Ham and Bean Soup Recipe
This comforting and easy to make Ham and Bean Soup is packed with flavor from navy beans, fresh vegetables, herbs, seasonings, and of course ham. I love serving this soup to my family after the holiday season, but honestly it is something I make and enjoy all year round.
Ingredients
- 1 ½ pounds navy beans
- 3 tablespoons unsalted butter
- 1 large peeled and small diced yellow onion
- 2 peeled medium diced carrots
- 3 medium diced celery stalks
- 3 finely minced cloves of garlic
- ½ cup chardonnay white wine
- 2 pounds of medium diced ham
- 1 ham bone
- 64 ounces chicken stock
- 1 parmesan rind
- 8-10 sprigs fresh thyme
- 1 ½ tablespoons white wine vinegar
- sea salt and pepper to taste
Instructions
- Add the beans to a large container and fill it with water until it is covering the beans by about 4 inches. Cover and set aside at room temperature overnight or for up to 24 hours. Drain, and set aside.
- Place the butter in a large pot over low heat and cook the onions for 30-40 minutes or until well caramelized. Stir often.
- Next, add in the carrots, celery, and garlic and cook over low-medium heat for 4 to 5 minutes.
- Deglaze with wine and cook it until there are only about 2 to 3 tablespoons of liquid left in the pot.
- Add in the ham, ham bone, beans, chicken stock, parmesan rind, and thyme, cover with a lid and cook over low heat for 90-120 minutes stirring occasionally until beans are cooked and the soup is thickened naturally.
- Finish by stirring in the vinegar, salt, and pepper, and serve.
Notes
An important tip to consider when making this ham and bean soup recipe is to wait until the beans are fully cooked before adding most of the salt, mainly because this helps keep the beans tender and lets you season the soup accurately once all the flavors have come together.
Quick soak method: I speed up the bean soaking process by covering the beans with boiling water and letting them sit for one hour. This is a great option when time is limited.
Bean substitutes: Substitute with canned beans if you do not have dried beans.
Keep the heat low: I simmer the soup over low heat so the beans soften properly and the broth builds flavor slowly.
Stir occasionally: I stir the soup from time to time to keep the beans from sticking to the bottom of the pot.
Blend it: I take out about half of the soup and blend it in a blender until thick and creamy, then I add it back to the pot to thicken the soup.
Add a slurry: I mix 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl, then stir it into the soup. I cook for a few minutes until the soup thickens.
Make-Ahead: While this soup is great to serve right away, I often make it 2 to 3 days in advance. I simply reheat it when ready to serve, and the flavor is just as good.
How to Reheat: Place your desired amount of soup into a small size pot and cook over low heat until hot. You can also place your desired amount of soup in a microwave-safe bowl and heat it in a microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 6 days. It will freeze well covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Nutrition
Calories: 434kcalCarbohydrates: 27gProtein: 30gFat: 21gSaturated Fat: 8gCholesterol: 71mgSodium: 1349mgPotassium: 787mgFiber: 8gSugar: 4gVitamin A: 2192IUVitamin C: 4mgCalcium: 73mgIron: 3mg