Ham And Bean Soup

Ingredients:

4 cups leftover ham cubed

1 ham bone

2 cups dry Great Northern beans or Navy beans

2 cups celery chopped

2 cups carrots chopped

1 large onion finely chopped

3 cloves garlic finely minced

4 sprigs fresh thyme or 2 teaspoons dry

¼ cup fresh parsley or 1 tablespoon dry

½ teaspoon fresh ground pepper

8-9 cups chicken stock or chicken broth

1 tablespoon olive oil for sautéing vegetables

salt to taste

Instructions:

Prepare the dried beans by soaking them in cold water for 8-10 hours or overnight. Drain and rinse, discarding any broken or discoloured beans.

In large Dutch oven, heat oil and sauté celery, carrots, onions and garlic until tender.

Stir in the chicken stock, ham bone and ham.

Add the beans, parsley, thyme and pepper.

Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours until beans are tender.

Chop up large pieces of ham before serving

Once the soup has almost finished cooking, remove about 1 cup of the soup. Puree using an immersion blender and stir back into the soup.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of dry beans in Ham and Bean Soup?

Yes, you can substitute canned beans for dry beans to save time.

However, adjust the cooking time accordingly, as canned beans require less time to cook compared to dry beans.

Rinse and drain the canned beans before adding them to the soup.

Can I make Ham and Bean Soup without a ham bone?

While a ham bone adds flavor to the soup, you can still make a delicious soup using only cubed leftover ham.

If you prefer, you can also use smoked ham hocks or bacon to enhance the flavor profile.

How long should I simmer the soup?

After bringing the soup to a boil, reduce the heat to low and cover the pot.

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Allow the soup to simmer gently for 2-3 hours or until the beans are tender.

Simmering over low heat allows the flavors to develop and meld together.

Can I freeze leftover Ham and Bean Soup?

Yes, Ham and Bean Soup freezes well.

Allow the soup to cool completely before transferring it to airtight containers or freezer bags.

Leave some space at the top to allow for expansion.

Frozen soup can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with Ham and Bean Soup?

Ham and Bean Soup pairs well with crusty bread, cornbread, or a simple green salad.

You can also garnish the soup with a dollop of sour cream, grated cheese, or a sprinkle of fresh herbs for added flavor and texture.

Can I use a different type of bean in Ham and Bean Soup?

Yes, you can use different types of beans such as kidney beans, black beans, or pinto beans instead of Great Northern or Navy beans. Adjust the cooking time as needed based on the type of beans you choose.

Can I make Ham and Bean Soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the ham and ham bone and using vegetable broth instead of chicken broth.

You can also add extra vegetables or substitute the ham with plant-based protein alternatives like tofu or tempeh.

How can I add extra flavor to Ham and Bean Soup?

To enhance the flavor of the soup, consider adding ingredients like smoked paprika, bay leaves, Worcestershire sauce, or a splash of balsamic vinegar.

These ingredients can add depth and complexity to the soup’s flavor profile.

Can I use pre-cooked canned beans instead of soaking dry beans?

Yes, you can use canned beans instead of soaking dry beans to save time.

Simply rinse and drain the canned beans before adding them to the soup.

Adjust the cooking time accordingly, as canned beans require less time to cook compared to dry beans.

Can I make Ham and Bean Soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

For the slow cooker, follow the instructions up to step 4, then transfer the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

For the Instant Pot, follow the same steps but cook on high pressure for about 30 minutes, then do a natural pressure release.

Can I omit the ham bone?

While the ham bone adds flavor to the soup, you can still make a delicious soup using only cubed leftover ham.

If you prefer, you can also use smoked ham hocks or bacon to enhance the flavor profile.

How long will Ham and Bean Soup last in the refrigerator?

Properly stored, Ham and Bean Soup will last for 3-4 days in the refrigerator.

Make sure to cool the soup completely before transferring it to an airtight container and refrigerating it promptly.

Can I make Ham and Bean Soup without a Dutch oven?

Yes, you can make this soup in a large pot or stockpot instead of a Dutch oven.

Follow the same instructions, adjusting the cooking time as needed based on the size and thickness of your pot.