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Nothing beats a hearty bowl of Ham and Bean Soup on a chilly day. This recipe is a comforting blend of savory ham, tender white beans, and fresh vegetables. It's simple to make, yet packed with flavor. Perfect for a cozy dinner or a satisfying lunch, this soup will warm you up from the inside out. Let's dive into this delicious, soul-soothing dish.
Ham and Bean Soup Recipe
Ingredients:
- 1 lb ham, diced
- 2 cups dried white beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- In a large pot, sauté the onion and garlic until soft.
- Add the ham and cook for another 5 minutes.
- Add the soaked beans, chicken broth, water, carrots, celery, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 2 hours or until beans are tender.
- Adjust seasoning to taste and serve hot.
What You Will Need
Read more: Instant Pot Ham and Bean Soup Recipe
What you will need to make ham and bean soup
- Ham: Adds rich, savory flavor and protein, making the soup hearty and satisfying.
- Dried white beans: Provides a creamy texture and essential fiber, thickening the soup naturally.
- Onion: Enhances the soup's depth with a subtle sweetness and aromatic base.
- Garlic: Infuses the soup with a robust, earthy flavor, complementing the ham.
- Chicken broth: Serves as a flavorful liquid base, enriching the soup's overall taste.
- Carrots: Adds a touch of sweetness and color, balancing the savory elements.
- Celery: Contributes a slight crunch and fresh, herbal notes to the soup.
- Dried thyme: Brings a warm, slightly minty flavor, enhancing the soup's complexity.
- Water: Helps to adjust the consistency, ensuring the soup isn't too thick.
Tools and Instruments Needed
What tools/instruments will be needed to make Ham and Bean Soup Recipe
- Large pot: Essential for cooking the soup, allowing ingredients to simmer and blend flavors over a long period.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even cooking.
- Knife: Necessary for chopping ham, onions, carrots, and celery into uniform pieces.
- Cutting board: Provides a stable surface for safely cutting and preparing ingredients.
- Measuring cups: Ensures accurate measurement of beans, broth, and water for consistent results.
- Colander: Useful for draining soaked beans before adding them to the soup.
Ham and Bean Soup Recipe
A hearty and comforting ham and bean soup perfect for cold days.
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Ingredients:
Main Ingredients
- 1 lb Ham, diced
- 2 cups Dried white beans, soaked overnight
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken broth
- 2 cups Water
- 2 Carrots, sliced
- 2 Celery stalks, sliced
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions:
- 1. In a large pot, sauté the onion and garlic until soft.
- 2. Add the ham and cook for another 5 minutes.
- 3. Add the soaked beans, chicken broth, water, carrots, celery, thyme, salt, and pepper.
- 4. Bring to a boil, then reduce heat and simmer for 2 hours or until beans are tender.
- 5. Adjust seasoning to taste and serve hot.
Notes:
Great with crusty bread on the side.
Read more: Ham and Bean Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 5gSaturated Fat: 1gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare soup as directed.
- Let it cool completely.
- Store in airtight containers.
- Refrigerate up to 3 days.
Freezing Instructions
- Cool soup fully.
- Transfer to freezer-safe containers.
- Leave some space for expansion.
- Freeze up to 3 months.
- Thaw in fridge overnight.
- Reheat on stove until hot.
Adding a splash of apple cider vinegar at the end of cooking can brighten the flavors of the Ham and Bean Soup and balance the richness of the ham.
Frequently Asked Questions
FAQ:
How long should I soak the beans?
Overnight, about 8-12 hours.
Can I use canned beans instead of dried?
Yes, but reduce the cooking time to about 30 minutes.
Can I freeze the soup?
Absolutely, it freezes well for up to 3 months.
What type of ham works best?
Any cooked ham, like leftover holiday ham or store-bought diced ham.
Can I add other vegetables?
Sure, feel free to add potatoes, peas, or corn.
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