Description
This classic Ham and Bean Soup recipe combines tender navy beans, savory ham, and fresh vegetables simmered slowly to create a hearty, comforting dish with a rich, creamy texture. Perfect for chilly days, it can be customized for dietary preferences and uses simple ingredients for an easy, satisfying meal.
Ingredients
Scale
Beans and Meat
- 1 pound dried navy beans (or Great Northern beans), soaked overnight
- 1 ham bone with meat (or 2 cups diced cooked ham)
- 2 cups diced cooked ham (optional, if no ham bone)
- 1 teaspoon liquid smoke (optional, if using smoked turkey leg or for smoky flavor)
Vegetables and Aromatics
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 diced potato (for extra heartiness)
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Fresh parsley for garnish
Liquids and Seasonings
- 8 cups water
- 2 tablespoons olive oil
- Salt to taste (add after cooking to control sodium)
Instructions
- Prepare Your Base: Drain and rinse the soaked beans, then place them in a large pot with the ham bone and 8 cups of water. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low to maintain a steady simmer. Skim off any foam that appears during the first 30 minutes to ensure a clean, clear broth.
- Add the Aromatics: After simmering for about an hour, add the diced onion, sliced carrots, chopped celery, minced garlic, bay leaves, and dried thyme to the pot. These ingredients will infuse the soup with deep, savory flavors while the beans continue to soften.
- Monitor and Maintain: Let the soup simmer for an additional 1.5 to 2 hours, stirring occasionally. Add water as necessary to keep the beans covered. The beans should become tender enough to mash easily, and any meat on the ham bone should be falling off the bone and tender by this time.
- Remove and Shred the Ham: Carefully take out the ham bone and let it cool slightly. Remove any meat from the bone, shred it into bite-sized pieces, and return it to the pot. Discard the bone and any fatty or gristly bits. If using diced ham instead of a ham bone, continue cooking the diced ham in the soup.
- Perfect the Texture: To thicken the soup and create a creamier texture, mash about half of the beans against the side of the pot with a wooden spoon, or blend with an immersion blender for just a few pulses. This leaves plenty of whole beans for a pleasant texture while adding richness to the broth.
- Season to Perfection: Remove the bay leaves and taste your soup. Gradually add salt since ham can be quite salty already. Adjust black pepper and add fresh parsley for garnish if desired. The soup should have a rich, balanced, hearty flavor ready to serve.
Notes
- For a vegetarian version, omit the ham and use smoked paprika along with vegetable broth instead of water for flavor.
- If short on time, use 3 cans (15 oz each) of navy beans, drained and rinsed, instead of dried beans.
- Substitute the ham bone with a smoked turkey leg for a different smoky flavor.
- Adding a diced potato increases the heartiness of the soup.
- Add salt only at the end to avoid making the soup too salty due to the ham meat.
