Ham and Bean Soup
A comforting and hearty Ham and Bean Soup, perfect for chilly nights or festive gatherings. Packed with flavors and nutrients, this dish warms both the belly and the heart.
Ingredients
For the Soup Base
- 1 lb ham hocks Adds smoky richness; can substitute with diced ham.
- 1 cup dried white beans (like navy or great northern) Canned beans can be used; just rinse them.
- 1 piece onion, diced Fresh onion adds depth; leeks can be an alternative.
- 2 cloves garlic, minced Fresh garlic enhances flavor; garlic powder is an alternative.
- 2 pieces carrots, diced Sweetness to balance the savory; parsnips can be added.
- 2 stalks celery, diced Classic soup base; can omit if unavailable.
- 4 cups chicken or vegetable broth Homemade is best, but store-bought saves time.
- 1 tsp thyme Fresh preferred, dried is also suitable.
- Salt and pepper to taste Adjust to your preference.
- 1 leaf bay leaf (optional) For depth of flavor; remove before serving.
Instructions
Preparation
- If using dried beans, soak them overnight or for at least 6 hours. Rinse and drain.
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the ham hocks (or diced ham), letting the flavors meld together for a couple of minutes.
- Pour in the soaked beans and broth. Add thyme, salt, and pepper. If using, drop in the bay leaf for extra flavor.
- Increase heat to bring the soup to a gentle boil. Then reduce the heat, cover, and let it simmer for 30 minutes. If desired, let all the flavors meld together for up to 2 hours on low heat.
- After simmering, remove the ham hocks; shred the meat and stir it back into the soup. Taste and adjust seasoning as needed.
- Ladle the soup into warm bowls and share it with loved ones.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It freezes well for up to 3 months. Reheat on low heat on the stove or in the microwave with a splash of broth if needed. For creaminess, blend part of the soup with an immersion blender before serving.