Ham and Bean Soup
User Reviews
4.8
Ham and Bean Soup
Description
This soup starts by softening onions and garlic in cooking oil before adding diced celery and carrots for a classic mirepoix base. Canned beans are introduced alongside water and seasonings such as bay leaves, dried thyme, garlic powder, onion powder, white and black pepper, paprika, and chicken bouillon paste to build a richly seasoned broth. The soup is brought to a boil before adding shredded or diced ham, providing smoky, salty richness.
Gentle simmering allows the flavors to meld and the vegetables to soften, producing a filling soup characterized by tender beans and flavorful broth. It can be served as a standalone meal or with bread on the side for additional substance.
According to notes, dried beans may be used in place of canned ones but require cooking in a pressure cooker. The soup freezes well and retains quality for up to three months, making it practical to prepare in advance. Using smoked ham hocks adds a traditional smoky dimension without needing liquid smoke.
Ingredients
- 1 tablespoon neutral cooking oil olive oil, vegetable oil, canola oil, etc, generic cooking oil
- 1 1/2 cups onion diced, about 1 medium onion
- 4 garlic chopped, large cloves
- 2 cups celery (diced, about 5 ribs of celery)
- 2 1/2 cups carrot diced, about 6 medium carrots
- 5 oz. cans bean such as cannellini, red kidney, pink beans, pinto beans, or black-eyed peas, drained-no need to be super thorough about draining, assorted
- 9 cups water (a 15-ounce/425g bean can, filled 5x; can use low-sodium chicken stock if you don't have the chicken bouillon paste the recipe calls for)
- 2 large bay leaves
- 2 teaspoons thyme dried
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chicken bouillon paste (adjust to avoid over-salting if using powdered bouillon)
- 14 ounces ham (roughly shredded or diced; or 2 large smoked ham hocks)
- 1/2 cup parsley chopped, fresh
- 1/4-1/2 teaspoon liquid smoke (optional, to taste: not needed if using smoked ham hocks)
Instructions
- Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it’s nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
- Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
- Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don’t have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
- Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won’t judge either way!) If you’re using a ham hock instead of ham, you can add it in now.
- Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. For the first half of the cooking time, I keep the lid on. For the last hour or two, I will leave the pot slightly uncovered so some steam can escape. If the soup isn’t cooking down, you may want to increase the heat to medium. Every stove is different, so don’t just set it and forget it. Periodically check liquid levels.
- In the last hour of cooking, add the fresh parsley and liquid smoke (if desired), and cook for another hour. It’s done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don’t break down during the cooking process before serving.
- This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.
Notes
- Dried beans can replace canned beans but require pressure cooking before use in this soup.
- The soup freezes well and is best consumed within three months for optimal flavor and texture.
- Smoked ham hocks provide natural smokiness, eliminating the need for added liquid smoke.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 906mg | 38% |
| Potassium | 927mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 5723IU | 114% |
| Vitamin C | 10mg | 11% |
| Calcium | 146mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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