If you have a cozy afternoon and a hankering for something that wraps you in warmth from the inside out, then this Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe is exactly what you need. Its rich, smoky ham melds perfectly with creamy, tender dried beans, all enlivened by the brightness of fresh herbs. Each spoonful delivers a comforting blend of textures and flavors that feels like a big, satisfying hug, making it an absolute favorite in chilly weather or anytime you crave something nourishing made with love.
Ingredients You’ll Need
Gathering just a handful of simple but essential ingredients is all you need to create this hearty, soul-satisfying stew. Each element plays an important role, from the smoky ham adding depth to the fresh herbs brightening every bite, and the dried beans providing a luscious creaminess and satisfying texture.
- Leftover ham (4 cups, cubed): The star protein, bringing wonderful smokiness and savory flavor to the broth.
- Ham bone (1): This infuses the soup with deep, rich ham essence and collagen for body.
- Dry Great Northern or Navy beans (2 cups): Soaked overnight to ensure they soften to creamy perfection.
- Celery (2 cups, chopped): Adds subtle crunch and a fresh, aromatic base.
- Carrots (2 cups, chopped): Their natural sweetness balances the savory elements beautifully.
- Onion (1 large, finely chopped): Enhances the soup’s savory foundation with gentle pungency.
- Garlic (3 cloves, minced): Provides warm, fragrant undertones to round out flavors.
- Fresh thyme (4 sprigs) or dry (2 teaspoons): Imparts an earthy, herbal brightness.
- Fresh parsley (¼ cup) or dry (1 tablespoon): Adds fresh, slightly peppery notes.
- Fresh ground pepper (½ teaspoon): A mild kick that lifts the overall flavor.
- Chicken stock or broth (8-9 cups): Creates a flavorful, nourishing cooking liquid.
- Olive oil (1 tablespoon): For sautéing vegetables to soften and release their flavors.
- Salt (to taste): Enhances all the other ingredients without overpowering them.
How to Make Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe
Step 1: Soak and Prepare the Beans
Start by soaking your dry beans in plenty of cold water for at least 8 to 10 hours or overnight. This crucial step softens the beans, reduces cooking time, and improves their digestibility. Once soaked, drain and rinse thoroughly, tossing out any beans that look broken or discolored. This ensures your soup has a clean, consistent texture and flavor.
Step 2: Sauté the Vegetables
Heat the olive oil in a large Dutch oven over medium heat. Add in the chopped celery, carrots, onion, and minced garlic. Cook these slowly until they are tender and fragrant but not browned. This gentle sauté builds a flavorful vegetable base that adds sweetness and depth to the soup, balancing the hearty ham and beans perfectly.
Step 3: Add Stock and Ham
Next, pour in your chicken stock or broth along with the ham bone and the cubed leftover ham. The ham bone is key here — as the soup simmers, it releases incredible smoky richness and gelatin, enhancing the broth’s body. Stir well to combine all these mouthwatering elements.
Step 4: Incorporate Beans and Herbs
Now it’s time to add your soaked beans, fresh parsley, thyme sprigs, and freshly ground pepper. These fresh herbs lift the whole soup with vibrant notes, preventing it from feeling too heavy while complementing the meaty ham beautifully. Give everything a good stir so the seasonings distribute evenly.
Step 5: Simmer Until Tender
Bring your soup to a boil, then lower the heat to keep it at a slow, steady simmer. Cover the pot and let it work its magic for 2 to 3 hours. This long, gentle cooking time allows the beans to become tender without falling apart and melds all the flavors into one harmonious, rich broth that makes every spoonful a delight.
Step 6: Prepare Ham Pieces for Serving
Before serving, check the texture of any larger ham pieces. Chop them up into bite-sized chunks so that they blend seamlessly with the beans and vegetables. This step ensures every mouthful has a perfect balance of tender meat and creamy beans.
Step 7: Puree for Creaminess
To add silkiness and a little extra body to your soup, carefully remove about one cup of the broth along with some beans and vegetables. Use an immersion blender to puree this portion, then stir it back into the pot. This creates a luscious creamy texture without using any cream, keeping your soup both hearty and wholesome.
How to Serve Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe
Garnishes
Presentation is part of the joy of sharing a meal! Sprinkle chopped fresh parsley over the top just before serving for a burst of color and freshness. A dash of cracked black pepper adds visual appeal and a little zip. For a touch of creaminess, a dollop of sour cream or a grating of sharp cheddar can elevate the soup beautifully without overpowering its rustic charm.
Side Dishes
This soup stands strong on its own but pairing it with a crisp green salad or some crusty artisan bread heightens the experience. Garlic bread or warm cornbread crumbs alongside make for perfect dipping vessels to soak up every last drop of that deeply satisfying broth.
Creative Ways to Present
For a rustic touch, serve your soup in charming earthenware bowls with a sprinkling of fresh herbs on top. Or, for an informal gathering, ladle into wide mugs that invite cozy sipping. Adding croutons or a swirl of pesto over the top can bring a modern twist and extra layers of flavor that guests will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers and refrigerate. The flavors actually develop more depth overnight, making next-day servings even better. It will stay fresh and delicious for up to 4 days in the fridge — perfect for easy lunches or dinners.
Freezing
Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe freezes exceptionally well. Portion it into freezer-safe containers or heavy-duty bags, leaving some space for expansion. Properly frozen, it will maintain its superb flavor and texture for up to 3 months, giving you a ready-made comforting meal anytime you need it.
Reheating
When it’s time to enjoy your refrigerated or frozen soup, reheat gently on the stove over low to medium heat. Stir occasionally and add a splash of broth or water if it feels too thick. Avoid boiling vigorously to keep the beans intact and the flavors balanced. In just a few minutes, you’ll have a warm, hearty bowl all over again.
FAQs
Can I use other types of beans in this soup?
Absolutely! Although Great Northern and Navy beans are traditional here for their creamy texture, you can swap in cannellini or even black-eyed peas depending on what’s available. Just note that cooking times may vary slightly depending on the bean type.
What if I don’t have leftover ham or a ham bone?
No worries! You can substitute with smoked sausage or a few slices of cooked bacon for smokiness. Vegetable broth can also help keep the soup flavorful if you prefer a vegetarian version, adding smoked paprika or liquid smoke for depth.
Should I soak the beans before cooking?
Yes, soaking dried beans overnight or for at least 8 hours softens them and reduces cooking time dramatically. It also helps improve digestion, which makes the soup gentler on your stomach while ensuring perfectly tender beans.
Can I make this soup in a slow cooker?
Definitely! After sautéing your vegetables, add everything to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours until beans are tender. Adjust liquids as needed because slow cookers aren’t as good at evaporation.
How do the fresh herbs impact the soup?
Fresh herbs like thyme and parsley brighten the rich and hearty soup, adding layers of fresh, earthy flavor that balance the smoky meat and creamy beans. Using dry herbs is fine if fresh aren’t available, but fresh really brings the soup to life.
Final Thoughts
There is something truly special about a bowl filled with this Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe. It’s a recipe that welcomes you like an old friend, with comfort and heartiness in every bite. Whether you’re cooking for family, friends, or just yourself, this soup is a warm hug on a plate that’s well worth the time it takes. I promise once you try it, it’ll become one of your favorite go-to recipes as well!
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Ham and Bean Soup with Fresh Herbs and Tender Dried Beans Recipe
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes (plus overnight soaking)
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Ham and Bean Soup featuring tender Great Northern beans simmered with savory ham, aromatic vegetables, and fresh herbs. This classic, slow-simmered soup is perfect for using up leftover ham and delivers rich flavors and satisfying warmth.
Ingredients
Main Ingredients
- 4 cups leftover ham (cubed)
- 1 ham bone
- 2 cups dry Great Northern beans or Navy beans
- 2 cups celery (chopped)
- 2 cups carrots (chopped)
- 1 large onion (finely chopped)
- 3 cloves garlic (finely minced)
- 4 sprigs fresh thyme (or 2 teaspoons dry)
- 1/4 cup fresh parsley (or 1 tablespoon dry)
- 1/2 teaspoon fresh ground pepper
- 8–9 cups chicken stock or chicken broth
- 1 tablespoon olive oil for sautéing vegetables
- Salt (to taste)
Instructions
- Soak the Beans: Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse thoroughly, discarding any broken or discolored beans to ensure the best texture.
- Sauté Vegetables: In a large Dutch oven, heat the olive oil over medium heat. Add the chopped celery, carrots, onion, and minced garlic. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Add Ham and Stock: Stir in the chicken stock, ham bone, and cubed leftover ham to the sautéed vegetables, incorporating all flavors.
- Add Beans and Herbs: Mix in the soaked and drained beans along with fresh parsley, thyme, and ground pepper to the pot.
- Simmer the Soup: Bring the soup mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 2-3 hours, occasionally stirring, until the beans are tender and the flavors meld together.
- Prepare Ham Pieces: Chop any large pieces of ham into bite-sized pieces to make the soup easier to eat before serving.
- Puree Part of the Soup: Near the end of cooking, carefully remove about 1 cup of the soup liquid and beans. Puree this portion with an immersion blender until smooth, then stir it back into the soup to add body and creaminess without using cream.
Notes
- Soaking the beans overnight reduces cooking time and improves digestive comfort.
- Using a ham bone imparts deep, smoky flavor to the soup.
- You can substitute chicken stock with vegetable stock for a milder flavor.
- Adjust the salt at the end, as ham and stock can be salty.
- Leftover soup stores well and tastes even better the next day.
