Basic Ham and Bean Soup
A comforting and hearty soup made with ham, beans, and vegetables, perfect for chilly evenings or gatherings.
Ingredients
Main Ingredients
- 1 lb smoked ham or ham hock leftover smoked ham or a meaty ham hock for rich flavor; smoked tempeh for vegetarian option
- 1 cup dried navy beans or substitute with pinto or black beans; canned beans can be used too
- 1 medium onion yellow or white varieties for sweetness
- 2 medium carrots adds sweetness and color
- 2 stalks celery finely diced for crunch
- 2 cloves garlic minced for aromatic depth
- 4 cups broth chicken or vegetable broth; homemade is best
- 1 leaf bay leaf for flavor
- to taste salt and pepper for seasoning
Instructions
Preparation
- Soak the beans in water overnight if using dried; skip if using canned.
- In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Pour in the broth, add the ham, and toss in the drained beans (if using canned). If using soaked beans, add them with enough water to cover.
- Add the bay leaf and season with salt and pepper. Bring to a gentle boil.
- Reduce heat to low and let the soup simmer for about 45 minutes, stirring occasionally.
- Taste and adjust seasoning before serving. Remove the bay leaf before serving.
Notes
For variation, spice it up with cayenne or smoked paprika, or add fresh herbs like thyme for brightness. This soup freezes beautifully; just portion it and store in airtight containers.