Ham and Bean Soup

Ham and Bean Soup: A Heartwarming Recipe for Cozy Nights

There’s something infinitely comforting about a warm bowl of Ham and Bean Soup. As the steam rises from the pot, filling the kitchen with its fragrant aroma, it reminds me of rainy afternoons at my grandmother’s house, gathered around the kitchen table with family. The rich, hearty broth beckons you to linger a little longer, savoring each spoonful. This homemade recipe is not just a meal; it’s a hug in a bowl, a moment of connection, and the kind of dish that easily brings families together.

Why You’ll Love This Recipe

This Ham and Bean Soup stands out for so many reasons:

• Quick Family Meal: Ready in under an hour, it’s perfect for a weeknight dinner.
• Healthy Option: Packed with protein and fiber, it’s a nutritious choice for everyone.
• Comforting Dinner: It warms you from the inside out, making even the dreariest days feel special.
• Fulfilling Flavor: The delightful combination of flavors will have everyone asking for seconds.
• Festive Dish: Great for holiday gatherings or a cozy weekend dinner.

Ingredients with Notes

Here’s what you’ll need for your Ham and Bean Soup, with a few tips and substitutions along the way:

• 2 cups diced ham: Use leftover holiday ham for a delightful twist.
• 1 cup dried navy beans: Soak them overnight or use canned beans for a quicker option.
• 1 medium onion, finely chopped: This sweetens the soup; a shallot works in a pinch.
• 2 cloves garlic, minced: Fresh garlic adds depth, but garlic powder is an acceptable substitute.
• 2 carrots, diced: Adds sweetness and vibrant color; feel free to add more veggies!
• 2 celery stalks, diced: This gives a lovely crunch; if you don’t have celery, leeks are a good alternative.
• 4 cups chicken broth: Homemade broth enhances the flavor, but store-bought works too.
• 1 bay leaf: A small detail that brings out the complexity of the soup.
• Salt and pepper: Season to taste.
• Fresh parsley for garnish: Brightens the dish at the end; you can skip if you’re short on time.

Prep and Cook Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

This Ham and Bean Soup is quick enough for a busy evening but allows for rich, deep flavors to develop during the cooking process.

Step-by-Step Cooking Instructions

1. Prep the Beans: If you’re using dried navy beans, soak them overnight or at least for a few hours in water. If you’re using canned beans, drain and rinse them before starting.

2. Sauté the Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.

3. Add Garlic and Ham: Stir in the minced garlic and diced ham, cooking for an additional 2-3 minutes. You’ll start to notice the fragrant mix wafting through your kitchen.

4. Stir in the Beans and Broth: If you’re using soaked beans, add them to the pot along with the chicken broth. If using canned beans, add them later in the cooking process to avoid mushiness.

5. Season and Simmer: Toss in the bay leaf and season with salt and pepper. Bring the soup to a gentle simmer, cover, and cook for about 30 minutes (20 minutes if using canned beans), allowing the flavors to meld and the beans to become tender.

6. Adjust Seasoning and Serve: After cooking, taste the soup and tweak the seasoning as needed. Remove the bay leaf, and ladle the soup into bowls. A sprinkle of fresh parsley on top adds a lovely finishing touch.

Tips and Variations

• Make it Lighter: Use turkey ham or omit the meat entirely for a vegetarian version, swapping in vegetable broth.
• Veggie Boost: Add in diced potatoes, zucchini, or spinach for extra nutrients and color.
• Herb Upgrades: Consider adding fresh thyme or rosemary for an aromatic twist.

Serving Ideas

For a complete meal, serve your Ham and Bean Soup with warm, crusty bread or a fresh garden salad. A crisp white wine or an ice-cold lemonade pairs beautifully. This comforting dinner is also perfect for gatherings, holiday dinners, or simply cozy nights by the fire, making it a flexible option for any occasion.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened too much.

Chef’s Pro Tips

1. Cooking the Beans: If using dried beans, ensure they are fully cooked but slightly firm, as they will continue to soften as they sit in the broth.

2. Rest the Soup: Allow the soup to sit for a few minutes before serving. The flavors deepen dramatically during this time.

3. Garnish Thoughtfully: Fresh herbs not only enhance the flavor but also the visual appeal of the dish.

FAQs

• Can I substitute the ham? Yes! Smoked sausage or bacon works well, or you can make it vegetarian by omitting meat altogether.

• What sides pair well with this soup? A crisp salad or garlic bread complements the hearty flavors perfectly.

• Can I use canned beans instead? Absolutely! Just reduce the simmering time, adding them in the last 10-15 minutes of cooking.

Conclusion

This Ham and Bean Soup recipe is more than just a dish; it’s an experience, a celebration of flavors and memories. I encourage you to try this recipe, share it with your loved ones, and enjoy the warmth it brings to your table. Remember, cooking is about connection and love, so gather those you cherish and create your own delicious memories around this comforting bowl of happiness.

Contents

• 1 Ham and Bean Soup
  • 1.1 Ingredients  
  • 1.2 Method 
  • 1.3 Notes

Ham and Bean Soup

A comforting and hearty soup made with ham, beans, and aromatic vegetables, perfect for cozy nights with family.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups diced ham Use leftover holiday ham for a delightful twist.
• 1 cup dried navy beans Soak them overnight or use canned beans for a quicker option.
• 1 medium onion, finely chopped This sweetens the soup; a shallot works in a pinch.
• 2 cloves garlic, minced Fresh garlic adds depth, but garlic powder is an acceptable substitute.
• 2 stalks celery, diced This gives a lovely crunch; if you don't have celery, leeks are a good alternative.
• 4 cups chicken broth Homemade broth enhances the flavor, but store-bought works too.
• Salt and pepper Season to taste.
• Fresh garnish parsley Brightens the dish at the end; you can skip if you’re short on time.

Method

 

Preparation

1. If you're using dried navy beans, soak them overnight or at least for a few hours in water. If you're using canned beans, drain and rinse them before starting.

Cooking

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
2. Stir in the minced garlic and diced ham, cooking for an additional 2-3 minutes. You’ll start to notice the fragrant mix wafting through your kitchen.
3. If you’re using soaked beans, add them to the pot along with the chicken broth. If using canned beans, add them later in the cooking process to avoid mushiness.
4. Toss in the bay leaf and season with salt and pepper. Bring the soup to a gentle simmer, cover, and cook for about 30 minutes (20 minutes if using canned beans), allowing the flavors to meld and the beans to become tender.
5. After cooking, taste the soup and tweak the seasoning as needed. Remove the bay leaf, and ladle the soup into bowls. A sprinkle of fresh parsley on top adds a lovely finishing touch.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened too much.