Here’s a hearty, comforting recipe for Ham and Bean Soup — a timeless classic that’s perfect for using leftover ham and feeding a crowd. It’s cozy, full of flavor, and even better the next day!
🍲 Classic Ham and Bean Soup
🍽️ Servings: 6–8
⏱️ Time: 2.5 to 3 hours (or use a slow cooker or Instant Pot for faster methods)
🧂 Ingredients:
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1 tbsp olive oil or butter
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1 onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 lb dried great northern beans, navy beans, or mixed beans (soaked overnight or use quick soak method)
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1 meaty ham bone or 2 cups diced ham
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8 cups chicken broth or water (or a mix)
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2 bay leaves
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1/2 tsp thyme (dried or fresh)
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Salt and pepper to taste
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Optional: a splash of apple cider vinegar or hot sauce for brightness
🧑🍳 Instructions:
1. Prep the Beans (if using dried):
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Overnight method: Soak beans in water overnight, then drain and rinse.
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Quick soak: Boil beans in water for 1 minute, remove from heat, cover, and soak 1 hour. Drain.
2. Sauté the Base:
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In a large soup pot or Dutch oven, heat oil over medium heat.
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Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
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Stir in garlic and cook for 1 more minute.
3. Simmer the Soup:
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Add soaked beans, ham bone (or diced ham), broth, bay leaves, and thyme.
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Bring to a boil, then reduce heat to low, cover, and simmer for 2–2.5 hours, or until beans are tender and flavors meld.
4. Finish & Serve:
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Remove the ham bone; shred any meat and return it to the pot.
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Discard bay leaves. Taste and adjust salt and pepper.
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Optional: Use a potato masher to gently mash some beans for a thicker texture.
🥖 Serving Suggestions:
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Serve with cornbread, crusty bread, or biscuits.
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Add a simple green salad or pickles for a bright side.
🔁 Variations & Tips:
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Slow Cooker: Cook on LOW for 8–10 hours or HIGH for 5–6 hours.
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Instant Pot: Pressure cook soaked beans for ~35 minutes with natural release.
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Add spinach or kale at the end for extra greens.
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No ham bone? Use smoked sausage or bacon for flavor depth.