Here’s a hearty and classic Ham and Bean Soup recipe—rich, flavorful, and perfect for a cozy meal.
Ham and Bean Soup
Serves: 6–8
Ingredients:
- 1 lb (450 g) dried navy beans or great northern beans, soaked overnight and drained
- 1–2 cups cooked ham, diced (leftover ham works great)
- 1 medium onion, diced
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 3–4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper, to taste
- Optional: 1/4 tsp smoked paprika for extra depth
Instructions:
- Prepare the beans
- Soak beans overnight in water, then drain and rinse.
- Optional quick-soak method: Boil beans 2 minutes, then let sit 1 hour.
- Sauté the aromatics
- In a large pot, heat a bit of oil over medium heat.
- Sauté onion, carrot, and celery until softened, about 5–7 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add beans and broth
- Add soaked beans, ham, chicken broth, bay leaf, thyme, and smoked paprika if using.
- Bring to a boil, then reduce heat to low and simmer, uncovered, 1–1.5 hours, until beans are tender.
- Adjust seasoning
- Remove bay leaf.
- Taste and add salt and pepper as needed.
- Optional finishing touch
- For a creamier texture, mash some of the beans against the side of the pot with a spoon and stir.
- Serve hot with crusty bread.
✅ Tips:
- Leftover ham bone can be added at the start for richer flavor; remove before serving.
- You can make this in a slow cooker: cook on low for 6–8 hours with soaked beans and all ingredients.
- Add a splash of vinegar or lemon juice at the end to brighten the flavors.
If you want, I can give a quick 30-minute ham and bean soup version using canned beans and diced ham—it’s almost as flavorful but much faster.
Do you want that version?
