Dive into Comfort with Ham and Bean Soup
Hey there, soup enthusiasts! Today, we’re diving into the world of cozy comfort food with a recipe that’s sure to warm your heart and soul – Ham and Bean Soup.
There’s something undeniably comforting about a bowl of soup that’s been simmering on the stove, filling your home with irresistible aromas and promising a taste of pure comfort. And with tender chunks of ham, creamy beans, and a flavorful broth, this soup delivers on all fronts.
Imagine the scene: tender ham, cooked to perfection, mingling with hearty beans and a medley of aromatic vegetables in a rich and savory broth. Each spoonful is a delight – a symphony of flavors and textures that come together to create a truly satisfying meal.
But what makes Ham and Bean Soup truly special is its simplicity. With just a few basic ingredients and a bit of time on the stove, you can create a dish that’s both delicious and nutritious. Plus, it’s a great way to use up leftover ham from holiday dinners or Sunday roasts.
So, whether you’re craving a comforting meal on a chilly evening or looking to impress guests with a hearty starter, Ham and Bean Soup is the perfect choice. Stay tuned for the recipe, coming soon to our blog. Until then, happy cooking and enjoy the cozy comforts of homemade soup!
Ham and Bean Soup
Ingredients
- 1 1/2 cups dried navy beans soaked overnight
- 1 ham hock or 2 cups diced ham
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- Start by soaking the dried navy beans in water overnight. Drain and rinse them before using.
- In your Dutch oven, heat a drizzle of olive oil over medium-high heat. If you’re using a ham hock, sear it on all sides until it becomes slightly browned. If you’re using diced ham, you can skip this step.
- Add the chopped onion, diced carrots, and diced celery to the Dutch oven. Sauté the vegetables for about 5 minutes until they begin to soften.
- Stir in the minced garlic, dried thyme, and bay leaf. Continue to sauté for another minute until fragrant.
- Add the soaked and drained navy beans to the pot. Pour in the chicken or vegetable broth, covering all the ingredients.
- If you’re using a ham hock, nestle it into the soup. If you’re using diced ham, add it to the pot at this stage.
- Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth if needed to maintain your desired soup consistency.
- Once the beans are tender, remove the ham hock (if used) and discard the bay leaf. If you used a ham hock, shred the meat from it and return it to the soup.
- Season the soup with salt and pepper to taste. Be cautious with the salt, as the ham can be quite salty.
- Serve the Ham and Bean Soup hot, garnished with fresh parsley if desired. Enjoy!
