Hearty Ham & Bean Delight

$- 2 cups cooked ham, diced - 1 cup dry white beans (navy or great northern) - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 6 cups chicken broth - 2 bay leaves - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Gathering the right ingredients is key for a great ham and bean soup. Start with the ham. Diced pieces work best. You can use leftover ham from your last meal. It adds a nice, rich flavor. Next, you need white beans. Navy or great northern beans are perfect. Soak them overnight for best results. This helps them cook well and makes them tender. For the veggies, chop one medium onion, two medium carrots, and two celery stalks into small pieces. These will give your soup depth and texture. Garlic is essential too. Three cloves, minced, will create a fragrant base. You’ll want six cups of chicken broth. Low sodium broth keeps the flavors balanced. For seasoning, grab two bay leaves, one teaspoon of dried thyme, and one teaspoon of smoked paprika. These will add warmth and a hint of smokiness. Finally, have salt and black pepper on hand to adjust the taste. Use two tablespoons of olive oil to sauté your veggies. Fresh parsley can be used as a garnish for color and freshness. With these ingredients, you are ready to create a savory and flavorful ham and bean soup. {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté these veggies for about 5 minutes. You want them soft and the onion to be clear. Next, add 3 minced garlic cloves. Stir for about a minute. The garlic should smell nice and golden. This step boosts the flavor of the soup. Now, it’s time for the star of the show! Stir in 2 cups of diced cooked ham. Mix it well with the veggies. Let it cook for 2-3 minutes so the flavors blend. Carefully pour in 6 cups of chicken broth. Then, add 1 cup of soaked and drained white beans. Toss in 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Add salt and black pepper to taste. Stir everything well. This step ensures all the flavors mix. Increase the heat until your soup boils gently. Once it boils, reduce the heat to low. Cover the pot with a lid and let it simmer for about 1.5 to 2 hours. You want the beans to be soft and the flavors rich. After cooking, taste your soup. Adjust the seasoning if needed. Don't forget to remove the bay leaves before serving. Now, ladle the hearty soup into bowls. Top with fresh parsley for a pop of color. Enjoy your warm, comforting bowl of ham and bean soup! To make your ham and bean soup shine, start by adjusting the seasoning. After you finish cooking, taste the soup. You may want more salt or black pepper. This step is key to bringing out all the flavors. Next, pay attention to simmering time. Simmering the soup for 1.5 to 2 hours helps the beans become tender. It also lets the flavors meld together. A longer simmer can deepen the taste. The result is a rich, savory soup. Using a slow cooker can make this dish super easy. Just combine all your ingredients in the cooker. Set it on low for 6 to 8 hours. This method offers a hands-off approach. You’ll come home to a warm, ready meal. If you want a quicker option, an Instant Pot works wonders. Cook on the soup setting for about 30 minutes. This method saves time while keeping the flavor intact. When serving ham and bean soup, pair it with simple side dishes. A slice of crusty bread or a fresh salad works well. These sides balance the hearty soup. For garnishing, sprinkle fresh parsley on top before serving. This adds color and freshness. You can also try croutons for crunch. These small touches make your dish look beautiful and inviting. Pro Tips Soak Beans Overnight: This helps to soften the beans, reducing cooking time and enhancing their texture. Use Leftover Ham: This recipe is perfect for utilizing leftover ham, making it cost-effective and reducing waste. Adjust Seasonings: Always taste the soup before serving, and feel free to adjust seasonings to your personal preference. Garnish for Freshness: A sprinkle of fresh parsley not only adds color but also brightens the flavors of the soup. {{image_4}} You can easily tweak this ham and bean soup recipe. For a different flavor, try using bacon or sausage instead of ham. Each meat brings a unique taste. Bacon adds a smoky crunch, while sausage can give it a spicy kick. You can also play with the beans. While I love using white beans, you can switch to pinto or black beans. Each type brings its own texture and flavor. Pinto beans are creamy, and black beans add a nice earthiness. Don’t be afraid to mix and match! Ham and bean soup has many versions around the world. In the U.S., it often features navy beans and a hearty ham base. In other cultures, like in Portugal, they might add spices and greens, creating a different flavor profile. Seasonal changes can also enhance the dish. In the fall, adding kale or spinach gives the soup a fresh taste. In spring, try adding peas or leeks for brightness. Think of the local produce to inspire your own version! Each region and season can lead to a new favorite recipe. Store your ham and bean soup in an airtight container. It can last in the fridge for about 3 to 4 days. Let the soup cool before sealing it. For best results, reheat it gently on the stove. Stir often to ensure even heating. If you prefer the microwave, heat in short bursts. Stir between each burst to avoid hot spots. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can stay fresh in the freezer for up to 3 months. When you're ready to enjoy it, move the soup to the fridge overnight to thaw. For quick thawing, place the bag in cold water. Reheat on the stove to bring back its rich flavors. Avoid refreezing once it has thawed to keep the texture nice. Can I use canned beans instead of dried? Yes, you can use canned beans. Rinse them well before adding. This saves time and still makes a tasty soup. How do I make the soup vegetarian-friendly? To make it vegetarian, skip the ham. Use vegetable broth and add more veggies. You can use mushrooms for a meaty texture. Health benefits of ham and bean soup Ham and bean soup is rich in protein. Beans provide fiber, which is good for digestion. It also has vitamins from the veggies. Caloric content per serving Each serving has about 300-400 calories. This can vary based on the amount of ham and oil you use. How long will leftovers last? Leftovers last about 3-4 days in the fridge. Store them in an airtight container to keep them fresh. Can I double the recipe for a larger group? Yes, you can easily double the recipe. Just make sure your pot is big enough to hold it all! This blog post explored the delicious ham and bean soup recipe. We covered the key ingredients, easy steps for cooking, and ways to enhance the flavor. I shared tips for different cooking methods and variations to try. You learned how to store and reheat the soup, along with answers to common questions. In conclusion, this warm and hearty meal is simple yet satisfying. Enjoy making this recipe and make it your own!$

A comforting soup made with diced ham and white beans, simmered with vegetables and herbs for a rich flavor.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine American

Servings 6

Ingredients

2 cups cooked ham, diced into bite-sized pieces
1 cup dry white beans, soaked overnight and drained
1 medium onion, finely chopped
2 medium carrots, diced into small cubes
2 stalks celery, diced
3 cloves garlic, minced
6 cups rich chicken broth
2 leaves bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
for garnish fresh parsley, finely chopped

Instructions

In a large, heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they become softened and the onion is translucent.
Next, add the minced garlic to the pot and sauté for an additional minute, stirring continuously until the garlic is fragrant and golden.
Incorporate the diced ham into the pot, stirring well to combine with the sautéed vegetables, allowing the flavors to meld for another 2-3 minutes.
Carefully pour in the chicken broth, then add the soaked and drained white beans to the mixture.
Toss in the bay leaves, dried thyme, smoked paprika, and a few pinches of salt and pepper. Stir everything together to ensure even distribution of the seasonings.
Increase the heat and bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for approximately 1.5 to 2 hours, or until the beans are tender and the flavors have developed beautifully.
After cooking, taste the soup and adjust the seasoning to your preference, adding more salt and pepper if needed. Don’t forget to remove and discard the bay leaves before serving.
To serve, ladle the hearty ham and bean soup into bowls, garnishing each with a sprinkle of freshly chopped parsley for a burst of color and freshness.

Notes

Adjust seasoning to taste and garnish with fresh parsley before serving.

Keyword beans, comfort food, ham, hearty, soup