Perfect comfort food! Here’s a classic Ham and Bean Soup recipe that’s hearty, flavorful, and easy to make. 🥣
🍲 Ham and Bean Soup
Ingredients
- 1 lb dried white beans (navy, great northern, or cannellini), soaked overnight or 2 cans (15 oz each) beans, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 2–3 cups water (or enough to cover)
- 2–3 cups diced cooked ham (or leftover ham bone)
- 1 bay leaf
- 1 tsp dried thyme
- Salt & black pepper to taste
- Optional: smoked paprika or cayenne for extra flavor
Instructions
- If using dried beans:
Rinse, soak overnight, then drain. If short on time, use the quick-soak method: boil beans 2 minutes, then let sit 1 hour. - Sauté vegetables:
In a large pot, heat olive oil over medium heat. Cook onion, carrots, and celery until softened (about 5–6 minutes). Add garlic and cook 30 seconds. - Add liquids & beans:
Pour in broth and water. Add beans, ham (or ham bone), bay leaf, and thyme. Bring to a boil. - Simmer:
Reduce heat to low, cover, and simmer 1–2 hours (or 30–40 minutes if using canned beans) until beans are tender. Stir occasionally. - Season:
Remove bay leaf, taste, and adjust salt and pepper. Add smoked paprika or cayenne if desired. - Optional:
For a thicker soup, mash some beans against the side of the pot and stir. - Serve hot with crusty bread or cornbread.
Tips
- Leftover ham bones add amazing depth of flavor
- Freeze leftovers in portions — soup tastes even better the next day
- Add chopped potatoes or kale for extra veggies
I can also give you a quick 30-minute version that’s almost as good if you don’t want to simmer for hours. Do you want me to do that?
