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Ham and Bean Soup

Welcome to a delightful journey into the heart of comfort food with my Ham and Bean Soup recipe. This hearty dish is perfect for chilly days and is sure to warm your soul.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Bean Soup
  • 1 lb dried navy beans
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 lb cooked ham diced
  • 8 cups chicken broth
  • 1 leaf bay
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Equipment

  • Large Pot
  • Colander
  • Cutting board
  • Sharp Knife
  • Wooden spoon
  • Ladle
  • Measuring Cups and Spoons

Method
 

  1. Step 1: Rinse and soak the beans in a large bowl covered with water overnight or use the quick soak method.
  2. Step 2: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic, diced carrots, and diced celery, cooking for another 5 minutes.
  3. Step 3: Add diced ham, soaked navy beans, chicken broth, bay leaf, and dried thyme. Stir well to combine.
  4. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 1.5 to 2 hours.
  5. Step 5: After the beans are tender, remove the bay leaf and season with salt and pepper to taste. Ladle into bowls and garnish with parsley if desired.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.