Ham and Bean Soup

This hearty Ham and Bean Soup is the perfect comfort food, especially on a cold day. Packed with tender navy beans, flavorful ham, and aromatic vegetables, this soup is not only delicious but also nutritious. It’s a great way to use leftover ham and can be enjoyed as a satisfying meal on its own.

Preparation Time

• Total Time: 2 hours 20 minutes
• Prep Time: 20 minutes
• Cook Time: 2 hours

Ingredients

• 1 lb dried navy beans
• 1 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, peeled and diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 lb cooked ham, diced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Beans:
   • Rinse the dried navy beans under cold water and sort out any debris.
   • Place the beans in a large bowl and cover them with water. Let them soak overnight, then drain and rinse.
2. Sauté the Vegetables:
   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
3. Add Garlic:
   • Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.
4. Combine Ingredients:
   • Pour in the chicken broth and add the soaked navy beans, diced ham, bay leaves, and dried thyme. Stir to combine.
5. Cook the Soup:
   • Bring the soup to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally.
6. Season and Serve:
   • Remove the bay leaves from the soup and season with salt and black pepper to taste.
   • If desired, garnish with fresh parsley before serving.

Serving Suggestions

• Serve the soup with a side of crusty bread or cornbread for a complete meal.
• Pair with a simple green salad for added freshness.

Cooking Tips

• For a richer flavor, use homemade chicken broth.
• If you prefer a thicker soup, use an immersion blender to puree a portion of the beans and vegetables before adding the ham.
• To save time, you can use canned navy beans (three 15-ounce cans, drained and rinsed) instead of dried beans.

Nutritional Benefits

• Navy Beans: High in fiber and protein, navy beans are also a good source of iron and folate.
• Ham: Adds protein and essential nutrients like B vitamins.
• Vegetables: Provide vitamins, minerals, and antioxidants.

Dietary Information

• Contains: Meat (ham), and possible gluten in the broth (check for gluten-free broth if needed).
• Gluten-Free: Ensure all ingredients used are gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.

Storage

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: The soup can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Why You’ll Love This Recipe

• Comforting: A warm, hearty soup perfect for chilly days.
• Nutritious: Packed with protein, fiber, and essential nutrients.
• Versatile: Easy to make and adaptable to what you have on hand.
• Great for Leftovers: Perfect for using up leftover ham.

Conclusion

This Ham and Bean Soup is a comforting and nutritious dish that’s perfect for family meals or entertaining guests. With its rich flavors and wholesome ingredients, it’s sure to become a favorite in your household. Enjoy making and sharing this delicious soup with your loved ones!

Enjoy your cooking!

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Ham and Bean Soup

Recipe card for Ham and Bean Soup.

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Course: Main Course

Ingredients Method

Ingredients

  

Ingredients

• 1 lb dried navy beans
• 1 tbsp olive oil
• 1 large onion, diced
• 3 medium carrots, peeled and diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 lb cooked ham, diced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish optional

Method

 

Preparation

1. Total Time: 2 hours 20 minutes
2. Prep Time: 20 minutes
3. Cook Time: 2 hours

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