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Ham and Bean Soup

Welcome to the comforting world of Ham and Bean Soup! This delightful dish is a staple in many homes, celebrated for its rich flavors and heartwarming essence. Perfect for chilly evenings or family gatherings, this soup not only nourishes the body but also warms the soul.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Bean Soup
  • 1 lb dried navy beans
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 lb cooked ham diced
  • 6 cups chicken broth
  • 1 leaf bay
  • 1 tsp dried thyme

Equipment

  • Large Pot
  • Wooden spoon
  • Measuring cups and spoons
  • Colander
  • Knife and cutting board
  • Can Opener

Method
 

  1. Step 1: Rinse and sort the dried navy beans, removing any debris. You can soak the beans overnight in water, or use the quick soak method: boil them for 2 minutes, then let them sit for 1 hour.
  2. Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 3-5 minutes.
  3. Step 3: Incorporate the diced carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally.
  4. Step 4: Drain and rinse the soaked beans, then add them to the pot along with the diced ham, chicken broth, bay leaf, and dried thyme. Stir well to combine all the ingredients.
  5. Step 5: Turn up the heat to high and bring the soup mixture to a boil. Once boiling, reduce the heat to low and let it simmer, covered, for about 1.5 to 2 hours, or until the beans are tender.
  6. Step 6: Once the beans are tender, taste the soup and add salt and pepper as needed. Remove the bay leaf before serving and garnish with fresh parsley if desired.

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.