ham and bean soup

Here’s a classic Ham and Bean Soup—hearty, comforting, and perfect for using leftover ham 🍲

Ham and Bean Soup (Serves 6)

Ingredients

• 2 cups cooked ham, diced (or ham bone for extra flavor)
• 1 lb (450 g) dried white beans (navy or great northern)
• 1 tbsp olive oil or butter
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 8 cups chicken broth or water
• Salt & black pepper to taste
• Fresh parsley (optional)

Instructions

1. Soak the Beans (Recommended)
   • Rinse beans and soak in water overnight.
   • Drain and rinse before using.
     (Quick soak: boil beans 2 minutes, cover, rest 1 hour.)
2. Sauté the Vegetables
   • Heat oil in a large pot over medium heat.
   • Add onion, carrots, and celery; cook 5 minutes until softened.
   • Add garlic and cook 30 seconds.
3. Simmer the Soup
   • Add soaked beans, ham, thyme, bay leaf, and broth.
   • Bring to a boil, then reduce heat and simmer 1½–2 hours, until beans are tender.
4. Season & Finish
   • Remove bay leaf and ham bone (if used).
   • Taste and adjust salt and pepper.
   • For thicker soup, mash some beans against the side of the pot.
5. Serve
   • Garnish with parsley.
   • Serve with crusty bread or cornbread.

Tips & Variations

• 🥕 Add potatoes for extra heartiness
• 🌶️ Add a pinch of red pepper flakes for warmth
• 🥣 Slow cooker: cook on LOW 7–8 hours or HIGH 4–5 hours
• ❄️ Freezes beautifully for up to 3 months

If you want, I can also give you a 15-minute pressure cooker version, a smoky Southern-style recipe, or a low-sodium option.