HAM AND BEAN SOUP

Name: HAM AND BEAN SOUP
Prep time: 20 min
Cook time: 2 h
Yield: 8 people
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

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Prep Time
20 mins
Cook Time
2 hrs
Servings
8 people
Calories
350 kcal
Course
Others
Cuisine
American

HAM AND BEAN SOUP

Iris Warren

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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.

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Ingredients

Servings

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

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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.