Hearty Ham & Bean Delight

$- 2 cups cooked ham, diced - 1 cup dry white beans (such as navy or great northern), soaked overnight and drained - 1 medium onion, chopped - 2 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 pepper to taste - 2 tablespoons olive oil For this soup, I love using cooked ham. It adds great flavor and richness. The dry white beans give the soup its heartiness. Soaking the beans overnight makes them tender and easy to cook. I always use fresh vegetables: onions, carrots, and celery. They bring sweetness and texture to the dish. Garlic adds a nice kick, and I often use chicken broth for a savory base. Spices like thyme and smoked paprika enhance the flavor profile. Don’t forget salt and pepper to taste. They are key for balancing the dish. A bit of olive oil helps sauté the veggies and adds a hint of richness. - Fresh parsley, chopped (for garnish) - Additional toppings I enjoy adding fresh parsley on top for a burst of color and flavor. It brightens the soup and makes it look lovely. You can also add other toppings, like croutons or a sprinkle of cheese. These can add extra texture and taste. {{ingredient_image_1}} Start with the onion. Chop it into small pieces. Use a sharp knife for safe cutting. Next, take two carrots and dice them into tiny cubes. Then, grab two celery stalks and do the same. The more even the pieces, the better they cook. Soaking the beans is very important. Take one cup of dry white beans. Place them in a bowl and cover with water. Let them soak overnight. This step helps the beans cook faster and become tender. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery to the pot. Sauté these for about five minutes. You want them to soften but not brown. Now, stir in three minced garlic cloves and cook for one more minute. The smell will be amazing! Then, add two cups of diced ham. Mix it well with the vegetables. Pour in six cups of chicken broth. Don’t forget to add the soaked and drained beans. Toss in two bay leaves, one teaspoon of dried thyme, and one teaspoon of smoked paprika. Season with salt and pepper to taste. Stir everything together to combine the flavors. Bring the soup to a boil. Then, reduce the heat to low. Cover the pot and let it simmer for about one and a half to two hours. This slow cooking allows the beans to become tender. After cooking, taste the soup and adjust the seasoning if needed. Remove the bay leaves before serving. Garnish each bowl with fresh, chopped parsley for a bright touch. Enjoy your hearty ham and bean soup! To get the right thickness for your soup, adjust the broth and beans. If you want a thicker soup, use less broth. You can also mash some beans after cooking. This adds creaminess and keeps the soup hearty. If you prefer a thinner soup, simply add more broth. Always stir well after adjusting to mix everything evenly. To boost flavor, add spices and herbs. I recommend thyme and smoked paprika. Thyme brings out the ham's taste, while smoked paprika adds a rich, smoky note. You can also try adding a pinch of cayenne pepper for heat. Fresh herbs like parsley make a great finishing touch. They add color and a burst of freshness. Timing is key to your beans. If you soak your beans overnight, they will cook faster. Check the beans after about an hour of simmering. Taste them to see if they are tender. If they are not, give them more time. Just be careful not to let them get mushy. Keeping an eye on them helps preserve their shape and texture. Pro Tips Soak Your Beans: Soaking the beans overnight helps them cook more evenly and reduces cooking time. Add Flavor with Broth: Using chicken broth instead of water adds a rich flavor to the soup. Adjust Seasoning: Taste the soup before serving and adjust the seasoning as needed to enhance the flavors. Storage Tips: This soup keeps well in the refrigerator for up to 3 days and freezes nicely for future meals. {{image_2}} You can switch up the beans in this soup for fun. While dry white beans are great, you might like black beans or pinto beans. These will add a new flavor twist. If you want a richer taste, try kidney beans. Just remember to soak them overnight, just like white beans. Adding more veggies makes this soup even better. You can use seasonal veggies like spinach or kale for a fresh touch. Potatoes or sweet potatoes add heartiness. Zucchini is also a great choice and cooks quickly. Don’t be shy; mix and match your favorites! If you want to cook this soup differently, a slow cooker works well. Just add all the ingredients, set it on low, and let it cook for 6-8 hours. For a faster option, the Instant Pot is perfect. Set it to manual for about 30 minutes. Both methods create a tasty, rich soup. You can store ham and bean soup in the fridge. Use an airtight container. It will stay fresh for about three to four days. If you plan to eat it later, cool it down first. This keeps the soup from getting too hot in the fridge. Always label your container with the date. This helps you track how long it's been stored. Freezing is a great option for longer storage. Let the soup cool completely before freezing. Use freezer-safe containers or bags. Leave some space at the top of the container. This allows the soup to expand as it freezes. When you want to eat it, take it out and thaw it in the fridge overnight. You can also use the microwave for quicker thawing, but be sure to stir it well. Reheating ham and bean soup is easy. You can use a pot on the stove or the microwave. If using the stove, heat it on medium-low. Stir often to avoid burning. If using the microwave, heat in short bursts. Stop and stir in between to ensure even heating. Always taste and adjust the seasoning if needed. Enjoy the rich flavors once again! Yes, you can use canned beans! Use about three cups of canned beans for this recipe. Rinse the beans to remove extra salt and liquid. This saves time and makes cooking easier. Just add them to the soup in the last 30 minutes of cooking. This way, the beans warm up without getting too soft. Ham & bean soup will last about three to four days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before you put it in the fridge. If you notice any off smells or changes in color, it’s best to throw it away. Safety first! You can enjoy ham & bean soup with many sides! Here are a few ideas: - Crusty bread or rolls for dipping. - A fresh green salad for a crunchy contrast. - Cornbread for a sweet touch. - Pickles or relishes for a tangy bite. These sides make your meal even better and more filling! This blog post covered the essential aspects of making ham and bean soup. We discussed key ingredients, including ham, beans, and vegetables, and shared simple steps for preparation and cooking. I also provided tips for perfecting your soup’s consistency and flavor. Additionally, we explored variations and storage methods to ensure you enjoy this dish multiple times. In conclusion, making ham and bean soup is easy and satisfying. Experiment with flavors and ingredients to find your perfect bowl. Enjoy the process and the delicious results!$

A comforting soup made with diced ham and white beans, perfect for a hearty meal.

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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
1 cup dry white beans, soaked overnight and drained
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
6 cups chicken broth
2 leaves bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced ham to the pot, stirring well to combine with the sautéed vegetables.
Pour in the chicken broth and add the soaked beans to the pot.
Add the bay leaves, thyme, smoked paprika, salt, and pepper. Stir everything together.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beans are tender.
Taste the soup and adjust the seasoning if necessary. Remove the bay leaves before serving.
Garnish each bowl with freshly chopped parsley, if desired.

Notes

Remove bay leaves before serving.

Keyword beans, comfort food, ham, hearty, soup