Description
This classic ham and bean soup recipe combines tender ham, creamy white beans, and fresh vegetables in a rich, comforting broth. Perfect for chilly evenings, this hearty soup is packed with protein and fiber, making it a nutritious and satisfying meal that brings families together with its nostalgic flavors and warming essence.
Ingredients
Scale
Beans & Meat
- 1 pound dried navy beans or great northern beans
- 2 cups diced smoked ham or leftover ham
- 1 ham bone or smoked ham hock (optional for extra flavor)
Vegetables & Aromatics
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
Liquids & Seasonings
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Soak the Beans: Rinse the dried beans thoroughly and soak them overnight in cold water, or use the quick soak method by boiling them for 2-3 minutes, removing from heat, and letting them sit covered for 1 hour. Drain and rinse before cooking.
- Sauté Vegetables: In a large soup pot, heat a small amount of oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for an additional minute.
- Add Beans, Ham, and Broth: To the pot, add the soaked beans, diced ham, ham bone or hock if using, and chicken broth. Stir to combine the ingredients evenly.
- Season the Soup: Add bay leaves, fresh thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently, uncovered, for 1 to 2 hours, or until the beans are tender and the flavors have melded together. Stir occasionally to prevent sticking and to help break down the beans slightly for a creamy texture.
- Remove Ham Bone and Adjust Seasoning: Remove the ham bone, and if desired, shred any remaining meat from it back into the soup. Taste the soup and adjust salt, pepper, or other seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread if desired for a comforting meal.
Notes
- Using a ham bone or ham hock adds deep flavor but is optional if you only have diced ham.
- Overnight soaking of beans reduces cooking time and improves digestibility.
- Simmer the soup gently to keep beans intact and to develop rich flavors.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
- Soup freezes well for 4-6 months; thaw overnight in the fridge before reheating.
- When reheating, add a bit of water or broth if the soup has thickened too much.
- Microwaving is possible but slow stovetop reheating preserves texture best.
- Prep Time: 15 minutes (plus overnight soaking time)
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (about 350g)
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 45mg
Keywords: ham and bean soup, navy bean soup, hearty winter soup, comfort food, easy bean soup, leftover ham recipe
