Description
A hearty and comforting ham and bean soup featuring tender white beans, savory ham, and aromatic vegetables simmered together to create a delicious, nourishing meal perfect for any season.
Ingredients
Scale
Soup Ingredients
- 1 pound ham, cubed
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups chicken broth
- 3 cups dried white beans, soaked overnight
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat oil: Heat a large pot or Dutch oven over medium heat and add the olive oil to warm up.
- Sauté ham: Add the cubed ham to the hot oil and sauté for about 5 minutes until it browns and releases some fat.
- Cook onion: Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- Add vegetables: Stir in the chopped carrots and celery and cook for another 3 minutes, stirring to prevent sticking.
- Garlic fragrance: Add the minced garlic and cook for about 1 minute, stirring constantly until fragrant.
- Season: Sprinkle in dried thyme, rosemary, and black pepper; stir everything to coat well with the spices.
- Add bay leaf: Place the bay leaf among the ingredients in the pot.
- Add broth: Pour in the chicken broth, scraping the pot bottom to loosen browned bits for extra flavor.
- Add beans: Stir in the soaked white beans, distributing them evenly.
- Boil then simmer: Bring the soup to a boil over high heat, then reduce heat to low and cover with a lid.
- Simmer soup: Let the soup simmer gently for 1.5 to 2 hours, stirring occasionally, until beans are tender.
- Maintain liquid: Check occasionally and add more water or broth if the soup becomes too thick or low on liquid.
- Season to taste: Once beans are tender, taste the soup and add salt as needed to adjust flavor.
- Remove bay leaf: Take the bay leaf out and discard it.
- Serve: Ladle the soup hot into bowls, making sure to serve beans, vegetables, and ham in each serving.
Notes
- Soaking beans overnight reduces cooking time and helps make them more digestible.
- Using leftover ham or smoked ham bone can enhance the soup’s flavor.
- Adjust seasoning with salt carefully, especially if your ham is already salty.
- If you prefer a thicker soup, mash some beans against the pot side while simmering.
- This soup can be stored refrigerated for up to 3 days or frozen for longer storage.
