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Ham And Bean Soup

A cozy, comforting soup made with ham, navy beans, and a medley of vegetables, simmered to perfection.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound dried navy beans (or cannellini) rinsed and picked over; soak overnight for creamier texture.
  • 1 meaty ham bone or 2 cups diced cooked ham adds deep, smoky richness; use vegetarian smoked ham for a plant-based twist.
  • 1 large onion diced.
  • 2 medium carrots peeled and chopped for sweetness and color.
  • 2 stalks celery chopped for aromatic depth.
  • 3 cloves garlic minced.
  • 6 cups low-sodium chicken or vegetable stock adjust salt later.
  • 2 pieces bay leaves for that subtle herbal backbone.
  • 1 teaspoon dried thyme or a sprig of fresh thyme.
  • to taste Salt and freshly ground black pepper to taste.
  • 2 tablespoons olive oil or butter, for richer flavor.
  • to taste apple cider vinegar or lemon juice optional; for brightness at the end.

Method
 

Preparation
  1. If using dried beans, soak them overnight or do a quick soak: cover with water, bring to a boil for 2 minutes, then turn off and let sit for 1 hour. Drain and rinse.
  2. In a heavy pot or Dutch oven, warm olive oil over medium heat. Add onion, carrot, and celery and sauté until softened and fragrant, about 6–8 minutes.
  3. Stir in garlic and thyme for 1 minute, then add the soaked beans, ham bone (or diced ham), and stock. Toss in bay leaves.
  4. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 1 to 1 1/2 hours, until beans are tender and the broth is rich.
  5. Remove the ham bone; shred any meat and return it to the pot. If you used diced ham, taste and add more as needed.
  6. For a creamier texture, mash a cup of beans against the side of the pot and stir — this thickens the soup naturally.
  7. Finish with a splash of apple cider vinegar or lemon juice, and season with salt and plenty of black pepper. Serve steaming hot.

Notes

This recipe is versatile and can be personalized with various vegetables or additional spices. Leftover ham or canned beans can be used for a quicker version.