Here’s a classic Ham and Bean Soup recipe—hearty, flavorful, and perfect for using leftover ham:
Ham and Bean Soup Recipe
Ingredients (serves 6–8):
- 1 lb (450 g) dried white beans (like navy, great northern, or cannellini), soaked overnight or quick-soaked
- 1–2 tbsp olive oil
- 1 medium onion, chopped
- 2–3 carrots, chopped
- 2 celery stalks, chopped
- 3–4 cloves garlic, minced
- 1–2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh thyme)
- 6 cups (1.5 liters) chicken or vegetable broth
- 2–3 cups cooked ham, diced (including bone if available for extra flavor)
- Salt and black pepper, to taste
- Optional: 1–2 tsp smoked paprika for extra smokiness
Instructions:
- Prepare the beans:
- Overnight method: Cover beans with water and soak 8–12 hours. Drain and rinse.
- Quick soak: Boil beans in water for 2–3 minutes, remove from heat, cover, and let sit 1 hour. Drain and rinse.
- Sauté vegetables:
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes. Add garlic and cook 1 more minute. - Add beans and broth:
Stir in the beans, broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for about 1–1.5 hours, or until beans are tender. - Add ham:
Stir in the diced ham (and any ham bone if you have one). Continue simmering 20–30 minutes to let the flavors meld. - Season:
Remove bay leaves. Taste and adjust seasoning with salt, pepper, and smoked paprika if using. - Serve:
Ladle into bowls. Great with crusty bread or cornbread on the side.
💡 Tips:
- For a creamier texture, mash some of the beans against the side of the pot.
- Leftovers taste even better the next day!
- You can also use canned beans—just reduce cooking time since they’re already soft.
If you want, I can give a speedy 30-minute version using canned beans that’s almost as flavorful as the slow-cooked version. Do you want me to do that?
