There’s nothing quite like a warm, hearty bowl of Ham and Bean Soup. Packed with tender white beans, savory ham, and a flavorful broth, this soup is not only comforting but also easy to make. Whether you’re using leftover ham or just want a cozy meal, this recipe will guide you through creating a delicious and satisfying soup that’s perfect for any occasion.

Ingredients

• 1 pound dried Great Northern beans or other white beans, rinsed and picked over
• 8 cups water (or chicken or vegetable broth for more flavor)
• 2 cups cooked ham, diced
• 1 ham bone (optional, but adds great flavor)
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

Step 1: Prepare the Beans

1. Soak the beans: For best results, soak the dried beans overnight in a large bowl filled with water. This helps soften the beans and reduces cooking time. If you’re short on time, use the quick-soak method by boiling the beans for 2 minutes, then covering them and letting them sit for 1 hour before draining.
2. Drain and rinse: After soaking, drain and rinse the beans thoroughly. Set them aside while you prepare the soup.

Step 2: Cook the Aromatics

1. Sauté the vegetables: In a large soup pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
2. Add the garlic: Stir in the minced garlic and cook for another minute, until fragrant.

Step 3: Combine Ingredients and Simmer

1. Add the beans and broth: Add the soaked beans to the pot, followed by 8 cups of water or broth. If you’re using a ham bone, add it to the pot as well. The broth will give the soup more depth of flavor, but water works fine if you’re looking for a lighter option.
2. Add seasonings: Stir in the diced ham, dried thyme, bay leaf, and a pinch of salt and black pepper. Bring the mixture to a boil.
3. Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 1 1/2 to 2 hours, or until the beans are tender. Stir occasionally and check the soup’s consistency, adding more broth or water if it becomes too thick.

Step 4: Adjust Seasoning and Finish

1. Check seasoning: Once the beans are tender and the soup has thickened, taste and adjust the seasoning with more salt and pepper as needed.
2. Remove the ham bone: If you used a ham bone, remove it from the soup and discard any excess fat or bone. You can pull off any remaining meat and add it back into the soup for extra flavor.
3. Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread or cornbread for a complete, comforting meal.

Cooking Notes

• Ham bone: If you have a leftover ham bone, it will add rich, smoky flavor to the soup. However, the soup will still taste great even without it.
• Soaking beans: Soaking the beans overnight reduces cooking time and improves their texture. If you forget to soak the beans, you can still cook them without soaking, but the cooking time will be longer.
• Texture: If you prefer a thicker soup, use an immersion blender to puree a portion of the soup before serving. This will give it a creamier texture without losing the chunkiness of the beans and ham.

Variations

• Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking for a nutrient boost.
• Vegetarian version: To make this soup vegetarian, skip the ham and ham bone. Use vegetable broth and add extra vegetables like potatoes, zucchini, or even mushrooms for a hearty meat-free version.
• Spicy version: For a little heat, add a pinch of crushed red pepper flakes or a diced jalapeño along with the vegetables.

Frequently Asked Questions (FAQs)

Can I use canned beans?

Yes, you can use canned beans for a quicker version of this soup. Drain and rinse two 15-ounce cans of white beans and add them to the pot after sautéing the vegetables. Since canned beans are already cooked, reduce the simmering time to about 20-30 minutes.

Can I freeze ham and bean soup?

Yes, this soup freezes very well. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop over medium heat.

Can I use other types of beans?

Absolutely! You can use other types of beans like navy beans, cannellini beans, or even pinto beans. The cooking time may vary slightly depending on the type of bean.

What can I serve with ham and bean soup?

This soup pairs wonderfully with crusty bread, cornbread, or a simple green salad. You can also serve it with a side of roasted vegetables or crackers.

This Ham and Bean Soup is a delicious, comforting meal that’s perfect for using up leftover ham and pantry staples. It’s easy to customize with different vegetables and flavors, making it a versatile dish for any time of year. Whether you’re feeding a crowd or meal prepping for the week, this hearty soup is sure to warm you up and satisfy your cravings. Enjoy!