Here’s a classic Ham and Bean Soup recipe—hearty, comforting, and full of smoky flavor. Perfect for a cozy meal.
🍲 Ham and Bean Soup
Ingredients
- 2 cups dried white beans (like navy, great northern, or cannellini), soaked overnight
- 1–2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 4–5 cups chicken or vegetable broth
- 2–3 cups diced cooked ham (from a ham bone or leftover ham)
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: smoked paprika or cayenne for a little kick
Instructions
1. Prepare Beans
- Drain and rinse soaked beans.
- Optional: boil beans for 5 minutes, then drain to reduce gas-causing compounds.
2. Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrot, and celery until softened (about 5–7 minutes).
- Add garlic and cook 30 seconds more.
3. Cook Soup
- Add beans, broth, ham, bay leaf, and thyme.
- Bring to a boil, then reduce heat and simmer 1–1.5 hours until beans are tender.
4. Adjust & Finish
- Remove bay leaf.
- Mash a few beans in the pot for a thicker texture.
- Taste and season with salt, pepper, and optional smoked paprika or cayenne.
5. Serve
- Serve hot with crusty bread or cornbread.
- Optional: garnish with chopped parsley or a drizzle of olive oil.
Tips
- Ham bone: Using a ham bone adds extra smoky flavor.
- Faster method: Use canned beans; reduce simmering time to 30 minutes.
- Vegetarian version: Omit ham and use smoked paprika or liquid smoke for flavor.
This ham and bean soup is filling, flavorful, and perfect for leftovers—the flavor improves the next day.
I can also give a slow-cooker version or a thick, creamy version if you want.
