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Ham and Bean Soup

Ham and Bean Soup Recipe

Ham and Bean Soup is a slow-simmered soup made with whitebeans, cooked ham, vegetables, and broth. The beans add creaminess, while theham brings a salty, smoky flavor. Common additions include onion, carrots,celery, garlic, and herbs like thyme and bay leaf. Ham and Bean Soup stands outfor its simple preparation and long-lasting flavor.
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Prep Time 15 minutes
Cook Time 2 hours
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried white beans navy or great northern
  • 1 meaty ham bone or 2 cups diced cooked ham
  • 1 medium onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 8 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • Salt to taste
  • 1 tablespoon olive oil
  • Optional: fresh parsley for garnish

Equipment

  • Large heavy-bottom pot or Dutch oven
  • Cutting board
  • Sharp chef’s knife
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon
  • Colander
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, and celery. Stir and cook for 5 minutes.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add soaked beans, ham bone or diced ham, broth, bay leaf, and thyme.
  5. Bring to a gentle boil, then lower heat to a simmer.
  6. Cover and cook for about 2 hours, stirring sometimes.
  7. Remove ham bone, shred meat, and return it to the pot.
  8. Taste and add salt and pepper as needed.
  9. Remove bay leaf before serving.

Notes

This Ham and Bean Soup improves with time and patience. Slow cooking allows the beans to release starch, which thickens the soup naturally. If the soup becomes too thick, add warm broth or water a little at a time. Always taste before adding salt, because ham can be salty. If beans are not tender after 2 hours, keep cooking and check every 15 minutes. Let the soup rest for 10 minutes before serving. This helps flavors settle and blend.