Old-Fashioned Ham and Bean Soup
A comforting soup filled with navy beans, vegetables, and ham, perfect for chilly days and family gatherings.
Ingredients
For the Soup
- 1 lb dried navy beans Rinse and soak overnight or use the quick-soak method.
- 1 tbsp olive oil For sautéing.
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 lb ham hock or diced ham For depth of flavor.
- 8 cups chicken broth (or water) To cover the beans.
- 1 cup diced tomatoes (optional) Adds flavor and color.
Instructions
Preparation
- Rinse the dried navy beans under cold water. Soak them in plenty of water overnight, or use the quick-soak method by boiling them for 2 minutes, then letting them sit for 1 hour.
- Chop the onion, carrots, celery, and mince the garlic.
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5–7 minutes until they soften.
- Stir in the garlic and cook for an additional minute.
- Drain and rinse the soaked beans. Add them to the pot along with the bay leaf, thyme, black pepper, and diced ham. Stir everything together.
- Add the chicken broth (or water) to the pot, ensuring the beans are covered. If desired, add the diced tomatoes.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1–1.5 hours, or until the beans are tender.
- If the soup is too thick, add more broth or water to achieve your desired consistency.
- Remove the bay leaf, taste the soup, and adjust the salt and pepper as needed.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley.
Notes
This soup not only tastes better the next day but is also adaptable to many variations and add-ins, making it a family favorite for every season.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 10gSugar: 5g
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