Ham And Bean Soup – Hearty Comforting Meal for Cold Days
This Ham And Bean Soup is the definition of "comfort in a bowl." With a rich, smoky broth, velvety white beans, and tender carrots, it’s a visually stunning and incredibly appetizing meal that perfect for Pinterest-worthy winter dinners.
Ingredients
For the Base
- 1 lb dry Great Northern beans soaked overnight
- 1 tbsp olive oil
- 1 large onion diced
- 3 carrots sliced into rounds
- 2 ribs celery chopped
For the Soup
- 1 meaty ham bone or 2 cups diced ham
- 8 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
For Serving
- Fresh parsley chopped
- Crusty bread or cornbread
Instructions
- Rinse the soaked beans thoroughly under cold water and set them aside while you prepare the vegetable base.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat and sauté the onion, carrots, and celery until they are soft and fragrant.
- Add the ham bone, soaked beans, broth, bay leaves, thyme, and pepper into the pot, ensuring the liquid completely covers the ingredients.
- Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
- Simmer the soup for about 1.5 to 2 hours, or until the beans are completely tender and the meat is falling off the ham bone.
- Remove the ham bone from the pot, shred any remaining meat back into the soup, and discard the bone and the bay leaves.
- Use a wooden spoon to mash a small portion of the beans against the side of the pot if you prefer a thicker, creamier broth.
- Taste the soup and add salt only if necessary, as the ham bone often provides enough saltiness for the entire dish.
Notes
Tips & Variations: If you want a "15 Bean Soup" style, use a multi-bean dry mix instead of just Great Northern beans for more color and texture.
Substitutions & Dietary Adjustments: If you don't have a ham bone, 2 cups of thick-cut diced ham and a teaspoon of liquid smoke will give you a similar flavor.
Storage/Freezing: Store in the fridge for up to 4 days; to freeze, let the soup cool completely and store in airtight bags for up to 3 months.