why make this recipe
Hearty Ham and Bean Soup is a comforting dish perfect for chilly days or when you need something filling and warm. This recipe combines rich flavors from the ham bone and the heartiness of navy beans. It’s not only delicious but also a great way to use leftover ham. Plus, it’s a budget-friendly option that feeds a crowd!
how to make Hearty Ham and Bean Soup
Ingredients:
- 1 large ham bone (with meat attached)
- 1 pound dried navy beans or Great Northern beans, rinsed
- 8 cups water or low-sodium chicken broth
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded leftover ham, cut into bite-sized pieces (optional)
Directions:
- If you have time, soak the dried beans overnight in water. Drain them before starting the soup. If you skip soaking, you will need to increase the simmer time.
- Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaves, thyme, and pepper into a large stockpot or Dutch oven.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot partially, and let it simmer.
- Simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
- Remove the ham bone from the pot. Discard the bone and bay leaves. Shred any remaining meat from the bone and return the meat to the soup. If you have extra leftover ham, add the shredded pieces now.
- Continue to simmer for another 15 minutes to allow the flavors to meld. If you prefer a thicker soup, mash some of the beans against the side of the pot.
- Taste and add salt only if needed, as the ham bone usually provides enough saltiness.
- Serve hot, perhaps with cornbread for dipping.
how to serve Hearty Ham and Bean Soup
When serving Hearty Ham and Bean Soup, ladle it into bowls and consider garnishing with a sprinkle of fresh parsley for color. Pair it with some warm cornbread or crusty bread for a complete meal. It’s great for lunch or dinner and is sure to satisfy everyone at the table.
how to store Hearty Ham and Bean Soup
To store leftover soup, let it cool completely. Then, transfer it to an airtight container and refrigerate. The soup can last for up to 3-4 days in the fridge. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just make sure to leave some space in the container since the soup will expand when frozen.
tips to make Hearty Ham and Bean Soup
- If you’re short on time, using canned beans that are rinsed can speed up the cooking process.
- For an extra depth of flavor, sauté the onion, carrots, and celery in a bit of oil before adding other ingredients.
- Adjust the spices to your taste. You can add garlic or some spice with a pinch of cayenne pepper if desired.
variation
You can customize this soup by adding other vegetables like spinach or kale, or using different types of beans. If you like spice, consider adding diced jalapeños or a dash of hot sauce.
FAQs
Can I use fresh beans instead of dried?
Yes, you can use canned beans instead of dried. Just add them later in the cooking process and reduce the cooking time.
Is it necessary to soak the beans?
Soaking the beans is not strictly necessary, but it helps reduce cooking time and can improve digestion. If you skip soaking, just simmer the soup longer.
Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for about 6-8 hours or until the beans are tender.
Hearty Ham and Bean Soup
Ingredients
Main Ingredients
- 1 large ham bone (with meat attached)
- 1 pound dried navy beans or Great Northern beans, rinsed
- 8 cups water or low-sodium chicken broth
- 1 large yellow onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup shredded leftover ham, cut into bite-sized pieces (optional)
Instructions
Preparation
- If you have time, soak the dried beans overnight in water. Drain them before starting the soup. If you skip soaking, you will need to increase the simmer time.
- Place the ham bone, rinsed beans, water or broth, onion, carrots, celery, bay leaves, thyme, and pepper into a large stockpot or Dutch oven.
Cooking
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot partially, and let it simmer.
- Simmer for 2 to 3 hours, or until the beans are completely tender. Stir occasionally to prevent sticking.
- Remove the ham bone from the pot. Discard the bone and bay leaves. Shred any remaining meat from the bone and return the meat to the soup. If you have extra leftover ham, add the shredded pieces now.
- Continue to simmer for another 15 minutes to allow the flavors to meld. If you prefer a thicker soup, mash some of the beans against the side of the pot.
- Taste and add salt only if needed, as the ham bone usually provides enough saltiness.