup pot, sauté onion, carrots, and celery in a little oil or butter until softened (about 5–7 minutes).
- Add garlic and cook 1 minute until fragrant.
🔹 3. Combine ingredients
- Add ham, cooked beans, broth, bay leaves, and thyme to the pot.
- Bring to a boil, then reduce heat and simmer 25–30 minutes to allow flavors to meld.
- Season with salt, pepper, and optional smoked paprika or hot sauce.
🔹 4. Serve
- Remove bay leaves before serving.
- Serve hot with crusty bread or cornbread for a complete meal.
💡 Tips
- Leftover ham bones can be added while simmering for extra flavor; remove before serving.
- For a creamier soup, mash a few beans in the pot.
- This soup freezes well, so make a big batch for later.
If you want, I can also give a slow-cooker version where the soup cooks all day and the flavors develop even richer—super convenient for busy days.
