Ham and Bean Soup

Turn a leftover ham bone into a pot of classic, hearty Ham and Bean Soup. Slow-simmered navy beans and simple aromatics make this a comforting favorite, perfect for using up a holiday ham.

Prep Time20

Cook Time1 55

Total Time2 15

Course: dinner, Lunch, Soup

Cuisine: American

Keyword: comfort food, ham bone, hearty, one-pot, slow-cooked

Servings: servings (about 1-1/2 cups)

Author: Amanda Biddle

Ingredients

1 pound dried navy beans , sorted, soaked, and drained (see instructions in Note 1 below)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped yellow onions
1 cup diced carrots (¼-inch dice)
1 cup diced celery (¼-inch dice)
3 large garlic cloves , minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme leaves , divided
1 teaspoon chopped fresh rosemary
¼ teaspoon sweet or smoked paprika (see Note 2)
1 meaty ham bone
2 small dried bay leaves
6 cups low sodium chicken broth or stock , plus more if needed
2 cups water (I use filtered or spring), plus more for soaking the beans
1½ to 2 cups diced or shredded cooked ham (depending on how hearty you like your soup)
kosher salt and freshly-ground black pepper , to taste (see Note 3)
Optional for serving: fresh parsley or thyme, crusty bread, lemon wedges, grated Parmigiano Reggiano, extra virgin olive oil

Instructions

Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until they start to soften, about 5 to 8 minutes.
Stir in the garlic, rosemary, 1 teaspoon of the thyme, 1/2 teaspoon black pepper, and the paprika. Cook until fragrant, about 1 minute.
Add the soaked and drained beans, ham bone, bay leaves, chicken broth, and water (to cover the beans). Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 60 to 90 minutes, stirring occasionally, until the beans are tender (see Note 4). Add additional broth or water as needed if the soup thickens too much.
During the last 15 minutes of cooking, remove the ham bone and stir in the diced or shredded ham. Continue simmering until the ham is warmed through and the beans are tender.
Discard the bay leaves. Stir in the remaining 1 teaspoon thyme and season with salt and additional pepper to taste. For a thicker soup, mash a small portion of the beans directly in the pot. For a brothier soup, add more broth to reach your desired consistency.
Ladle into bowls and garnish as desired before serving. Optional finishes include fresh herbs, a squeeze of lemon juice, grated Parmesan, or a drizzle of olive oil.

Notes

1. To Soak Dried Beans: Sort through the dried beans, discarding any shriveled beans or small stones. Transfer the beans to a large bowl or pot and cover with cold water by about 2 inches. Loosely cover the bowl and soak the beans at room temperature for about 12 hours. Drain the beans in a colander, rinse well with cold water, and set aside.

Cooking times above do not account for the overnight bean soak.

2. Paprika: Use sweet paprika for a classic flavor, or smoked paprika if you want to boost the smoky notes from the ham.

3. Salt: Wait until the end to season—the ham and bone can vary widely in saltiness.

4. Cooking Time: Bean cooking time can vary depending on how fresh the dried beans are, how well they were soaked, and even the water you’re using (hard water can slow softening). The batch pictured here took about 75 minutes, but most beans will be tender within 90 minutes. Some batches may need closer to 2 hours. Add more broth as needed to keep the soup from getting too thick.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.