Ham and Bean Soup
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
6 servings
-
Calories
423 kcal
-
Course
Main Course, Soup
Ham and Bean Soup
Description
This recipe begins by sautéing onions, carrots, celery, and garlic in butter or olive oil until softened for a flavorful base. Diced ham, rinsed white beans (like cannellini or navy), thyme, bay leaf, pepper, salt, and chicken broth are added and simmered together to meld flavors and tenderize the beans. Adding kale near the end softens the greens and brings a fresh element to the soup.
The soup offers a balance of savory, smoky ham and creamy beans with a mildly herbed background. Texture varies from soft beans and vegetables to chewy bits of ham, making it satisfying and versatile. It pairs well with salad or crusty bread for a complete meal.
For creamier texture, part of the soup’s solids can be pureed and returned. The soup can also be adapted for slow cooker use by sautéing veggies first, then cooking beans and ham in the slow cooker, adding kale near the end. Using dried beans requires soaking overnight and longer cooking, while canned beans reduce preparation time.
Ingredients
- 2 tablespoons butter or olive oil
- 1 onion chopped, medium
- 1 carrot diced, large
- 2 celery ribs diced
- 3 garlic minced, cloves
- 2 cups ham can also use a ham bone or smoked ham hocks, diced
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 teaspoons salt
- 4 cups chicken broth quality
- 60 ounces white bean rinsed and drained (e.g., cannellini, navy, great northern) *Can substitute one pound dried beans, see note, canned, 4 x 15 ounce cans
- 1 kale chopped (optional, can use other veggie of choice or omit entirely, bunch
Instructions
- Heat the oil in a stock pot over medium high heat and cook the onion for 4-5 minutes until soft and translucent. Add the celery, carrots and garlic and cook for a further 4-5 minutes. Add the ham, beans and spices. Add the chicken broth. Bring the soup to a boil, then reduce the heat to medium, cover and simmer for 25 minutes.If you prefer a brothy soup you can add the kale or whatever other veggies you want at this point and cook until the veggies are done.If you prefer a creamier soup, remove one or two ladlefuls of veggies and puree them in a blender. Then add the puree back into the soup.Add the kale. Let it simmer just until softened and wilted, about 5 minutes. Add salt and pepper to taste.Serve with a salad and/or some crusty bread.
Notes
- If using dried beans, soak them overnight and increase cooking time by about an hour until beans are tender.
- For a slow cooker method, sauté vegetables first, then add all ingredients except kale; cook on high 4-5 hours, adding kale the last 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 31g | 62% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 1148mg | 48% |
| Potassium | 1501mg | 32% |
| Fiber | 14g | 56% |
| Sugar | 3g | 6% |
| Vitamin A | 1893IU | 38% |
| Vitamin C | 4mg | 4% |
| Calcium | 232mg | 23% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
