This cozy ham and bean soup is perfect for chilly days. With tender ham, creamy beans, and a mix of tasty veggies, it warms you up from the inside out!
I love whipping this up on lazy weekends. Just throw everything in the pot, let it cook, and in no time, you have a hearty meal. It’s like giving your tummy a warm hug! 😊
Key Ingredients & Substitutions
Ham: I love using leftover ham because it’s a great way to reduce waste and add flavor. If you don’t have ham, smoked sausage works beautifully as a substitute.
White Beans: Great northern or cannellini beans are perfect here. If you want a different texture, chickpeas can also be used for a hearty bite!
Chicken Broth: While chicken broth is the classic, ham broth enhances the ham flavor even more. You can also use vegetable broth for a lighter option.
Fresh Parsley: This adds a nice fresh finish. If you don’t have parsley, try fresh thyme or even green onions for a pop of color and taste.
How Do I Make Sure My Vegetables Are Cooked Perfectly?
Cooking your vegetables just right is key to a great soup! Start with the onions; they need to be soft and slightly translucent. Then, add the garlic, carrots, and celery.
- Keep the heat at medium to gently sauté without burning.
- Cook until the carrots and celery soften, around 5-7 minutes. This builds flavor.
- Stir occasionally to prevent sticking.
Getting this step right sets a solid foundation for your soup!
How to Make Ham and Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 1 pound ham, diced (or leftover ham)
- 4 cups chicken broth (or ham broth)
- 2 (15-ounce) cans white beans (like great northern or cannellini), drained and rinsed
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup chopped fresh parsley (for garnish)
- Freshly baked bread (for serving, optional)
How Much Time Will You Need?
This delicious Ham and Bean Soup takes about 10 minutes for prep and 30 minutes for cooking, totaling around 40 minutes. It’s quick to prepare and perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about 4-5 minutes until it becomes translucent and soft.
2. Add More Veggies:
Next, add the minced garlic, diced carrots, and diced celery to the pot. Cook all these vegetables together for about 5-7 minutes, stirring occasionally, until they start to soften and smell amazing!
3. Warm the Ham:
Now, add the diced ham to the pot and cook for another 2-3 minutes. This will warm up the ham and get it mixed in with those tasty veggies.
4. Add the Broth and Beans:
Pour in the chicken broth and add the rinsed white beans, dried thyme, and bay leaf. Give everything a good stir to combine all those wonderful flavors.
5. Let it Simmer:
Increase the heat until the soup begins to boil, then reduce it back to a simmer. Cover the pot and let the soup simmer for about 20-30 minutes. This is when all the flavors meld together beautifully!
6. Final Seasoning:
After simmering, taste the soup and add salt and pepper as needed. Don’t forget to remove the bay leaf before serving!
7. Serve and Enjoy:
Ladle the warm soup into bowls, sprinkle chopped parsley on top for a fresh touch, and serve it alongside freshly baked bread if you like. Enjoy your hearty bowl of Ham and Bean Soup!
Can I Use Canned Ham Instead of Fresh Ham?
Absolutely! Canned ham works well in this recipe and can save you some prep time. Just look for a low-sodium option if you’re watching your salt intake. Add the canned ham in step 3 and ensure to warm it through.
What Can I Substitute for Olive Oil?
If you don’t have olive oil, feel free to use vegetable oil, canola oil, or even butter. Each will give a slightly different flavor, but all will work well for sautéing your vegetables!
Can I Make This Soup Vegetarian?
Yes! Simply omit the ham and replace the chicken broth with vegetable broth. For added flavor and protein, consider throwing in some sautéed mushrooms or a can of lentils.
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To freeze, let it cool completely, then transfer to freezer-safe bags or containers. Thaw in the fridge overnight before reheating on the stove!
