Ah, ham and bean soup — a cozy, hearty classic! Perfect for using leftover ham and making a filling, flavorful meal. Here’s a reliable, scratch-made recipe:
Ingredients (Serves ~6–8)
- 1 lb (450 g) dried navy beans or great northern beans, rinsed and sorted
- 1–2 tablespoons olive oil
- 1 large onion, chopped
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, minced
- 4 cups cooked ham, diced (about 1/2–3/4 lb)
- 6 cups chicken or vegetable broth (more as needed)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- Optional: 1–2 teaspoons apple cider vinegar (adds brightness)
Instructions
If using dried beans (recommended for best texture):
- Soak the beans (optional but reduces cooking time):
- Cover beans with water and soak overnight, or use the quick-soak method: cover with water, boil 2 minutes, then let sit 1 hour. Drain.
- Cook the soup:
- In a large pot, heat olive oil over medium heat.
- Sauté onion, carrots, and celery for 5 minutes until softened.
- Add garlic and cook 1 more minute.
- Add beans and ham:
- Stir in soaked beans, diced ham, broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer gently for 1–1.5 hours, until beans are tender.
- Season and finish:
- Taste and add salt, pepper, and optional apple cider vinegar.
- Remove bay leaf.
- If you like, mash some beans with a spoon for a thicker, creamier soup.
If using canned beans (shortcut method):
- Skip soaking and reduce simmer time to 20–30 minutes, adding beans near the end to avoid overcooking.
💡 Tips for perfect ham and bean soup:
- Smoky ham (like ham hock or leftover baked ham) adds a rich, deep flavor.
- For extra flavor, cook a ham bone in the soup with the beans, then remove before serving.
- Leftovers taste even better the next day once the flavors meld.
If you want, I can also give a slow-cooker version of ham and bean soup — it’s nearly hands-off and the beans become melt-in-your-mouth tender.
Do you want me to give that version too?