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Savory Ham and Bean Soup Easy Recipe to Enjoy

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To make a warm bowl of ham and bean soup, gather these key items: - 1 cup dried navy beans (or any white beans), rinsed and soaked overnight - 2 cups diced ham (use leftover ham or a ham steak) - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish You can enhance the taste with these extras: - A splash of Worcestershire sauce - A pinch of red pepper flakes for heat - Chopped spinach for more greens - A squeeze of lemon juice for brightness When shopping, choose fresh, firm veggies. This makes your soup taste better. Look for ham with rich flavor. Avoid any that seem too dry. For beans, pick those that are whole and not cracked. Always check the date on your broth. Fresh broth makes a big difference! {{ingredient_image_1}} To make ham and bean soup, start with the beans. Soak 1 cup of dried navy beans overnight. This helps them cook faster. Rinse the beans under cool water before using. Next, chop your vegetables. Dice 2 carrots, 2 celery stalks, and 1 medium onion. Mince 2 cloves of garlic. If you have leftover ham, chop 2 cups of it into small pieces. You can also use a ham steak. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these for 5-7 minutes until they soften. Stir in the minced garlic and cook for 1 more minute. This brings out the garlic's flavor. Next, add the diced ham to the pot. Mix everything well and let it cook for another 2-3 minutes to warm the ham. Drain the soaked beans and add them to the pot. Pour in 4 cups of low-sodium chicken broth, and add 1 bay leaf, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and cook for 1 to 1.5 hours or until the beans are tender. Stir occasionally and add water if the soup gets too thick. Once the beans are soft, season the soup with salt and pepper to taste. Don’t forget to remove the bay leaf before serving! Ladle the hot soup into bowls. For a fresh touch, sprinkle some chopped fresh parsley on top. This adds color and flavor. Enjoy your hearty ham and bean soup with some crusty bread or a simple salad on the side! To make the best ham and bean soup, start with dried navy beans. Soak them overnight to soften. This step helps them cook faster. When cooking, heat olive oil first. Sauté the onion, carrots, and celery until soft. This mix forms a solid base for flavor. Add garlic next for a nice aroma. Stir in the diced ham to warm it up. Then, combine soaked beans and broth. A bay leaf, thyme, and smoked paprika add depth. One common mistake is not soaking the beans. This can lead to tough beans in your soup. Another mistake is adding salt too early. Wait until the end to season with salt and pepper. Also, don’t skip stirring the soup while it cooks. This prevents sticking and ensures even flavor. Lastly, remember to remove the bay leaf before serving. It’s not tasty and can spoil the soup. You only need a few tools to make this soup. A large pot or Dutch oven is best for cooking. A cutting board and knife help with chopping the veggies. You’ll also need a stirring spoon for mixing. A ladle is handy for serving the soup. If you like, use a measuring cup for precise liquid amounts. A timer can keep track of cooking time, ensuring beans are perfectly tender. Pro Tips Soaking Beans: Soak your beans overnight to reduce cooking time and enhance their digestibility. Adding Flavor: For a deeper flavor, consider adding a piece of smoked ham hock or a splash of Worcestershire sauce while cooking. Adjusting Consistency: If the soup is too thick, add a bit more broth or water to reach your desired consistency. Garnish for Freshness: Always finish with fresh herbs like parsley or thyme to brighten the dish and add freshness before serving. {{image_2}} You can switch up the beans in your soup. Navy beans work well, but you can also try great northern or pinto beans. Each bean adds its own flavor and texture. If you want to mix things up, use black beans for a twist. They give the soup a nice color and taste. While ham is the star, you can use other meats too. Leftover turkey or chicken can add great flavor. If you prefer a meatless option, try adding tofu or tempeh. They soak up the soup's flavors nicely. For a smoky taste, add some diced smoked sausage. Boost your soup with extra veggies and herbs. Spinach or kale adds nutrients and a pop of color. You can also toss in some corn for sweetness. Fresh herbs like thyme or rosemary can enhance the taste. If you like heat, add a pinch of cayenne pepper. This gives the soup a nice kick. Once you finish your soup, let it cool. Then, pour it into a container. Seal it tightly to keep air out. Store it in the fridge. It will stay fresh for about 3 to 4 days. If you want to save some for later, freezing works well. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. This soup will last in the freezer for up to 3 months. To reheat, take the soup from the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat it in a pot on the stove over medium heat. Stir often and check the temperature. You can add water or broth if it’s too thick. For the best taste, enjoy it warm, topped with fresh parsley. Ham and bean soup lasts about three to four days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. This keeps the soup fresh and safe to eat. Yes, you can make ham and bean soup in a slow cooker. Start by sautéing the onions, carrots, and celery in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method lets the flavors blend well and makes the soup very tasty. Ham and bean soup pairs well with crusty bread, cornbread, or a fresh salad. You can also serve it with a side of pickles for a nice crunch. These sides add texture and flavor to your meal, making it even more enjoyable. In this article, we explored all aspects of making ham and bean soup. We discussed key ingredients, step-by-step cooking instructions, and helpful tips for success. We also looked at various ways to personalize your soup and how to store leftovers properly. Remember, choosing quality ingredients and avoiding common mistakes can elevate your dish. With these insights, you can make a delicious and hearty soup that your family will love. Enjoy your cooking journey!

Craving a warm bowl of comfort? Look no further than my Savory Ham and Bean Soup. This easy recipe combines rich flavors and hearty ingredients, making it a perfect meal for any day. You'll learn how to choose the best ingredients and avoid common mistakes. Whether you're new to cooking or an old pro, you'll find something helpful in this guide. Let’s dive in and make something delicious together!

Why I Love This Recipe

  1. Comfort Food: This hearty ham and bean soup is the ultimate comfort food, perfect for chilly days.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for cooks of all skill levels.
  3. Nutritious and Filling: Loaded with protein and fiber, this soup is both satisfying and healthy.
  4. Versatile Ingredients: You can customize it with whatever beans or vegetables you have on hand, making it adaptable to your pantry.

Ingredients

Main Ingredients for Ham and Bean Soup

To make a warm bowl of ham and bean soup, gather these key items:

  1. 1 cup dried navy beans (or any white beans), rinsed and soaked overnight
  2. 2 cups diced ham (use leftover ham or a ham steak)
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 carrots, diced
  6. 2 celery stalks, diced
  7. 4 cups low-sodium chicken broth
  8. 1 bay leaf
  9. 1 teaspoon dried thyme
  10. 1 teaspoon smoked paprika
  11. Salt and pepper to taste
  12. 2 tablespoons olive oil
  13. Fresh parsley for garnish

Optional Ingredients for Added Flavor

You can enhance the taste with these extras:

  1. A splash of Worcestershire sauce
  2. A pinch of red pepper flakes for heat
  3. Chopped spinach for more greens
  4. A squeeze of lemon juice for brightness

Tips for Selecting Quality Ingredients

When shopping, choose fresh, firm veggies. This makes your soup taste better. Look for ham with rich flavor. Avoid any that seem too dry. For beans, pick those that are whole and not cracked. Always check the date on your broth. Fresh broth makes a big difference!

Step-by-Step Instructions

Preparation of Ingredients

To make ham and bean soup, start with the beans. Soak 1 cup of dried navy beans overnight. This helps them cook faster. Rinse the beans under cool water before using. Next, chop your vegetables. Dice 2 carrots, 2 celery stalks, and 1 medium onion. Mince 2 cloves of garlic. If you have leftover ham, chop 2 cups of it into small pieces. You can also use a ham steak.

Cooking the Soup

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these for 5-7 minutes until they soften. Stir in the minced garlic and cook for 1 more minute. This brings out the garlic's flavor. Next, add the diced ham to the pot. Mix everything well and let it cook for another 2-3 minutes to warm the ham. Drain the soaked beans and add them to the pot. Pour in 4 cups of low-sodium chicken broth, and add 1 bay leaf, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and cook for 1 to 1.5 hours or until the beans are tender. Stir occasionally and add water if the soup gets too thick.

Final Touches and Serving Suggestions

Once the beans are soft, season the soup with salt and pepper to taste. Don’t forget to remove the bay leaf before serving! Ladle the hot soup into bowls. For a fresh touch, sprinkle some chopped fresh parsley on top. This adds color and flavor. Enjoy your hearty ham and bean soup with some crusty bread or a simple salad on the side!

Tips & Tricks

Perfecting the Cooking Process

To make the best ham and bean soup, start with dried navy beans. Soak them overnight to soften. This step helps them cook faster. When cooking, heat olive oil first. Sauté the onion, carrots, and celery until soft. This mix forms a solid base for flavor. Add garlic next for a nice aroma. Stir in the diced ham to warm it up. Then, combine soaked beans and broth. A bay leaf, thyme, and smoked paprika add depth.

Common Mistakes to Avoid

One common mistake is not soaking the beans. This can lead to tough beans in your soup. Another mistake is adding salt too early. Wait until the end to season with salt and pepper. Also, don’t skip stirring the soup while it cooks. This prevents sticking and ensures even flavor. Lastly, remember to remove the bay leaf before serving. It’s not tasty and can spoil the soup.

Recommended Tools and Utensils

You only need a few tools to make this soup. A large pot or Dutch oven is best for cooking. A cutting board and knife help with chopping the veggies. You’ll also need a stirring spoon for mixing. A ladle is handy for serving the soup. If you like, use a measuring cup for precise liquid amounts. A timer can keep track of cooking time, ensuring beans are perfectly tender.

Pro Tips

  1. Soaking Beans: Soak your beans overnight to reduce cooking time and enhance their digestibility.
  2. Adding Flavor: For a deeper flavor, consider adding a piece of smoked ham hock or a splash of Worcestershire sauce while cooking.
  3. Adjusting Consistency: If the soup is too thick, add a bit more broth or water to reach your desired consistency.
  4. Garnish for Freshness: Always finish with fresh herbs like parsley or thyme to brighten the dish and add freshness before serving.

Variations

Different Types of Beans to Use

You can switch up the beans in your soup. Navy beans work well, but you can also try great northern or pinto beans. Each bean adds its own flavor and texture. If you want to mix things up, use black beans for a twist. They give the soup a nice color and taste.

Alternative Meats and Protein Options

While ham is the star, you can use other meats too. Leftover turkey or chicken can add great flavor. If you prefer a meatless option, try adding tofu or tempeh. They soak up the soup's flavors nicely. For a smoky taste, add some diced smoked sausage.

Add-Ins for Extra Nutrients and Flavor

Boost your soup with extra veggies and herbs. Spinach or kale adds nutrients and a pop of color. You can also toss in some corn for sweetness. Fresh herbs like thyme or rosemary can enhance the taste. If you like heat, add a pinch of cayenne pepper. This gives the soup a nice kick.

Storage Info

How to Store Leftover Ham and Bean Soup

Once you finish your soup, let it cool. Then, pour it into a container. Seal it tightly to keep air out. Store it in the fridge. It will stay fresh for about 3 to 4 days.

Freezing Instructions for Longer Storage

If you want to save some for later, freezing works well. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. This soup will last in the freezer for up to 3 months.

Reheating Tips for Maximum Flavor

To reheat, take the soup from the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat it in a pot on the stove over medium heat. Stir often and check the temperature. You can add water or broth if it’s too thick. For the best taste, enjoy it warm, topped with fresh parsley.

FAQs

How long does ham and bean soup last in the fridge?

Ham and bean soup lasts about three to four days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. This keeps the soup fresh and safe to eat.

Can I make ham and bean soup in a slow cooker?

Yes, you can make ham and bean soup in a slow cooker. Start by sautéing the onions, carrots, and celery in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method lets the flavors blend well and makes the soup very tasty.

What can I serve with ham and bean soup?

Ham and bean soup pairs well with crusty bread, cornbread, or a fresh salad. You can also serve it with a side of pickles for a nice crunch. These sides add texture and flavor to your meal, making it even more enjoyable.

In this article, we explored all aspects of making ham and bean soup. We discussed key ingredients, step-by-step cooking instructions, and helpful tips for success. We also looked at various ways to personalize your soup and how to store leftovers properly. Remember, choosing quality ingredients and avoiding common mistakes can elevate your dish. With these insights, you can make a delicious and hearty soup that your family will love. Enjoy your cooking journe

To make a warm bowl of ham and bean soup, gather these key items: - 1 cup dried navy beans (or any white beans), rinsed and soaked overnight - 2 cups diced ham (use leftover ham or a ham steak) - 1 medium onion, chopped - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 bay leaf - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish You can enhance the taste with these extras: - A splash of Worcestershire sauce - A pinch of red pepper flakes for heat - Chopped spinach for more greens - A squeeze of lemon juice for brightness When shopping, choose fresh, firm veggies. This makes your soup taste better. Look for ham with rich flavor. Avoid any that seem too dry. For beans, pick those that are whole and not cracked. Always check the date on your broth. Fresh broth makes a big difference! {{ingredient_image_1}} To make ham and bean soup, start with the beans. Soak 1 cup of dried navy beans overnight. This helps them cook faster. Rinse the beans under cool water before using. Next, chop your vegetables. Dice 2 carrots, 2 celery stalks, and 1 medium onion. Mince 2 cloves of garlic. If you have leftover ham, chop 2 cups of it into small pieces. You can also use a ham steak. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté these for 5-7 minutes until they soften. Stir in the minced garlic and cook for 1 more minute. This brings out the garlic's flavor. Next, add the diced ham to the pot. Mix everything well and let it cook for another 2-3 minutes to warm the ham. Drain the soaked beans and add them to the pot. Pour in 4 cups of low-sodium chicken broth, and add 1 bay leaf, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and cook for 1 to 1.5 hours or until the beans are tender. Stir occasionally and add water if the soup gets too thick. Once the beans are soft, season the soup with salt and pepper to taste. Don’t forget to remove the bay leaf before serving! Ladle the hot soup into bowls. For a fresh touch, sprinkle some chopped fresh parsley on top. This adds color and flavor. Enjoy your hearty ham and bean soup with some crusty bread or a simple salad on the side! To make the best ham and bean soup, start with dried navy beans. Soak them overnight to soften. This step helps them cook faster. When cooking, heat olive oil first. Sauté the onion, carrots, and celery until soft. This mix forms a solid base for flavor. Add garlic next for a nice aroma. Stir in the diced ham to warm it up. Then, combine soaked beans and broth. A bay leaf, thyme, and smoked paprika add depth. One common mistake is not soaking the beans. This can lead to tough beans in your soup. Another mistake is adding salt too early. Wait until the end to season with salt and pepper. Also, don’t skip stirring the soup while it cooks. This prevents sticking and ensures even flavor. Lastly, remember to remove the bay leaf before serving. It’s not tasty and can spoil the soup. You only need a few tools to make this soup. A large pot or Dutch oven is best for cooking. A cutting board and knife help with chopping the veggies. You’ll also need a stirring spoon for mixing. A ladle is handy for serving the soup. If you like, use a measuring cup for precise liquid amounts. A timer can keep track of cooking time, ensuring beans are perfectly tender. Pro Tips Soaking Beans: Soak your beans overnight to reduce cooking time and enhance their digestibility. Adding Flavor: For a deeper flavor, consider adding a piece of smoked ham hock or a splash of Worcestershire sauce while cooking. Adjusting Consistency: If the soup is too thick, add a bit more broth or water to reach your desired consistency. Garnish for Freshness: Always finish with fresh herbs like parsley or thyme to brighten the dish and add freshness before serving. {{image_2}} You can switch up the beans in your soup. Navy beans work well, but you can also try great northern or pinto beans. Each bean adds its own flavor and texture. If you want to mix things up, use black beans for a twist. They give the soup a nice color and taste. While ham is the star, you can use other meats too. Leftover turkey or chicken can add great flavor. If you prefer a meatless option, try adding tofu or tempeh. They soak up the soup's flavors nicely. For a smoky taste, add some diced smoked sausage. Boost your soup with extra veggies and herbs. Spinach or kale adds nutrients and a pop of color. You can also toss in some corn for sweetness. Fresh herbs like thyme or rosemary can enhance the taste. If you like heat, add a pinch of cayenne pepper. This gives the soup a nice kick. Once you finish your soup, let it cool. Then, pour it into a container. Seal it tightly to keep air out. Store it in the fridge. It will stay fresh for about 3 to 4 days. If you want to save some for later, freezing works well. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. This soup will last in the freezer for up to 3 months. To reheat, take the soup from the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat it in a pot on the stove over medium heat. Stir often and check the temperature. You can add water or broth if it’s too thick. For the best taste, enjoy it warm, topped with fresh parsley. Ham and bean soup lasts about three to four days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. This keeps the soup fresh and safe to eat. Yes, you can make ham and bean soup in a slow cooker. Start by sautéing the onions, carrots, and celery in a pan. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. This method lets the flavors blend well and makes the soup very tasty. Ham and bean soup pairs well with crusty bread, cornbread, or a fresh salad. You can also serve it with a side of pickles for a nice crunch. These sides add texture and flavor to your meal, making it even more enjoyable. In this article, we explored all aspects of making ham and bean soup. We discussed key ingredients, step-by-step cooking instructions, and helpful tips for success. We also looked at various ways to personalize your soup and how to store leftovers properly. Remember, choosing quality ingredients and avoiding common mistakes can elevate your dish. With these insights, you can make a delicious and hearty soup that your family will love. Enjoy your cooking journey!

Hearty Ham & Bean Soup

A comforting and filling soup made with ham and beans, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup dried navy beans (or any white beans), rinsed and soaked overnight
  • 2 cups diced ham (use leftover ham or a ham steak)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 1 leaf bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until vegetables are softened.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced ham to the pot, mixing everything well, and cook for another 2-3 minutes to heat the ham through.
  • Drain the soaked beans and add them to the pot along with the chicken broth, bay leaf, thyme, and smoked paprika.
  • Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 1 to 1.5 hours, or until the beans are tender. Stir occasionally and add water if needed to maintain desired consistency.
  • Season with salt and pepper to taste and discard the bay leaf before serving.
  • Serve hot, garnished with freshly chopped parsley for a bit of color and freshness.

Notes

Use leftover ham for a quicker preparation.
Keyword beans, comfort food, ham, soup

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