Bean and Ham Soup is a delightful dish that evokes the warmth and comfort of home. Growing up, my family often gathered around a pot of this hearty soup, especially during the cold winter months when the chill outside made a warm meal feel even more special. Not only is it a nutritious meal, packed with protein and fiber, but it also embodies the classic Southern style of cooking, where ingredients are simple yet flavorful. This recipe stands out not only due to its comforting nature but also because it’s incredibly easy to make, whether on the stovetop or in a slow cooker. This savory dish combines protein-packed ham with nutritious bean soup ingredients for a filling winter warm-up that not only nourishes the body but also the soul. Let’s dive into how to create this flavorful ham and bean dish that will surely become a family favorite and a staple in your recipe collection.

Ingredients

• Dry Ingredients:
  • 1 pound dried navy beans (or great northern beans)
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 bay leaf
• Wet Ingredients:
  • 8 cups low-sodium chicken or vegetable broth
  • 2 tablespoons olive oil
• Vegetables:
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
• Meat:
  • 2 cups cooked ham, diced (preferably with a bit of fat for flavor, as it enhances the richness of the soup)
• Optional Toppings:
  • Fresh parsley, chopped
  • Crusty bread for serving, which can be used to soak up the delicious broth

For the best results, use high-quality ingredients. If you have leftover ham from a holiday meal, it’s perfect for this recipe, adding depth and character to the soup. You can also substitute the navy beans with other varieties like pinto or kidney beans if preferred, though navy beans provide a creamier texture that pairs beautifully with the ham. For an extra layer of flavor, consider adding a splash of vinegar or a squeeze of lemon juice just before serving to brighten the dish. You can learn more about this topic.

Steps / Instructions

1. Rinse the dried beans under cold water to remove any debris. Place the beans in a large bowl and cover with water. Soak overnight, or for at least 6 hours to ensure they rehydrate and cook evenly.
2. Drain and rinse the beans again. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery, sautéing until the vegetables are soft, about 5-7 minutes. You want the onions to become translucent and fragrant, enhancing the soup’s base flavor.
3. Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it brown as this can create a bitter taste.
4. Stir in the soaked beans, diced ham, thyme, black pepper, bay leaf, and broth. Bring the mixture to a boil over high heat, ensuring all ingredients are well incorporated and flavors begin to meld.
5. Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the consistency, adding more broth or water if necessary to achieve your desired thickness. The soup should be hearty but not too thick.
6. When the beans are fully cooked and tender, remove the bay leaf. Taste and adjust seasoning if needed, perhaps adding a pinch of salt or more pepper, depending on your preference.
7. For a creamier texture, use a potato masher to mash a portion of the soup before serving, which can create a lovely, velvety base while still having whole beans present for texture.

If you prefer a slow cooker method, after sautéing the vegetables, transfer them to the slow cooker along with the remaining ingredients. Add the soaked beans and cook on low for 6-8 hours or until the beans are tender. This method allows the flavors to develop even further, creating a soup that tastes like it has been simmering all day. Check out our related guide for more tips on using slow cookers and maximizing flavors.

Tips & Tricks

To ensure your Bean and Ham Soup turns out perfectly, consider these tips:

• For a deeper flavor, use a ham bone or hock instead of diced ham. This will infuse the soup with rich, smoky flavors that truly elevate the dish.
• Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
• Make-ahead options are excellent with this dish. The flavors improve as it sits, making it a perfect candidate for meal prep. You can even prepare it a day in advance, allowing the melding of flavors to enhance the overall taste.
• Common mistakes include not soaking the beans long enough, leading to tough beans. Ensure they are adequately soaked for optimal cooking, and remember that using old beans can also affect cooking time and texture.

Conclusion

This Bean and Ham Soup is more than just a meal; it’s a comforting reminder of family traditions and hearty flavors. With its nutritious ingredients and simple preparation, it’s the perfect dish for a cozy dinner or lunch. I encourage you to try this recipe and embrace the warmth it brings to your table. Enjoy the process of making this traditional comfort soup and share it with those you love, as it’s sure to become a cherished favorite in your home.

Bean and Ham Soup

★★★★★ 5 from 1 vote

Course: Dinner Cuisine: American Difficulty: Easy

🍽️

Servings

8

⏱️

Prep Time

6 hr 15 min

🍳

Cook Time

2 hr

🔥

Calories

—

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Bean and Ham Soup is a delightful dish that evokes the warmth and comfort of home. Growing up, my family often gathered around a pot of this hearty soup, especially during the cold winter months when the chill outside made a warm meal feel even more special. Not only is it a nutritious meal, packed with protein and fiber, but it also embodies the classic Southern style of cooking, where ingredients are simple yet flavorful.

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Ingredients

• 1 pound dried navy beans (or great northern beans)
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 bay leaf
• 8 cups low-sodium chicken or vegetable broth
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups cooked ham, diced (preferably with a bit of fat for flavor)
• Optional: Fresh parsley, chopped
• Optional: Crusty bread for serving

Directions

1.

Rinse the dried beans under cold water to remove any debris. Place the beans in a large bowl and cover with water. Soak overnight, or for at least 6 hours to ensure they rehydrate and cook evenly.

2.

Drain and rinse the beans again. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery, sautéing until the vegetables are soft, about 5-7 minutes.

3.

Add the minced garlic and cook for an additional minute until fragrant.

4.

Stir in the soaked beans, diced ham, thyme, black pepper, bay leaf, and broth. Bring the mixture to a boil over high heat.

5.

Once boiling, reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally.

6.

When the beans are fully cooked and tender, remove the bay leaf. Taste and adjust seasoning if needed.

7.

For a creamier texture, use a potato masher to mash a portion of the soup before serving.