Description
This hearty Ham and Bean Soup is a comforting dish made with tender Great Northern beans, savory ham bone, and diced leftover ham. Loaded with vegetables and slow-simmered to develop rich flavors, it’s perfect for a warming meal that’s easy to prepare and satisfying.
Ingredients
Scale
Beans and Meat
- 1 pound dried Great Northern beans
- 1 ham bone (leftover from a cooked ham)
- 2 cups leftover ham, diced
Vegetables
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Broth and Seasonings
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Soak Beans: Rinse the dried Great Northern beans under cold water and remove any debris. Soak the beans overnight submerged in water by about 2 inches or use the quick soak method by boiling them, then letting them sit off heat for 1 hour. Drain and set aside.
- Sauté Vegetables: Heat a drizzle of oil in a large pot over medium heat. Add the chopped onion, diced carrots, celery, and minced garlic. Sauté until tender, about 5 minutes, to develop their flavors.
- Add Main Ingredients: Add the soaked beans, ham bone, diced ham, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Stir well to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer gently for 1.5 to 2 hours, until beans are tender and the soup flavors have melded thoroughly.
- Remove Ham Bone: Carefully take out the ham bone from the pot. Pick off any remaining meat from the bone with a fork and return it to the soup. Discard the bone itself.
- Season Soup: Taste the soup and add salt and pepper as needed. Adjust seasoning to your preference for a balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately and enjoy the rich, comforting flavors.
Notes
- For faster preparation, use canned beans and reduce simmering time accordingly.
- The ham bone adds great flavor but can be substituted with smoked ham hocks if unavailable.
- Leftover diced ham boosts the meatiness—feel free to adjust the amount based on availability.
- To make this soup vegetarian, omit ham and use vegetable broth with smoked paprika to mimic smoky flavor.
- Leftovers store well refrigerated for up to 4 days and freeze well for longer storage.
