Traditional Ham and Bean Soup

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
7 Reviews

If you're longing for a warm and comforting meal, this Traditional Ham and Bean Soup is just what you need. It's a hearty classic, perfect for chilly days or when you need a little culinary hug.

Traditional Ham and Bean Soup

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Ingredients for Traditional Ham and Bean Soup

Ingredients for Traditional Ham and Bean Soup

Ham brings a savory, smoky flavor that permeates the soup. It’s a great way to use up any leftover ham from a holiday meal. Dried white beans, like navy or great northern beans, provide a creamy texture and are an excellent source of protein. Onion, carrots, and celery form the classic mirepoix base, adding depth and a subtle sweetness. Garlic gives a punch of flavor, while chicken broth serves as the liquid base, enriching the soup with its savory depth. Bay leaves and dried thyme add aromatic, herbaceous notes. Finally, a touch of salt and pepper rounds everything out, enhancing all the flavors.

Why This Traditional Ham and Bean Soup Works

During the long simmer, the dried beans slowly drink up the chicken broth. As they soak in the hot liquid, they swell and soften all the way to the center, so they end up creamy instead of chalky. While this is happening, some of the starch from the beans slips into the broth and makes the soup a little thicker and smoother.

After a while, the diced ham sits in the hot soup and starts to share its salt and smoky taste with the beans and vegetables. The ham stays firm enough to chew, but the steady heat keeps it from drying out. Sautéed onion, carrot, celery, and garlic go in already soft, so they blend into the broth instead of staying crunchy.

By the time the soup is done, the beans are tender, the broth has thickened slightly from the bean starch, and the ham and vegetables are spread evenly through the pot. Everything ends up in one bowl that is hearty but not heavy, with a broth that clings a bit to the spoon.

Traditional Ham and Bean Soup Tips & Tricks

  • If you forgot to soak the beans, use the quick soak method: cover beans with water, bring to a boil, boil for 2 minutes, then let them sit for an hour.
  • For a creamier texture, blend a small portion of the soup and stir it back in.
  • Adjust the salt after adding the ham, as it can vary in saltiness.
  • Use a slow cooker for hands-off cooking: combine all ingredients and cook on low for 6-8 hours.

Mistakes To Avoid

Skipping the overnight soak or rushing it with a very short soak leaves the beans tough even after long simmering. The outside softens a bit, but the centers stay firm and chalky, so the soup never gets that smooth, creamy bean texture.

Letting the soup boil hard instead of a gentle simmer causes the beans to break and shed a lot of starch into the broth. The result is a cloudy, pasty soup where many beans fall apart and the liquid turns thick and gummy instead of brothy.

Adding salt at the very beginning, before the beans have softened, can slow down how they cook. The skins stay a little leathery and the beans take much longer to get tender, so the cook either serves underdone beans or keeps simmering until the ham dries out.

Throwing the ham in right at the start of the long simmer makes the meat stringy and dry. By the time the beans are ready, the ham cubes lose their plump, juicy bite and feel tough in the mouth.

Equipment Used:

Large pot, Skillet, Wooden spoon

Ingredients

  1. 1 lb of ham, diced
  2. 1 lb dried white beans
  3. 1 large onion, chopped
  4. 2 carrots, sliced
  5. 2 celery stalks, chopped
  6. 3 cloves of garlic, minced
  7. 8 cups chicken broth
  8. 2 bay leaves
  9. 1 tsp dried thyme
  10. Salt and pepper to taste

Step-by-step Instructions

  1. 1. Rinse the dried beans and soak them overnight.
  2. 2. In a large pot, add the soaked beans, chicken broth, and bay leaves. Bring to a boil.
  3. 3. Reduce heat and let simmer for 1 hour.
  4. 4. In a skillet, sauté the chopped onion, carrots, celery, and garlic until soft.
  5. 5. Add the sautéed vegetables and diced ham to the pot with the beans.
  6. 6. Stir in dried thyme, salt, and pepper.
  7. 7. Continue to simmer for another 30 minutes, or until beans are tender.
  8. 8. Remove bay leaves before serving.

Frequently Asked Questions

Can I use canned beans?
Yes, you can substitute with canned beans to save time. Drain and rinse them, and reduce the cooking time as they are already cooked.
Can I freeze this soup?
Absolutely! This soup freezes well. Let it cool completely, then transfer to airtight containers or freezer bags and freeze for up to 3 months.

Serving Ideas for Traditional Ham and Bean Soup

Serve this soup with crusty bread or a warm, buttery biscuit to soak up the savory broth. A simple green salad on the side makes a refreshing complement to the hearty soup.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.