Description
This hearty Ham and Bean Soup is a comforting meal perfect for using up leftover ham. With tender beans, aromatic vegetables, and a rich broth, it’s a filling dish that will warm you from the inside out.
Ingredients
Scale
- 2 cups diced ham (leftover or pre-cooked)
- 1 cup dried navy beans (soaked overnight)
- 1 medium onion, finely chopped
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
- Soak the Beans: Soak the dried beans overnight in water. Drain them before adding to the soup.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes). Add carrots and celery, cooking for another 5 minutes. Stir in minced garlic and cook for 30 seconds.
- Combine the Ingredients: Add soaked beans and diced ham to the pot. Pour in the broth, bay leaves, and thyme. Bring to a boil, then reduce heat and let simmer for 1 hour, or until beans are tender.
- Final Seasoning: Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
Notes
- If you use canned beans, skip the soaking step and reduce the cooking time by about 20 minutes.
- For extra flavor, add a splash of vinegar before serving to balance the richness.