There’s something special about a warm bowl of ham and bean soup that wraps around you like a cozy blanket on a chilly day. The enticing aroma wafts through the kitchen, mingling with the savory notes of smoky ham and the earthiness of tender beans. Each spoonful bursts with flavor, bringing warmth from the inside out, making it an ideal dish for family gatherings or lazy weekends. roasted asparagus with goat cheese Picture yourself huddled next to the fireplace, a steaming bowl in hand, savoring every bite while reminiscing about cherished moments spent with loved ones.
This recipe is not only delicious but also incredibly easy to prepare, making it perfect for those days when you want comfort without the fuss. Whether you’re cooking for a crowd or simply craving some nostalgia, ham and bean soup delivers on all fronts. twice baked potato bites Get ready for a flavor experience that promises satisfaction and joy with every slurp!
Why You'll Love This Recipe
- This ham and bean soup is simple to prepare, requiring minimal active cooking time
- Its rich flavors come together beautifully, creating a comforting dish that’s visually appealing
- Ideal for cozy evenings or meal prep, this soup is versatile enough to adapt to your pantry staples
I remember the first time I made this ham and bean soup; my family devoured it in record time! Their smiles said it all. For more inspiration, check out this crockpot lasagna recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Dried Navy Beans: Soak these overnight for the best texture; they transform into creamy goodness while cooking. creamy mashed potato casserole.
- Smoked Ham Hock: A key player here; it infuses the soup with deep flavor and richness.
- Carrots: Chop them finely; they’ll add sweetness and color to your beautiful pot of soup.
- Celery: Dice it small; its crispness balances the softness of the beans nicely.
- Onion: A must-have; sauté until translucent for that aromatic base everyone loves.
- Garlic: Minced garlic enhances flavor, so don’t be shy—add lots!
- Bay Leaves: These little leaves impart an herbal note that rounds out all the flavors harmoniously.
- Chicken Broth: Use low-sodium broth to control saltiness while adding depth to your soup.
- Black Pepper: Freshly ground pepper brings a subtle kick that elevates each spoonful.
- Parsley (optional): Fresh parsley adds a vibrant touch; sprinkle it before serving for visual appeal.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Beans: Start by rinsing your dried navy beans under cold water. Soak them overnight in plenty of water to ensure they cook evenly and soften perfectly.
Sauté Aromatics: Heat a large pot over medium heat and add some olive oil. Sauté chopped onion, celery, and carrots until they’re softened and fragrant—about 5 minutes should do.
Add Garlic and Seasonings: Stir in minced garlic along with bay leaves and black pepper. Cook for an additional minute until your kitchen smells heavenly!
Add Ham Hock and Broth: Toss in your smoked ham hock. Pour in chicken broth, then bring everything to a gentle boil while stirring occasionally.
Add Beans and Simmer Away!: Drain your soaked beans and add them to the pot. Lower the heat and let simmer uncovered for about 1-1.5 hours or until beans are tender.
Finish It Off!: Once cooked, remove the ham hock from the pot. Shred any meat from it back into your soup before discarding the bone! Taste and adjust seasoning as needed before serving hot.
Now you have a heartwarming bowl of ham and bean soup ready to go! Enjoy this delightful dish solo or pair it with crusty bread for an extra treat!
You Must Know
- This hearty ham and bean soup not only warms the heart but also makes leftovers taste even better
- The rich aroma fills your kitchen, inviting everyone to gather around the table
- Perfect for chilly nights but delightful any time you’re craving comfort food
Perfecting the Cooking Process
Start by sautéing onions and garlic to release their flavors, then add ham and beans. Let everything simmer to create a harmonious blend of tastes.
Add Your Touch
Feel free to swap in different beans or add vegetables like carrots and celery for extra nutrition and flavor. pumpkin spice snickerdoodles A dash of hot sauce can spice things up!
Storing & Reheating
Store leftover ham and bean soup in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat until bubbling.
Chef's Helpful Tips
- Always soak your beans overnight for better texture; they cook faster and absorb flavors more effectively
- Adding a bay leaf while simmering enhances depth without being overpowering
- If you want a thicker soup, mash some beans against the side of the pot!
Sharing my first attempt at this ham and bean soup was a memorable experience; my friends devoured it, asking for seconds, which made me feel like a culinary genius!
FAQ
What type of beans should I use for ham and bean soup?
You can use navy beans, great northern beans, or even pinto beans for variety.
Can I make ham and bean soup in a slow cooker?
For more inspiration, check out this slow cooker recipes.
Yes, just follow the same recipe but cook on low for 6-8 hours.
Is it necessary to soak the beans overnight?
Soaking helps reduce cooking time but isn’t strictly necessary if you’re short on time.
Ham and Bean Soup
- Total Time: 1 hour 45 minutes
- Yield: Serves approximately 6
Description
Ham and bean soup is a comforting classic that warms you from the inside out. With savory smoked ham hock and tender navy beans simmered to perfection, this dish is not only delicious but also incredibly easy to make. Perfect for family gatherings or cozy nights in, each spoonful bursts with flavor and nostalgia, making it a beloved favorite any time of year.
Ingredients
- 1 cup dried navy beans (soaked overnight)
- 1 smoked ham hock (about 1 lb)
- 2 medium carrots (chopped)
- 2 stalks celery (diced)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1 tsp black pepper (freshly ground)
- Fresh parsley (optional for garnish)
Instructions
- Rinse soaked navy beans under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrots until softened (about 5 minutes).
- Stir in minced garlic, bay leaves, and black pepper; cook for an additional minute.
- Add the smoked ham hock and pour in chicken broth. Bring to a gentle boil.
- Drain the soaked beans and add them to the pot. Lower heat and simmer uncovered for 1 to 1.5 hours until beans are tender.
- Remove the ham hock; shred meat back into soup before discarding the bone. Adjust seasoning as needed and serve hot.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 40mg
