Ah yes 🍲 — Ham and Bean Soup is a hearty, comforting classic. It’s smoky, savory, and perfect for using leftover ham or a ham bone. Simple ingredients, long simmering, and you get a bowl of warming, flavorful goodness.
🍖 Ham and Bean Soup
Ingredients (Serves 6–8)
- 1–2 cups dried beans (navy, great northern, or white beans), soaked overnight or 3 cups canned beans, drained
- 1–2 tbsp olive oil
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1–2 cups diced cooked ham (or leftover ham bone)
- 6 cups chicken or vegetable broth
- 1–2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- Optional: smoked paprika, parsley for garnish
Instructions
1. Prep Beans (if using dried)
- Rinse beans and soak overnight in water, or use the quick-soak method: boil beans 2 minutes, remove from heat, cover, and let sit 1 hour. Drain before using.
2. Sauté Vegetables
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery. Sauté 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
3. Add Ham and Beans
- Stir in diced ham and beans. If using a ham bone, place it in now.
4. Add Broth and Seasonings
- Pour in chicken or vegetable broth. Add bay leaves, thyme, and optional smoked paprika.
- Bring to a boil, then reduce heat to low and simmer 1–2 hours for dried beans, or 30–40 minutes for canned beans.
5. Check and Finish
- If using a ham bone, remove it, shred any meat, and return to soup.
- Adjust salt and pepper to taste.
- Remove bay leaves before serving.
6. Serve
- Ladle into bowls, sprinkle with fresh parsley if desired, and serve with crusty bread.
🔥 Tips & Variations
- Smoky flavor: Use smoked ham hock or bone instead of plain ham.
- Creamy version: Mash some beans against the side of the pot to thicken the soup naturally.
- Vegetable boost: Add diced potatoes, green beans, or corn.
- Make ahead: Soup tastes even better the next day; it also freezes well.
If you want, I can give a “luxury ham and bean soup” version with extra smoky depth, caramelized vegetables, a touch of herbs, and perfectly creamy beans for a restaurant-level bowl 😏.
Do you want me to do that version?
