Basic Ham and Bean Soup
Tender white beans simmer in a savory broth with smoky ham.Carrots, celery, onion, and garlic create a flavorful vegetable base.Simple herbs add warmth and depth without overpowering the soup.A leftover ham bone can be used to create an especially rich broth.This hearty soup is affordable, filling, and easy to prepare.Serve it with crusty bread for a comforting homemade meal.
Ingredients
- 1 pound dried Great Northern beans or navy beans
- 1 meaty ham bone or 2 cups diced cooked ham
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth or water
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt, or to taste
- 1 tablespoon chopped fresh parsley
- 1–2 teaspoons lemon juice, optional
Instructions
Prepare the Beans
- Sort through the dried beans and remove any damaged beans or small stones. Rinse them thoroughly under cold water.For faster cooking, soak the beans overnight in plenty of water. Drain and rinse before using
Sauté the Vegetables
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots, and celery.Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.Add the minced garlic and cook for another 30–60 seconds until fragrant.
Add the Beans and Ham
- Add the drained beans to the pot along with the ham bone or diced cooked ham.Pour in the chicken broth or water. Add the bay leaf, thyme, rosemary, and black pepper.Stir gently to combine.
Simmer the Soup
- Bring the soup to a gentle boil. Reduce the heat to low and partially cover the pot.Simmer for approximately 1½–2 hours, or until the beans are tender.Stir occasionally and add additional broth or water if the soup becomes too thick.
Remove the Ham Bone
- If using a ham bone, carefully remove it once the beans are tender.Allow it to cool enough to handle, then remove any remaining ham from the bone. Discard the bone, excess fat, and any pieces that are too tough.Return the shredded ham to the soup.
Adjust the Seasoning
- Taste the soup before adding salt because ham and broth can already contain significant amounts of sodium.Add salt as needed. For a slightly brighter flavor, stir in a small amount of lemon juice.
Finish the Soup
- Remove the bay leaf. Stir in the chopped fresh parsley.If you prefer a thicker soup, mash a small portion of the beans against the side of the pot with the back of a spoon and stir them into the broth.
Serve
- Ladle the hot ham and bean soup into bowls and garnish with additional parsley and freshly ground black pepper.Serve immediately with crusty bread, cornbread, biscuits, or crackers.
Notes
- Beans: Great Northern beans, navy beans, cannellini beans, or other white beans can be used.
- Ham bone: A meaty ham bone provides excellent flavor, but diced cooked ham works well too.
- Soaking: Overnight soaking helps dried beans cook more quickly and evenly.
- Salt: Add salt carefully because ham and broth can already be salty.
- Consistency: Mash some of the cooked beans if you prefer a naturally thicker soup.
- Broth: Use chicken broth for richer flavor or water for a simpler, lighter version.
- Leftover ham: This is an excellent recipe for leftover holiday ham.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days.