Amazing Ham and Bean Soup Recipe
User Reviews
5
Amazing Ham and Bean Soup Recipe
Description
This Amazing Ham and Bean Soup starts by soaking navy beans overnight, then caramelizing onions slowly in butter for up to 40 minutes to develop sweetness. Carrots, celery, and garlic are added and cooked briefly before deglazing with white wine. The ham, ham bone, soaked beans, chicken stock, parmesan rind, and fresh thyme are combined and cooked low and slow for 1.5 to 2 hours until beans are tender and soup thickened naturally.
The resulting soup is rich with meaty flavor from the ham and ham bone, complemented by the vegetal sweetness of caramelized onions and aromatic herbs. The beans provide body and a creamy texture after soft cooking and stew-like reduction.
This soup serves as a substantial main dish or hearty starter suitable for family meals. It can be reheated well and improves after resting. The ham bone contributes depth, but diced ham or a ham hock can be used instead for a similar effect. A splash of white wine vinegar added at the end brightens the flavors.
The soup keeps refrigerated for up to six days and freezes well for up to three months. To speed bean soaking, they can be soaked briefly in boiling water for one hour. Reheat gently on the stove or microwave before serving.
Ingredients
- 1 ½ pounds Navy beans
- 3 tablespoons butter unsalted
- 1 yellow onion large peeled and small diced
- 2 carrot peeled medium diced
- 3 celery medium diced stalks
- 3 garlic finely minced cloves
- ½ cup chardonnay white wine
- 2 pounds ham medium diced
- 1 ham bone
- 64 ounces chicken stock
- 1 parmesan rind
- 8-10 thyme sprigs, fresh
- 1 ½ tablespoons white wine vinegar
- salt to taste
- black pepper to taste
Instructions
- Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
- Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
- Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
- Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
- Add in the ham, ham bone, beans, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
- Finish by stirring in the vinegar, salt, and pepper, and serve.
Notes
- Make the soup up to 2-3 days in advance and reheat when ready to serve.
- Reheat by gently warming on the stove over low heat or in a microwave-safe bowl until hot.
- Store covered in the refrigerator for up to 6 days or freeze for up to 3 months; thaw in the refrigerator before reheating.
- You can substitute diced ham or ham hock for the ham bone to add flavor.
- If using dried beans, soak overnight or accelerate soaking by covering with boiling water for 1 hour before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 1349mg | 56% |
| Potassium | 787mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 2192IU | 44% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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