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Ham and Bean Soup Recipe

American · Soup · 135 min total

A hearty, comforting soup made with smoky ham, tender beans, and vegetables, perfect for using up leftover ham or a ham bone.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ham bone or 2 cups diced cooked ham
• 8 cups chicken broth
• 1 pound dried navy beans, soaked overnight and drained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 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.
2. Add ham bone (or diced ham), chicken broth, soaked beans, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender.
3. If using a ham bone, remove it from the pot and shred any meat from the bone; discard the bone and return the meat to the soup.
4. Remove bay leaves. Season with salt and pepper to taste. If desired, use an immersion blender to partially puree the soup for a creamier texture.
5. Serve hot, garnished with fresh parsley if desired.

Tips

• For a quicker version, use canned beans (3 cans, drained and rinsed) and reduce simmering time to 30 minutes.
• This soup freezes well for up to 3 months.
• Add a splash of apple cider vinegar at the end to brighten flavors.

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