I absolutely love a good hearty soup, especially during the colder months. One of my go-to recipes is a classic ham and bean soup. There’s just something so comforting about the combination of tender ham, creamy beans, and flavorful broth. It’s like a warm hug in every spoonful. The best part is that it’s incredibly easy to make.
Just simmer the ham, beans, and a few veggies in a pot with some seasoning, and voila! A delicious, nutritious bowl of goodness that will leave you feeling satisfied and content. Plus, it’s a great way to use up any leftover ham from holiday dinners. Trust me, once you try this ham and bean soup, you’ll be hooked!
Ingredients Needed for This Recipe
- 2 tablespoons olive oil
- 1 onion, diced
- 1 large carrot, peeled and diced
- 1/2 cup finely chopped celery
- 4 cloves garlic, minced
- 2 cups shredded cooked ham
- 1 1/2 quarts (1 1/2 liters) chicken stock or broth (beef can be used)
- 2 bay leaves (or 1 tablespoon fresh chopped thyme)
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 (15 ounce) cans white beans (cannellini beans) – no salt added, rinsed and drained
- 1/2 teaspoon black pepper
- Pinch of salt, if needed
Instructions for making Ham and Bean Soup
- In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots, and celery. Cook until onions are softened (about 5 minutes). Sauté the garlic until fragrant (30 seconds – 1 minute).
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
- Serve warm.
Optional Additions:
- You can add other veggies like spinach, kale, zucchini, shredded cabbage, or frozen peas.
- If you’d like to add potatoes, sweet potatoes, or pumpkin, simmer the soup for about 5-10 minutes longer, until fork tender.
Ham Broth for Ham Soup Using Leftover Ham Bone:
- Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/liters, depending on the size of the bone).
- Bring to a boil, reduce heat, cover with a lid, and let simmer until very fragrant (about 1 hour).
- Discard the ham bone and replace the chicken stock with your ham broth.
Tips for Perfecting Ham and Bean Soup
Quality of Ingredients: Use high-quality, cooked ham for the best flavor. If you’re using leftover ham, make sure it’s still fresh and flavorful.
Soffritto Base: The soffritto (onion, carrots, and celery) should be cooked until soft but not browned, as this forms the flavor base of the soup.
Garlic Timing: Add garlic just before the ham to avoid burning it, which can impart a bitter taste.
Ham Cooking: Sautéing the ham with the soffritto allows it to absorb the flavors and enhances the overall taste of the soup.
Bean Choice: While cannellini beans are recommended, feel free to experiment with great northern beans or navy beans, depending on your preference.
Seasoning: Season the soup towards the end of cooking. Taste and adjust salt and pepper as needed, keeping in mind the saltiness of the ham.
Simmering Time: Don’t overcook the soup after adding the beans, as they can become mushy. Just a brief simmer to heat everything through is sufficient.
Optional Additions: Adding vegetables like spinach, kale, or zucchini can increase the nutritional value and add different flavors and textures.
Ham Broth: If you have a leftover ham bone, making a ham broth can add a deeper flavor to the soup compared to using regular chicken or beef stock.
FAQs
Can I use different types of beans? Yes, you can use great northern beans or navy beans instead of cannellini beans.
What if I don’t have leftover ham? You can buy cooked ham from your deli or grocery store.
Can I add other vegetables? Yes, vegetables like spinach, kale, zucchini, shredded cabbage, or frozen peas can be added.
How can I make the soup more filling? Adding potatoes, sweet potatoes, or pumpkin can make the soup heartier, but you’ll need to simmer it longer until these ingredients are fork-tender.
Can I freeze this soup? Yes, this soup generally freezes well. Just be aware that the texture of the beans might change slightly upon thawing and reheating.
Ham and Bean Soup
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion diced
- 1 large carrot peeled and diced
- 1/2 cup finely chopped celery
- 4 cloves garlic minced
- 2 cups shredded cooked ham
- 1 1/2 quarts 1 1/2 liters chicken stock or broth (beef can be used)
- 2 bay leaves or 1 tablespoon fresh chopped thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 4 15 ounce cans white beans (cannellini beans) – no salt added, rinsed and drained
- 1/2 teaspoon black pepper
- Pinch of salt if needed
INSTRUCTIONS
- In a large pot or saucepan, heat oil over medium-high heat. Add onion, carrots, and celery. Cook until onions are softened (about 5 minutes). Sauté the garlic until fragrant (30 seconds – 1 minute).
- Add the ham and cook for a further 2 minutes, then pour in the stock. Add the bay leaves (or thyme) and parsley. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
- Stir in beans and season with pepper. Let simmer for 2 minutes, taste test and season with salt if needed.
- Serve warm.
Notes
- Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/liters, depending on the size of the bone).
- Bring to a boil, reduce heat, cover with a lid, and let simmer until very fragrant (about 1 hour).
- Discard the ham bone and replace the chicken stock with your ham broth.
