CLASSIC HAM & BEAN SOUP

CLASSIC HAM & BEAN SOUP

A hearty, budget-friendly comfort soup perfect for cold weather and leftover ham

KEY INFO:

Prep Time: 30 minutes (+ overnight bean soaking)
Cook Time: 2-3 hours
Total Time: 2.5-3.5 hours
Servings: 6-8
Difficulty: Easy-Moderate
Dietary: Gluten-free adaptable, High protein

EQUIPMENT NEEDED:

• Large Dutch oven or heavy-bottomed pot (6-quart minimum)
• Sharp knife and cutting board
• Wooden spoon
• Measuring cups and spoons
• Optional: Immersion blender

INGREDIENTS:

For the Base:

• 2 cups dried Great Northern beans (450g) or 3 cans, drained
• 2-3 cups cooked ham, diced (300-450g)
• 8-10 cups chicken broth (2-2.5L)
• 1 tablespoon olive oil (15ml)

Vegetables:

• 2 cups celery, diced (about 4 stalks)
• 2 cups carrots, diced (about 4 medium)
• 1 large onion, finely chopped
• 3 cloves garlic, minced

Seasonings:

• 2 teaspoons dried thyme (or 4 fresh sprigs)
• ¼ cup fresh parsley, chopped
• ½ teaspoon black pepper
• 2 bay leaves
• Salt to taste

METHOD:

1. If using dried beans, soak overnight in cold water. Drain and rinse before use.
2. Heat olive oil in Dutch oven over medium heat. Add onions, celery, and carrots. Cook until softened (8-10 minutes).
3. Add garlic, cook for 1 minute until fragrant.
4. Add ham, stir to combine and lightly brown (3-4 minutes).
5. Add beans, broth, thyme, bay leaves, and pepper.
6. Bring to boil, then reduce to low simmer. Cover and cook for 2-3 hours until beans are tender.
7. Optional: Remove 1 cup of soup, blend, and return to pot for creamier texture.
8. Stir in fresh parsley, adjust seasonings.

CRUCIAL TIPS:

• Don’t add salt until end – ham and broth contain plenty
• Stir occasionally to prevent beans sticking to bottom
• Soup should be thick but not pasty – add more broth if needed
• Beans are done when easily squished between fingers

STORAGE & SCALING:

• Keeps 4 days refrigerated
• Freezes well up to 3 months
• Double recipe needs 8-quart pot minimum
• Add liquid when reheating if too thick

VARIATIONS:

• Slow Cooker: Cook on low 6-8 hours
• Instant Pot: 35 minutes high pressure, natural release
• Smoky: Add 1 teaspoon smoked paprika
• Greens: Stir in chopped kale or spinach at end

COMMON MISTAKES:

• Not soaking dried beans
• Over-salting early in cooking
• Cooking at too high temperature
• Not stirring occasionally

This soup gets better overnight as flavors meld. Perfect for batch cooking and freezing portions for quick winter meals.