Ah, Ham and Bean Soup — a classic comfort soup that’s hearty, flavorful, and perfect for cozy days. 🍲 Smoky ham, tender beans, and savory vegetables make this a one-pot meal that’s simple to prepare and even better the next day.
Here’s a solid recipe:
🍲 Ham and Bean Soup
Ingredients (Serves 6–8)
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1 lb (450 g) dried navy beans (or great northern beans), soaked overnight, or 3 cups cooked/canned beans
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1 lb (450 g) ham bone or diced smoked ham
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1 large onion, chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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6 cups (1.5 L) chicken or vegetable broth
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1 tsp dried thyme
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1 bay leaf
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Salt and pepper, to taste
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Optional: 1 tsp smoked paprika for extra smoky flavor
👩🍳 Instructions
1. Prepare the beans
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If using dried beans: Soak overnight in water, then drain and rinse.
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If using canned: Drain and rinse.
2. Sauté vegetables
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In a large pot, heat a little oil over medium heat.
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Sauté onion, carrots, celery, and garlic until softened, about 5–7 minutes.
3. Add ham and beans
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Add ham bone or diced ham and beans to the pot.
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Pour in broth, add thyme, bay leaf, and paprika if using.
4. Simmer
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 1.5–2 hours (or 30–40 minutes if using canned beans), until beans are tender and soup is thickened.
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If using a ham bone, remove it after cooking, shred the meat, and return to the soup.
5. Season and serve
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Remove bay leaf.
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Taste and adjust salt and pepper.
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Serve hot with crusty bread or cornbread.
💡 Tips & Variations
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Creamier soup: Mash some of the beans with a spoon to thicken.
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Vegetable boost: Add diced potatoes, parsnips, or greens toward the end of cooking.
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Pressure cooker / Instant Pot: Reduce cooking time to 25–30 minutes with soaked beans.
If you want, I can also give you a quick stovetop version using only canned beans that’s ready in under 30 minutes.
Do you want that faster version?
