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Ham and Bean Soup

Welcome to the cozy world of ham and bean soup, a dish that brings warmth and comfort to your table. This hearty soup is ideal for chilly evenings, family gatherings, or meal prep for a busy week ahead.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 lb dried navy beans
  • 1 piece ham hock or diced cooked ham about 2 cups if using diced ham
  • 1 medium onion chopped
  • 2 pieces carrots diced
  • 2 pieces celery stalks diced
  • 3 cloves garlic minced
  • 6 cups chicken or vegetable broth
  • 1 piece bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh parsley for garnish

Equipment

  • Large Mixing Bowl
  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring Cups and Spoons
  • Soup ladle

Method
 

  1. Step 1: Soak the beans in a large bowl covered with water overnight or use the quick soak method by boiling them for one hour.
  2. Step 2: In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened.
  3. Step 3: Add minced garlic and cook for an additional minute, stirring frequently.
  4. Step 4: Drain the soaked beans and add them to the pot along with the ham, broth, bay leaf, and thyme. Stir to combine.
  5. Step 5: Bring to a boil, then reduce heat to low and let simmer for 1.5 to 2 hours until beans are tender.
  6. Step 6: If using a ham hock, remove it, shred the meat, and return it to the soup.
  7. Step 7: Season with salt and pepper to taste, remove bay leaf, and serve garnished with parsley.

Notes

This soup can be made vegetarian by substituting the ham with smoked tofu. It freezes well and can be stored in the fridge for 3-5 days.