Description
This hearty Ham and Bean Soup is a warm, comforting dish perfect for chilly days. It combines tender navy beans, flavorful ham, and aromatic vegetables simmered slowly to develop a rich, savory broth. This classic soup is an economical and satisfying meal that makes excellent use of leftover ham and is easy to prepare with pantry staples.
Ingredients
Scale
Base Ingredients
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 2 cups ham, diced (equivalent to two 8 oz. ham steaks)
- 2 cups carrots, diced
- 1 ham bone (see notes for alternatives)
- 1 lb. dried navy beans, rinsed
Liquids & Seasonings
- 4 cups chicken broth
- 4 cups water
- 2 teaspoons onion powder
- 1 bay leaf
- 2 sprigs fresh thyme
Instructions
- Prepare the Ingredients: Begin by rinsing the dried navy beans thoroughly under cold water to remove any debris. Dice the yellow onion, carrots, and ham into bite-sized pieces. Mince the garlic cloves finely to release their aroma.
- Sauté Vegetables and Ham: In a large pot or Dutch oven, heat the olive oil and unsalted butter over medium heat until melted and hot. Add the diced onion and carrots, stirring occasionally, and cook until the onions are translucent and the carrots start to soften, about 5-7 minutes. Add the minced garlic and diced ham, cooking for an additional 2 minutes to allow the garlic to release its fragrance and the ham to brown slightly.
- Add Beans, Liquids, and Seasonings: To the pot, add the rinsed navy beans, ham bone, chicken broth, and water. Stir in the onion powder, bay leaf, and fresh thyme sprigs. Bring the mixture to a boil over high heat.
- Simmer the Soup: Once boiling, reduce the heat to low, cover the pot partially with a lid, and let the soup simmer gently for about 3 hours (180 minutes). During this time, the beans will soften, and flavors will meld together. Check occasionally to ensure there is enough liquid; add more water or broth if necessary to keep the beans submerged.
- Final Seasoning and Serving: After the beans are tender and the soup has thickened to your liking, remove the ham bone, bay leaf, and thyme sprigs. If desired, pull any meat off the ham bone, chop it finely, and return it to the soup. Adjust seasoning with salt and pepper to taste. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- If a ham bone is not available, substitute with ham hocks or smoked pork neck bones for similar flavor.
- Soaking the navy beans overnight can reduce cooking time, but is not required if you allow for longer simmering.
- Leftover ham can be used to enhance the soup’s flavor and texture.
- For thicker soup, mash some of the beans against the side of the pot and stir.
