Ham And Bean Soup
Warm, hearty, and full of flavor, ham and bean soup is the perfect dish for a cozy meal. This classic recipe combines tender beans, savory ham, and aromatic vegetables, creating a comforting bowl of goodness that will satisfy your cravings. Whether you’re looking for a family-friendly dinner or an easy meal prep option, this soup is sure to become a favorite in your home.
Ingredients
– 1 pound dried white beans (such as navy or great northern)
– 2 cups diced ham
– 1 medium onion, chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 teaspoon thyme
– 1 bay leaf
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes approximately 6 servings. The preparation time is about 15 minutes, with a cooking time of 1.5 to 2 hours.
Nutritional Value
Each serving (1 cup) contains approximately 250 calories, 15g protein, 5g fat, 30g carbohydrates, and 10g fiber. This information is based on one serving size.
Step-by-Step Cooking Process
1. Soak the dried beans overnight in water.
2. Drain and rinse the beans.
3. In a large pot, sauté the onion, carrots, and celery until softened.
4. Add the garlic and sauté for another minute.
5. Stir in the diced ham and cook for 2-3 minutes.
6. Pour in the chicken broth and add the soaked beans.
7. Add thyme, bay leaf, salt, and pepper.
8. Bring the mixture to a boil, then reduce heat to simmer.
9. Cover and cook for 1.5 to 2 hours, or until the beans are tender.
10. Adjust seasoning as needed and remove the bay leaf before serving.
Alternative Ingredients
You can substitute dried beans with canned beans for a quicker option. Additionally, turkey ham or smoked sausage can replace traditional ham for a different flavor profile.
Serving and Pairings
This soup pairs wonderfully with crusty bread, cornbread, or a simple green salad. A sprinkle of fresh herbs on top enhances the flavor even more.
Storage and Reheating
Store leftover ham and bean soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat or in the microwave. This soup freezes well for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Not soaking beans long enough, leading to longer cooking times.
- Overcooking the beans can result in mushiness.
- Not seasoning adequately can make the soup bland.
- Using too much liquid can dilute the flavor.
- Forgetting to remove the bay leaf before serving.
Helpful Tips
- For extra flavor, add a splash of vinegar before serving.
- Use leftover holiday ham for a delicious twist.
- Feel free to add vegetables like spinach or kale for added nutrition.
- Adjust the thickness by adding more or less broth.
FAQs
Can I use canned beans instead of dried?
Yes, you can use canned beans to save time. Just rinse and add them in the last 20 minutes of cooking.
How long does ham and bean soup last in the fridge?
The soup can be stored in the refrigerator for up to 3 days, kept in an airtight container.
Is this soup gluten-free?
Yes, ham and bean soup is naturally gluten-free, just ensure all ingredients are certified gluten-free.
Can I make this soup in a slow cooker?
Absolutely! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
What can I serve with ham and bean soup?
This soup goes well with crusty bread, cornbread, or a fresh salad.
Conclusion
Ham and bean soup is not only a delicious and hearty meal but also a great way to use up leftover ham. With its rich flavors and comforting texture, this recipe is perfect for family dinners or meal prepping. Enjoy a warm bowl today!
Ham And Bean Soup
Ingredients
- 1 pound dried white beans
- 2 cups diced ham
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Soak the dried beans overnight in water.
- Drain and rinse the beans.
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the garlic and sauté for another minute.
- Stir in the diced ham and cook for 2-3 minutes.
- Pour in the chicken broth and add the soaked beans.
- Add thyme, bay leaf, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to simmer.
- Cover and cook for 1.5 to 2 hours, or until the beans are tender.
- Adjust seasoning as needed and remove the bay leaf before serving.
