HAM AND BEAN SOUP
This hearty and comforting ham and bean soup is a classic dish perfect for a chilly day. It's easy to make and a great way to use leftover ham.
Ingredients
- 1 pound dried navy beans or Great Northern beans (or 4 (15-ounce) cans cannellini beans, drained and rinsed)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 pound cooked ham, diced
- Salt and pepper to taste
- Optional garnishes: fresh parsley, crusty bread
Instructions
- Soak the beans (if using dried beans): If using dried beans, soak them in a large pot of water overnight or for at least 8 hours. Drain and rinse the soaked beans. If using canned beans, skip this step.
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until softened.
- Add garlic and aromatics: Stir in the minced garlic, bay leaf, dried thyme, and dried rosemary. Cook for 1 minute more, until fragrant.
- Add beans and broth: Add the soaked beans (or canned beans) and chicken broth (or vegetable broth) to the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 1-2 hours (or until the dried beans are tender). Cooking time will be much shorter if using canned beans - about 30 minutes.
- Add ham: Stir in the diced ham. Cook for another 30 minutes to allow the flavors to meld.
- Season and serve: Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley and with crusty bread for dipping, if desired.
Notes
- Bean Variations: You can use other types of beans, such as kidney beans, pinto beans, or cannellini beans.
- Ham: You can use leftover ham, ham hock, or even bacon in this soup. If using a ham hock, add it to the soup along with the beans and remove it before serving.
- Vegetable Variations: Feel free to add other vegetables to the soup, such as potatoes, corn, or green beans.
- Slow Cooker: You can also make this soup in a slow cooker. Combine all the ingredients (except the ham) in the slow cooker and cook on low for 8-10 hours. Add the ham during the last hour of cooking.
- Make-Ahead: This soup is even better the next day! It can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Freezing: Ham and bean soup freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.