Description
A cozy and hearty ham and bean soup that’s perfect for chilly nights or busy weekdays, made with simple ingredients for comforting flavors.
Ingredients
Soup Base
- 1 pound white beans (Navy, Great Northern, or cannellini) (Soak overnight if desired, or budget more time for unsoaked beans.)
- 1 bone ham bone or smoked hocks (Adds rich flavor and gelatin.)
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 3 cloves garlic, minced (Add after onions soften.)
- 2 leaves bay leaves
- 1 teaspoon thyme, dried
- 8 cups chicken broth or water (Use water if ham is salty.)
- 2 tablespoons olive oil or butter (For sautéing.)
Optional Add-Ins
- 1 tablespoon apple cider vinegar (To brighten the flavors.)
- 1 teaspoon red pepper flakes (For gentle warmth.)
Instructions
Preparation
- Sort and rinse the white beans, soaking overnight if desired.
- In a large soup pot, warm olive oil over medium heat.
- Add diced onion, carrot, and celery with a pinch of salt; cook until softened.
- Add minced garlic and cook for another 30 seconds.
Cooking
- Nestle in the ham bone or smoked hocks, or stir in diced ham.
- Add the rinsed beans and enough broth or water to cover by about 2 inches.
- Bring to a gentle simmer, avoiding a hard boil.
- Simmer, partially covered, stirring occasionally, until beans are tender (60 to 90 minutes for soaked beans, longer for unsoaked).
- Remove the ham bone or hocks and shred any meat, returning it to the pot.
- For a creamier texture, mash a cup of beans against the pot or blend a ladleful and return it to the soup.
- Adjust seasoning with salt and pepper, and finish with a splash of vinegar if desired.
Notes
Store leftovers in airtight containers for up to 4 days. Freezes well for up to 3 months. Reheat gently, adding a splash of water or broth if necessary.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course, Soup
- Cuisine: American