Ham and Bean Soup
This hearty Ham and Bean Soup combines tender navy beans with savory chunks of ham in a rich, flavorful broth that's both nourishing and satisfying. Whether you're fighting off winter chills or looking for a protein-packed meal that won't break the budget, this timeless classic deserves a spot in your regular rotation.
Equipment
- Dutch Oven or Large Soup Pot
Ingredients
Soup Base
- 1 pound dried navy beans soaked overnight
- 2 cups ham diced (leftover holiday ham works beautifully)
- 1 large onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 ham bone or ham hock optional, but adds tremendous flavor
- 8 cups chicken broth low-sodium preferred
Seasonings
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- salt to taste (be careful, as ham is already salty)
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil
Instructions
- Sort through dried beans to remove any debris or damaged beans. Rinse thoroughly under cold water, then place in a large bowl and cover with water by at least 2 inches. Allow to soak overnight or for at least 8 hours. When ready to cook, drain and rinse again.
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, carrots, and celery, cooking until softened (about 5-7 minutes). Add the garlic and cook for another 30 seconds until fragrant.
- Add the soaked and drained beans, diced ham, ham bone (if using), bay leaves, thyme, and black pepper to the pot. Pour in the chicken broth and stir to combine. If the broth doesn't quite cover everything, add just enough water to cover.
- Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for about 1-1.5 hours, or until the beans are tender but not mushy. Stir occasionally to prevent sticking.
- Once the beans are tender, remove the ham bone or hock (if used) and bay leaves. Shred any meat from the bone and return it to the pot. Taste and adjust seasoning with salt and pepper as needed.
- Stir in fresh parsley just before serving for a bright finish.
Notes
For a quicker bean preparation, try the "hot soak" technique—bring beans and water to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour.
If you prefer a thicker soup, you can reserve 1 cup of beans, mash them with a fork once they're cooked, and stir them back into the soup as a natural thickener.
This soup tastes even better the next day after flavors have had time to meld—perfect for meal prep.
Nutrition
Calories: 285kcalCarbohydrates: 32gProtein: 21gFat: 7gSodium: 690mgPotassium: 715mgFiber: 12gIron: 15mg
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