Description
A warm and comforting ham and bean soup made with tender beans, savory ham, vegetables, and herbs simmered together for a classic hearty meal.
Ingredients
Scale
- 2 cups cooked ham, diced
- 1 lb dried navy beans (or 4 cups cooked beans)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 cup diced potatoes (optional)
- 1 tbsp fresh parsley, chopped
Instructions
- Rinse the dried beans and soak them overnight, or use a quick-soak method by boiling for 5 minutes and resting for 1 hour. Drain and set aside.
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5–6 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ham, soaked beans, chicken broth, bay leaf, thyme, pepper, and potatoes (if using).
- Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours or until beans are tender.
- Remove the bay leaf and adjust seasoning with salt as needed.
- Stir in fresh parsley before serving.
Notes
- For a creamier soup, mash some of the beans in the pot before serving.
- Smoked ham hocks can be used instead of diced ham for deeper flavor.
- Leftovers thicken naturally; add extra broth when reheating if desired.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 24g
- Cholesterol: 35mg