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Bean and ham soup Recipe

American · Soup · 135 min total

A hearty, comforting soup made with tender beans and smoky ham, perfect for a cold day. This recipe uses leftover ham or ham hocks for deep flavor.

Ingredients

• 1 lb dried white beans (such as Great Northern or cannellini), soaked overnight
• 1 ham hock or 2 cups diced cooked ham
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or ham broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• 2 tbsp olive oil
• Optional: chopped fresh parsley for garnish

Instructions

1. Drain and rinse the soaked beans. Set aside.
2. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Add the ham hock (or diced ham), beans, broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender.
4. If using ham hock, remove it from the pot. Let cool slightly, then shred the meat, discarding bone and fat. Return meat to the pot.
5. Remove bay leaves. Season with salt and pepper to taste. If desired, use an immersion blender to partially puree the soup for a thicker texture.
6. Serve hot, garnished with parsley if desired.

Tips

• For a thicker soup, mash some of the beans against the side of the pot before serving.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• If using canned beans, reduce cooking time to 30 minutes and use 3 cans (15 oz each), drained and rinsed.

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