Here’s a classic Ham and Bean Soup recipe — hearty, comforting, and perfect for using leftover ham:
Ham and Bean Soup Recipe
Ingredients
- 2 cups dried white beans (navy beans, great northern, or cannellini), soaked overnight
- 1–2 tablespoons olive oil
- 1 medium onion, diced
- 2–3 carrots, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, minced
- 4 cups diced cooked ham (or a ham bone for extra flavor)
- 6 cups chicken or vegetable broth
- 2 cups water (adjust as needed)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 teaspoon smoked paprika or a pinch of cayenne for extra flavor
- Fresh parsley for garnish
Instructions
Step 1: Prepare the beans
- Drain and rinse the soaked beans.
- Place them in a large pot and cover with fresh water. Bring to a boil, then reduce heat and simmer 10 minutes. Drain.
Step 2: Sauté vegetables
- In a large soup pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Add garlic and cook another 1 minute until fragrant.
Step 3: Add ham and liquid
- Stir in diced ham or ham bone.
- Add the drained beans, broth, water, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and simmer covered for 1–1.5 hours, or until beans are tender.
Step 4: Adjust and finish
- Remove bay leaf and ham bone (if used).
- Season with salt, pepper, and optional smoked paprika or cayenne.
- If using a ham bone, shred any meat from the bone and return it to the soup.
Step 5: Serve
- Ladle into bowls and garnish with fresh parsley.
- Serve with crusty bread or cornbread.
Tips for Best Results
- For quicker cooking, use canned beans (about 3 cans, drained) — reduce simmering time to 20–30 minutes.
- Leftovers taste even better the next day as flavors meld.
- You can puree part of the soup for a creamier texture.
I can also give a slow cooker version that’s almost “set it and forget it” if you want a hands-off method. Do you want me to include that?
