Looking for a comforting dish that warms both body and soul? Look no further than this delicious ham and bean soup. Packed with protein and flavor, it’s the perfect meal for family gatherings or a cozy night in. With tender beans, savory ham, and aromatic herbs, every spoonful offers a taste of home. Get ready to savor this hearty classic that will become a staple in your kitchen!
Ingredients
– 1 pound dried white beans (such as Great Northern or navy beans)
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 2 cups cooked ham, diced
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, while cooking time is around 1.5 hours.
Nutritional Value
Per serving (1.5 cups): Calories: 350, Protein: 25g, Carbohydrates: 45g, Fat: 10g, Fiber: 10g. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Rinse and soak the beans overnight in water.
2. Drain and rinse the beans before cooking.
3. In a large pot, heat olive oil over medium heat.
4. Add diced onion, carrots, and celery; sauté until softened (about 5-7 minutes).
5. Stir in minced garlic and cook for another minute.
6. Add soaked beans, chicken broth, diced ham, thyme, and bay leaf to the pot.
7. Bring to a boil, then reduce heat to low.
8. Cover and simmer for about 1 hour, or until beans are tender.
9. Season with salt and pepper to taste.
10. Remove the bay leaf and serve hot.
Alternative Ingredients
You can substitute dried beans with canned beans for a quicker option. Just rinse and add them in the last 20 minutes of cooking. Smoked sausage can replace ham for a different flavor profile.
Serving and Pairings
Ham and bean soup pairs beautifully with crusty bread or a fresh garden salad. It also goes well with cornbread for a classic comfort meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat in a pot over low heat, adding a splash of broth if needed.
Cooking Mistakes
- Using too much salt initially; adjust at the end.
- Not soaking beans long enough can lead to tough texture.
- Skipping the sauté step can miss out on flavor.
- Overcooking beans can make them mushy.
- Forget to remove the bay leaf before serving.
Helpful Tips
- Use leftover ham for extra flavor and convenience.
- Experiment with herbs like rosemary or oregano.
- For a spicy kick, add diced jalapeños.
- Blend a portion for a creamy texture.
FAQs
Can I use canned beans instead of dried?
Yes, canned beans can be used for convenience. Rinse and add them in the last 20 minutes of cooking to heat through.
How do I make this soup vegetarian?
Replace ham with smoked tofu or tempeh and use vegetable broth instead of chicken broth for a vegetarian version.
Can I add vegetables to the soup?
Absolutely! Feel free to add greens like spinach or kale, or other vegetables like bell peppers for added nutrition.
How long does ham and bean soup last in the fridge?
It can be stored in the refrigerator for up to 4 days in an airtight container.
Is this soup good for freezing?
Yes, ham and bean soup freezes well for up to 3 months. Just thaw and reheat when ready to eat.
Conclusion
Ham and bean soup is a classic dish that combines simplicity and heartiness. Perfect for chilly evenings, it’s a meal that nourishes and satisfies. With its rich flavors and easy preparation, this recipe is sure to become a family favorite. Enjoy every spoonful!
Ham And Bean Soup
Ingredients
- 1 pound dried white beans
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 2 cups cooked ham diced
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse and soak the beans overnight in water.
- Drain and rinse the beans before cooking.
- In a large pot, heat olive oil over medium heat.
- Add diced onion, carrots, and celery; sauté until softened.
- Stir in minced garlic and cook for another minute.
- Add soaked beans, chicken broth, diced ham, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 1 hour, or until beans are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf and serve hot.
Nutrition
