Ham and Bean Soup Recipe
A hearty and comforting Ham and Bean Soup featuring tender navy beans, savory diced ham, and classic aromatics simmered together for a rich, flavorful meal perfect for chilly days or anytime you crave a satisfying homemade soup.
- Prep Time: 15 minutes (plus overnight soaking for dried beans)
- Cook Time: 1 hour (including simmering and sautéing)
- Total Time: 1 hour 15 minutes (excluding soaking time)
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beans
- 2 cups dried navy beans or great northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
Meat
- 1 pound cooked ham, diced (leftover ham or ham steak, or a smoked ham bone for deeper flavor)
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 6 cups low-sodium chicken broth (or vegetable broth, adjust for desired thickness)
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter (for sautéing)
Garnish
- Fresh parsley, chopped
Instructions
- Preparation: If using dried beans, drain and rinse them after soaking overnight. Place the beans in a large pot and cover with water; bring to a boil, then simmer for 10 minutes and drain.
- Sauté Vegetables: In a heavy-bottomed pot, heat olive oil over medium heat. Add finely chopped onion, diced carrots, and diced celery. Sauté until softened and fragrant, about 6 to 8 minutes.
- Add Garlic and Spices: Stir in minced garlic and smoked paprika, cooking for 30 seconds until aromatic. Then add the diced ham and cook for an additional minute to release savory flavors.
- Add Broth and Herbs: Pour in the chicken broth, then add the bay leaf and dried thyme. Bring the mixture to a gentle simmer.
- Add Beans: Stir in the prepped soaked beans or canned beans.
- Simmer Soup: Cover the pot and simmer gently for 45 minutes to 1 hour if using soaked dried beans, or 20 to 30 minutes if using canned beans, until beans are tender and flavors meld together.
- Final Touches: Remove the bay leaf. If you used a ham bone, remove it from the pot, shred any meat left on the bone, and return the shredded meat to the soup. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup hot into bowls and garnish with freshly chopped parsley. Serve alongside crusty bread or cornbread for a complete meal.
Notes
- Soaking the beans overnight helps reduce cooking time and improve digestibility.
- You can use a smoked ham bone for a richer, smokier broth flavor.
- If you prefer a thicker soup, mash some of the beans before serving.
- Leftover soup stores well in the refrigerator for up to 4 days and freezes beautifully.
- For a vegetarian version, omit the ham and use vegetable broth instead.
Keywords: Ham and Bean Soup, Navy Bean Soup, Comfort Soup, Hearty Soup, Ham Recipes, Bean Soup, Easy Soup Recipe
Find it online: https://dinewithdylan.com/ham-and-bean-soup-recipe/
