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.
Ingredients
Scale:
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
Instructions
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.
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.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the soaked beans, diced ham, thyme, black pepper, bay leaf, and broth. Bring the mixture to a boil over high heat.
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.
When the beans are fully cooked and tender, remove the bay leaf. Taste and adjust seasoning if needed.
For a creamier texture, use a potato masher to mash a portion of the soup before serving.
