Hearty Ham and Bean Soup
A comforting and filling soup that combines rich flavors from the ham bone and navy beans, perfect for chilly days.
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.
Notes
Serve hot, perhaps with cornbread for dipping. For storage, let the soup cool completely, then store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.