Ham and Bean Soup

why make this recipe

Ham and Bean Soup is a hearty and comforting dish that brings warmth to any meal. It is a perfect way to use leftover ham, making it not just tasty but also economical. Packed with protein-rich beans and flavorful vegetables, this soup is nutritious and satisfying. With simple ingredients and easy steps, it’s a great choice for busy weeknights or cozy weekends.

how to make Ham and Bean Soup

Ingredients

• 1 ham bone (with plenty of meat still on it, or use 2 ham hocks)
• 10 cups water
• 1 pound dry navy beans (rinsed)
• 2 teaspoons kosher salt (or 1.5 teaspoons table salt)
• 2 tablespoons Better Than Bouillon Chicken Base (or Zoup brand chicken base)
• 3 bay leaves
• 3 cups celery (chopped)
• 2 large onions (chopped)
• 6 cloves garlic (smashed and minced)
• 5 sprigs fresh thyme
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/4 teaspoon chipotle chili powder (optional)
• 5 cups water
• 4 medium carrots (peeled and shredded)
• 3 cups chopped ham (from the ham bone, ham hocks, or ham steak)
• Parsley (chopped, to garnish, optional)
• Parmesan cheese (shredded, to garnish, optional)
• French Bread (for serving, optional)

Directions

1. Prepare your ham bone: Cut off as much ham as you can from the bone. You need about 2-3 cups of meat. Set this aside for later. Place the ham bone in your large stock pot.
2. Add water and beans: Pour in 10 cups of water, add 1 pound of rinsed dry navy beans, 2 teaspoons kosher salt, 2 tablespoons chicken base, and 3 bay leaves.
3. Simmer: Cover and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour.
4. Prep the veggies: Chop 3 cups of celery, 2 large onions, and smash and mince 6 cloves of garlic.
5. Add veggies: After 1 hour of simmering, add chopped celery, onions, and minced garlic to the pot.
6. Add spices and water: Stir in 5 sprigs of fresh thyme, 1/2 teaspoon dried thyme, 1/2 teaspoon black pepper, and optional chipotle chili powder. Pour in 5 cups of water to replace evaporated water.
7. Simmer again: Bring back to a boil then reduce to a low simmer for about 1 hour.
8. Add the carrots: Shred 4 medium carrots and mix them into the soup.
9. Remove the ham bone: Carefully take out the ham bone. Pull off any remaining meat and shred it back into the pot, along with any chopped ham you set aside earlier.
10. Final simmer: Let the soup simmer for an additional 30 minutes or until the carrots and beans are tender.
11. Serve: Serve the soup with fresh parsley, shredded parmesan, and a side of French bread if desired.

how to serve Ham and Bean Soup

Ham and Bean Soup is great on its own but can be served with a sprinkle of fresh parsley and some grated Parmesan cheese for added flavor. A hunk of crusty French bread is an excellent choice to dip in or accompany the soup.

how to store Ham and Bean Soup

Store leftover soup in an airtight container in the refrigerator for up to 5-7 days. Make sure it’s completely cooled before sealing it.

tips to make Ham and Bean Soup

• Use a meaty ham bone to get the best flavor.
• Don’t skip the fresh thyme, as it adds great herbaceous notes.
• Adjust the seasoning to your taste; you can always add more salt or pepper if needed.
• For a thicker soup, you can blend a portion of the beans before adding the chopped ham.

variation

You can try using different kinds of beans like pinto or black beans instead of navy beans. Adding potatoes or different veggies can also enhance the soup.

FAQs

1. Can I use canned beans instead of dry beans?

Yes, you can use canned navy beans; just reduce the cooking time as they are already cooked. Rinse and add them towards the end of the cooking process.

2. Can I freeze the soup?

Absolutely! Ham and Bean Soup freezes well. Just make sure to leave some space in the container as the soup will expand when frozen.

3. Can I add more vegetables?

Yes! Feel free to add other vegetables like spinach, kale, or bell peppers to increase the soup’s nutrition and flavor.