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
Scale
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.
