A Steaming Memory of Home
The aroma of ham and bean soup wafts through the air, creating an invisible thread that binds us to moments shared in the heart of our home. On a quiet Sunday afternoon, with rain drizzling softly against the window, our kitchen bursts into life. Each chop of the onions and carrots feels like a note in a familiar song, whispering of gatherings around the dining table where laughter mingles with the rich scent of simmering beans. This Ham and Bean Soup Recipe is more than just a dish; it is a beloved chapter in our family history.
Why This Ham and Bean Soup Recipe Means So Much
Our family has relied on this Ham and Bean Soup Recipe for years. It’s a recipe handed down from my grandmother, who seemed to know just how to nurture us with warmth, especially on chilly days. She would gather us all around, drawing everyone into her cozy kitchen. The love she poured into every pot was palpable as she stirred and tasted, humming softly to herself.
In those moments, we weren’t just eating; we were sharing stories, creating memories, and filling our hearts. The soup became the centerpiece of our family gatherings, a comforting reminder that no matter the challenges of the week, there was always a bowl of kindness ready for us at the table.
How to Make Ham and Bean Soup Recipe
“Every time I stir this pot, it smells just like Sunday at home.”
Creating this Ham and Bean Soup Recipe is like unwinding a long-held tradition. It invites you into a world of simple, nourishing ingredients that come together in a beautiful way. The vibrant colors of the fresh vegetables and the deep, hearty notes of ham and beans signal a joyful cooking adventure ahead.
Ingredients You’ll Need
To craft this comforting soup, gather the following ingredients:
- 2 tbsp canola oil
- 1 medium yellow onion, diced
- 2 long celery ribs, diced
- 2 medium carrots, diced
- 4 cloves of garlic, minced
- 1 1/2 cups diced ham (leftover holiday ham works beautifully)
- 1 lb dried navy beans, rinsed and drained
- 8 cups chicken broth
- 1 large bay leaf
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes
- Salt, to taste
- Optional: ham bone from leftover whole cooked ham for added flavor
Feel free to sprinkle in a dash more cinnamon if you love cozy spice, or use fresh butter for an extra layer of richness.
Step-by-Step Directions
Start by dicing the onions, celery, carrots, and ham into bite-sized pieces. Peel the garlic and set it aside.
Rinse the navy beans in cold water. This will help remove any debris that might be hiding. Set them aside to strain.
Set your Instant Pot to SAUTE and let it heat up. Add the canola oil and then toss in the diced onions, celery, and carrots. Sauté these veggies until they soften and start to turn golden at the edges.
If you’re using a ham bone, this is the time to add it to the pot. The bone will infuse your soup with an even richer flavor.
Press the garlic into the pot, stirring until its aroma fills the kitchen, about 30 seconds.
Next, add the diced ham to the pot and stir well. Allow it to sauté for another few minutes so that everything can cozy up together.
Pour in the rinsed navy beans followed by the chicken broth. Add the thyme, bay leaf, crushed red peppers, and a generous pinch of salt. Remember to taste test — a little extra salt can make a big difference in flavor.
Stir everything until well combined. Close the lid of the Instant Pot, making sure it’s latched tightly. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high for 30 minutes.
When the timer goes off, let it do a natural release for about 10 minutes, then carefully do a quick release to let out any remaining steam. Open the lid gently, noticing the vapor rise and the aroma envelop your kitchen.
Don’t forget to discard the bay leaf and ham bone if you used one before serving.
Serving Ham and Bean Soup Recipe With Family Warmth
As the simmering soup makes its way to the table, it’s hard not to feel that familiar sense of togetherness. This Ham and Bean Soup Recipe invites us to gather around, filling our bowls with warm, hearty goodness.
On chilly evenings, we might enjoy it with a buttery crusty bread to soak up every velvety drop. Sometimes, we add a sprinkle of fresh herbs or a drizzle of olive oil, like a painter adding the final strokes to a canvas.
The laughter flows just as freely as the soup does, a perfect blend of flavors and stories, reinforcing the comfort that comes from sharing a meal together.
Storing Ham and Bean Soup Recipe for Tomorrow
The best part about this Ham and Bean Soup Recipe is how well it stores, allowing the flavors to deepen and settle overnight. Once the soup has cooled, you can transfer it to an airtight container.
Store it in the refrigerator for up to three days. When reheating, you might find the beans have absorbed some of the broth. Just add a splash of water or broth to bring it back to that perfect consistency.
If you want to save it for longer, this soup freezes beautifully. Store in freezer-safe containers and enjoy up to three months later. Just make sure to label and date your containers.
Little Kitchen Notes
If you don’t have navy beans, feel free to use great northern beans or pinto beans. They will still provide that comforting heartiness.
For a vegetarian version, swap the chicken broth for vegetable broth and leave out the ham. You can add in some diced potatoes for extra filling.
Always check for seasoning at the end; a little sprinkle of salt or a dash of pepper can bring out the best flavors.
Family Variations on Ham and Bean Soup Recipe
This Ham and Bean Soup Recipe isn’t just one-size-fits-all. In our family, we love to tweak it a bit. One cousin adds a handful of kale or spinach towards the end of cooking to boost the nutritional value. Another loves to toss in a splash of white wine right before serving, giving a touch of brightness to the rich flavors.
Sometimes, during summer, if the garden is overflowing, we add some fresh tomatoes or bell peppers for a burst of color and flavor. Each variation tells a different story and brings new life to a cherished recipe.
FAQs About Ham and Bean Soup Recipe
Can I make this soup a day ahead?
Yes, and honestly, it tastes even better the next day. The flavors have a chance to deepen and meld together beautifully.
How do I know when the beans are done?
They should be tender and creamy, without any grainy texture. If they need more time, simply let the pot cook on high pressure for an additional 5 minutes.
Can I use canned beans instead?
While dried beans give the best texture, you can use canned beans. If you choose this route, add them in the last few minutes of cooking to heat through.
A Final Thought
As I close the recipe book on this warm memory, I hope this Ham and Bean Soup Recipe brings your kitchen the same quiet joy it brings mine. It’s more than just a meal; it embodies the love and warmth of family, reminding us of the simple pleasures in life. May your kitchen fill with laughter, love, and the comforting aroma of a delightful pot of soup that beckons everyone to the table.
Ham and Bean Soup
Ingredients
For the soup base
- 2 tbsp canola oil
- 1 medium yellow onion, diced
- 2 long celery ribs, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1.5 cups diced ham (leftover holiday ham works beautifully)
- 1 lb dried navy beans, rinsed and drained
- 8 cups chicken broth
- 1 large bay leaf
- 1 tsp dried thyme
- 1 tsp crushed red pepper flakes
- Salt to taste Salt
- 1 optional ham bone from leftover whole cooked ham for added flavor
Instructions
Preparation
- Dice the onions, celery, carrots, and ham into bite-sized pieces. Peel the garlic and set it aside.
- Rinse the navy beans in cold water to remove any debris. Set them aside to strain.
Cooking
- Set your Instant Pot to SAUTE and let it heat up. Add the canola oil and then toss in the diced onions, celery, and carrots. Sauté these veggies until they soften and start to turn golden at the edges.
- If using a ham bone, add it to the pot now. The bone will infuse your soup with an even richer flavor.
- Press the garlic into the pot, stirring until its aroma fills the kitchen, about 30 seconds.
- Add the diced ham to the pot and stir well. Allow it to sauté for another few minutes.
- Pour in the rinsed navy beans followed by the chicken broth. Add the thyme, bay leaf, crushed red peppers, and a generous pinch of salt.
- Stir everything until well combined. Close the lid of the Instant Pot, making sure it’s latched tightly. Turn the valve to 'SEAL' and set the Instant Pot to pressure cook on high for 30 minutes.
- When the timer goes off, let it do a natural release for about 10 minutes, then carefully do a quick release to let out any remaining steam.
- Open the lid gently, noticing the vapor rise and the aroma envelop your kitchen. Discard the bay leaf and ham bone if you used one before serving.
