Description
A hearty and flavorful ham and bean soup that is perfect for any occasion.
Ingredients
Scale
- 1 lb ham hocks or diced ham, remove excess fat
- 2 cups dried navy beans, soaked overnight
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Warm Up the Ham: Start by chopping your leftover ham into chunks, making them bite-sized so they mingle nicely in the soup. Remove any excess fat to keep the soup light.
- Sauté the Aromatics: Heat some olive oil in a large pot. Toss in the chopped onions, celery, and carrots. Sauté until they soften and begin to emit a sweet smell. Do not rush this step, and ensure the veggies do not brown too much to avoid bitterness.
- Add the Beans and Ham: Stir in your chopped ham along with the soaked beans. The beans will glisten as they cook in the pot—this blend creates the hearty essence of the soup. Ensure the beans are soaked well enough; if not, they may take longer to cook.
- Pour in the Broth: Pour in enough chicken broth to cover the ingredients. Watch it swirl and combine, as the warmth from the broth releases flavors. If needed, extra liquid can be added later, so do not overdo it now.
- Season and Simmer: Sprinkle in salt, pepper, and any desired herbs before bringing everything to a simmer. The soup will bubble gently, releasing a savory scent throughout your kitchen. Taste as you go to ensure it does not get too salty; it is better to under-season and adjust later.
- Check and Stir Occasionally: Let it cook until the beans are tender and the flavors meld beautifully. Stir occasionally to prevent sticking to the bottom of the pot.
- Adjust Consistency and Serve: If the soup is too thick, add a splash more broth or water to reach your desired consistency. Ladle the soup into bowls while hot. Adjust the seasoning before serving, ensuring a balanced flavor.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If the beans are undercooked, a longer simmer on low heat can help them reach tenderness without turning mushy. For a thicker consistency, start with less broth and gradually add more until it suits your taste. If the flavor seems weak, add a pinch more salt and pepper before serving. For overly salty soup, dilute with additional broth or water to balance it out.
- Reheating Instructions: Reheat in a pot on medium heat or in a microwave until hot, stirring occasionally.
- Serving Suggestions: Serve with crusty bread for dipping, pair with a simple garden salad, or top with fresh herbs like parsley or chives.
- Recipe Variations: Substitute navy beans with black beans for a different flavor, add diced potatoes for a thicker soup, or include spinach or kale for added vegetables.
- Ingredient Notes: When using leftover ham, chop it into small pieces for even flavor distribution throughout the soup during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 60mg