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Ham and Bean Soup

Ham and bean soup is a classic comfort food that warms the soul and satisfies the stomach. This hearty dish combines tender navy beans with savory ham, vegetables, and aromatic herbs, creating a rich and flavorful experience that is perfect for any occasion.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Bean Soup
  • 1 lb dried navy beans providing protein and fiber
  • 1 tbsp olive oil for sautéing vegetables
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 tsp dried thyme provides an earthy herb flavor
  • 1 leaf bay leaf adds a subtle depth of flavor
  • 6 cups chicken broth the base of the soup
  • 2 cups cooked ham diced

Equipment

  • Large pot or Dutch oven
  • Colander
  • Knife and cutting board
  • Measuring cups and spoons
  • Spoon or spatula
  • Ladle
  • Storage Containers

Method
 

  1. Step 1: Rinse and soak the beans: Begin by rinsing the dried navy beans under cold water to remove any debris. Place them in a large bowl and cover with water, allowing them to soak overnight or for at least 8 hours. This step is crucial as it helps soften the beans and reduces cooking time. Once soaked, drain and set aside.
  2. Step 2: Heat the olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. This oil will serve as the base for sautéing your vegetables, adding a rich flavor to the soup.
  3. Step 3: Sauté the aromatics: Add the chopped onion to the pot and sauté for about 5 minutes, or until translucent. Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 3-4 minutes until the vegetables are tender and fragrant.
  4. Step 4: Add the remaining ingredients: Once the vegetables are tender, add the soaked navy beans, dried thyme, bay leaf, and chicken broth to the pot. Stir well to combine all the ingredients, and bring the mixture to a boil.
  5. Step 5: Simmer the soup: After reaching a boil, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours.
  6. Step 6: Add the ham: After the beans are tender, stir in the diced ham and cook for another 10-15 minutes to heat through.
  7. Step 7: Remove the bay leaf: Before serving, make sure to remove the bay leaf from the soup as it is not meant to be eaten.
  8. Step 8: Garnish and serve: Ladle the warm ham and bean soup into bowls, garnishing with fresh parsley if desired. Serve hot with crusty bread or crackers for a complete meal.

Notes

Ham and bean soup can last in the fridge for up to 4-5 days when stored in an airtight container. It freezes well and can be stored for up to 3 months.