Ham and Bean Soup
User Reviews
5
Ham and Bean Soup
Description
This Ham and Bean Soup recipe begins with soaking dried great northern beans overnight or using a quick soak method. Vegetables including onion, carrots, celery, and garlic are softened in a pot before adding the soaked beans, ham bone, diced ham, broth, bay leaves, and thyme. The soup simmers for 1.5 to 2 hours until the beans are tender and flavors meld. The ham bone is then removed, and any meat is retrieved and returned to the pot. Final seasoning with salt and pepper adjusts the taste.
The soup offers a creamy texture from the tender beans with smoky, savory notes imparted by the ham bone and diced ham. The mix of vegetables adds subtle sweetness and depth. Cooking low and slow allows the flavors to develop fully.
This soup serves well as a filling lunch or dinner dish, especially on cooler days. It can be accompanied by crusty bread. Leftovers thicken on standing but can be thinned with broth when reheated. It is suitable for batch cooking and stores well in the refrigerator for several days.
Leftover cooked ham or smoked ham hocks can be used interchangeably for the ham component. Storing the soup in airtight containers maintains freshness for up to three days, and warming on the stovetop with gentle stirring prevents sticking and ensures even heating.
Ingredients
- 1 pound great northern beans dried
- 1 ham bone leftover from a cooked ham
- 2 cups ham diced, leftover
- 1 onion chopped
- 2 carrot peeled and diced
- 2 celery diced, stalks
- 4 cloves garlic minced
- 6 cups chicken broth or vegetable broth
- 2 bay leaf
- 1 teaspoon thyme dried
- salt to taste
- black pepper to taste
- parsley chopped (for garnish, fresh
Instructions
- Rinse the dried great northern beans under cold water and pick out any debris. Place the beans in a large pot and add enough water to cover them by about 2 inches. Let them soak overnight, or use the quick soak method by bringing them to a boil, removing from heat, and letting them sit for 1 hour. Drain and set aside.
- In the same pot, heat a drizzle of oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
- Add the soaked beans, ham bone, diced ham, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 - 2 hours, or until the beans are tender and the flavors have melded together.
- Remove the ham bone from the pot and discard. Using a fork, remove any remaining meat from the bone and return it to the soup. Discard the bone.
- Taste the soup and season with salt and pepper as needed.
- Serve the hot ham and bean soup in bowls, garnished with freshly chopped parsley. Enjoy!
Notes
- This recipe easily adjusts in quantity to suit more or fewer servings by doubling or halving the ingredients.
- If a ham bone isn't available, smoked ham hocks or more diced ham provide similar flavor.
- Leftover ham from cooked ham is well-suited for this soup, but fresh cooked ham works as well.
- The soup thickens after sitting; add broth or water when reheating if needed.
- Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally to heat evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 1453mg | 61% |
| Potassium | 1329mg | 28% |
| Fiber | 16g | 64% |
| Sugar | 5g | 10% |
| Vitamin A | 3417IU | 68% |
| Vitamin C | 7mg | 8% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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