Hearty Ham and Bean Soup Recipe

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Description

This classic Hearty Ham and Bean Soup is warm, rustic, and full of comforting flavors. Slow-simmered ham combined with creamy beans, fresh vegetables, and fragrant herbs makes it the ultimate bowl of coziness. Perfect for using up leftover ham, this soup is budget-friendly, nutritious, and deeply satisfying.

Ingredients For Hearty Ham and Bean Soup Recipe

  • 1 lb (450 g) dried navy beans (or great northern beans), soaked overnight

  • 2 tbsp olive oil or butter

  • 1 large onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 1 meaty ham bone (or 2 cups diced cooked ham)

  • 8 cups chicken or vegetable broth

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 tsp fresh)

  • ½ tsp black pepper (adjust to taste)

  • ½ tsp smoked paprika (optional, for depth)

  • Salt to taste (add cautiously, since ham is salty)

  • Fresh parsley for garnish

 Instructions

  1. Prepare Beans – Soak beans overnight, then drain and rinse. (If short on time, use canned beans, rinsed and drained.)

  2. Sauté Aromatics – In a large pot, heat olive oil. Add onion, carrot, and celery. Cook 5 minutes until softened. Stir in garlic.

  3. Simmer Soup – Add ham bone (or diced ham), broth, bay leaves, thyme, black pepper, paprika, and beans. Bring to a boil, then reduce to a gentle simmer.

  4. Cook Until Tender – Cover and simmer 1.5–2 hours (stirring occasionally) until beans are creamy and ham is falling off the bone.

  5. Shred Ham – Remove the ham bone, shred meat, and return it to the pot. Adjust seasoning with salt and pepper.

  6. Serve – Garnish with parsley and enjoy with crusty bread or cornbread.

 Notes

  • For quicker cooking, use an Instant Pot (beans + ham cook in about 45 minutes).

  • If using canned beans, reduce broth slightly and simmer only 30 minutes.

  • Add extra veggies like potatoes, kale, or spinach for variety.

  • Soup thickens as it cools—add extra broth or water when reheating.

Tips

  • A ham bone adds deep flavor, but if unavailable, use smoked ham hocks or diced ham.

  • For a creamier texture, mash a cup of beans and stir back into the pot.

  • Make ahead—the flavor improves after a day in the fridge.

  • Freeze in portions for easy weeknight meals (up to 3 months).

 Servings

  • Makes about 6 servings (hearty bowls).

 Nutritional Info (per serving, approx.)

  • Calories: 320 kcal

  • Protein: 22 g

  • Carbohydrates: 36 g

  • Fiber: 12 g

  • Fat: 8 g

  • Sodium: 750 mg (varies with ham & broth used)

 Health Benefits

  • High in protein – thanks to ham and beans, it’s filling and great for muscle repair.

  • Rich in fiber – beans aid digestion and help keep you full.

  • Budget-friendly & nutrient-packed – combines pantry staples with leftover ham.

  • Immune support – garlic, onions, and veggies provide antioxidants and vitamins.

 Q&A

Q: Can I make this soup vegetarian?
A: Yes—omit ham and use vegetable broth. Add smoked paprika or liquid smoke for depth.

Q: Do I need to soak beans?
A: Soaking helps reduce cooking time and makes beans easier to digest, but you can use canned beans instead.

Q: Can I use different beans?
A: Yes! Navy beans, great northern beans, cannellini, or even pinto beans work well.

Q: How do I store leftovers?
A: Keep in the fridge up to 4 days or freeze in airtight containers for up to 3 months.

Q: What goes well with this soup?
A: Cornbread, garlic bread, or a simple green salad pair beautifully.

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