Hearty Ham and Bean Soup with Smoky Flavors Recipe

Introduction

Ham and Bean Soup is pure comfort in a bowl, blending tender white beans with smoky ham for a rich, hearty meal. This rustic soup is perfect for warming up on chilly days or using leftover ham in a delicious and satisfying way.

Ingredients

• 1 pound dried great northern beans (or cannellini/navy beans)
• 1 smoked ham hock or leftover ham bone
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, white and light green parts only, sliced
• 3 cloves garlic, minced
• 6 cups water or low-sodium chicken broth
• Salt and black pepper, to taste
• Optional: fresh parsley for garnish

Instructions

1. Step 1: Rinse the dried beans and soak them in plenty of water overnight, or use the quick soak method by boiling for 2 minutes and letting them sit covered for 1 hour. Drain and set aside.
2. Step 2: In a large pot, combine soaked beans, ham hock or ham bone, chopped onion, carrots, celery, leek, garlic, and water or broth. Bring to a boil over high heat.
3. Step 3: Reduce heat to low and simmer gently for about 1.5 to 2 hours, or until beans are tender and broth is rich. Stir occasionally and remove any foam that forms on top.
4. Step 4: Carefully remove the ham hock or bone from the soup. Let it cool slightly, then shred any remaining meat and return it to the pot. Discard the bone.
5. Step 5: Adjust seasoning with salt and pepper. If desired, save a portion of the softened vegetables and blend part of the soup until creamy before stirring it back in for a thicker texture.
6. Step 6: Serve hot, garnished with fresh parsley and accompanied by crusty bread or garlic toast.

Tips & Variations

• Use leftover holiday ham and bones to infuse the soup with extra smoky flavor without extra cost.
• For a quicker option, use canned beans but reduce simmering time and add the ham pieces early to develop flavor.
• Try adding a bay leaf or fresh thyme during simmering for additional herbaceous notes.
• If you prefer a vegetarian version, omit the ham and add smoked paprika for smoky depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding a splash of water or broth if it thickens too much. This soup freezes very well—cool completely before transferring to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

Yes, canned beans can be used to speed up the cooking process. Reduce the simmering time and add the ham early for best flavor.

Do I have to soak the dried beans overnight?

Soaking is recommended to reduce cooking time and improve digestion, but a quick soak or cooking without soaking is possible; just expect longer cooking times.

Hearty Ham and Bean Soup with Smoky Flavors Recipe

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Ham and Bean Soup is a rustic and hearty comfort dish simmered on the stovetop, combining white beans with smoky ham hock to create a rich, creamy broth. This protein-packed and fiber-rich soup uses simple, budget-friendly ingredients and is perfect for meal prep, freezing, and warming up cold days. Infused with deep smoky flavors and naturally creamy texture from slow-simmered beans, this recipe is an ideal way to enjoy leftover ham or a smoked ham bone.

• Author: nova
• Prep Time: 15 minutes (plus overnight bean soaking)
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Beans and Meat

• 1 pound great northern beans (or cannellini/navy beans), dried
• 1 smoked ham hock or leftover ham bone
• 1 to 2 cups leftover ham meat, diced (optional)

Aromatic Vegetables

• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 leek, white and light green parts only, sliced
• 3 cloves garlic, minced

Liquids and Seasonings

• 8 cups water or low-sodium chicken broth
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• Optional: bay leaf or fresh thyme sprigs for extra flavor

Instructions

1. Prepare the Beans: Soak the dried great northern beans overnight in plenty of cold water. Drain and rinse before using to reduce cooking time and improve digestibility.
2. Sauté Aromatics: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and leek. Cook until vegetables are softened and fragrant, about 5-7 minutes. Stir in minced garlic and cook for another 1-2 minutes until aromatic.
3. Add Ham and Beans: Add the smoked ham hock (or ham bone) to the pot along with the soaked and drained beans. Pour in 8 cups of water or chicken broth. Bring the mixture to a boil over high heat.
4. Simmer Soup: Reduce heat to low, cover the pot, and simmer gently for about 2 hours or until the beans are tender and beginning to melt into the broth. Stir occasionally and add more liquid if necessary to maintain desired consistency.
5. Remove and Reserve Veggies: Partway through cooking (about halfway), remove a portion of the cooked aromatic vegetables and set aside. Continue cooking the remaining soup with ham hock to deepen the smoky flavor and broth richness.
6. Add Reserved Veggies and Ham Meat: Once beans are fully tender, remove the ham hock from the pot. Pick off and chop any meat from the hock, adding it back to the soup along with the reserved vegetables and any leftover diced ham meat. Stir well and cook for another 10-15 minutes to meld flavors.
7. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Discard any bones or bay leaf. Serve hot with crusty garlic bread or your favorite side.

Notes

• Using leftover ham bone or ham hock adds deep smoky flavor; do not skip this ingredient if possible.
• Soaking beans overnight reduces cooking time and improves texture but can be skipped if short on time; beans will just take longer to cook.
• For thicker soup, mash some of the beans against the side of the pot and stir back in.
• Soup freezes beautifully—store in airtight containers up to 3 months.
• You can substitute low-sodium vegetable broth for a lighter taste or to accommodate dietary preferences.
• Adding a bay leaf or fresh thyme sprig during simmering can enhance flavor.

Keywords: Ham and Bean Soup, smoked ham hock soup, bean soup, white bean soup, comfort food, easy soup recipe, leftover ham recipe, hearty soup