Ham and Bean Soup Recipe

Ham: Diced ham adds a smoky, savory flavor to the soup. You can use leftover ham or purchase a small ham steak for this recipe.

White beans: These dried beans need to be soaked overnight to soften them before cooking. They add a creamy texture and are a great source of protein and fiber.

Onion: Chopped onion provides a sweet and aromatic base for the soup.

Garlic: Minced garlic adds a pungent and aromatic flavor that enhances the overall taste.

Carrots: Chopped carrots bring a natural sweetness and vibrant color to the soup.

Celery: Chopped celery adds a subtle crunch and a fresh, slightly peppery flavor.

Chicken broth: This forms the base of the soup, providing a rich and savory liquid that ties all the ingredients together.

Thyme: Dried thyme adds an earthy, slightly minty flavor that complements the other ingredients.

Salt: Adjust to taste. It enhances the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the soup. Adjust to taste.

To enhance the flavor of your ham and bean soup, consider using a ham bone or ham hock instead of just diced ham. The bone will add a rich, smoky depth to the broth. Simply add the ham bone at the same time as the soaked beans and let it simmer with the soup. Once the beans are tender, remove the ham bone, strip off any remaining meat, and return the meat to the soup. This technique will elevate the overall taste and texture of your dish.

• ham - Substitute with smoked turkey: Smoked turkey provides a similar smoky flavor and meaty texture to the soup.

• ham - Substitute with bacon: Bacon adds a rich, smoky flavor and a bit of fat that enhances the soup's taste.

• soaked overnight dried white beans - Substitute with canned white beans: Canned white beans save time and effort, as they are already cooked and ready to use.

• soaked overnight dried white beans - Substitute with chickpeas: Chickpeas offer a different texture and a slightly nutty flavor, which can add a unique twist to the soup.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can subtly change the soup's taste.

• onion - Substitute with leeks: Leeks provide a delicate onion flavor and a bit of sweetness, enhancing the soup's complexity.

• garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available, providing a similar flavor.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but add a slightly sweeter and earthier flavor.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different sweetness and a creamy texture to the soup.

• celery - Substitute with fennel: Fennel adds a slight anise flavor and a similar crunchy texture to the soup.

• celery - Substitute with bell peppers: Bell peppers provide a different flavor profile and a bit of sweetness, adding color and variety.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great option for vegetarians and adds a different depth of flavor.

• chicken broth - Substitute with beef broth: Beef broth provides a richer and heartier flavor, making the soup more robust.

• dried thyme - Substitute with dried oregano: Dried oregano offers a different herbal note that complements the other ingredients well.

• dried thyme - Substitute with dried rosemary: Dried rosemary adds a pine-like flavor that pairs nicely with the soup's ingredients.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor of the soup.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor, often described as more earthy.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different kind of spiciness to the soup.

• Allow the ham and bean soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This helps you keep track of how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool environment will keep the ham and vegetables fresh.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the soup’s quality.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. This ensures even heating and prevents the beans and carrots from becoming mushy.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe container and heat in 1-2 minute intervals, stirring in between, until the soup is hot.
• If the soup has thickened too much during storage, add a splash of chicken broth or water to reach the desired consistency.
• Taste and adjust the seasoning if necessary before serving. The flavors might have mellowed during storage, so a pinch of salt or pepper might be needed.

• For stovetop reheating:

  1. Pour the ham and bean soup into a large pot.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup begins to simmer, reduce the heat to low and continue to heat until piping hot throughout, about 10-15 minutes.

• For microwave reheating:

  1. Transfer a portion of the ham and bean soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for additional 1-minute intervals if needed until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the ham and bean soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-30 minutes, or until the soup is hot throughout.

• For slow cooker reheating:

  1. Pour the ham and bean soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 2-3 hours, stirring occasionally, until the soup is hot and ready to serve.

• Large pot: A large pot is essential for cooking the soup, providing ample space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is needed for chopping the onions, garlic, carrots, celery, and ham.

• Cutting board: A cutting board provides a safe surface for chopping all the vegetables and ham.

• Measuring cups: Measuring cups are used to measure out the beans, chicken broth, and other ingredients accurately.

• Measuring spoons: Measuring spoons are necessary for measuring the thyme, salt, and pepper.

• Colander: A colander is useful for draining the soaked beans before adding them to the soup.

• Ladle: A ladle is ideal for serving the hot soup into bowls.

Use canned beans: Substitute soaked dried beans with canned beans to cut down on cooking time.

Pre-chopped vegetables: Buy pre-chopped onions, carrots, and celery to save on prep time.

Instant pot: Use an Instant Pot to significantly reduce the cooking time for your ham and bean soup.

Batch cooking: Make a large batch and freeze portions for quick meals later.

Pre-cooked ham: Use pre-cooked ham to skip the step of cooking it in the pot.