Ham and bean soup is a hearty and flavorful dish that’s relatively easy to make. Here’s a basic recipe for you:
Ingredients:
- 1 pound dried navy beans or Great Northern beans, soaked overnight and drained
- 1 ham hock or 1 to 1.5 cups diced ham
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions:
- Prepare the Beans:
- Rinse the dried beans and pick out any debris. Soak them in water overnight. Drain and rinse them before using.
- Sauté Aromatics:
- In a large pot or Dutch oven, heat a bit of oil over medium heat. Add chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
- Add Beans and Ham:
- Add the soaked and drained beans to the pot. If you’re using a ham hock, add it to the pot. If you’re using diced ham, set it aside for now.
- Pour in Broth:
- Pour in the chicken or vegetable broth. Add the bay leaf and dried thyme. Bring the mixture to a boil, then reduce the heat to low.
- Simmer:
- Cover the pot and let the soup simmer for 1 to 1.5 hours, or until the beans are tender. If you’re using a ham hock, remove it from the pot, shred the meat, and return the meat to the soup.
- Season:
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Finish:
- If you’re using diced ham instead of a ham hock, add it to the pot at this point. Let the soup simmer for an additional 15-20 minutes.
- Serve:
- Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with chopped fresh parsley if desired.
This ham and bean soup is delicious on its own, but you can also serve it with a side of crusty bread or cornbread for a complete and satisfying meal. Enjoy!
