This warm and hearty ham and bean soup is perfect for cozy days. Packed with tender ham, delicious beans, and veggies, it warms you from the inside out!
Making this soup is super easy. I like to toss everything in the pot, let it bubble, and enjoy the lovely smells. It’s great with some crusty bread to dip—yum!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for its rich flavor. If you’re out, any cooking oil like canola or vegetable oil will work too.
Ham: Diced cooked ham adds a smoky taste. If you want a healthier option, try diced turkey or even a plant-based ham alternative. Leftover holiday ham works great too!
Dried White Beans: Great Northern or Navy beans are perfect here. You can substitute them with canned beans if you’re short on time; just rinse them before use.
Broth: Chicken broth brings lots of flavor, but vegetable broth keeps it vegetarian. Homemade or store-bought is fine, use what you prefer.
Celery and Carrots: These add sweetness and texture. If you’re missing one, just double up on the other or try bell peppers for a different twist.
How Do You Get the Best Flavor from Your Soup?
The secret to a great Ham and Bean Soup is in the sautéing. Start with the onions and let them soften first. This builds a flavorful base. After that, cook your garlic and vegetables until they’re tender; this brings out their best flavors.
- Heat the oil in a large pot over medium heat. Add the onions and stir for about 3-4 minutes.
- Add garlic, carrots, and celery. Cook them for another 5 minutes, stirring often.
- Finally, add ham and give it a couple of minutes for the flavors to mix.
Taking your time at this stage means every spoonful tastes rich and hearty! Don’t forget to taste the soup before serving to balance the seasonings. Happy cooking!
How to Make Hearty Ham and Bean Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound ham, diced (cooked)
- 1 cup dried white beans (such as Great Northern or Navy beans), soaked overnight and drained
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 1 to 1.5 hours to cook. You’ll get a delightful, warm soup ready in about 1 hour and 45 minutes, perfect for chilly days or when you need some comfort food!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it’s softened and translucent. This will create a wonderful base for your soup!
2. Adding More Flavor:
Next, add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally, until all the vegetables are tender and fragrant. Your kitchen will start to smell amazing!
3. Mixing in the Ham:
Now, stir in the diced ham and let it cook for about 2-3 minutes. This allows the ham to release its flavors and mingle with the veggies—yum!
4. Incorporating the Beans and Broth:
Add the soaked and drained beans to the pot, along with the chicken or vegetable broth, dried thyme, and bay leaf. Bring everything to a boil, then reduce the heat to low and let it simmer. You’ll want to cook this for about 1 to 1.5 hours, stirring occasionally, until the beans are tender. The longer it simmers, the more the flavors develop!
5. Final Touches:
Once the beans are nice and soft, taste the soup and season with salt and pepper as needed. Don’t forget to remove the bay leaf before serving—it’s just for flavor!
6. Serve and Enjoy:
Ladle the soup into bowls and sprinkle with freshly chopped parsley on top for a pop of color and freshness. Enjoy your hearty Ham and Bean Soup with some crusty bread on the side if you’d like!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, you can use canned beans instead. Just drain and rinse them, then add them to the pot in step 4. Since canned beans are already cooked, simmer the soup for only about 15-20 minutes to heat everything through.
What Can I Substitute for Ham?
If you want a vegetarian option or don’t have ham on hand, you can substitute with smoked tofu or tempeh for a similar flavor. You could also use a dash of liquid smoke or a smoked paprika to get a hint of that smoked flavor without the meat.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then transfer to freezer-safe containers, where it will last for up to 3 months. When reheating, thaw in the fridge overnight and warm it on the stove for the best texture.
Can I Adjust the Consistency of the Soup?
Yes! If you prefer a thicker soup, you can mash a portion of the beans against the side of the pot with a fork before serving. For a thinner soup, simply add more broth or water until you reach the desired consistency.
