Go Back

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
Cook Time 45 minutes
Total Time 1 hour
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.