Ham and Bean Soup
A comforting ham and bean soup that warms your soul with hearty flavors and nutritious ingredients, perfect for chilly days.
Ingredients
Main Ingredients
- 1 pound dried beans (such as navy or great northern) Soaked overnight
- 1 tablespoon olive oil For sautéing
- 1 medium onion, chopped Adds flavor
- 2 cloves garlic, minced For flavor
- 2 medium carrots, diced Adds sweetness and texture
- 2 stalks celery, diced For flavor and texture
- 1 pound ham, diced Provides protein
- 8 cups low-sodium chicken broth Base for the soup
- 1 teaspoon dried thyme Herb for flavor
- 1 teaspoon dried rosemary Herb for flavor
- to taste Salt and pepper For seasoning
- 2 pieces bay leaves For flavor
- to taste Fresh parsley for garnish Optional garnish
Instructions
Preparation
- Rinse the dried beans under cold water and soak them in water overnight. Drain and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Add the diced ham to the pot and let it cook for about 3 minutes, allowing it to release some of its flavors.
- Pour in the chicken broth and add the soaked beans, dried thyme, dried rosemary, salt, pepper, and bay leaves.
Cooking
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beans are tender.
- Once the beans are soft, remove the bay leaves. Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley if desired.
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Notes
To enhance flavor, use high-quality ingredients and consider adding smoked seasoning for extra depth. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.