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ham and bean soup

The Best Ham and Bean Soup

This Best Ham and Bean Soup is a hearty, flavorful dish made with tender ham, creamy beans, and savory vegetables. It’s easy to make, comforting, and perfect for any occasion.
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Servings: 6
Calories: 1.89E+45
Ingredients Method Notes

Ingredients
  

  • 2 cups Dried beans
  • 1 Ib Ham
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Low-sodium chicken broth
  • 2 medium Carrots
  • 2 stalks Celery, diced
  • 1 tsp Dried thyme
  • 1 leaf Bay leaf
  • Salt
  • Pepper
  • 1 tbsp Olive oil

Method
 

  1. Soak the Beans (if using dried beans): Begin by soaking the beans overnight in water. Drain them before adding to the soup
  2. Sauté the Aromatics: Heat a large pot over medium heat and add a bit of olive oil. Sauté the diced onion and minced garlic for 3-4 minutes until softened and fragrant. Be careful not to let the garlic brown too much.
  3. Add the Vegetables and Ham: Stir in the diced carrots, celery, and ham. Let everything sauté together for an additional 5 minutes to allow the flavors to meld.
  4. Add the Broth and Seasoning: Pour in the chicken broth, add the thyme, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce to a simmer.
  5. Simmer the Soup: Add the soaked and drained beans to the pot. Cover and simmer for 1.5 to 2 hours, or until the beans are tender and the ham is fully cooked.
  6. Adjust Seasoning: Taste the soup and adjust the seasoning, adding more salt, pepper, or smoked paprika if needed.
  7. Serve: Ladle the soup into bowls and serve hot with crusty bread or a side salad.

Notes

  • Soak the beans: If using dried beans, soak them overnight to help reduce cooking time and improve texture. You can also use canned beans to save time, just be sure to rinse them before adding.
  • Ham options: If you have leftover holiday ham or a ham hock, they’re perfect for this recipe. The bone adds extra flavor to the soup, but boneless ham works just as well.
  • Flavor variations: Add a pinch of smoked paprika or red pepper flakes if you like a little heat or a smoky flavor. For a more robust flavor, try adding a splash of apple cider vinegar or a squeeze of lemon just before serving.
  • Consistency: For a thicker soup, you can mash some of the beans with a fork or potato masher and then stir them back into the soup to create a creamier texture.
  • Storage: This soup keeps well in the fridge for up to 4 days and often tastes even better the next day as the flavors meld together. If you want to freeze it, store it in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating.