Go Back

Ham and Bean Soup

A hearty and comforting dish that utilizes leftover ham and is perfect for any meal, packed with protein-rich beans and flavorful vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 piece ham bone (with plenty of meat still on it, or use 2 ham hocks) Use a meaty ham bone for the best flavor.
  • 10 cups water
  • 1 pound dry navy beans (rinsed) You can also use canned beans; reduce cooking time.
  • 2 teaspoons kosher salt (or 1.5 teaspoons table salt) Adjust seasoning to taste.
  • 2 tablespoons Better Than Bouillon Chicken Base (or Zoup brand chicken base)
  • 3 pieces bay leaves
For the vegetables
  • 3 cups celery (chopped)
  • 2 large onions (chopped)
  • 6 cloves garlic (smashed and minced)
  • 5 sprigs fresh thyme Don’t skip the fresh thyme, as it adds great flavor.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chipotle chili powder (optional) For an extra kick.
  • 5 cups water To replace evaporated water.
  • 4 medium carrots (peeled and shredded)
  • 3 cups chopped ham (from ham bone,hocks, or ham steak) Use the reserved meat.
For garnish (optional)
  • Parsley (chopped)
  • Parmesan cheese (shredded)
  • French Bread (for serving) Great for dipping.

Method
 

Preparation
  1. 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. 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.
Cooking
  1. Cover and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 1 hour.
  2. Chop 3 cups of celery, 2 large onions, and smash and mince 6 cloves of garlic.
  3. After 1 hour of simmering, add chopped celery, onions, and minced garlic to the pot.
  4. 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.
  5. Bring back to a boil then reduce to a low simmer for about 1 hour.
  6. Shred 4 medium carrots and mix them into the soup.
  7. 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.
  8. Let the soup simmer for an additional 30 minutes or until the carrots and beans are tender.
Serving
  1. Serve the soup with fresh parsley, shredded parmesan, and a side of French bread if desired.

Notes

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.